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Control of Microorganisms by Destruction

  • Chapter
Basic Food Microbiology

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.

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  1. Department of Microbiology, The Ohio State University, USA

    George J. Banwart (Professor Emeritus)

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© 1989 Van Nostrand Reinhold

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Banwart, G.J. (1989). Control of Microorganisms by Destruction. In: Basic Food Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6453-5_12

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