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Process Lethality Determination Example:: Salmonella Salmonella E. Coli O157:H7 Lean Gr. Beef (2% Fat)

This document provides an example of how to determine the lethality of a food processing step using time and temperature data. It includes a table of published thermal resistance parameters for different pathogens in various foods. The user must select the relevant pathogen and food, enter the thermal resistance parameters, and provide at least 20 time-temperature data points. The model then calculates a cumulative F-value to estimate the log reduction achieved. It generates a graph of the core temperature over time and lethality curve. The total predicted log reduction is automatically determined and should be evaluated against regulatory requirements.

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75 views1 page

Process Lethality Determination Example:: Salmonella Salmonella E. Coli O157:H7 Lean Gr. Beef (2% Fat)

This document provides an example of how to determine the lethality of a food processing step using time and temperature data. It includes a table of published thermal resistance parameters for different pathogens in various foods. The user must select the relevant pathogen and food, enter the thermal resistance parameters, and provide at least 20 time-temperature data points. The model then calculates a cumulative F-value to estimate the log reduction achieved. It generates a graph of the core temperature over time and lethality curve. The total predicted log reduction is automatically determined and should be evaluated against regulatory requirements.

Uploaded by

Mr Thanh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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PROCESS LETHALITY DETERMINATION

EXAMPLE: Lethality Data from Literature

Microbial Heat Tolerance


T ref
z
D
Organism
Product
( F)
( F)
(min)
Meat Patty (Scott and Weddig
Weddig, 1998)
Salmonella
150
10
0 172
0.172
Gr. Beef (25% fat) (Juneja, 2003)
140
46.51
19.31
E. coli O157:H7 Lean Gr. Beef (2% fat) (Line et al., 1991)
145
8.3
0.30
Gr. Beef (25% fat) (Juneja, 2003)
140
43.39
20.90
Lean Gr. Turkey (Juneja and Marmer, 1999)
149
43.7
1.45
Lean Gr. Lamb (Juneja and Marmer, 1999)
149
44.4
1.90
Lean Gr. Pork (Juneja and Marmer, 1999)
149
43.7
1.60
Lean Gr. Beef (2% fat) (Fain, et al., 1991)
145
9.3
0.6
Listeria
140
42.98
27.7
monocytogenes Gr. Beef (25% fat) (Juneja, 2003)
Hot Dog Batter (30% fat) (Mazzotta and Gombas, 2001)
160
11
0.5
Note: This model is a tool for calculating F-values. To ensure correct results, the proper z, T-ref, and
D-values for each product and organism must be used.

Instructions:
1. Select the organism and product of concern
and identify corresponding T ref, z, and D
values in the table. These values should be
obtained from your own companies challenge
study data, from scientific literature, or other
reliable sources. These values need to be
relevant and appropriate for the type of product
and the organism of concern.
2. Enter the T ref, z, and D values into the
appropriate labeled cells below the table that
contains the lethality data from literature.
3. Clear and enter at least 20 time/temp data
points into the data table.
4. Once the table is completed, a cumulative F
value will be given
as the veryy last number in
g
the right hand column of the data table. This
number adds up the lethality values for each
time interval and calculates an approximation
of the area under the lethal rate curve.
5. After the data is entered, a core
p
p
temperature
and lethalityy curve are produced.
6. The total log reduction of the process is
automatically determined by dividing the
cumulative F value by the D value that was
entered into the appropriate labeled cell. The
resulting value equals the total log reduction
of the process.
7 B
7.
By using
i th
these estimates,
ti t
you or a process
authority should determine if the process
meets regulatory requirements as safe.
Additional documents, such as Appendix A,
which discuss desired log reductions should
also be considered when evaluating a lethality
process.

10 F

z=
D=

T ref=

150 F

0.172 min

Core temperature
160

Log Reduction of Process =

Time (min)
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
5.5
6
6.5
7
7.5
8
8.5
9
9.5
10

5.14

Data Table
Core Temp (F) F-value (min)
40
0.000
64
0.000
82
0.000
97
0.000
113
0.000
128
0.002
138
0.019
142
0.074
145
0.193
148
0.430
0 667
145
0.667
140
0.771
137
0.808
136
0.831
135
0.849
134
0.863
133
0.874
0 874
129
0.881
120
0.883
112
0.884
104
0.884

140
Temperature
ure (F)

User Must:
1. Identify organism and product of concern
2. Provide at least 20 time/temp data points

120
100
80
60
40
20
0
0

Time (min)

10

15

10

15

Lethality
1.000
F-value (min)

Date: _____________
Organism: _Salmonella _______________
Product name: __Meat Patty____________

0.800
0.600
0.400
0.200
0 000
0.000
0

Time (min)

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