10.0 9.0 log CFU/ml 8.0 7.0 6.0 5.0 4.0 0 10 20 30 40 Time (min) FIGURE 1. Thermal inactivation curve for E. coli O157:H7 pathogen cocktail at 54°C (129.2°F) in tomato purée at pH 3.8, acidified with citric acid monohydrate. Four independent replications of the data are shown (∆) and then fit using the re-parameterized Weibull model (-). TABLE 3. Estimated 5-log reduction times in unacidified tomato purée pH 4.5a Pathogen Escherichia coli O157:H7 Listeria monocytogenes Salmonella enterica Temp °C Temp °F 5LR (SD)b 52 54 56 58 52 54 56 58 52 54 56 58 125.6 129.2 132.8 136.4 125.6 129.2 132.8 136.4 125.6 129.2 132.8 136.4 206.38 (22.44) 104.27 (8.36) 42.59 (2.21) 27.63 (2.30) 100.75 (5.09) 53.14 (3.55) 33.14 (2.74) 17.09 (1.79) 74.66 (6.40) 38.84 (4.06) 19.24 (2.70) 9.00 (2.31) Based on data from Dufort et al. (10). Mean (standard deviation) calculated 5-log reduction (5LR) time (min). a b 414 Food Protection Trends November/December