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Parameters of the thermal processes applied to strawberry puree samples.
| Treatments | Processing time (s) | Processing temperature (°C) | Filling temperature (°C) |
|---|---|---|---|
| Control | - | - | 4 |
| HTST | 15 | 75 | 25 |
| UHT | 2 | 131 | 80 |
Processing temperature and processing time were slightly raised and extended to confidently achieve a 5-log reduction for E.coli O157:H7, Salmonella, Listeria monocytogenes, and Cryptosporidium parvum in acidified food, i.e., fruit puree (Mazzotta, 2001).
