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Thermal death time is how long it takes to kill a specific bacterium at a specific temperature. It was originally developed for food canning and has found applications in cosmetics , producing salmonella-free feeds for animals (e.g. poultry) and pharmaceuticals .
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.
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]
Salmonella What it is: A group of bacteria that can cause gastrointestinal illness. It’s typically associated with meat and poultry as well as undercooked eggs, but dairy products, fruits and ...
Salmonella is a genus of rod-shaped, (bacillus) ... At the time, Smith was working as ... 216,510 of which resulted in death, along with 5,412,744 cases of ...
Outbreaks can occur at any time, but are most common from November to April. The virus travels in vomit and diarrhea. It spreads by direct contact with someone who has norovirus, or by touching ...
Salmonellosis is a symptomatic infection caused by bacteria of the Salmonella type. [1] It is the most common disease to be known as food poisoning (though the name refers to food-borne illness in general), these are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.
Salmonella is a bacteria that can cause people to experience diarrhea, fever and stomach cramps. Symptoms can appear between six hours and six days of infection and will last for four to seven ...