What is the F Value of Food? A Comprehensive Guide to Thermal Processing
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5 min read
The F value, a measure of thermal lethality, was developed in part to ensure the safe elimination of the highly dangerous bacteria *Clostridium botulinum* in canned products. This metric quantifies the effectiveness of a heat treatment process in killing microorganisms, ensuring food safety and extending shelf life. It is a standard used across the food industry, especially for canned goods and other packaged foods requiring sterilization.
