TABLE 4. z and F values in unacidified tomato purée at pH 4.5a Pathogen z-val (°C)b z-val (°F)b F-160c (min) Listeria monocytogenes 7.95A 14.3A 0.39 Escherichia coli O157:H7 6.64B 12.0B 0.27 Salmonella enterica B 6.57 B 11.8 0.09 Calculated 7.37 13.3 0.51 Summarized from Dufort et al. (10). Estimated z-values within a column with different superscripts (A-B) are significantly different (P < 0.05). c Estimated 5-log reduction time at 160°F (71.1°C) (min). d Calculated from fitted line (Fig. 2). a b 3.0 2.0 Time for 5 logs (min) 1.0 0.0 -1.0 -2.0 -3.0 52 55 58 61 64 67 70 73 76 79 82 Temperature (°C) FIGURE 2. The 5-log reduction times for cocktails of E. coli O157:H7 (circles) and L. monocytogenes (squares) in the range of temperatures tested and at typical processing temperatures. The solid line is the time to attain at least a 5-log pathogen reduction for E. coli O157:H7, L. monocytogenes, and S. enterica across all temperatures. November/December Food Protection Trends 415