. 2023 Jul 5;21(7):e08093. doi: 10.2903/j.efsa.2023.8093

Table 5.

Estimates and standard errors (SE) of the thermal inactivation parameters obtained from the data retrieved for spores of Clostridium perfringens, Salmonella Senftenberg, Enterococcus faecalis and parvoviruses used in the simulations. Correlation values between estimates and standard deviations (SD) of residuals are also shown

Microorganism	Log₁₀D_ref	SE (log₁₀D_ref)	z	SE (z)	Correlation	SD (residuals)
Spores of Clostridium perfringens (Methods 2–4, 7). Data: all matrices except water T_ref = 105°C (N = 89)	0.647	0.128	19.19	5.549	0.798	0.729
Clostridium perfringens (Method 5) Subset: beef slurry, beef gravy, pork luncheon roll T_ref = 105°C (N = 11)	0.268	0.129	10.28	1.041	0.404	0.125
Salmonella Senftenberg (Methods 2–4,7) Data: all matrices T_ref = 90°C (N = 53)	−2.501	0.635	8.899	1.086	0.632	0.382
Salmonella Senftenberg (Method 5) Data: all matrices except chocolate and raw milk T_ref = 68°C (N = 44)	−0.777	0.255	6.465	0.653	0.649	0.340
Enterococcus faecalis (All Methods) Data: all matrices T_ref = 72°C (N = 20)	−0.692	0.217	7.421	0.667	0.622	0.263
Parvoviruses (All Methods) Data: all matrices T_ref = 117°C (N = 42)	−1.522	0.342	15.00	1.462	0.915	0.534