References 2

Catalog of Information by Description
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Description of Information
Alicyclobacillus - Historical Perspective and Preliminary characterization Study
Alteration of Talaromyces Flavus Heat Resistance by Growth Conditions and Heating Medium Composition
Analysis of Variance Test for Normality (Complete Samples)
Analysis of Versalogger Open Circuit Observations
Analyzing Heat Penetration Test Data
Application of Extreme-Value Methods and Other Statistical Procedures to Heat-Penetration Data
ASHRAE Journal. Hayakawa Method.
Assessment of the risk of botulism from vacuum-packaged raw fish: a review.
Authors
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King Jr., A. Douglas; Whitehand, Linda C.
Shapiro, S.S.; Wilk, M.B.
Jeffers, Larry
Pflug, I.J.; Blaisdell, J.L.; Kopelman, I.J.
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Eyles, M. J., and A. D. Warth.
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Gen. Electric & Bell Telephone Laboritories Inc. (White binder)
Alliance Physics & Measurements, Corp.
Microbiology & Engineering of Sterilization Processes (Blue Binder)
Food Technology March 1962 (White binder)
9/1/1978
Food Technology in Australia, Vol. 33 (11), November 1981.
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Bacterial Thermal Death Kinetics Based on Probability Distributions: the Heat Destruction of Clostridium Botulinum and
Salmonella Bedford
Bacteriological Evaluation
Bacteriological Evaluation for Thermal Process Design
Bacteriological Quality of Cannery Cooling Water.
BASIC Programming Containing Polynomials for the z and m + g Values Listed
Biomolecular Temperament of Staphylococcal Enterotoxin in Thermally Processed Foods.
Botulism Risk from Post-Processing Contamination of Commercially Canned Foods in Metal Containers.
Broken Heating Curve Test
Byssochlamys Spp. and Their Importance in Processed Fruits
Kilsby, Derrick C.; Davies, Kenneth W.; McClure, Peter J.;

Adair, Carol; Anderson, Wayne A.
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McHugh, Brendan
Beuchat, Larry R.; Rice Stephen L.
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Food Technology June 1978 (White binder)
JFS, Vol. 42, No. 5 (1977)
American Can Company, Barrington Techical Center, November 30, 1984
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JFP, Vol. 47, No. 10, Pages 801-816 (October 1984)
Brendan HcHugh
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19 Calculating Sterility in Thermal and Non-Thermal Preservation Methods
20 Calculation of Processes for Canned Foods
Pflug, I. J.
Peleg, M.;
American Can Company Technical Service
JFP, Vol. 50, No. 7, Pages 608-615, July 1987

Food Research Internation 32 (1999) 271-278
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Calculation of Required Hold Time of Aseptically Processed Low-Acid Foods Containing Particulates Utilizing the Ball Method.
Calculation of Thermal Process Lethality for Conduction-Heated Canned Foods.
Calculation Survey
CALSoft Program User Guide
Can Cooling
Can Material Influence on the Performance of Rotating Cookers.
Canned Foods Thermal Processing and Microbiology
Canning of Meat and Poulty Products. .
Cascading Water Retorts
Challenge in Predicting Nutrient Changes During Food Processing
Changes in Thermal Process Times (Bb) for Baked Beans Based on Water Hardness and Fill Temperature.
Dail, Robert Armour Dial Inc., Armour Research Center,

Scottsdale AZ
Pham, Q. T.
Wexler, Yuli
CALSoft
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Department of Agriculture,
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JFS, Vol. 52, No. 4, 1987.
NFPA
CALSoft
Scientific Regulation Officers' Course Mar. 4-20 1974
JFS, Vol. 56, No. 6, 1991
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USDA, 9 CFR Parts 308, 318, 320, 327, and 381 (Docket No. 810013F)12/19/1986
www.fda.gov
Food Technology, Pages 97-106, 108, 109, Feb/82
JFP, Vol. 56, No. 7, Pages 608-611 (July 1993)
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Characterization of an Organism That Produces Type E Botulinal Toxin But Which Resembles Clostridium Butyricum from the
Feces of an Infant with Type E Botulism
Chlorinating of Water to Reduce Post-Processing Contamination
Circular Temperature Recording Chart Measurements
Clostridium botulinum - Ecology and Control in Foods.
McCroskey, L. M., C. L. Hatheway, L. Fenicia, B. Pasolini,

& P. Aureli.
Odlaug, T.E.; Pflug, I.J.
Dept. of Health, Education, and Welfare
Dodds, Karen L.
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Dept. of Health, Education, and Welfare Public Health Service FDA
Marcel Dekker, Inc., Pages 323-341
Code of Federal Regulations (21 CFR) Part 113 Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed
36 Containers
Maine Sardine Council
Maine Sardine Council, 1995
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37 Code of Practice for the Heat Processing of Low-Acid and Acidified Low-Acid Foods in Hermetically Sealed Containers
38 Code of Practice No.10: The Safe Production of Heat Preserved Foods
39 Cold Temperature Adaption and Growth of Microorganisms.
Canadian Food Industry

MAFF
Berry, E. D., and Peggy M. Foegeding.
Canadian Food Industry Draft#5 Revised June 13/86

LB/Paper 35 Draft May 15/91
JFP, Vol. 60, No. 12, 1997, Pages 1583-1594 3/1/1997
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Combinations of Heat Treatment and Sodium Chloride That Prevent Growth from Spores of Nonproteolytic Clostridium
40 botulinum.
41 Combined Effects of Salts and Temperature on the Thermal Destruction of Staphylococcus aureus MF-31
42 Comparative Heat Penetration Studies
Stringer, S. C., Michael W. Peck.

Tuncan, E. U. and S. E. Martin.
Townsend, C.T.
JFP, Vol. 60, No. 12, 1997, Pages 1553-1559 3/1/1997

JFS, Vol. 55, No. 3, 1990
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Smith, T., and Marvin A. Tung.
Manji, B., and F. R. Van De Voort.
Spinak, S. H., and Robert C. Wiley.
Tung, M. A., and T. D. Garland
Teixeira, A. A. and J. E. Manson.
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JFS, Vol. 47 (2), Pages 626-630, 1982
JFP, Vol. 48, No. 4, Pages 359-363 (April 1985)
JFS, Pages 880-884, Vol. 47, (1982)
JFS, Vol. 43, Pages 365-369, 1978
Reprinted from Food Technology, April 1982,
48 Computer Control of Canned Food Sterilization Processes.
Teixeira, A. A. and A. K. Datta.
Agr. Eng. Dep., University of Florida, Roger Hall Institute of Food and Agricultural Sciences
CU
IPU
49 Computer Determination of Spore Survival Distributions in Thermally-Processed Conduction-Heated Foods

50 Computer Evaluation of Irradiation Processes in Cylindrical Containers With Gamma Sources.
Teixeira, A.A.; Dixon, John R., Zahradnik, John W.;

Zinsmeister, George E.
Purohit, K. S., J. E. Manson and J. W. Zahradnik.
Food Technology Vol. 23 No. 3 Pg. 78-80 (1969?)

