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. 2008 Nov 14;75(2):434–445. doi: 10.1128/AEM.01426-08

TABLE 1.

Processing parameters of HPT treatments of Clostridium botulinum strains and Clostridium sporogenes FRRB 2790 in agar and model products at 600 MPaa

Strain Model product Pressure vessel preequilibration temp (°C)b Hold time at 600 MPa (min) Initial sample temp (°C)c Maximum sample temp under pressure (°C)d Minimum sample temp under hold pressure (°C)e Sample temp at end of pressure hold time (°C)f Sample temp when vial removed from pressure vessel (°C)g
FRRB 2802 MPA3679 agar 110 180 103.1 ± 0.7 117.9 ± 0.3 105.9 ± 2.4 107.5 ± 0.1 106.2 ± 0.2
30% (wt/wt) Bolognese sauce 102 240 54.7 ± 6.6 107.9 ± 1.5 98.2 ± 0.4 99.0 ± 0.4 93.2 ± 0.1
30% (wt/wt) Bolognese sauce 104 240 56.1 ± 2.1 110.9 ± 0.5 100.7 ± 0.1 101.7 ± 0.4 96.3 ± 0.1
30% (wt/wt) Bolognese sauce 106 180 58.3 ± 1.5 113.6 ± 0.1 103.2 ± 0.1 103.6 ± 0.4 97.8 ± 0.4
30% (wt/wt) Bolognese sauce 106 240 51.1 ± 0.2 109.9 ± 2.3 102.8 ± 0.1 103.8 ± 0.3 97.9 ± 0.3
50% (wt/wt) cream sauce 102 300 54.5 ± 1.6 108.9 ± 0.4 98.8 ± 0.1 99.9 ± 0.2 94.3 ± 0.3
50% (wt/wt) cream sauce 104 300 54.1 ± 0.6 111.4 ± 0.3 101.0 ± 0.1 102.2 ± 0.0 96.5 ± 0.1
50% (wt/wt) cream sauce 106 240 59.1 ± 1.1 114.3 ± 0.3 103.2 ± 0.1 104.0 ± 0.4 98.0 ± 0.9
50% (wt/wt) cream sauce 106 300 58.4 ± 1.6 114.3 ± 0.6 103.3 ± 0.1 104.2 ± 0.0 97.7 ± 0.1
Rice water agar 102 300 55.1 ± 1.1 108.1 ± 0.3 97.6 ± 0.3 99.0 ± 0.2 93.6 ± 1.6
Rice water agar 104 300 57.1 ± 1.7 110.8 ± 0.0 100.0 ± 0.5 101.6 ± 0.1 96.5 ± 0.8
Rice water agar 106 240 59.0 ± 1.1 113.8 ± 0.8 103.1 ± 0.0 104.2 ± 0.1 99.1 ± 0.8
Rice water agar 106 300 59.0 ± 0.2 113.7 ± 0.5 99.3 ± 5.2 104.2 ± 0.1 99.9 ± 0.5
FRRB 2803 30% (wt/wt) Bolognese sauce 102 90 60.2 ± 1.6 109.1 ± 0.7 98.3 ± 0.4 98.3 ± 0.4 93.5 ± 1.3
30% (wt/wt) Bolognese sauce 104 90 59.1 ± 3.3 111.5 ± 0.8 100.8 ± 0.1 100.9 ± 0.1 95.6 ± 0.3
30% (wt/wt) Bolognese sauce 106 60 58.7 ± 3.0 113.8 ± 0.5 103.5 ± 0.1 103.5 ± 0.0 97.8 ± 0.5
30% (wt/wt) Bolognese sauce 106 90 60.0 ± 1.7 114.1 ± 0.4 103.0 ± 0.0 103.1 ± 0.1 98.6 ± 0.1
50% (wt/wt) cream sauce 102 180 79.0 ± 8.2 111.8 ± 2.3 98.0 ± 0.4 98.6 ± 0.4 95.3 ± 0.1
50% (wt/wt) cream sauce 104 180 80.9 ± 1.2 114.1 ± 0.2 100.6 ± 0.1 101.1 ± 0.0 97.2 ± 0.4
50% (wt/wt) cream sauce 106 90 60.5 ± 2.3 114.5 ± 0.4 102.9 ± 0.2 102.9 ± 0.2 98.0 ± 0.8
50% (wt/wt) cream sauce 106 180 61.2 ± 1.3 114.9 ± 0.6 103.2 ± 0.0 103.8 ± 0.1 98.5 ± 0.1
Rice water agar 102 240 57.0 ± 0.5 110.0 ± 0.1 98.7 ± 0.2 99.6 ± 0.0 97.7 ± 0.6
Rice water agar 104 240 56.5 ± 1.1 111.9 ± 0.5 100.8 ± 0.0 101.7 ± 0.0 99.9 ± 0.1
