F-value Calculator – A Tool for Calculation of Acceptable F-value in Canned Luncheon Meat Reduced in NaCl

Abstract

Canned meat products are usually protected against C. botulinum by combinations of heat, NaCl and NaNO₂. When meat products are reduced in NaCl for health reasons, they need a higher heat treatment to maintain same level of protection against C. botulinum. We describe a new tool for calculating the F-value, necessary to obtain equivalent safety for canned meat when reduced in NaCl, compared to the original combination of aqueous salt and F–value. The tool is valid for combinations of F–values between 0.51 and 3.25 and aqueous salt between 1.66 and 3.54%. The tool is available at http://dmripredict.dk.