Food Protection Trends - November/December 2017 - 418

heat tolerance at temperatures below 65°C, while
L. monocytogenes had the greatest heat tolerance at
temperatures above 65°C.
* Calculated minimum processing time/temperature
combinations (Table 5) and use of a z-value of 13.3°F
(7.4°C), along with consideration given to intrinsic
product characteristics and acid tolerant spoilage
microbiota, can be used by Process Authorities to
develop scheduled processes or support FDA process
filing for tomato-based acidified food products.

ACKNOWLEDGMENTS
The National Institute of Food and Agriculture, United
States Department of Agriculture provided funding for this
work under agreement 2011-51110-31019. Gratitude is
expressed to Jonathan Sogin, Wan Mei Leong, and Tyler
Laux for laboratory assistance, and to Dr. Fred Breidt, USDAARS for expert advice in the conduct of this research and
interpretation of data.

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