TABLE 1.

Foodstuffs, physicochemical treatments, and modes of inoculation used in this study

Food product	Inoculation	Process/treatment	Process conduct parametersc
Frozen pizza	Surface	Heating	Baking in table oven for 12 min at 200°Cd
Frozen pizza	Surface	Cryoconservation	Storage in freezer for 7 days at −18°Cd
Frozen pizza	Surface	Cryoconservation	Storage in freezer for 14 days at −18°Cd
Pizza baguette	Surface	Heating	Baking in table oven for 15 min at 220°Cd
Tomato ketchup	Internal	Acidification/cooling	Storage in refrigerator for 58 days at 6°C,d pH 4.5
Spiced tomato sauce	Internal	Heating	Heating in water bath for 1 min at 72 to 74°Ce
Potato salad	Internal	Acidification/cooling	Storage in refrigerator for 24 days at 6°C,d pH 5.0 to 5.5
Noodle salad	Internal	Acidification/cooling	Storage in refrigerator for 24 days at 6°C,d pH 5.0 to 5.5
Mincemeata,b	Internal	Heating	Roasting in table ovenf for 30 min at 200°C
Mincemeata,b	Internal	Heating	Cooking in boiling liquidg for 30 min at 100°Ch
Mincemeata	Internal	Cryoconservation	Storage in freezer for 8 days at −18°C
Mincemeata	Internal	Cooling	Storage in refrigerator for 2 days at 6°Cd
Apple	Surface	Cooling	Storage in refrigerator for 7 days at 11°C
Iceberg lettuce	Surface	Cooling	Storage in refrigerator for 5 days at 11°C

^aConsisted of 60% pork and 40% beef, and the fat content was <18%.

^bMeat was formed into meatballs (ca. 3 by 3 by 2.5 cm).

^cThe temperature was measured in the direct environment of the product or was the setting of the device used.

^dAccording to the manufacturer's instructions.

^eSimulated pasteurization process (heating to 72 to 74°C, hold for 1 min, and immediate chilling on ice).

^fIn a customary oven bag.

^gPBS was used as a substitute for water. For virus recovery the entire sample (including the PBS) was used.

^hTime measurement started when buffer reached 100°C.