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The report "Thermal processing of acid fruit and vegetable products. Significant microorganisms, recommended processing time / temperatures, and public health significance of spoilage" has been updated. The report:
1) Identifies the potential spoilage organisms
of acidic foods
2) Discusses the decimal reduction times and Z-values of the major spoilage
organisms of acid foods
3) Lists F or P values and reference temperatures for ensuring the production
of commercially sterile acid foods
4) Explains how to calculate F values and the number of log reductions of
spoilage organisms following processing
5) Explains how to calculate equivalent processes e.g. at higher temperatures
using published data
5) Explains the importance of measuring pH over the shelf life of acidified
products
6) Provides a summary of the major causes of spoilage of acidic foods and their
control
7) Lists literature, including a free On Line database containing around 6000
D-values, concerning the manufacture and control of acid foods. This report contains 17 pages, 5 tables and 19 references (the table of contents is shown in figure 1). Worked examples are provided and the author is prepared (within reason) to help users having
problems providing they are posted on the forum. The report will be converted to an Ebook with additional sections including the manufacture of acidic milk products, validation and quality assurance of heat processes. Donors will be advised of updates which will be available at no cost. Fore information is available at http://www.dairyscience.info/index.php/thermal-processing.html - http://www.dairyscience.info/index.php/thermal-processing.html .
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