Food Protection Trends - July/August 2018 - 262

of initial temperature, the mean temperatures between fills
for all experiments were not significantly different between
insulated and uninsulated jars (P > 0.05), suggesting
that insulation may not be necessary to achieve desired
processing temperatures. For cucumbers with an initial
temperature of 20°C, the first filling step resulted in a mean
temperature increase of 42.3°C and 48.9°C (for uninsulated
and insulated jars, respectively). After three filling steps, the
mean temperatures were 66.7°C and 73.5°C (for uninsulated
and insulated jars, respectively). For cucumbers preheated
to higher temperatures (40°C or 60°C), final temperatures
were greater than or equal to 71.7°C and 76.7°C, respectively.
These data indicate that processing temperatures typically
used for assuring safety and product quality (at or above
160°F) can be achieved by the repeated filling method for
initial cucumber temperatures of 40°C or above.

3C. Cucumbers with an initial temperature of 60oC

Insulation and initial temperature
The spears with initial temperatures of 20°C, 40°C, or 60°C
were heated with and without insulation of the jars (Fig.
4). These experiments used a variety of holding times after
each fill, as indicated in Table 1. For each fill step, regardless

Processing times
Accumulated processing times for selected refilling
regimens (Table 1) at or above 71.1°C (160°F), the
reference temperature typically used for pathogen
reduction, or 73.9°C(165°F) as referenced by Etchells and

TABLE 1. Average values of pickle jar contents
Temp.1
(°C)
20
20
20
20
40
40
40
60
60
60
60

Fill Hold Step (min.)3
Trt.2
Ins
Ins
Unins
Unins
Ins
Unins
Unins
Ins
Ins
Unins
Unins

1
14
12
7
11
11
6
10
7
7
8
7

2
16
9
7
10
13
7
5
6
4
6
6

3
15
8
9
8
13
7
7
10
4
8
4

Temp., initial temperature of the cucumbers

1

Trt., jar treatment, Ins, insulated; Unins, uninsulated

2

Fill Hold Step., the time (min.) between each fill and hold

3

Time, total time of processing

4

71.1°C, mean time (min.) above 71.1°C for center and periphery cucumbers

5

73.9°C, mean time (min.) 73.9°C for center and periphery cucumbers

6

na, not applicable, because the indicated F value was not met

7

only center cucumber data available

8

262

Food Protection Trends July/August

Time4

71.1°C5

73.9°C6

(min.)
45
29
23
29
37
20
22
24
16
21
17

(min)
14.6 +/- 0.4
na7
na
na
18.9 +/- 3.1
10.0 +/- 0.4
8.48
11.4 +/- 0.2
9.6 +/- 0.4
10.8 +/- 0.2
6.0 +/- 0.1

(min.)
13.4 +/- 1.2
Na
Na
Na
13.9 +/- 5.2
6.0 +/- 0.3
Na
8.8 +/- 0.2
4.8 +/- 0.5
8.9 +/- 0.5
4.5 +/- 0.1



Table of Contents for the Digital Edition of Food Protection Trends - July/August 2018

