English to Spanish Tech/Engineering Chemistry; Chem Sci/Eng heat penetration in packaged food

The inoculated pack method, also known as the count reduction technique, is the simplest method and involves inoculating the food product with organisms of known heat resistance, preferably with a high D-value, 12–16 min at 115.5°C in phosphate buffer (Hersom & Hulland 1980). The extent of survival of the spores is determined by culture or incubation tests. The spores should be of appropriate heat resistance for the particular type of product being dealt with. For low-acid canned foods heat-resistant spores of PA 3679 are generally used, rather than spores of Clostridium botulinum, which require special facilities for handling them. The level of inoculum is usually between Es posible que tu navegador no permita visualizar esta imagen. and Es posible que tu navegador no permita visualizar esta imagen. spores per can. The heat resistance and amount of inoculum should be judged so that the process being considered should provide a low level of spoilage.
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