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Tyndallization is a process from the nineteenth century for sterilizing substances, usually food, named after its inventor John Tyndall, that can be used to kill heat-resistant endospores. Although now considered dated, it is still occasionally used.
Named after John Tyndall, tyndallization [23] is an obsolete and lengthy process designed to reduce the level of activity of sporulating microbes that are left by a simple boiling water method. The process involves boiling for a period of time (typically 20 minutes) at atmospheric pressure, cooling, incubating for a day, and then repeating the ...
Pressure sterilization is the prevailing method used for medical sterilization of heat-resistant tools, and for sterilization of materials for microbiology and other fields calling for aseptic technique. [citation needed] In cases when items need to be sterilized for immediate use, flash sterilization may be employed. [3]
An indirect way to destroy them is to place them in an environment that reactivates them to their vegetative state. They will germinate within a day or two with the right environmental conditions, and then the vegetative cells, not as hardy as endospores, can be straightforwardly destroyed. This indirect method is called Tyndallization. It was ...
John Tyndall (/ ˈ t ɪ n d əl /; 2 August 1820 – 4 December 1893) was an Irish physicist.His scientific fame arose in the 1850s from his study of diamagnetism.Later he made discoveries in the realms of infrared radiation and the physical properties of air, proving the connection between atmospheric CO 2 and what is now known as the greenhouse effect in 1859.
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
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A Complete Course In Canning - Book II: Microbiology, Packaging, HACCP & Ingredients, 13th Edition. Timonium, MD: CTI Publications, Inc. pp. 62–3, 71-5, 93-6. Food and Drug Administration (US) information on thermal death time of low-acid canned foods - Accessed November 5, 2006.