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temperatures. The term was coined as an alternative to the still widely used description commercially sterilewhich was objected ...

From Equation (4.4), it is clear that a plot of the log of the number of surviving cells at a given temperature against time sho ...

assume the incidence of salmonella in the raw milk to be 1 colony-forming unit (cfu) 1
^1 , then after pasteurization it will be ...

Bacterial spores are usually far more heat resistant than vegetative cells; thermophiles produce the most heat resistant spores ...

heat resistance. The total picture is probably more complex than this however, since other features of the spore such as its hig ...

single target molecule in each cell whose inactivation causes death. If this is not the case and there is, say, a large number o ...

Damage to DNA has been identified as the probable key lethal event in both spores and vegetative cells. In spores, however, inac ...

To determine the F 0 value required in a particular process one needs to know the D 121 of the target organism and the number of ...

Having decided theFvalue required, it is necessary to ensure that the F 0 value actually delivered by a particular heating regim ...

of convection heating followed by one of conduction heating. In most cases heating is by conduction but some can contents show n ...

under a curve describing a plot of lethal rate against time gives the overall process lethality, F 0 (Figure 4.6). F 0 ¼ Z LRdt ...

given to the product were no longer prevented from growing by the reducedaw(see Section 7.5.5). 4.1.5 Spoilage of Canned Foods I ...

Although more complex schemes have been described, the essential classification of canned foods is into low acid (pH 4 4.5, or 4 ...

During processing cans are subjected to extreme stress, particularly when the hot can is cooled down rapidly from processing tem ...

To prevent leaker spoilage it is essential that the outside of cans is clean and uncontaminated and that chlorinated water is us ...

phase. Scraped surface heat exchangers have been used to process products containing particles up to 25 mm in diameter but at th ...

4.2.1 Microwave Radiation The microwave region of the e.m. spectrum occupies frequencies between 109 Hz up to 10^12 Hz and so ha ...

lead to cold spots in some microwaved foods and concern over the risks associated with consumption of inadequately heated meals ...

Death of a population of UV-irradiated cells demonstrates log-linear kinetics similar to thermal death and, in an analogous way, ...

will reduce the intensity of UV radiation by two-thirds. This effect increases with the concentration of solutes and suspended m ...