Computing a Minimum Public Health Sterilizing Value for Food with pH Values from 4.6 to 6.0

Abstract

A model was developed for adjusting the minimum public health sterilization F-value of foods with pH values from 4.6 to 6.0 based on the Clostridium botulinum spore heat resistance data of Xezones and Hutchings (6). Starting with the maximum pH of the product, this model was used to calculate the F_250°F-value equivalent to an F_250°F-value of 3.0 min. The model yielded an F_250°F-value of 2.0 min when the pH was 5.3 and 1.2 min when the pH was 4.6.