JFS, Vol. 36, Pages 747-749, 1971
CT
CU
51 Computer Optimization of Nutrient Retention in the Thermal Processing of Conduction-Heated Foods

52 Computer Program for Calculating F-values From a Set of Time-Temperature Data (FVALRHK)
Teixeira, A.A.; Dixon, John R., Zahradnik, John W.;

Zinsmeister, George E.
Pflug .I
Food Technology Vol. 23 No. 6 Pg. 137-142 (1969?)

University of Minnesota
CP
CR
CPU
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Computer Simulation of Variable Retort Control and Container Geometry as a Possible Means of Improving Thiamine Retention
in Thermally Processed Foods
Computer Solutions for Retort Processing Problems.
Computer-Based Retort Control Logic for On-Line Correction of Process Deviations.
Computerized Data Acquisition and Control in Thermal Processing.
Teixeira, Arthur A.; Zinsmeister, George E.; Zahradnik,

John W.
Hudson, S. B.
Datta, A. K., A. A. Terixeira, and J. E. Manson.
Gill, T. A., J. W. Thompson and G. Leblanc.
Journal of Food Science Vol. 40 Pg. 656-659 (1975)

Central Analytical Laboratories, Inc. Log-Tec Div.
JFS, Vol. 51, No. 2, Pages 480-483, 507, 1986
Technical University of Nova Scotia,
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Computerized Model for the Prediction of Thermal Responses of Packaged Solid-Liquid Food Mixture Undergoing Thermal
Processes
Computing a Minimum Public Health Sterilizing Value for Food with pH Values from 4.6 to 6.0
Concepts Involved in the Use of Steam/Air Mixtures for Thermal Processing of Foods in Retort Pouches
Condensate Draining Gives 15% Energy Savings
Condensed History of Science and Technology of Thermal Processing
Conduction-Heating Considerations in Thermal Processing of Canned Foods
Container Sterilization for Acid Products by Hot Fill-Hold-Cool Procedures.
Control of Clostridium Botulinum in Fishery Products
Lekwauwa, Aju N.; Hayakawa, Kan-Ichi

Pflug, I. J.; Odlaug, Theron E.; Christensen, Ronald
Tung, M.A.; Goodrich, Nina; Ryan, Rhonda
Tung, Marvin; Smith, Trudi
Goldblith, Samuel A.
Teixeira, A.A.
Collier,C. P., C. T. Townsend,
Eklund, Mel W.
Journal of Food Science Vol. 51 No. 4 Pg. 1042-1049 & 1056

Journal of Food Protection Vol. 48 No. 10 Pg. 848-850 (Sept. 1985)
Workshop presented to USDA & FDA
Food In Canada (White binder)
Food Technology (White binder)
American Society of Mechanical Engineers
INFORMATION LETTER (No. 1472), January 30, 1954).
Chpt. from book. Received from John Austin
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Control of Nonproteolytic Clostridium Botulinum Types B and E in Crab Analogs by Combinations of Heat Pasturization and
65 Water Phase Salt
66 Controlling the Quality of Foods in the Processing of Pouches
Peterson, M.E.; Paranjpye, R.N.; Paysky, F.T.; Pelroy,

G.A.; Eklund, M.W.
Park, D. K.
Journal of Food Protection Vol. 65 No. 1 Pg. 130-139 (2002)

Central Analytical Laboratories
RU
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67 Convective Heat Transfer to Canned Liquid Foods in a Steritort

68 Conventional Steam Retort VS. Direct Flame Sterilizer in the Thermal Processing of Canned Low-Acid Foods
Rao, M. A., H. J. Cooley, R. C. Anantheswaran, and R. W.

Ennis.
JFS, Vol. 50, Pages 150-154, 1985
Paulson, Allan T.; Lo, K. Victor; Tung, Marvin A.
Eng. & Statistical Research Inst., Research Br., Agr.Canada (White binder)
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Pflug, I. J., and R. Christensen.

Pflug, I.J.; Christensen, R.
Uno, Jun-Ichi; Hayakawa, Kan-Ichi
Giannoni-Succar, Ernesto B.; Hayakawa, Kan-Ichi
Ecklund, O. F.
Kemper, Dr. Clarence A.
Brown, William L.
OPT
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76 Destruction by Heat of Mycobacterium Paratuberculosisin Milk and Milk Products

77 Destruction of Botulinum Toxins in Food and Water
Stabel, J.; Pearce, L.; Chandler, R.; Hammer, P.; Klijn, N.;
Cerf, O.; Collins, M.T.; Heggum, C.; Murphy, P.
Bulletin of the IDF 362
Siegel, Lynn S.
Excerpt from the book titled "Destruction of Botulinum Toxins in Food & Water"
EP
CU
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78 Development of a Standard Practice for the Establishment of Thermal Processes for Foods Packaged in Flexible Containers
79 Development of Linear Heating Rates Using Conventional Baths and Computer Simualtion
80 Deviant Heat Process Applied to Canned or Packaged liquid Food.
McGinnis, D. S.
Yoon, W.B.; Park, J.W.
Hayakawa.Huang, F., and Kan-Ichi
BMO
Comparison of Formula Methods for Calculating Thermal Process Lethality.
Comparison of Two Models for Process Holding Time Calculations: Convection System.
Comparisons of the General and Ball Formula Methods for Retort Pouch Process Calculations.
Computer Calculation of Thermal Processes. .
Computer Control of Batch Retort Operations with On-Line Correction of Process Deviations.
Converting an F-Value Determined on the Basis of One z-Value To an F-Value Determined on the Basis of A Second z-Value.
Correcting for a Change in z-Value
Correction Factor of Come-Up Heating Based on Critical Point in a Cylindrical Can of Heat Conduction Food
Correction Factor of Deviant Thermal Processes Applied to Packaged Heat Conduction Food
Correction Factors for Heat Penetration Thermocouples.
Design, Installation and Calibration of Thermocouple Measuring Systems
Designing Listeria Monocytogenes Thermal Inactivation Studies for Extended-Shelf-Life Refrigerated Foods
pp. 85-90.
JFS, Vol. 45, Pages 35-40, 1980

Journal of Food Science Vol. 45 1980
Journal of Food Science Vol. 47 No. 2 Pg. 642-646 (1982)
Food Technology, 1956, Vol. X, No. 1, Pages 43-44
Kaye Instruments Inc.(White binder)
Food Technology April 1991
Engineering & Statistical Research Institute, Research Br., Agriculture Canada

JFS, Vol. 48 (1983), Pages 1229-1234
Page 2 of 10

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81 Dry Heat Destruction of Microorganisms - Sterilization of Space Hardware
Pflug, I.J.
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83
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Amaha, Mikio; Ordal, Z. John

Stier, R. F., L. Bell, K. A. Ito, B. D. Shafer et al
Tan, C. -S., and A. C. Ling.
McEldowney, S.; Fletcher, M.
Dept. of Food Technology, University of Illinois, Urbana, Illinois May 3, 1957

JFS, Vol. 46, Pages 1639-1642, 1981
Can. Inst. Food Sci. Technol. J., Vol. 21, No. 4, pp. 378-385, 1988
Journal of Applied Bacteriology 1990, 69, Pg. 190-205
86 Effect of Sporulation Medium on Heat Resistance, Chemical Composition, and Germination of Bacillus Megaterium Spores
Levinson, Hillel S.; Hyatt Mildred T.
Journal of Bacteriology Vol. 87 No.4 Pg. 876-886 April 1964
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Effect of Toxin Concentration on the Heat Inactivation of Staphylococcal Enterotoxin A in Beef Bouillon and in Phosphate Buffer
Effect of Water Activity, pH and Temperature on the Growth of Clostridium Botulinum
Effects of Container Stacking on Processing Requirements.
Effects of Germicides on Microorganisms in Can Cooling Waters
Denny, C. B., J. Y. Humber, and C. W. Bohrer.

