Table 11.
Results of the comparison of the L. monocytogenes HPP inactivation (log10 reduction) outputs provided by predictive model developed by Hereu et al. (2012b) and the observations collected from experiments available in the scientific literature for different RTE food categories
| RTE food category | n( a ) | Fail dangerous( b ) |
ASZ (± 1 log)( c ) |
Fail safe( d ) |
ASZ and fail safe (conservative) |
|---|---|---|---|---|---|
| Pressure range 200–727 MPa and holding time up to 30 min | |||||
| Cooked meat products | 805 | 11% | 68% | 21% | 89% |
| Soft cheese | 141 | 35% | 36% | 28% | 65% |
| Smoked fish | 28 | 32% | 57% | 11% | 68% |
| Total | 974 | 15% | 63% | 22% | 85% |
| Pressure range 400–600 MPa and holding time up to 15 min | |||||
| Cooked meat products | 304 | 19% | 67% | 14% | 81% |
| Soft cheese | 88 | 42% | 30% | 28% | 58% |
| Smoked fish | 13 | 54% | 46% | 8% | 54% |
| Total | 405 | 25% | 58% | 17% | 75% |
RTE = ready‐to‐eat.
Number of observations (log10 reduction data) retrieved from literature compared with the log10 reduction provided by the model.
log10 reduction provided by the model (simulation) being at least 1 log10 higher than the observed value.
ASZ = Acceptable Simulation Zone; log10 reduction provided by the model (simulation) being less than 1 log10 unit higher or lower than the observed value.
log10 reduction provided by the model (simulation) being at least 1 log10 lower than the observed value.