TABLE 1.
Heat treatments applied to spores of nonproteolytic C. botulinum in a meat medium
| Expt no. | Heating temp (°C) | Time (min)
|
Heat lethality (equivalent time [min] at target temp)d | ||
|---|---|---|---|---|---|
| Come-upa | Target tempb | Coolingc | |||
| 1 | 70.0 | 8.2 | 100.6 | 7.8 | 104.9 |
| 2 | 70.0 | 7.0 | 527.0 | 7.5 | 529.1 |
| 1 | 70.0 | 12.7 | 989.6 | 5.8 | 998.9 |
| 1 | 70.0 | 12.8 | 1,587.9 | 6.2 | 1,596.3 |
| 2 | 70.0 | 14.5 | 2,056.0 | 12.5 | 2,065.9 |
| 2 | 70.0 | 14.0 | 2,537.5 | 7.5 | 2,544.5 |
| 2 | 75.0 | 9.5 | 280.0 | 8.0 | 284.6 |
| 1 | 75.0 | 11.8 | 457.4 | 7.1 | 463.1 |
| 2 | 75.0 | 9.0 | 730.0 | 7.0 | 734.2 |
| 2 | 75.0 | 12.5 | 1,065.5 | 5.0 | 1,071.5 |
| 1 | 75.0 | 15.8 | 1,373.7 | 5.7 | 1,376.5 |
| 2 | 75.0 | 11.0 | 1,785.0 | 12.0 | 1,793.0 |
| 1 | 80.0 | 10.0 | 7.8 | 4.7 | 11.4 |
| 2 | 80.0 | 13.5 | 64.5 | 5.0 | 69.7 |
| 1 | 80.0 | 15.3 | 93.7 | 6.8 | 98.0 |
| 1 | 80.0 | 15.3 | 123.7 | 5.3 | 127.9 |
| 2 | 80.0 | 14.5 | 178.0 | 10.0 | 183.8 |
| 1 | 80.0 | 10.1 | 226.1 | 5.7 | 229.6 |
| 2 | 80.0 | 12.5 | 289.0 | 8.5 | 294.9 |
| 2 | 80.0 | 15.0 | 355.0 | 8.0 | 362.7 |
| 2 | 85.0 | 9.6 | 18.7 | 6.9 | 23.3 |
| 1 | 85.0 | 14.8 | 28.0 | 9.1 | 35.7 |
| 2 | 85.0 | 11.0 | 46.6 | 6.3 | 52.0 |
| 1 | 85.0 | 11.5 | 53.5 | 5.1 | 57.8 |
| 2 | 85.0 | 10.8 | 78.4 | 5.5 | 83.8 |
| 1 | 90.0 | 11.6 | 5.8 | 4.5 | 10.3 |
| 2 | 90.0 | 9.3 | 6.4 | 5.7 | 10.9 |
| 2 | 90.0 | 11.9 | 10.1 | 5.4 | 15.3 |
| 2 | 90.0 | 12.7 | 17.3 | 4.3 | 23.5 |
| 2 | 90.0 | 11.9 | 27.8 | 5.9 | 33.5 |
a
Time required for the temperature at the center of the meat medium to reach within 0.1°C of the target maximum temperature.
b
Time that the temperature at the center of the meat medium was within 0.1°C of the target maximum temperature.
c
Time required for the temperature at the center of the meat medium to fall from within 0.1°C of the target maximum temperature to less than 10°C.