Unknown
Flessner, R. J.
Ito, Keith A.; Seeger, Marcia L.
Applied Microbiology, Vol. 21, No. 6, June 1971,

p. 1064-1066
Morbidity and Mortality Wkly Report Vol. 34, Pg. 707-8 Nov. 22/85 (White binder)
Journal of Food Protection Vol. 43 No. 6 Pg. 484-487 June 1980
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Effects of Growth at Low Water Activity on the Thermal Tolerance of Staphylococcus Aureus
Emergency Permit Control - Part 108
End-Over-End Processes in Steam/Air Mixtures
Endpoint of Preservation Process
Energy Conservation by Computerized Data Acquisition and Control in the Canning Industry
Energy consumption and Conservation in Food Sterilization
Energy Reduction for Thermally Processed Foods in Cans and Retort Pouches
Establishing Safe Thermal Processed by Calculation Method Selection
Shebuski, Joseph R,; Vilhelmsson, Oddur; Miller, Karen J.

Food and Drug Administration
Tung, M. A., A. T. Paulson and I. J. Britt.
Pflug, I.J.
Gill, T.A.; Thompson, J.W.; LeBlanc, G.
Singh, R. P.
Tung, Marvin; Smith, Trudi
Park, D. K.
Journal of Food Protection Vol.63 No. 9 Pg. 1277-1281 2000

Food and Drug Administration Part 108
IFTPS 12th Annual Conference, Crystal City Sheraton
Journal of Food Protection Vol. 50 No. 4 Pg. 347-351 April 1987
Can. Institute of Fisheries Tech. U.N.S. (White binder)
Food Technology March 1977 (White binder)
TechKNOWLEDGE December 1992
PUV
Establishing Thermal Processes for Products with Broken Heating Curves from Data Taken at Other Retort and Initial
99 Temperatures
Berry, M. R., Jr. and R. C. Bush.
Journal of Food Science Vol. 52 No. 4 1987
PUV
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CP
100
101
102
103
104
105
106
107
108
109
110
Berry, M. R., Jr. and R. C. Bush.

Losikoff, M.
Larkin, J. W., and Maurice R. Berry.
Hayakawa, Kan-Ichi.
Hayakawa, Kan-Ichi.
Hayakawa, Kan-Ichi
Peleg, M.; Cole, M.B.
Gillespy, T. G.
Manson, J. E., J. W. Zahradnik, and C. R. Stumbo.
Manson, J. E. , C. R. Stumbo and J. W. Zahradnik.
Teixeira, A.A.; Stumbo, C.R.; Zahradnik, John W.
JFS, Vol. 54, No. 4, 1989

Applied and Environmental Microbiology, Aug. 1978, p. 386-388, Vol. 36, No. 2
JFS, Vol. 56, No. 4, Pages 1063-1067, 1991
Ashrae Journal, September 1972
Food Technology Vol. 23 No. 11 Pg. 141-145
J. Sci. Food Agric., 4, December 1953
Food Technology, Vol. 24, 1297, Pages 109-113, November 1970
JFS, Vol. 39, Pages 276-281, 1974
Journal of Food Science Vol. 40 Pg. 653-655 (1975)
Experimental Formulas for Accurate Estimation of Transient Temperature of Food and Their Application to Thermal Process
111 Evaluation
Hayakawa, Kan-Ichi
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Exploring New Mathematical Approaches to Microbiological Food Safety Evaluation: An Approach to More Efficient Risk
112 Assessment Implementation
113 Federal Register- Acidified Foods and Low-Acid Canned Foods in Hermetically Sealed Containers
Periago, Paula M.; Palop, Alfredo; Martinez, Antonio;

Fernandez, Pablo S.
Dept. of Health, Education, and Welfare
Dairy, Food and Environmental Sanitation Vol. 22 No. 1 Pg. 18-23 Jan. 2002
Federal Register, Vol. 44, No. 53, March 16, 1979
PU
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114
115
116
117
118
119
120
Kanellopoulos, G., and M. J. W. Povey.

Sylvia Flemming CFIA Nepean, Ontario
Brody, Aaron L.
Larousse, Jean; Brown, Bruce E.
Leistner, L.
Tung, Marvin A.; Morello, G.F.; Ramaswamy, H.S.
Pflug, I.J.
International JFS & Tech. (1991) 26, 409-421

CFIA
Food Technology Vol. 53 No. 3 Pg. 75-78 March 2002
Wiley-VCH 1997 (Text Book)
Food Research International, 25, Pages 151-158, 1992
Dept. of Food Science & Technology, University of NS (White binder)
DERX
Effect of Divalent Cations in the Sporulation Medium on the Thermal Death Rate of Bacillus Coagulans Var. Thermoacidurans
Effect of Modified Atmosphere Storage on C. Botulinum Toxigenesis and the Spoilage Microflora of Salmon Fillets.
Effect of Non-Uniform Heat Transfer Through Can Surfaces on Process Lethality of Conduction Heating Foods.
Effect of Physical and Microbiological Factors on Food Container Leakage
Establishing Thermal Processes for Products with Straight-Line Heating Curves from Data Taken at Other Retort and Initial
Temperatures
Establishment of a Heat Inactivation Curve for Clostridium botulinum 62A Toxin in Beef Broth.
Estimating Cooling Process Lethality for Different Cooling j Values.
Estimating Food Temperatures During Various Processing or Handling Treatments
Estimating Temperatures of Foods during Various Heating or Cooling Treatments.
Estimating the Central Temperatures of Canned Food During the Initial Heating or Cooling Period of Heat Process
Estimating the Survival of Clostridium Botulinum Spores during Heat Treatments
Estimation of Sterilizing Values of Processes as Applied to Canned Foods. II.
Evaluation of Lethality and Nutrient Retentions of Conduction-Heating Foods in Rectangular Containers.
Evaluation of Thermal Processes for Conduction Heating Foods in Pear-Shaped Containers.
Experimental Evaluation of Mathematical and Computer Models for Thermal Process Evaluation
Finite Element Model for Conduction Errors in Thermocouples During Thermal Sterilization of Conduction-Heating Foods.
Flexible Pouch Defects Manual
Food Canning in the 21st Century
Food Canning Technology
Food Preservation by Combined Methods.
Food Properties, Heat Transfer Conditions and Sterilization Considerations in Retort Processes
General Method of Process Calculation
Authors
Page 3 of 10

