High Temp In Food

Write a one to two page summary of the following learning objectives:


  1. the effects of high temperatures on microbial growth and destruction
  2. spores, spore heat resistance, and spore destruction
  3. the most heat resistant pathogen and its destruction
  4. pressure’s effects on water (steam) temperature
  5. D, z, and F values in thermal processing
  6. assurance of lethality
  7. pasteurization of liquids (e.g. milk) and solids
  8. moist versus dry heat lethality
  9. dry food pasteurization