Denaturation of proteins, which destroys enzyme activity and enzyme-controlled metabolism in micro-organisms
Microbial destruction by heat
1. First-order reaction
2. Same percentage die in a given time interval regardless of the numbers present initially
3. Logarithmic order of death
4. Described by a death rate curve
Decimal reduction time (D value)
Time needed to destroy 90% of the micro-organisms (to reduce their numbers by a factor of 10)
D values differ for different microbial species, and a higher D value indicates greater heat resistance
Higher number of micro-organisms present in raw material
Longer it takes to reduce the numbers to a specified level
A specific temperature–time combination is used to process every batch of a particular product, and adequate preparation procedures are used to ensure that the raw material has a satisfactory and uniform microbiological quality
Microbial destruction takes place logarithmically, it is theoretically possible to destroy all cells only after heating for an infinite time
Commercial sterility
The vast majority of containers are sterile but there is a probability that non-pathogenic cells survive the heat-treatment in a pre-determined number of containers
The level of survival is determined by the type of micro-organism that is expected to contaminate the raw material
A 12D process is used when Clostridium botulinum is likely to be present
Z value (thermal resistance constant)
The number of degrees Celsius required to bring about a ten-fold change in thermaldeath time (TDT) or decimal reduction time (D)
F0 value (unit of sterilization)
The inactivating effect of 1 min at 121.1°C on Clostridium botulinum spores
For total inactivation (at 121.1°C and other temperatures!) according to the 12D concept a value of 2.45 F0 is necessary (= 2.45 for C. botulinum)
Calculating sterilizing effect at a certain temperature
F0 = L(T) x t, where L = the lethal value at temperature T, t = time (min)