Services - Food Thermal Processing

Thermal processing is a scientifically determined method of eliminating microorganisms of public health significance from a food product by applying heat to the product.

You are required to file your Thermal Process with the FDA for any low acid or acidified thermal processed food. Our recognized Process Authority, using the most advanced equipment available, can conduct Heat Distribution and Heat Penetration Studies in your facility. He will make processing recommendations where appropriate and will prepare the paperwork for filing. Most filings are completed within one week of conducting the Heat Penetration Study.

Thermal process, particularly canning process must be done carefully and accurately to assure product quality and safety. Low acid canned food, namely those having pH above 4.6, must receive intense heat treatment to kill the anaerobic bacteria, Clostridium botulinum, a spore former, that can produce a deadly toxin in an anaerobic environment such as is found in a thermally processed can or jar. This organism is deterred from growing by very high heat, well above 212°F (100°C), refrigeration temperatures below 38°F (4°C) and by the presence of acid in sufficient quantity to assure a pH of 4.6 or below.

Acidified products, those that are made up of a significant percentage of low acid ingredients, where high acid ingredients are added to the product to reduce the pH to below 4.6, must also file a process with the FDA. Strasburger & Siegel, can assist in the determination of product status, high acid, acidified, or low acid.

In addition, Strasburger & Siegel, can assist in the development of:

Commercial Production Trials
Equipment Selection
Manufacturing Specifications
Process / Equipment Testing
Process Scenarios
Product Specifications