Rice water agar 106 180 59.9 ± 0.1 114.2 ± 0.4 103.0 ± 0.0 103.6 ± 0.1 101.5 ± 0.3
Rice water agar 106 300 60.2 ± 5.5 114.3 ± 0.6 102.9 ± 0.1 104.0 ± 0.0 101.2 ± 0.4
FRRB 2804 30% (wt/wt) Bolognese sauce 102 180 55.9 ± 0.8 108.8 ± 0.0 98.7 ± 0.3 99.4 ± 0.1 93.9 ± 0.4
30% (wt/wt) Bolognese sauce 104 180 56.5 ± 1.5 110.9 ± 0.3 101.0 ± 0.2 101.7 ± 0.1 95.9 ± 0.1
30% (wt/wt) Bolognese sauce 106 90 64.0 ± 0.8 113.3 ± 0.1 102.6 ± 0.4 102.7 ± 0.5 96.9 ± 0.7
30% (wt/wt) Bolognese sauce 106 150 58.7 ± 1.6 113.3 ± 1.0 103.1 ± 0.4 103.3 ± 0.2 97.9 ± 0.4
50% (wt/wt) cream sauce 102 300 52.1 ± 1.9 108.1 ± 0.4 98.3 ± 0.4 99.7 ± 0.3 94.7 ± 0.0
50% (wt/wt) cream sauce 104 300 55.6 ± 3.3 111.0 ± 1.1 100.7 ± 0.2 101.8 ± 0.1 96.2 ± 0.1
50% (wt/wt) cream sauce 106 120 57.6 ± 3.2 113.7 ± 1.8 102.8 ± 0.3 103.0 ± 0.1 96.8 ± 0.1
50% (wt/wt) cream sauce 106 180 56.8 ± 0.0 113.6 ± 0.0 102.9 ± 0.0 103.4 ± 0.0 97.4 ± 0.0
50% (wt/wt) cream sauce 106 240 56.4 ± 3.0 113.0 ± 0.0 102.6 ± 0.0 103.6 ± 0.1 98.5 ± 0.1
50% (wt/wt) cream sauce 106 300 58.7 ± 4.0 113.5 ± 0.5 102.6 ± 0.1 104 ± 0.1 98.7 ± 0.6
Rice water agar 102 240 56.5 ± 2.3 109 ± 0.6 98.2 ± 0.1 99.1 ± 0.3 96.0 ± 0.0
Rice water agar 104 240 56.4 ± 1.4 110.6 ± 0.6 100.6 ± 0.4 101.6 ± 0.1 97.4 ± 0.1
Rice water agar 106 120 55.0 ± 5.2 112.2 ± 1.7 102.1 ± 0.1 102.3 ± 0.1 99.4 ± 0.5
Rice water agar 106 180 56.7 ± 1.1 113.2 ± 0.1 102.7 ± 0.0 103.3 ± 0.1 100.1 ± 0.1
Rice water agar 106 240 58.4 ± 3.3 113.7 ± 1.0 102.9 ± 0.2 103.9 ± 0.1 100.7 ± 1.0
Rice water agar 106 300 57.9 ± 1.2 113.8 ± 1.1 103.0 ± 0.1 104.2 ± 0.0 99.8 ± 0.4
FRRB 2807 30% (wt/wt) Bolognese sauce 102 60 54.0 ± 3.2 108.1 ± 0.3 99.0 ± 0.1 99.0 ± 0.1 92.9 ± 1.6
30% (wt/wt) Bolognese sauce 104 60 56.9 ± 0.1 110.8 ± 0.4 101.1 ± 0.3 101.1 ± 0.3 95.2 ± 0.3
30% (wt/wt) Bolognese sauce 106 30 56.9 ± 0.8 113.3 ± 0.4 105.6 ± 0.6 105.6 ± 0.6 96.9 ± 0.3
30% (wt/wt) Bolognese sauce 106 60 62.9 ± 6.1 114.4 ± 1.4 103.5 ± 0.3 103.5 ± 0.3 97.3 ± 0.6
50% (wt/wt) cream sauce 102 120 52.9 ± 0.4 109.0 ± 1.0 98.2 ± 0.5 98.3 ± 0.4 92.9 ± 0.4
50% (wt/wt) cream sauce 104 120 57.5 ± 0.4 111.7 ± 0.2 100.5 ± 0.1 100.8 ± 0.1 95.3 ± 0.7
50% (wt/wt) cream sauce 106 60 56.4 ± 0.9 113.9 ± 0.6 103.3 ± 0.2 103.3 ± 0.2 97.0 ± 0.7
50% (wt/wt) cream sauce 106 120 56.0 ± 1.2 113.5 ± 0.3 102.9 ± 0.1 103.0 ± 0.0 97.0 ± 0.0
Rice water agar 102 120 59.5 ± 5.3 109.7 ± 0.5 97.9 ± 0.3 97.9 ± 0.3 96.0 ± 0.5
Rice water agar 104 120 57.2 ± 0.3 111.3 ± 0.6 100.2 ± 0.1 100.3 ± 0.3 98.8 ± 0.7
Rice water agar 106 60 59.2 ± 2.8 114.1 ± 0.6 103.0 ± 0.1 103.0 ± 0.1 100.6 ± 0.4
Rice water agar 106 120 57.9 ± 1.0 113.9 ± 0.1 102.7 ± 0.1 102.9 ± 0.0 100.4 ± 0.7
