Work out f0 sterilisation value instantly with clear inputs, formula shown and shareable results.
F0 is the equivalent minutes at 121.1 C with z = 10 C, the reference for Clostridium botulinum destruction. Lethal rate is 10^((T - 121.1)/10), so 118 C delivers only about half the lethality per minute of 121.1 C. Low-acid canned food requires a minimum F0 of 3, and commercial sterility targets are often 6-8.
F0 value
F0 = time x 10^((T - 121.1) / z), with z = 10 C for Clostridium botulinum
Sterilisation of low-acid canned foods is regulated and process schedules must be filed and established by a recognised process authority. Under-processing risks botulism.
It corresponds to a 12-log reduction of Clostridium botulinum spores, the botulinum cook, which is the accepted minimum for shelf-stable low-acid canned food.
Yes. F0 must be accumulated over heating, holding and cooling at the slowest-heating point in the container, determined by heat penetration testing.