During the pilot plant tests of a liquid food subjected to High-Temperature Short-Time (HTST) processing, it was determined that a microorganism survived. Laboratory tests were conducted assuming D121=1.1 minutes and z=11 °C for the microorganism. The initial load of microorganisms in the food is assumed to be 10^5/g, and each used container holds 1000 g. It is desired that there be less than one spoiled container in every 10,000 containers. The temperatures at selected points during the process are as follows:
Process Duration Temperature (°C)
Heating 0.5 s 104
Heating 1.3 s 111
Heating 3.4 s 127
Heating 5.3 s 135
Heating 6.5 s 138
Heating 8.3 s 140
Heating 12.3 s 140
Cooling 12.9 s 127
Cooling 14.1 s 114
Cooling 16.2 s 106



Is the applied thermal process sufficient?