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F0 Sterilisation Value Calculator

Work out f0 sterilisation value instantly with clear inputs, formula shown and shareable results.

About F0 Sterilisation Value Calculator

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.

Formula

F0 value

F0 = time x 10^((T - 121.1) / z), with z = 10 C for Clostridium botulinum

Worked example

With the default values below, F0 Sterilisation Value Calculator returns F0 Delivered of 12.24447. Change any input above and every figure here is recalculated in your browser.

Inputs used

Product Temperatureminimum 0 degrees C
118 degrees C
Hold Timeminimum 0 minutes
25 minutes
z Valueminimum 0.1 degrees C
10 degrees C
Target F0minimum 0 minutes
3 minutes

Results

F0 Delivered
12.24447
Lethal Rate
0.489779
Time Needed For Target F0
6.1252
Process Assessment
Target F0 achieved

Step by step

  1. 1Values used
  2. 2F0 value
  3. 3F0 Delivered= 12.24447
  4. 4Lethal Rate= 0.489779
  5. 5Time Needed For Target F0= 6.1252
  6. 6Process Assessment= Target F0 achieved

Assumptions and limits

  • The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
  • In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
  • Figures are rounded for display to 6 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.
  • 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.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

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.

Frequently Asked Questions

Why is F0 = 3 the minimum?

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.

Should the whole thermal profile be integrated?

Yes. F0 must be accumulated over heating, holding and cooling at the slowest-heating point in the container, determined by heat penetration testing.

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