The temperatures and P-values obtained during reheating of the
paella samples were highly variable (Table 4). Two of the four
reheated samples obtained a P70 of 2 min throughout the entire
product and could be categorized as ready-to-heat, while the other
two samples did not obtain a P70 of 2 min and can be categorized as
ready-to-reheat. However, the maximal temperatures reached in
the rice during reheating ranged from 68.0 C (P70 ¼ 0.2 min) to
90.3 C (P70 ¼ 83.0 min). This range means that the theoretical
reduction of L. monocytogenes ranged from 0.6D to 249D (based on
2 min at 70 C for a 6D reduction). The variation in P-values explains
why L. monocytogenes was still present (in 25 g) in five out of nine
product samples after reheating and demonstrates the importance