We are cooking the product above 165 prior to filling and then also hot filling above 165. I am not able to get much info on the inversion/hold process - if the product has already been cooked to achieve a 5 log reduction, what is the holding doing? I thought it was just to sterilize the inside of the bottle. Also, I just saw a typo in my first post - they WILL be stored refrigerated.. I see how that was confusing.
Scampi, I have not spoken with Cornell - that was another poster.
One of the understatements of the year.
I am thinking we just want to make sure it is filled hot to ensure that the product is not creeping into the temperature danger zone. I could be wrong though.
Yes, possibly. Pasteurization necessitates a detailed consideration of lethality IMO.
It's not my area at all but with respect to pasteurisation, the recommended temperature seems to be related to pH -
For foods with a pH value of 3.5 or less, 175 ° F (79.5 ° C) is a sufficient pasteurization temperature. Those foods with a pH range between 3.5 and 4 have a recommended pasteurization temperature of 185 ° F (85 ° C). For foods with a pH range of 4 to 4.3, the recommended pasteurization temperature rises to 195 ° F (90.5 ° C). Foods with a pH value of 4.3 to 4.5 have a recommended pasteurization temperature of 210 ° F (99 ° C).
commercial canning.pdf 640.83KB
(above is for a "traditional" hot-fill of lower pH than present of course)
I presume the shelf-life of this refrigerated product will also differ to the, apparently, typical 6-12 months of shelf-stable, hot filled items.