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121 Generating Kinetic Data for Use in Design and Evaluation of High Temperature Food Processing Systems
122 Gentle Touch - FMC FoodTech Agitating Batch Retort
123 Graphical Analysis of Heating and Cooling Data
Authors
Sadeghi, F. and K. R. Swartzel
Eve, Stephanie
Pflug, I.J.
Source
JFS, Vol. 55, No. 3, Pages 851-853, 1990
Canning & Filling August 1999 Pg. 36-37
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PG
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124 Guidelines for Aseptic Processing and Packaging Systems in Meat and Poultry Plants
125 Guidelines for the Establishment of Scheduled Heat Processes for Low-Acid Foods.Technical Manual No. 3.
126 Guidelines for Thermal Process Development for Food Packaged in Flexible Containers
U.S. Dept. of Agriculture

CFDRA
NFPA
US Dept. of Agriculture, Food Safety and Inspection Service, Meat and Poultry Inspection
Tech. Services 6/1/1984
CFDRA
NFPA (White binder)
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139
Guidelines to Prevent Post-Processing Contamination from Listeria Monocytogenes

Heat Distribution in Industrial-Scale Water Cascading (Rotary) Retort
Heat Injury of Bacillus Subtilis Spores at Ultrahigh Temperatures
Heat Penetration Data Analysis: Statistical Vs. Worst Case Scenario Approach
Heat Penetration Measurement for Thermal Process Design
Heat Penetration Rates of Natural Convection Heating Liquids in Metal Containers
Heat Penetration Tests
Heat Processing of Viscous Materials in Axially Rotating Cans. An Engineering Model
Heat Resistance of Bacteria Isolated From Prepartions Based on Seafood Products
Heat Resistance of Microorganisms - Heat Processing of Foods
Heat Resistance of Talaromyces flavus and Neosartorya fischeri Isolated from Commercial Fruit Juices
Heat Transfer Coefficients to Liquids with Food Particles in Axially Rotating Cans
Heat Transfer Coefficients to Newtonian Liquids in Axially Rotated Cans
Tompkin, R.Bruce; Scott, Virginia N.; Bernard, Dane T.;

Sveum, William H.; Sullivan Gombas, Kathy
Smout, C; Van Loey, A.; Hendrickx, M.
Edwards Jr., J.L.; Busta, F.F.; Speck, M.L.
Tung, Marvin A.; Britt, Ian J.
Bee, G.R.; Park, D.K.
Zechman, L. G. and I. J. Pflu
Alstrand, D.V.; Ecklund, O.F.
Rotstein, E., I. Saguy and K. Valentas.
Mulak, V., R. Tailliez, P. EB, and P. Becel
Spencer, R.
Scott, V. N., and Dane T. Bernard.
Deniston, M. F., B. H. Hassan, and R. L. Merson.
Soul, C. L., and R. L. Merson.
Dairy, Food and Environmental Sanitation Vol. 19 No. 8 Pg. 551-562 Aug. 1999
Applied Microbiology,Nov. 1965 Pg. 858-864
I.F.T.P.S. Heat Penetration Workshop Nov. 19, 1998
Food Technology June 1978 (White binder)
JFP, Vol. 58, No. 1, Pages 108-114
The Pillsbury Company
JFP, Vol. 58, No. 1, Pages 49-53.
June, July, Aug. - Food Manufacture 1967 (White binder)
JFP, Vol. 50, No. 1, Pages 18-20 (January 1987). Sent by Allen W. Matthys, NFPA.
JFS, Vol. 52, No. 4, 1987
Journal of Food Processers Eng., Vol. 8, No. 1
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140
141
142
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146
Heat Transfer Model Performance in Simulation of Process Deviations

Heat Treatments and Routine and Salvage Pasteurizations
Heating Characteristics of Homogeneous Milk-Based Formulas in Cans Processed in an Agitating Retort
Heating Characteristics of Ravioli in Brine and in Tomato Sauce Processed in Agitating Retorts
Heating Curves - Theory and Practical Application
Heating Factors in Variable Temperature Sterilization Processes
Heating Rates in Flexible Packages Containing Entrapped Air During Overpressure Processing
Teixeira, A.A.; Balaban, M.O.; Germer, S.P.M; Sadahira,

M.S.; Teixeira-Neto, R.O.; Vitali, A.A.
CFIA
Berry, M. R., Jr. and A. L. Kohnhorst.
Berry, M. R., Jr., J. Bradshaw, and A. L. Kohnhorst.
Olson, F.C.W.; Jackson, J.M.
Manson, J. E.
Weintraub, Sara E.; Ramaswamy, H.S.; Tung, M.A.

CFIA
JFS, Vol. 50, Pages 209-214, 1985
JFS, Vol. 50 (1985)
Ind. & Engineering Chemistry Vol. 34 March 1942 (White binder)
J.E. Manson
Dept. of Food Science, University of BC (White binder)
OT
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147 Heat-Resistance Studies on Spores of Putrefactive Anaerobes in Relation to Determination of Safe Processes for Canned Foods
148 High-Temperature, Short-Time Processing
149 IFTPS Heat Penetration Committee; minutes of November 2, 1988 Meeting, Washington
Townsend, C.T.; Esty, J.R.; Baselt, F.C.

Mermelstein, Neil H.
McGinnis, D.S. (Chairman)
Book - Studies to Determine Safe Processes for Canned Foods

Food Technology Vol. 55 No. 6 June 2001
Agriculture Canada, Research Branch, Engineering & Statistical Research Centre.
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160
Smith, T., Marvin A. Tung, Lee V. Bennett, and Dan B.

Cumming.
Hayakawa, Kan-Ichi.
Lingle, R.
Quiberoni, A.; Suarez, V.B.; Reinheimer, J.A.
Bhowmik, S. R., and Kan-Ichi Hayakawa.
Tung, Marvin A.; Smith, Trudi
F.O.D./H.P.B./H.W.C
Hutton, M. T., M. A. Koskinen and J. H. Hanlin.
Patel, P.N.; Chandarana, D.I.; Gavin III, A.
Unknown
Eisner, Manfred
Food Technology, 39 (6), Pages 53-56, June 1985

Prepared Foods, September 1992
JFS, Vol. 48, Pages 212-225, 1983
Agriculture 2000 Processing (White binder)
F.O.D./H.P.B./H.W.C
JFS, Vol. 56, No. 3, 1991
Journal of Food Science Volume 56 (1991)
Can. Diseases Weekly Report Vol. 1 Pg. 182-184 Oct. 26/85 (White binder)
Second Revised Edition 1988 (Textbook)
161 ITG Subject: Sterilizing Symbols (D, z, F)
Dept. of Health, Education, and Welfare Public Health

Service Food and Drug Admin.
www.fda.gov
162 Kinetic Parameter Estimation in Conduction Heating Foods Subjected to Dynamic Thermal Treatments
Welt, B.A.; Teixeira, A.A.; Balaban, M.O.; Smerage, G.H.;

Hintinlang, D.E.; Smittle, B.J.
Importance of Removing Condensate from Vertical Retorts

