The slow kinetics of block copolymer self-assembly may hinder, or even prevent, the realization of expected equilibrium ordered morphologies. Here we investigate the self-assembly kinetics of cylinder-forming polystyrene-block-poly­(methyl methacrylate) (PS-b-PMMA) and its corresponding ternary blends with low molecular weight PS and PMMA in thin films ranging from <1 to several cylinder layers in thickness. In situ grazing-incidence X-ray scattering coupled with ex situ electron microscopy reveals pathway-dependent ordering substantially altered by homopolymer blending. In particular, the neat (unblended) block copolymer (BCP) is kinetically frustrated in films more than ∼1 cylinder layer thick and is unable to reach a state of ordered hexagonally packed cylinders during the annealing interval. On the other hand, while blends exhibit similar pattern coarsening behavior to neat BCPs for hexagonally ordered cylinders, reorientation transitions between vertical or horizontal cylinders are dramatically accelerated in blend thin films. We infer that more rapid early stage ordering observed in blends can be attributed in part to faster reorientation transitions.

Data are presented supporting a new model of spore populations during isothermal and dynamic lethal heat treatments. the model incorporates activation, injury, and preliminary inactivation of less‐resistant fractions as well as the usual predominant inactivation. Rate constants of those transformations were determined experimentally for Bacillus subtilis strain A and were found to vary with temperature according to Arrhenius equations. Model generated and experimental isothermal survivor curves compared well. Comparison of model and experimental survivor curves for this species in a time‐varying temperature regime showed the model to be a potentially good predictor of survivors during dynamic lethanl heat treatment. the new model could be particularly important in simulating sterilization and pasteurization processes, especially short duration UHT treatments, and microbiological validation of arbitrary, dynamic thermal processes.

As existing technologies are refined and novel microbial inactivation technologies are developed, there is a growing need for a metric that can be used to judge equivalent levels of hazard control stringency to ensure food safety of commercially sterile foods. A food safety objective (FSO) is an output-oriented metric that designates the maximum level of a hazard (e.g., the pathogenic microorganism or toxin) tolerated in a food at the end of the food supply chain at the moment of consumption without specifying by which measures the hazard level is controlled. Using a risk-based approach, when the total outcome of controlling initial levels (H(0)), reducing levels (ΣR), and preventing an increase in levels (ΣI) is less than or equal to the target FSO, the product is considered safe. A cross-disciplinary international consortium of specialists from industry, academia, and government was organized with the objective of developing a document to illustrate the FSO approach for controlling Clostridium botulinum toxin in commercially sterile foods. This article outlines the general principles of an FSO risk management framework for controlling C. botulinum growth and toxin production in commercially sterile foods. Topics include historical approaches to establishing commercial sterility; a perspective on the establishment of an appropriate target FSO; a discussion of control of initial levels, reduction of levels, and prevention of an increase in levels of the hazard; and deterministic and stochastic examples that illustrate the impact that various control measure combinations have on the safety of well-established commercially sterile products and the ways in which variability all levels of control can heavily influence estimates in the FSO risk management framework. This risk-based framework should encourage development of innovative technologies that result in microbial safety levels equivalent to those achieved with traditional processing methods.