Heat process validation is a method used to ensure that a food’s thermal process
reduces a target microorganism’s count down to a safe level, rendering the food safe to consume.
In any heat preserved food, it is essential that the product has received the
correct thermal process. Many factors
affect the amount of lethality delivered to microorganisms: with packaged foods these factors include
the shape and volume of the package, the
product it contains, and the degree of mixing during the process.
With aseptically processed foods, the
viscosity of the product and its velocity through the heating pipes are major determinants. The same
factors apply whether the product is going through a sterilisation or pasteurisation process.
We have a range of techniques that can predict and measure both the heating
characteristics, and the actual amount of delivered lethality within both products and processes. We
also have expertise in determining the
susceptibility of different organisms to heat.