@article{MAKHILLJFT20121038298,
    title = {Process Time Evaluation of African Giant Snail (<I>Achachatina achatina</I>) Based Products},
    journal = {Journal of Food Technology},
    volume = {10},
    number = {3},
    pages = {77-82},
    year = {2012},
    issn = {1684-8462},
    doi = {jftech.2012.77.82},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2012.77.82},
    author = {C.C.,E.U. and},
    keywords = {African giant snail,thermal resistance,commercial sterilization schedule,canned snail,brine},
    abstract = {The thermal resistances of <I>Clostridium sporogenes</I> (ATCC 
  19404) in African giant snail based formulated low acidity (pH 6.8) products 
  comprising Snail in Brine (SIB), Snail in Sauce (SIS) and Snail in Egusi Soup 
  (SES) were investigated using Thermal Death Time (TDT) technique within lethal 
  temperature range 104.4-121.1&deg;C. Established decimal reduction times (D-values) 
  were used for canning the products in 300/208L/L round sanitary cans based on 
  5D-concept with respect to the test microbe. The D-values (min) of canned African 
  giant snail ranged from 5.4-0.88 min for snail in sauce, 6.8-1.2 min for snail 
  in egusi and 5.6-0.84 min for snail in brine within 104.4-121.1&deg;C, the z-values 
  ranged from 8.8&deg;C for SIB to 9.6&deg;C for SES product. The established 
  thermal process schedules of temperatures 110, 115, 120 and 121.1&deg;C and 
  at times of 4.2, 5.6, 20.7, 76.7 min are recommended for commercial production 
  of canned snails in brine, sauce and egusi soup, respectively.}
    }