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United States Department of Agriculture

Agricultural Research Service

Research Project: FOOD SAFETY AND FOOD SECURITY ISSUES ASSOCIATED WITH ACID AND ACIDIFIED FOODS

Location: Food Science Research

Title: Use of Linear Models for Thermal Processing Acidified Foods

Authors
item BREIDT, FREDERICK
item Sandeep, Kandiyan -
item Arritt, Fletcher -

Submitted to: Food Protection Trends
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 2, 2010
Publication Date: May 1, 2010
Repository URL: http://hdl.handle.net/10113/42099
Citation: Breidt, F., Sandeep, K.P., Arritt, F. 2010. Use of Linear Models for Thermal Processing Acidified Foods. Food Protection Trends. 30(5):268-272.

Interpretive Summary: The Food and Drug Administration (FDA) has requested D and Z values be used for electronic process filing forms for acidified foods. Current non-linear models do not use these values. In this report the existing published safe processing time-temperature data for production of acidified foods was remodeled to generate D and Z values that processors can use for filing processes with FDA. Recommended processing conditions that will assure safety are supplied as well.

Technical Abstract: Acidified vegetable products with a pH above 3.3 must be pasteurized to assure the destruction of acid resistant pathogenic bacteria. The times and temperatures needed to assure a five log reduction by pasteurization have previously been determined using a non-linear (Weibull) model. Recently, the Food and Drug Administration has required that linear models be used with online electronic process filing forms for acidified foods. A linear model was developed that is based on the existing safe processing data. The processing times and temperatures meet or exceed the established heat processing conditions needed to assure safety.

Last Modified: 8/27/2014
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