Food cans are sterilized in a retort to inactivate Clostridium botulinum. Process time (Fo) of this food material is 150 s and the z value is 10 °C. Temperatures of the slowest heating location of the food can are measured and the average temperature during time periods 0 to 10 min, 10 to 40 min and 40 to 70 min are 71.1 °C, 98.9 °C and 110 °C, respectively. The actual process time in minutes that is required for equivalent sterilization at 121.1°C is [round off to 2 decimal places]