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.

Processors are required to file a Thermal Process with the Food & Drug Administration (FDA) for any low acid or acidified thermally processed food. Our recognized Process Authority, using the most advanced equipment, can conduct Heat Distribution and Heat Penetration Studies in your facility. Our Process Authority 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.

A thermal process, particularly the 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, hermetically sealed can or jar. This organism is deterred from growing by very high heat, refrigeration temperatures and by the presence of acid in sufficient quantity to assure a pH of 4.6 or below.

Acidified foods, those that are made up of a significant percentage of low acid ingredients, where high acid ingredients are added to reduce the pH to below 4.6, must also file a Process with the FDA. Our Process Authority can assist in the determination of product status, high acid, acidified, or low acid and supply the needed process evaluation letter or filings.

In addition, Eurofins Food Safety Systems can assist in the development of:

• Commercial Production Trials
• Equipment Selection
• Manufacturing Specifications
• Process & Equipment Testing
• Process Scenarios
• Product Specifications
• Process Deviation Evaluations