Improved Procedures for Mathematical Evaluation of Heat Processes
In a Glass By Itself - Gerber (Processor of The Year)
Inactivation of Lactobacillus Helveticus Bacteriophages by Thermal and Chemical treatments
Influence of Selected Thermal Processing Conditions on Steam Consumption and on Mass Average Sterilizing Values
Innovations in Thermal Processing
Inspectional Methods - Foods: Low Acid Canned Foods
Interacting Effects of pH and NaCI on Heat Resistance of Bacterial Spores
Internal Pressure Profile in Semi-Rigid Food Packages During Thermal Processing in Steam/Air
International Outbreak of Botulism Associated With a Restaurant in Vancouver, B.C.
Introduction into the Technique and Technology of Rotary Sterilization
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163 Kinetics of Microbial Inactivation for Alternative Food Processing Technologies
164 Lethality Calculation for Thermal Processes With Different Heating and Cooling Rates
165 Letter: Early Version of the FINDIFF Program
Various Authors
Pham, Q. T.
Tucker, G.S.
Source
Journal of Food Science (whole book) Special Supplement
International Journal of Food Science and Technology (1990) 25, 148-156
Campden Food & Drink Research Association
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167
168
169
Limitations and Pitfalls in the Use of Different Calculation Methods

Linear Model for Predicting Transient Temperature during Sterilization of a Food Product
Location of the Slowest Heating Zone for Natural-Convention-Heating Fluids in Metal Containers
Logarithmic Order of Death - Injury of Bacteria by Chemical Agents
Gavin, A., Cornelius, B., Tung, M., McHugh, B., Manson,

J.
chiheb, A., E. Debray, G. Le Jean, and G. Piar.
Zechman, L. G., and I. J. Pflug.
Rahn, O.
IFTPS, November 9, 1989

JFS, Vol. 59, No. 2, Pages 441-446, 1994
JFS, Vol. 54, No. 1, Pages 205-209, 226
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172
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174
175
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177
178
179
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181
182
Low Acid Foods in Hermetically Sealed Containers (excluding aseptic packaged food) / Steam Still Retort Processing in Rigid
Metal Containers
Making an Inoculation Pack
Mathematical Method - Treats Heating and Cooling Separately
Mathematical Method of Process Calculation
Mathematical Model to Estimate Steam Consumption in Vertical Still Retort for Thermal Processing Canned Foods
Measurement of Acid Diffusion in Canned Vegetables Using pH Sensitive Indicators
Measurement of the Thermal Conductivity of Foods at High Pressure
Measuring Heat Resistance of Bacterial Spores
Measuring the Integrated Time-Temperature Effect of a Heat Sterilization Process Using Bacterial Spores
Mechanics and Interpretation of Heat Penetration Tests in Canned Foods
Mechanism of Microbiological leaker Spoilage of Canned Foods: Biophysical Aspects
Metabiotic Association of Fusarium, Alternaria, and Rhizoctonia with Clostridium botulinum in Fresh Tomatoes
Method to Measure Surface Heat Transfer from Steam/Air Mixtures in Batch Retorts
Government of Canada, Food Inspection Standard

Pflug, I.J.
Pflug, I.J.
Pflug, I.J.
Bhowmik, S.R.; Vichnevetsky, R.; Hayakawa, K.
McCarthy, Michael J.; Heil, J.R.
Denys, S.; Hendrickx, M.E.
Odlaug, T.E.; Caputo, R.; Graham, G.S.
Pflug, I.J.
Alstrand, D.V.; Ecklund, O.F.
Put, M.M.C.; Witvoet, H.J.; Warner, W.R.
Draughon, F. A., and J. O. Mundt
Ramaswamy, H.S.; Tung, M.A.; Stark, R.
Government of Canada, Food Inspection Standard

Lebensm.-Wiss. U.-Technol., 18 15-23 (1985) (Rutgers University)
Journal of Food Science Vol. 53 No. 2 Pg. 494,495,499 1988
American Inst. Of Chemical Engineers (White binder)
Food Technology vol. 6 No. 5 Pg. 915-931 1952
Journal of Food Protection Vol. 43 June 1980 Pg. 488-497
JFS, Vol. 53, No. 1, 1988
JFS Vol. 48 1983 (White binder)
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183 Microbiological (The Mechanism of) Leaker Spoilage of Canned Foods: A Review
184 Microbiological and Other Considerations in Aseptic Processing
Put, H. M. C., H. van Doren, W. R. Warner and J. Th.

Kruiswijk
H. L. Mitten.
Journal of Applied Bacteriology 1972, 35 (1), Pg. 7-27

H.L. Mitten
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Microbiological and Sanitizer Analysis of Water Used for Cooling Containers of Food in Commercial Canning Factories in
185 Minnesota and Wisconsin
Odlaug, T. E., and Irving J. Pflug.
JFS, p. 954, Vol. 43 (1978)
Microbiological Methods - Collaborative Study of a Method for the Determination of Commercial Sterility of Low-Acid Canned
186 Foods
Denny, C. B.
Journal of the AOAC (1972), 55 (3): 613-616
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194
Gaillard, S.; Leguerinel, I.; Mafart, P.

Mafart, P.; Leguerinel, I.
Ramaswamy, H.S.; Tung, M.A.
Hayakawa, Kan-Ichi.
Carlson, V. R.
Manson, J. E.
Sizer, C.E.; Balasubramaniam, V.M
Kyereme, M.; Swartzel, K.R.; Farkas, B.E.

Can. Inst. Food Sci. Technol. J., Vol. 19, No. 5, pp. 215-222, 1986 (White binder)
Canadian Institute of Food Science Technology Journal Vol. 6 No.4
ASTEC, Cedar Rapids, Iowa 12/12/1985
TechniCAL, Inc.
Food Technology Vol. 53 No. 10 October (1999) Pg. 64-67
Journal of Food Science Vol. 64 No. 4 1999 Pg. 565-570
195 New Parametric Values for Thermal Process Estimation by Using Temperatures and z Values Expressed in Degree Celcius Units
Hayakawa, Kan-Ichi; Downes, Theron W.
Lebensm.-Wiss. U.-Technol., 14 60-64 (1981) (Rutgers University)
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196 Nonproteolytic Clostridium Botulinum in Cooked Turkey Stored under Modified Atmospheres
197 NumeriCAL (New Software Package Brings Thermal Processing Breakthrough to the Food Industry)
Lawlor, K.A.; Pierson, M.D.; Hackney, C.R.; Claus, J.R.;

Marcy, J.E.
TechniCal Inc.

Food/Production Management, November 1989
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202
Datta, A. K. and A. A. Teixeira.

