Sous-Vide Pasteurization Time
Come-up + hold time from thickness, bath temp, and food category (poultry / pork / beef / fish / egg). FDA Annex 6 6.5-log Salmonella reduction. Simplified screen; not a HACCP plan.
Formula and source
come_up_seconds = 0.4 * L_m^2 / alpha (Heisler-chart slab approximation at Fo ~ 0.4). hold_minutes from linear interpolation of FDA Food Code Annex 6 Table A at the bath temperature. total = come_up + hold.
FDA Food Code Annex 6 Table A (6.5-log Salmonella reduction). Heisler-chart thermal-diffusion approximation.
Audience
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Posture
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