Reduction of strain Lm.17 of Listeria Monocytogenes 
after a high-pressure treatment of raw ham at 25ºC

Please choose the pressure (in a range of 300 to 900 MPa) and the number of log-cycles required.

P (pressure in MPa):                                                
n (number of log-cycles desired):                                        


Minimum time required for a n-log-cycle reduction:    [min]
Maximum time required for a n-log-cycle reduction:   [min]
Average time required for a n-log-cycle reduction:     [min]

Please choose the pressure (in a range of 300 to 900 MPa) and the processing time (in minutes).

P (pressure in MPa):                                           
t (processing time in minutes):                                        


Minimum reduction in Listeria concentration:    [log-cycles] = [%]
Maximum  reduction in Listeria concentration:  [log-cycles] = [%]
Average reduction in Listeria concentration:     [log-cycles] = [%]


Note: The computations are based on the following report: A.M.Ramos and Nadia Smith, Efecto de las altas presiones sobre los microorganismos en relación con la conservación de alimentos: Caso de la Listeria Monocytogenes en jamón crudo picado. Report for Esteban Espuña, S.A, May, 2009.