Holdsworth, S. D.
Hebert, D.A.; Bettison, J.
Cabes, L. J., Jr.
Hewlett Packard
JFS, Vol. 53, No. 1, Pages 191-195, 1988

Journal of Food Engineering, 4(1985)89-116
Developments in Food Preserv.4(Textbook) (White binder)
Food Technology, 39(12) 57-60, 1985
Application Note 290 (White binder)
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Model for Combined Effects of Temperature, pH and Water Activity on Thermal Inactivation of Bacillus CereusSpores
Modeling Combined Effects of Temperature and pH on Heat Resistance of Spores by a Linear-Bigelow Equation
Modelling Heat Transfer in Steam/Air Processing of Thin Profile Packages
Modified Lethal Rate Paper Technique for Thermal Process Evaluation
Needs for a Safe, Simple, and Reliable Aspectic Operation
New Approach to Determining Product Heating Factors From Heat Penetration Data
New Intervetion Processes for Minimally Processed Juices
New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation
Numerically Predicted Transient Temperature and Velocity Profiles During Natural Convention Heating of Canned Liquid Foods
Optimisation of Thermal Processing - A Review
Packaging for Thermally Sterilised Foods
Plastic Packaging Used in Retort Processing: Control of Key Parameters
Practical Temperature Measurements
Authors
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204
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207
Predicting Internal Temperature of Canned Foods During Thermal Processing using a Linear Recursive Model
Prediction for Shelf Life and Safety of Minimally Processed CAP/MAP Chilled Foods: A Review
Prediction of Time Correction Factor for Come-Up Heating of Packaged Liquid Food
Principles of Steam/Air Processing
PRO CALC Thermal Process Analysis System
Authors
Lanoiselle, J. -L., Y. Candau, and E. Debray.
Labuza, T. P., B. Fu, and P. S. Taoukis.
Succar, Jorge; Hayakawa, Kan-Ichi
Tung, Marvin A.
PRO CALC Associates
Source
JFS, Vol. 60, No. 4, Pages 833-840, 1995
Dept. of Food Science & Nutrition University of Minnesota
NFPA 11th East Highlights Conf. Oct. 3-4/88 (White binder)
PRO CALC Associates
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Procedure for Estimating Sterilization of and Quality Factor Degration in Thermally Processed Foods
Process Calculation by Computer
Process Calculation Functions
Process Control Application to Still Retorting
Process Control in Hydrostatic Cookers - Part 2 Factors Affecting Heat Penetration Rates
Process Control in Hydrostatic Cookers - Validification of Cooker Operating Conditions
Process Tables for Canned Fishery Products
Processing of Canned Fruit and Vegetables. Technical Manual No. 29. CFDRA
Proposed Draft Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life
Protocol for Carrying Out Heat Penetration Studies
Quantifying Reactions Influencing Quality of Foods: Texture, Flavour, and Appearance
Jen, Y., J. E. Manson, C. R. Stumbo, J. W. Zahradnik.

G.E. - Berkley
Livingston, W. E.
Austin, G; Atherton, D.
Atherton, D.; Austin, G; Member of CFPRA
Dewar, A.B.; Selfridge, R.L.
Atherton, D; Thorpe, R.H.
Health Protection Canada
IFTPS
Lund, Daryl B.
JFS, Vol. 36, Pages 692-698, 1971

General Electric - Berkley
Fearn International Inc.
Tech. Manual No. 5 - Campden Food Preservation Research Association (1984)
Tech. Manual No. 5 - Campden Food Preservation Research Association (1981)
Tech. Report Series No. MAR/T-76-1 Inspection Branch Maritimes Region
CFDRA
? April 1995
IFTPS
Journal of Food Processing & Preservation (White binder)
Quantitative Evaluation of Clostridium botulinum Nonproteoloytic Types B, E, and F Growth Risk in Fresh Salmon Tissue
219 Homogenates Stored under Modified Atmospheres
Garcia, G. and C. Genigeorgis.
JFP, Vol. 50, No. 5, Pages 390-397 (May 1987)
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Recent Improvements in the General Method of Thermal Process Calculations - A Special Coordinate Paper and Methods of
220 Converting Initial and Retort Temperatures
221 Recommended International Code of Practice for Canned Fish
Schultz, O. T., and F. C. W. Olson.

Codex Alimentarius
Food Research 1940 Vol. 5 No. 4 (White binder)

CAC/RCP 10-1976
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Recovery of Heat-Stressed Spores of Bacillus Stearothermophilus on Solid Media Containing Calcium- and Magnesium-Deficient
222 Agar
Sikes, A.; Whitfield, S.; Rosano, D.J.
223 Reference RDT Calibration
Digi 4 Plus Maintenance
224 Regulatory Review of Scheduled Thermal Processes
Mulvaney, T. R., R. M. Schaffner, R. A. Miller, and M. R.

Johnston.
Food Technology, pages 73-75, June 1978
Relative Humidity and Water Activity - Indices of Water Content in Gaseous Systems, Their Measurement, and Relationship to
225 Each Other
Fisher, D.A.; Jacobson, R.L.; Pflug, I.J.
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226 Report of the Food Standards Agency Conference on Control of Mycobacterium Avium Subsp. Paratuberculosis (MAP) in Milk
227 Residual Gas Effects in Overpressure Processes of Flexible Packages
FSA
Weintraub, Sara E.; Tung, Marvin A.
FSA Conference May 23-24, 2001

University of British Columbia
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229
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233
234
Hayakawa, Kan-Ichi.
Anthony, David L.
Teixeira, A.A.; Dolan, K.; Datta, A.K.; Adams, J.P.
Bock, J.H.
Pflug, I.J.; Odlaug, T.E.
Pflug, I. J., Theron E. Odlaug.
Steele, R.J.; Board, P.W.; Best, D.J., Willcox, M.E.

ChemTreat, Inc.
Transactions of the ASAE Vol. 28 No. 2 Pg. 645-648 & 656 (1985)0
Chicago Technical Center Metal Division Research and Engineering
Food Technology, Pages 63-70, June 1978
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Risk of Growth and Toxin Production by Clostridium botulinum Nonproteolytic Types B, E, and F in Salmon Fillets Stored Under
235 Modified Atmospheres at Low and Abused Temperatures
Garcia, G.W.; Genigeorgis, C.; Lindroth, S.
236 Saving Energy in Conventional Steam Retorts with Emphasis on Venting Procedures
Tung, Marvin; Smith, Trudi; Bennett, Lee
237 Sensitivity of Bacterial Spores to Different Nutrients
Evans, F.R.; Curran, H.R.
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239
240
241
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Response Charts for Estimating Temperatures in Cylindrical Cans of Solid Food Subjected to Time Variable Processing
Temperatures
Retort Cooling Water Sanitation
Retort Depressuriztion Effect on Cooling Rates in Conduction-Heating Canned Foods
Retorts For Canning
Review of z and F Values Used to Ensure the Safety of Low-Acid Canned Food
Review of z and F Values Used to Ensure the Safety of Low-Acid Canned Food
Revision of the Formula Method Tables for Thermal Process Evaluation
Shelf Life of Refrigerated Foods

Shelf-Stable Products and Intermediate Moisture Foods Based on Meat
Significance of Clostridium Botulinum in Fishery Products Preserved Short of Sterilization
Simplified Procedure for Thermal Process Evaluation
Tung, Marvin A.; Durnace, Tim; Hughes, Ashton; Mercer,

Don
Leistner, L.
Eklund, Mel W.
Patashnik, M.
Journal of Food Protection Vol. 56 No. 8 Pg. 706-709 Aug. 1993

Kaye Instruments Inc.

