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Z-value is a term used in microbial thermal death time calculations. It is the number of degrees the temperature has to be increased to achieve a tenfold (i.e. 1 log 10) reduction in the D-value. The D-value of an organism is the time required in a given medium, at a given temperature, for a ten-fold reduction in the number of organisms.
Log reduction is a measure of how thoroughly a decontamination process reduces the concentration of a contaminant.It is defined as the common logarithm of the ratio of the levels of contamination before and after the process, so an increment of 1 corresponds to a reduction in concentration by a factor of 10.
The target of reduction in canning is the 12-D reduction of C. botulinum, which means that processing time will reduce the amount of this bacteria by a factor of 10 12. The D R for C. botulinum is 0.21 minute (12.6 seconds). A 12-D reduction will take 2.52 minutes (151 seconds).
In microbiology, in the context of a sterilization procedure, the D-value or decimal reduction time (or decimal reduction dose) is the time (or dose of an antimicrobial drug) required, at a given condition (e.g. temperature) or set of conditions, to achieve a one-log reduction, that is, to kill 90% of relevant microorganisms. [1]
The same meats should be thoroughly cooked to 160 °F (71 °C) when ground or tenderized by cutting, since these processes distribute bacteria throughout the meat. Usually, most bacteria do not enter the inside of uncooked meat and remain on the surface. However, proteolytic bacteria are able to dissolve or break down the connective tissue and ...
meat ham [2] Enterococcus faecalis: bacterium: soy miso [2] Enterococcus faecalis: bacterium: vegetable pickle [2] Enterococcus faecalis: bacterium: meat sausage: Enterococcus faecalis: bacterium: soy sauce [2] Enterococcus faecium: bacterium: cheese [12] Enterococcus faecium: bacterium: meat ham [2] Enterococcus faecium: bacterium: soy miso [2 ...
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture. [1]
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...