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Control of Microorganisms by Destruction

  • George J. Banwart

Abstract

The death of some microbial cells occurs during refrigeration, freezing, drying, or chemical treatment. However, these systems are not expected to produce a sterile food. Sterilization is considered to be a process by which all forms of life are destroyed. When subjected to a lethal process, a bacterial culture is reduced at a rate that is approximately logarithmic. This indicates a first-order reaction. The inactivation or death of cells can be determined by theformula
$$ K=\frac{\log a-\log b}{t} $$
where K is the death rate, a is the initial number of organisms, and b is the number of cells remaining at time t.

Keywords

Heat Resistance Ethylene Oxide Propylene Oxide Ground Beef Bacterial Spore 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Van Nostrand Reinhold 1989

Authors and Affiliations

  • George J. Banwart
    • 1
  1. 1.Department of MicrobiologyThe Ohio State UniversityUSA

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