Report to Expert Committee on Food Enginering and Processing July 11, 1995
Water Activity: Theory & Appl. To Food (White binder)
Food Technology Dec. 1982 Pg. 107-112
Food Technology January 1953
Page 6 of 10

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242
243
244
245
246
Simplified Procedure for Thermal Process Evaluation
Software Offers Calculation, Display of Thermal Processes
Some Physico-Chemical Basis of Food Preservation by Combined Methods
Spore Carrier System for Biological Monitoring Applications
Sporicidal Properties of Chlorine Compounds: Applicability to Cooling Water for Canned Foods 1,2
Authors
Patashnik, M.
TechniCal Inc.
Chirife, Jorge; Favetto, Guillermo J.
Pflug, I.J.
Odlaug, T. E., and Irving J. Pflug
Source
Libby, McNeil & Libby Salmon Division Laborator
Food Processing, October 1985 Pg. 83
Food Research International 25 (1992) Pg. 389-396
J. Milk Food Technol., Vol. 39, No. 7, Pages 493-498 (July, 1976).
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249
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254
Stability of Bovine Immunoglobulins to Thermal Treatment and Processing

Standard Guide for Use in the Establishment of Thermal Processes for Foods Packages in Flexible Containers
Staphylococcus aureus Growth and Enterotoxin A Production in an Anaerobic Environment
Staphylococcus aureus Growth and Enterotoxin Production in Mushrooms
Starting CALSoft II Demonstration
Statistical Variability of Heat Penetration Parameters in Relation to Process Design
Statistical Variability of Thermal Process Lethality in Conduction Heating Food --- Computerized Simulation
Sterilmatic Cookers: Thermal Processing Considerations
Li-Chan, E., A. Kummer, J. N. Losso, D. D. Kitts and S.

Nakai.
ASTM
Belay, Negash; Rasooly, Avraham
Brunner, K. G. and A. C. L. Wong.
TechniCAL, Inc.
Smout, C; Van Loey, A.; Hendrickx, M., Beirlant, J.
Hayakawa, K., P. De Massageur, and R. J. Trout.
McHugh, Brendan
Food Research International, Vol. 28, No. 1, pp. 9-16, 1995

American Society for Testing and Materials (ASTM)
JFS, Vol. 57, No. 3, Pages 700-703, 1992
TechniCAL, Inc.
Journal of Food Science Vol. 65 No. 4 2000 Pg. 685-693
JFS, Vol. 53, No. 6, Pages 1887-1893, 1988
1995
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255 Studies in Canned Processes. I. Effect of Headspace on Heat Penetration in Products. Heating by Conduction
256 Study on the Effects of Added Liquid on the Heat Transfer Properties of Canned Food Using a Model System
257 Surface Heat Transfer Coefficients for Steam/Air Mixtures in Two Pilot Scale Retorts
Evans, H. L. and P. W. Board

McHugh, B.; Stevens, F.
Ramaswamy, H.S.; Tung, M.A.; Stark, R.
Commonwealth Scientific and Industrial Research Organization Division of Food

Preservation and Transport. Homebush, N.S.W., Australia.
Brendan McHugh , Frank Stevens
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258
259
260
261
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263
Teixeira, A.A.; Datta, A.K.; Adams, J.P.; Peterson, W.R.

Pflug, I.J.; Smith, G.M.
Tung, Marvin A.; Britt, Ian J.
IFTPS
IFTPS
McEvoy, I.J.; Stuart, Mary R.
3rd International Congress on Engineering and Food Vol 1 Chp. 3 Sept. 25-28, 1983 Dublin,
Ireland
Dept. of Food Science, University of BC (White binder)
IFTPS
Presented at Workshop of IFTPS Dec. 2, 1993
Dept. of Botany, University College, Belfield, Dublin 4
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Theoretical Consideration on the Influence of the z-Value of a single Component Time/Temperature Integrator on Thermal
264 Process Impact Evaluation
265 Theoretical Evaluation of Combined Irradiation and Thermal Processes in Cylindrical Containers With Gamma Sources
Loey, A. V., L. Ludikhuyze, M. Hendrickx, S. De Cordt

and P. Tobback.
Purohit, K. S., J. E. Manson, and J. W. Zahradnik.
JFP, Vol. 58, No. 1, Pages 39-48, January 1995

JFS, Vol. 36, Pages 750-751(1971)
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266
267
268
269
Budu-Amoako, E., Syed Toora, Colleen Walton, Richard F.

Ablett, and Jim Smith*.
I. Esselen, W. B., and I. J. Pflug.
Singh, R. P.
Fujikawa, Hiroshi; Itoh, Takeshi
JFP, Vol. 55, No. 3, Pages 211-213 (March 1992)

Reprinted from The Glass Packer, January - February, 1954, Food Processing
Food Technology, Pages 87-91, 1982
OU
Thermal Inactivation D- and z-Values of Salmonella Serotypes and Listeria Innocua in Chicken Patties, Chicken Tenders, Franks, Murphy, R.Y.; Duncan, L.K.; Johnson, E.R.; Davis, M.D.;
270 Beef Patties, and Blended Beef and Turkey Patties
Smith, J.N.
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271 Thermal Inactivation Kinetics of Bacillus Stearothermophilus Spores Using a Linear Temperature Program
Leontidis, S; Fernandez, A.; Rodrigo, C.; Fernandez, P.S.;

Magraner, L.; Martinez, A.
OU
272 Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium
Murphy, R.Y.; Marks, B.P.; Johnson, E.R.; Johnson, M.G. Journal of Food Science Vol. 65 No. 4 2000
OU
273 Thermal Inactivation of Salmonella Spp.in Chicken Broth, Beef, Pork, Turkey and Chicken: Determination of D- and Z-Values
Juneja, V.K.; Eblen, B.S.; Ransom, G.M.
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275
276
277
Licciardello, J. J., J. T. R. Nickerson, C. A. Ribich, and

S.A. Goldblith.
Koa, J., D. Naveh, I. J. Kopelman, and I. J. Pflug.
Teixeira, A. A. and J. E. Manson.
Vinters, J.E.; Patel, R.H.; Halaby, G.A.
Applied Microbiology, Mar., 1967, p. 249-256

JFS, Vol. 47, Pages 193-197, 1981
Food Technology, Pages 128-133, April 1983
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278 Thermal Process Evaluation of Conduction Heating Food in an Anomalous-Shaped Container

279 Thermal Process Lethality Guide for Low-Acid Foods in Metal Containers
Manson, J. E.
Stumbo, C.R.; Purohit, K.S.; Ramakrishnan, T.V.
Dirrertation Abstracts International, Section B. The Sciences and Engineering, 1971, 32 (3)
1518
Journal of Food Science Vol. 40 (1975) Pg.1316-1323
Surface Heat Transfer Considerations During Immersion Water Cooling of Retorted Foods
Survior Curves - Of Bacterial Spores Heated in Parenteral Solutions
Temperature Distribution and Stability Within the Positive Flow Steam/Air Retort
Temperature Distribution Protocol for Processing in Steam Still Retorts, Excluding Crateless Retorts
Temperature Distribution Studies in Hydrostatic Cookers - Phase II
Temperature Tolerance of Aspergillus Fischeri Var. Glaber in Canned Strawberries
Thermal Death Times for Listeris monocytogenes in Lobster Meat

Thermal Destruction of Microorganism and Enzymes
Thermal Diffusivity in Food Processing
Thermal Inactivation Analysis of Mesophiles Using the Arrhenius and z-Value Models
Thermal Inactivation of Type E Botulinum Toxin.

