Yes it is normal atm pressure.
Target microbial organisms are TPC, Salmonella, E Coli, Coliforms, Clostridium, B. cereus
Thks for response.
TPC, E.coli, Coliforms are typically not regarded as pathogens for current purpose. Clostridium is not a species.
Just as an example, from a safety POV, the UK requirements frequently (but not exclusively) focus on L.monocytogenes whereby a 6D reduction is considered to be minimal for pasteurization and requires achieving a lethality such as that provided by maintaining a temperature of 70degC for 2min at slowest heating point (SHP). In practice achieving an instantaneous temperature at SHP of 75degC is often implemented as being equivalent.
The USA often focus more on salmonella "family" species. IIRC these typically (but maybe not all) tend to be less heat resistant than L.mono.
Other European countries, eg France, Spain may have different targets. These can be more heat resistant than L.mono and involve longer heating times.
Based on risk assessment you need to select one species, logically the most heat resistant which presents a significant risk.
Perhaps you can clarify the methodology which generated yr current critical limit ?