I would like to share with you a concern and receive opinions regarding the sterilization of sauces based on mushrooms, olive oil and flavored with fresh truffle.
(* Pflug, 1987, Endpoint of a preservation process, J. of Food Protection, Vol 50, 347-351)

We chose C. Sporogenes (facultative anaerobic mesophiles) with a D-value between 0.75-2.03 (minutes) as the target organism of deterioration and set up a heat treatment with F0=9 minutes (D-value C. Sporogenes 1.5 x 6 reduction = 9'.

