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Importance of temperature control on pasteurizing times

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Pasteurizing times can be found in [FOOD SAFETY HAZARDS AND CONTROLS FOR THE HOME FOOD PREPARER]:

Pasteurization-times


Original data from hi-tm
Center Temperature,

ºF

Time, 6.5D kill (Roast Beef)

min

Center Temperature,

ºC

130 112.34 54.44
135 35.53 57.22
140 11.23 60.00
145 3.55 62.78
150 1.12 65.56
155 0.36 68.33
160 0.11 71.11
165 0.04 73.89


To get an idea how much temperature control influences the necessary pasteurization times, the following data have been interpolated:

Calculated data
Center

Temperature ºC

Time, 6.5D kill

(Roast Beef) min

54.4 114.40
54.5 109.75
54.6 105.29
54.7 101.02
54.8 96.92
54.9 92.98
55.0 89.21
55.1 85.59
55.2 82.11
55.3 78.78
55.4 75.58
55.5 72.51
Center

Temperature ºC

Time, 6.5D kill

(Roast Beef) sec

65.0 84.81
70.0 10.68
75.0 1.34
80.0 0.17

So if you set your SousVide water bath to 55.0°C intending to pasteurize in 89 minutes, and your sensor is 0.5°C off, i.e. your water bath has 54.5°C instead of 55.0°C, you actually would have to pasteurize for 110 minutes. See Thermometer calibration.

On the other hand, pasteurizing at 80°C takes a fraction of a second, so dunking bagged food in water of 80°C before storing or cooking will reduce surface bacteria to a safe level very quickly.


--PedroG 00:16, March 16, 2010 (UTC)


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