Thermal Process Calculations for Different z and jc Values Using a Hand-Held Calculator
Thermal Process Control for Aseptic Processing Systems
Thermal Process Evaluation by Programmable Computer Calculator
Page 7 of 10

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280 Thermal Process Modelling and Simulation Applications to Process Control
Scott, G.M.
Source
Technical Memo. No. 623 Campden Food & Drink Research Association
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281
282
283
284
285
Johnson, C. E. (Manual) and Norback, J. P. (Program).

Manson, J. E., and J. F. Cullen.
Lu, Q., S. J. Mulvaney, and F. Hsieh.
McIntyre, Deborah J.; Reed, Dwight E.
Grant, A.
Thermal Process Profiler Instruction Manual - 1985

JFS, Vol. 39, Pages 1084-1089, 1974
JFS, Vol. 56, No. 3, Pages 835-837, 1991
U.S. Patent # 4,741,911
Onex Packaging Inc.
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286 Thermal Processing Canned Meat with Sub-Freezing Initial Temperatures: Thermal and Microbial Validation
Sandberg, G. M. M., T. D. Durance, P. Richard, and P. H.

Leung.
JFS, Vol. 59, No. 4, Pages 693, 695, 696, and 719, 1994
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287 Thermal Processing of Canned Foods in Tin Containers IV Studies of the Mechanisms of Heat Transfer Within the Container
288 Thermal Processing of Canned Foods in Tin Containers(General Method Temperature Conversions)
289 Thermal Processing of Suspended Food Particles in Cans With End-Over-End Agitation
Jackson, J.M.; Olson, F.C.W.

Schultz, O. T., and F. C. W. Olson.
Knap, Rafal P.; Durance, Timothy D.
Food Research 1940 Vol. 5 No. 4 (White binder)

Reprinted from Food Research, 1940, Vol. 5, No. 4
Food Research International Vol. 31 No. 9 Pg. 635-643 1998
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290 Thermal Processing Retortable Plastic Containers with Metal Lids in Steam and Water with Comparisons to Metal Cans
Berry, M. R. and R. C. Bush
JFS, Vol. 53, No. 6, 1988
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Thermal Properties of Bentonite-Water Dispersions Used for Modelling Foods

Thermal Resistance of Clostridium Botulinum (62A) Spores as Affected by Fundamental Food Constituents
Thermal Resistance of Paralytic Shellfish Poison in Soft-Shell Clams
Thermal Sensitivity of Neosartorya fischeri Ascospores in Regular and Reduced-Sugar Grape Jelly
Thermal Sterilization of Conduction-Heated Foods in Plastic Cylindrical Cans Using Convective Boundardy Condition
Thermal Validation - How to Reduce the Risk of Repeating a Validation Due to Sensor Errors.
Thermobacteriology in Food Processing
Tin of Salmon Had But a Tiny Hole - Botulism
Niekamp, A.; Unklesbay, K.; Unklesbay, N.; Ellersieck, M.

Xexones, H., and I. J. Hutchings
Gill, T. A., J. W. Thompson and S. Gould.
Beuchat, L. R., and Gerald D. Kuhn.
Santi, R. B., and S. Shin
Kaye Instruments
Stumbo, C.R.
Thompson, Richard C.

Food Technology, Pages 113-115, (1?03), June 1965
JFP, Vol. 48, August 1985
JFP, Vol. 60, No. 12, 1997, Pages 1577-1579
JFS, Vol. 56, No. 3, Pages 827-830, 1991
Kaye Instruments Inc.
(Text Book) Acedemic Press
FDA Consumer June 1982
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TLOG - Data Acquisition for Thermal Process Profiler

Toxic Proteins Produced by Clostridium botulinum
Toxin Production by Clostridium Botulinum in Media at pH Lower Than 4.6
Transducer for the Direct Measurement of Rates of Lethality during Thermal Processing of Foods
Treatment of End-Point Type Microbial Survivor Data
Treatment of Microbial Survivor Data
Type C Vernier Valvactor Yoke Mounted Instruction Manual
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Adams, D.M.; Busta, F.F.
Hicks, E.W.
IBM; International Business Machines, Corp.

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Foxboro MI 12-340 September 1968
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OT
AU
O
Updated Guidelines for Use of Time and Temperature Specifications for Holding and Storing Food in Retail Food Operations
308 (Growth Curve - FDA 1997 Food Code)
309 Use of a Modified Ball's Formula Method to Evaluate Aseptic Processing of Foods Containing Particulates
310 Use of Biological Indicators
Snyder Ph. D., O. Peter

Larkin, J. W.
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OU
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311 Listeria Monocytogenes in Liquid Egg Products
Michalski, C.B.; Brackett, R.E.; Hung, Y.C.; Ezeike, G.O.I Journal of Food Protection Vol. 62 No. 2 Pg. 112-117 1999
OU
OT
Use of Capillary Tubes and Plate Heat Exchanger to Validate U.S. Dept. of Agriculture Pasteurization Protocols for Elimination of
312 Salmonella Enteritidis from Liquid Egg Products
Michalski, C.B.; Brackett, R.E.; Hung, Y.C.; Ezeike, G.O.I Journal of Food Protection Vol. 63 No. 7 Pg. 921-925 2000
313 Use of Time and Temperature Specifcations for Holding and Storing Food in Retail Food Operations
Snyder Ph. D., O. Peter
Dairy, Food and Environmental Sanitation Vol. 16 No. 6 Pg. 374-388 June 1996
U
P
R
O
314
315
316
317
Thermal Process Profiler Instruction Manual Version 2.2 1985

Thermal Process Simuation for Aseptic Processing of Foods Containing Discrete Particulate Matter
Thermal Processes for Metal Cans Compared to Retortable Plastic Containers
Thermal Processing - Low Acid Heat-Sensitive Foodstuffs (GDL)
Thermal Processing and Container Integrity for "Quality Control for the Small Food Manufacturer"
Using the Straight-Line Semilogarithmic Microbial Destruction Model as an Engineering Design Model for Determining the FValue for Heat Processes
Utilization of Types of Heat Penetration Equipment
Validating a Process Control System Case Study: Crateless Retort with LogTEC
Validating Biological Monitoring System for Canned Foods
Authors
Pflug, I. J.
Darsey, L.
Ament, Michael (Food Safety Engineering Man.)
Pflug, I.J.; Jones, A.T.; Blanchett, R.

O. F. Ecklund, Inc., Cape Coral, Florida.
ConAgra Grocery Products Company
Page 8 of 10

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No.
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318
319
320
321
Venting of Vertical Retorts for Steam Processing
What is a Process Authority? The Regulations: a Changed Industry
When it comes to convenience, the "pouch" is no slouch.
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Authors
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Cabes Jr.,Leon J.; Park, David K.
Buls, Bruce
WinCalc
Source
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TechniCAL Inc.
Seafood Leader Jan./Feb. 1997
WinCalc
Page 9 of 10
Legend
LEGEND
THERMAL PROCESSING REFERENCE MATERIAL
Aseptic
Microbiology - Botulism
Computers
Temperature Distribution
Retort Pouch
Fish
Regulations & Guidelines
High-Acid Products
Irradiation
Leakage
Miscellaneous
Microbiology - Other
Heat Penetration
Retorts
Steam - Air
Temperature
Process Calculations
Process Deviations
Barriers
Heat Transfer
Confidential Information
Miscellaneous
Page 10

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