TABLE 4. Recommended processing conditions for acidified foods (pH 4.1 to 4.6) to achieve a 5-log pathogen reduction Temp°C Temp°F 5LR (min)a Temp°C Temp°F 5LR (min) 60.6 141 77.8 71.7 161 4.9 61.1 142 67.7 72.2 162 4.3 61.7 143 59.0 72.8 163 3.7 62.2 144 51.4 73.3 164 3.2 62.8 145 44.8 73.9 165 2.8 63.3 146 39.0 74.4 166 2.5 63.9 147 34.0 75.0 167 2.1 64.4 148 29.6 75.6 168 1.9 65.0 149 25.8 76.1 169 1.6 65.6 150 22.4 76.7 170 1.4 66.1 151 19.5 77.2 171 1.2 66.7 152 17.0 77.8 172 1.1 67.2 153 14.8 78.3 173 0.9 67.8 154 12.9 78.9 174 0.8 68.3 155 11.2 79.4 175 0.7 68.9 156 9.8 80.0 176 0.6 69.4 157 8.5 80.6 177 0.5 70.0 158 7.4 81.1 178 0.5 70.6 159 6.5 81.7 179 0.4 71.1 160 5.6 82.2 180 0.4 Recommended processing time (5-log reduction time) in min a combined data set (z = 17.1°F) as well as the z-value line for recommended processing conditions, which had a z-value of 16.7°F and an F-value at 160°F (F160) of 5.6 min. The processing time at a reference temperature of 71°C (F160) was estimated from observed data based on the average 5-log reduction time being 4.4 min for E. coli O157:H7, 3.3 min for S. enterica, and 4.9 min for L. monocytogenes (Table 3). DISCUSSION esults from previous studies of non-thermal processing conditions for acidified foods showed that E. coli R foodprotection.org Food Protection Trends 137http://www.foodprotection.org