FRRB 2806 30% (wt/wt) Bolognese sauce 102 240 53.6 ± 0.3 108.6 ± 0.6 98.6 ± 0.3 99.4 ± 0.3 94.4 ± 0.8
104 240 56.0 ± 0.4 110.8 ± 0.3 100.7 ± 0.1 101.7 ± 0.1 96.7 ± 0.1
106 120 57.5 ± 0.4 113.3 ± 0.4 103.2 ± 0.0 103.2 ± 0.0 97.7 ± 0.5
106 240h 63.9 114.1 102.7 103.8 197.9
50% (wt/wt) cream sauce 102 180 53.1 ± 1.8 108.7 ± 0.1 98.6 ± 0.0 99.1 ± 0.1 93.9 ± 0.1
104 180 53.9 ± 0.2 111.6 ± 0.5 100.9 ± 0.1 101.4 ± 0.0 96.5 ± 0.9
106 60 56.4 ± 3.0 113.7 ± 0.6 103.3 ± 0.0 103.3 ± 0.0 97.7 ± 0.1
106 120 58.9 ± 0.1 113.8 ± 0.7 102.8 ± 0.0 103.1 ± 0.0 98.0 ± 0.1
Rice water agar 102 180 76.5 ± 3.0 107.8 ± 0.0 97.5 ± 0.1 97.9 ± 0.4 94.9 ± 0.4
104 180 55.5 ± 0.6 110.3 ± 0.7 100.1 ± 0.3 100.7 ± 0.1 97.2 ± 0.1
106 60 56.7 ± 0.9 112.7 ± 0.0 103.0 ± 0.0 103.0 ± 0.0 98.7 ± 0.4
106 120 57.6 ± 0.1 112.6 ± 0.3 102.1 ± 0.1 102.3 ± 0.1 98.2 ± 0.1
FRRB 2790 30% (wt/wt) Bolognese sauce 102 60 59.2 ± 7.0 108.6 ± 1.1 98.8 ± 0.1 98.8 ± 0.1 94.1 ± 0.6
30% (wt/wt) Bolognese sauce 104 60 58.6 ± 0.7 111.2 ± 0.1 101.1 ± 0.1 101.3 ± 0.2 97.0 ± 0.7
30% (wt/wt) Bolognese sauce 106 30h 59.8 112.7 105.6 105.6 97.9
30% (wt/wt) Bolognese sauce 106 60 65.9 ± 8.4 114.0 ± 1.6 103.5 ± 0.0 103.5 ± 0.0 97.9 ± 0.3
50% (wt/wt) cream sauce 102 120 78.3 ± 8.5 110.1 ± 2.5 98.7 ± 0.4 99.0 ± 0.3 95.0 ± 0.3
50% (wt/wt) cream sauce 104 120 56.9 ± 2.3 111.0 ± 1.2 100.8 ± 0.1 100.9 ± 0.1 96.6 ± 0.1
50% (wt/wt) cream sauce 106 60 66.1 ± 3.0 114.9 ± 0.6 103.4 ± 0.2 103.4 ± 0.3 97.9 ± 1.4
50% (wt/wt) cream sauce 106 120 58.3 ± 2.3 113.7 ± 0.4 102.9 ± 0.0 103.0 ± 0.1 99.3 ± 0.6
Rice water agar 102 120 61.2 ± 3.2 108.6 ± 1.6 97.9 ± 0.5 90.3 ± 10.3 95.6 ± 0.9
Rice water agar 104 120 64.4 ± 1.5 112.2 ± 0.3 100.9 ± 0.1 100.9 ± 0.0 98.4 ± 0.4
Rice water agar 106 60 59.3 ± 0.7 113.5 ± 0.0 103.1 ± 0.1 103.1 ± 0.1 99.7 ± 0.6
Rice water agar 106 120 65.0 ± 0.3 114.1 ± 0.1 103.0 ± 0.1 103.2 ± 0.1 99.9 ± 0.0
a

Values presented are averages for six replicates ± standard deviations for MPA3679 agar and averages for two replicates ± standard deviations for model products. Sample temperatures were measured at the center of the container.

b

Equilibration temperature of pressure vessels prior to pressurization cycle.

c

Temperature of sample at the start of the pressurization cycle.

d

Maximum temperature of sample attained at the end of the compression phase, when the pressure reached 600 MPa.

e

Minimum sample temperature during pressure hold time.

f

Temperature of sample at the end of the pressure hold time.

g

Temperature of sample when sample vial was removed from the pressure vessel at the end of treatment.

h

One replicate only for this treatment.