Table 12.
Minimum HPP holding time (in min) at different pressures as conservative requirements for achieving( a ) each target PC (log10 reduction values) for L. monocytogenes in cooked meat products (grey shadow: time < 10 min)
| Pressure (MPa) | 1 log10 reduction | 2 log10 reduction | 3 log10 reduction | 4 log10 reduction | 5 log10 reduction |
|---|---|---|---|---|---|
| 300 | 15.7 | 23.5 | 31.4 | 39.2 | 47.1 |
| 400 | 7.3 | 10.9 | 14.5 | 18.2 | 21.8 |
| 450 | 4.9 | 7.4 | 9.9 | 12.4 | 14.8 |
| 500 | 3.4 | 5.0 | 6.7 | 8.4 | 10.1 |
| 550 | 2.3 | 3.4 | 4.6 | 5.7 | 6.9 |
| 600 | 1.6 | 2.3 | 3.1 | 3.9 | 4.7 |
(a)
To achieve the target log10 reduction with a high certainty, the simulation with the predictive model was targeted one additional log10 reduction (i.e. to achieve the indicated 1 log10 reduction, the P/t combinations predicted by the model of Santillana Farakos and Zwietering (2011) to cause 2 log10 reductions are indicated in the table).