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Title: Use of Linear Models for Thermal Processing Acidified Foods

Author
item Breidt, Frederick
item SANDEEP, KANDIYAN - NORTH CAROLINA STATE UNIVERSITY
item ARRITT, FLETCHER - NORTH CAROLINA STATE UNIVERSITY

Submitted to: Food Protection Trends
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/2/2010
Publication Date: 5/1/2010
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.