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Question 20 35 pts You have been assigned the task of determining the minimal safe thermal treatment for a retail pouch yogurt product. The FDA requires this product to have a thermal treatment resulting in a 5-Iog reduction of Salmonella Enteritidis. You have collected the following data on (a) S. Enteritidis log reduction in the yogurt product and (b) the temperature prole of the cold point in your product container during the standard thermal retort process. What is the process time required to attain a 5-Iog reduction of S. Enteritidis in this product? This question requires that you gure out how to solve the problem in steps, and then conduct those calculations. Show work for both full and partial credit. (8 Log10 cfu/ml = 1 x 108 colony forming units per ml). SHOW CALCULATIONS AND COM PLETED TABLE FOR lethal rates in the next question. (a) Time 67 C 62 C (min) Log10 cfu/ml 0 8 8 1 7.67 7.9 2 7.33 7.8 3 7.00 7.7 4 6.67 7.6 5 6.33 7.5 6 6.00 7.4 (b) [Hint: You must rst determine the correct 2 value and unit sterility to be used in the lethal rate (LR) formula from part (3)]. Time (min)Temp(C) LR(1/OC) 0 28 1 33 2 38 3 43 4 48 5 53 6 6O 7 63 8 65 9 65 10 6O 11 53 12 43 13 33 The D value for 62C is :|, The D value for 67C is :|, The Z value for this data is E, Unit Sterility for this data is :|, the total log reduction (accumulated D) for the thermal process rounded up or down to the nearest 0.5 minute without adding time is :|, the process time need to add rounded to the nearest 0.5 minutes is :l, the total process time after adding the needed time to achieve a 5 log reduction rounded to the nearest 0.5 minuteisE