Table 5.

Thermal inactivation of nonproteolytic C. botulinum spores based on the measured temperatures during the processing of 16 sous vide products as predicted by FMM and safe-storage times as predicted by FMM and PMP

Product no. (recommended shelf life in days)Predicted reduction in amt of spores (log units)Lag time for growth by FMM (days)aTime to turbidity by PMP (days) for initial no. of nonproteolytic C. botulinum bacteria before thermal processing (log CFU/kg)
5°C8°C5°C8°C
2.05.32.05.3
1 (14)NEb 7332<4.4c 18<2.4c
2 (30)1.493>42d 13237
3 (21)>12.093>90>90>90>90
4 (14)1.693>42d 15229
5 (10)NE135>38d <4.0c 9<2.3c
6 (30)NE104>36d <4.0c 21<2.2c
7 (9)NE198>42d <4.4c 25<2.5c
8 (21)NE12542<6.2c 24<3.5c
9 (21)>12.073>90>90>90>90
10 (21)0.594>41d 48243
11 (21)2.2135>9022>9013
12 (21)>12.073>90>90>90>90
13 (21)NE>9060>52d <7.3c 44<4.5c
14 (30)6.1>90>69>90>90>90>90
15 (21)>12.02115>90>90>90>90
16 (21)3.8>90>65>90>50d >9043
  • a The initial number of nonproteolyticC. botulinum bacteria before thermal processing was 5.3 log CFU/kg.

  • b NE, no effect; processing temperature was below the limits of the model.

  • c The initial number of organisms was outside the limits of the model.

  • d The result was extrapolated from the probability curve generated by the model.