Evaluating the Implementation of Hazard Analysis Critical Control Point (HACCP) in Small Scale Abattoirs of Tigray Region, Ethiopia
Training Hard-to-Reach Pennsylvanian Cheesemakers about Food Safety, Using a Low-tech Training Tool
Food-handling Behaviors of Student Volunteers Food-handling Behaviors of Student Volunteers
Beoybon Taud thxee Bio
IAFP European Symposium on Food Safety Highlights
IAFP's European Student Travel Scholarship
PDG Highlight Beverages and Acid/Acidified Foods Professional Development Group
General Interest Paper The Very Real Impact of the Food Safety Modernization Act: A Roundtable Symposium Addressing FSMA’s Effect on Academia and Industry
Industry Products
Food Protection Trends - July/August 2018 - Cover1
Food Protection Trends - July/August 2018 - Cover2
Food Protection Trends - July/August 2018 - 243
Food Protection Trends - July/August 2018 - 244
Food Protection Trends - July/August 2018 - 245
Food Protection Trends - July/August 2018 - 246
Food Protection Trends - July/August 2018 - 247
Food Protection Trends - July/August 2018 - 248
Food Protection Trends - July/August 2018 - 249
Food Protection Trends - July/August 2018 - Evaluating the Implementation of Hazard Analysis Critical Control Point (HACCP) in Small Scale Abattoirs of Tigray Region, Ethiopia
Food Protection Trends - July/August 2018 - 251
Food Protection Trends - July/August 2018 - 252
Food Protection Trends - July/August 2018 - 253
Food Protection Trends - July/August 2018 - 254
Food Protection Trends - July/August 2018 - 255
Food Protection Trends - July/August 2018 - 256
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Food Protection Trends - July/August 2018 - 259
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Food Protection Trends - July/August 2018 - 261
Food Protection Trends - July/August 2018 - 262
Food Protection Trends - July/August 2018 - 263
Food Protection Trends - July/August 2018 - 264
Food Protection Trends - July/August 2018 - 265
Food Protection Trends - July/August 2018 - Training Hard-to-Reach Pennsylvanian Cheesemakers about Food Safety, Using a Low-tech Training Tool
Food Protection Trends - July/August 2018 - 267
Food Protection Trends - July/August 2018 - 268
Food Protection Trends - July/August 2018 - 269
Food Protection Trends - July/August 2018 - 270
Food Protection Trends - July/August 2018 - 271
Food Protection Trends - July/August 2018 - 272
Food Protection Trends - July/August 2018 - 273
Food Protection Trends - July/August 2018 - 274
Food Protection Trends - July/August 2018 - 275
Food Protection Trends - July/August 2018 - 276
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Food Protection Trends - July/August 2018 - 278
Food Protection Trends - July/August 2018 - 279
Food Protection Trends - July/August 2018 - 280
Food Protection Trends - July/August 2018 - 281
Food Protection Trends - July/August 2018 - 282
Food Protection Trends - July/August 2018 - 283
Food Protection Trends - July/August 2018 - Food-handling Behaviors of Student Volunteers Food-handling Behaviors of Student Volunteers
Food Protection Trends - July/August 2018 - 285
Food Protection Trends - July/August 2018 - 286
Food Protection Trends - July/August 2018 - 287
Food Protection Trends - July/August 2018 - 288
Food Protection Trends - July/August 2018 - 289
Food Protection Trends - July/August 2018 - 290
Food Protection Trends - July/August 2018 - 291
Food Protection Trends - July/August 2018 - 292
Food Protection Trends - July/August 2018 - 293
Food Protection Trends - July/August 2018 - 294
Food Protection Trends - July/August 2018 - 295
Food Protection Trends - July/August 2018 - 296
Food Protection Trends - July/August 2018 - 297
Food Protection Trends - July/August 2018 - Beoybon Taud thxee Bio
Food Protection Trends - July/August 2018 - 299
Food Protection Trends - July/August 2018 - IAFP European Symposium on Food Safety Highlights
Food Protection Trends - July/August 2018 - 301
Food Protection Trends - July/August 2018 - IAFP's European Student Travel Scholarship
Food Protection Trends - July/August 2018 - PDG Highlight Beverages and Acid/Acidified Foods Professional Development Group
Food Protection Trends - July/August 2018 - General Interest Paper The Very Real Impact of the Food Safety Modernization Act: A Roundtable Symposium Addressing FSMA’s Effect on Academia and Industry
Food Protection Trends - July/August 2018 - 305
Food Protection Trends - July/August 2018 - 306
Food Protection Trends - July/August 2018 - 307
Food Protection Trends - July/August 2018 - 308
Food Protection Trends - July/August 2018 - Industry Products
Food Protection Trends - July/August 2018 - 310
Food Protection Trends - July/August 2018 - 311
Food Protection Trends - July/August 2018 - 312
Food Protection Trends - July/August 2018 - 313
Food Protection Trends - July/August 2018 - 314
Food Protection Trends - July/August 2018 - Cover3
Food Protection Trends - July/August 2018 - Cover4
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