United States History: 1865 to the Present - VDOE

Note that less severe temperature/time combinations have been validated for some products with low pH: summer sausage with pH 4.6 or lower can be heated to an internal temperature of at least 130°F instantaneous, summer sausage with pH 5.0 or lower can be heated to an internal temperature of at least 130°F and held for at least 30 minutes ... ................
................