Thermal Process Lethality Guide for Low‐acid Foods in Metal Containers

Development of a process for shelf stable dairy dessert dalia and its physico-chemical properties

“…Since a minimum F o value of 3.0 min is necessary to ensure adequate inactivation of anaerobic spore formers, particularly C. botulinum in low-acid foods (Stumbo, Purhit, & Ramakrishnan, 1975) and since a nisin level of 300e400 ppm has been reported to be useful in certain retort processed semi-solid foods (Eapen et al, 1988;Singh, Mohan, & Sankaran, 1987), the respective ranges selected for these factors were 4.0e8.0 min and 0e800 IU/g, respectively to be incorporated into a 13-experiment Central Composite Rotatable Design (CCRD). Analysis of data generated during the present investigation was carried out using response surface methodology (RSM) by employing central composite rotatable design (CCRD).…”

Assessment of the uncertainty in thermal food processing decisions based on microbial safety objectives

“…2a). For example, if the inactivation of C. botulinum in a given food has a D 121°C of 0.21 min, the process time F 121°C under the 12D concept was always the same, i.e., 2.52 (=12 Â 0.21) min (Stumbo, 1973;Stumbo et al, 1975;Sun, 2006).…”

Heat transfer phenomena during thermal processing of liquid particulate mixtures—A review

“…(1) Various researchers (Atherton and Thorpe, 1980;Barrett et al, 2004;Brown, 2000;Montville and Sapers, 1981;Nelson and Tressler, 1980;Stumbo et al, 1975) and trade associations (Institut-Appert, 1979;National Canners Association Research Laboratories, 1968;NFPA, 1971NFPA, , 1982NFPA, , 1985 have provided guidelines on minimal lethality requirements for the thermal processing of canned foods. In general, for low-acid foods, a minimum F o = 3 min (to achieve book-cook or 12-D reduction of Clostridium botulinum spores) is necessary; although, conservatively, a higher lethality between 5-15 min is usually applied.…”