Chap3C - Control

FM courses 10/3/2022
Food Technology Department

Ho Chi Minh City University of Technology
Vietnam National University - Ho Chi Minh City (VNU HCM)
FOOD MICROBIOLOGY
Lecturer: Tạ Thị Minh Ngọc
This course is designed for 3rd year students in Food Technology
FOOD MICROBIOLOGY
Part 2: General microbiology F&B industry

Pharmaceutical
Chapter 3. Microbial industry Why food History and the necessity of the discipline
Part 1. Environmental microbiology?
nutrition and growth Introduction science in industry and life.
Genetic engineering
Chemical requirements
Physical requirements
Bacteria
Microbial growth Morphological characteristics, structure,
Yeast
nutrition, growth, metabolic processes What is Mos?
Mold Part 2.
Microbial and genetic mechanisms.
Phages General microbiology
quantification
Microbial control
Food spoilage;
Preservation
How MOs in Measures to control MOs in food;
Fermentation
Part 3. Food Tech? Application of beneficial MOs in industrial
Food microbiology Upgradation production and life.
What are differences between bacteria, fungi and virus? 2
TTMN 1
FOOD MICROBIOLOGY
• Nutrition source
Part 2: General microbiology • Nutritional type
Chemical
requirements • Macro-nutrient, micro-nutrient, growing factors
Chapter 3. Microbial
nutrition and growth  Aw  pH  Temperature
Physical  O2  Pressure  Radiation
Chemical requirements requirements
• Binary fission
Microbial growth • Mathematic of growth
Microbial
growth • Microbial culture
Microbial quantification
• Direct method and indirect method
Microbial control
• Viable counting method
Microbial
Target of control quantification • Cells counting method
Microbial death pattern
• Target of control
Methods to remove or control
• Microbial death pattern
a microbial population Microbial
control • Methods to remove or control a microbial population
What do micro-organisms need to grow? 3
FOOD MICROBIOLOGY
Chemical Physical Microbial Microbial
Microbial growth
Part 2: General microbiology requirements requirements quantification control
Chapter 3. Microbial Why to control?

nutrition and growth 1. To destroy pathogens and prevent their transmission
2. To reduce or eliminate microorganisms responsible for the contamination of water, food, and
Physical requirements other substances
Microbial growth
Microbial quantification Havest

Native
Spoilage
Microbial control Infection
Transport
Target of control
Microbial death pattern MOs Food

Stokage
a microbial population
Intoxifi-cation
Processing
Storage
Cowan 2012- Microbiology - 3rd edition
4
Prescott 2002 - Microbiology –-10th edition
TTMN 2
FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial The Terminology of Microbial Control

Sterilisation
nutrition and growth Sterilization: The complete removal or destruction (diệt khuẩn/ khử Sterilant
of all viable microorganisms. trùng)
Disinfection Used on
Physical requirements Disinfection: The destruction or removal of (Tiêu độc/ khử Disinfectant inanimate
vegetative pathogens but not bacterial endospores. độc)
Microbial growth objects
Sanitisation
Microbial quantification Sanitization: Microbial population is reduced to levels (Tiêu độc vệ
that are considered safe by public health standards. sinh)
Microbial control
Anti-
Target of control sepsis
Antisepsis: Chemicals applied to body surfaces to Antiseptic Used on
Microbial death pattern destroy or inhibit vegetative pathogens. (Chống
nhiễm tissue
Methods to remove or control trùng)
Biocide/germicide: Kills microbes. Bacteriostasic: Inhibiting, not killing
a microbial population Germicide kills pathogens but not microbes, but prevent growth.
necessarily endospores. • -static [Greek statikos, causing to
• -cide [Latin cida, to kill] stand or stopping]
• bactericide, fungicide, algicide, viricide • bacteriostatic and fungistatic
(Chất diệt khuẩn) (Chất ức chế)
Once a bacteriostatic agent is removed, may the microbial growth resume? 5
FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial The Terminology of Microbial Control

nutrition and growth
Microbial growth
Microbial control
Target of control


Pearson 2016 - Microbiology – 12th edition 6
TTMN 3
FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Action mode of antimicrobial agents

nutrition and growth The principles of microbial control are rooted in microbial nutrition, growth, and development.
Starve/ poison/ inhibit/ prevent growth (replication)  control microorganisms.
Microbial growth Antimicrobial mode (mechanism) of

action, selective or not on target
Microbial quantification components
Microbial control 1. Cell wall
Target of control 2. Cell membrane
Microbial death pattern 3. Cellular synthetic processes

(DNA, RNA)
4. Proteins

What are cellular targets of control? 7
FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Effects on the Cell Wall Effects on the Cell Membrane
Microbial growth
Microbial control
Target of control


8
TTMN 4
FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Effects on The Proteins and Nucleic Acid Synthesis

Modes of action affecting protein function
Chemical requirements denature the protein by breaking all or some
secondary and tertiary bonds
Microbial growth (a) The native (functional) state is

maintained by bonds that create
Microbial quantification active sites to fit the substrate.
Microbial control Results are:
Target of control
(b) complete unfolding
Microbial death pattern (c) random bonding and incorrect

folding
a microbial population (d) Some agents react with
functional groups on the active
site and interfere with bonding
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FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial A microbial death

• Death is a phenomenon that involves the permanent termination of an organism’s vital
Chemical requirements processes.
Physical requirements • The permanent loss of reproductive capability, even under optimum growth conditions,
has become the accepted microbiological definition of death.
Microbial growth
− Permeability of plasma membrane
Microbial quantification − Enzym activities
Microbial control − Cultivability
Target of control • A microbial population is not killed instantly when exposed to a lethal agent.
Microbial death pattern • Population death is generally exponential (logarithmic);

 the population is reduced by the same fraction at constant intervals

When will a microbe be considered as dead? 10
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TTMN 5
FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Microbial death pattern

Bacterial populations usually die at a constant rate
Chemical requirements when heated or when treated with antimicrobial
Physical requirements chemicals.
Microbial growth
Microbial control
Target of control


Prescott 2002 - Microbiology –-10th edition Why is using of logarithmical plot more practical than arithmetical plot? 11
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FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Parameters to measure an antimicrobial agent’s killing efficiency

nutrition and growth Decimal reduction time (D) or D value:
− is the time required to kill 90% of the microorganisms or spores
Chemical requirements in a sample at a specified temperature
− used to estimate the relative resistance of a microorganism z value is the increase in
Physical requirements temperature required to
reduce D to 1/10 its value
Microbial growth or to reduce it by one log
cycle when log D is plotted
against temperature
Microbial control
Target of control


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TTMN 6
FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Factors influence antimicrobial agent’s killing efficiency

Chemical requirements 1. Population size (Number of microbes)

2. Population composition (Nature of microbes in
the population)
Microbial growth
3. Temperature & pH of environment
Microbial quantification 4. Concentration of agent (dosage, intensity, time
Microbial control of exposure)
Target of control 5. Mode of action of the agent
Microbial death pattern 6. Presence of solvents, organic matter, or
Methods to remove or control inhibitors

Why do you have to clean the utensils before autoclave? 13
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FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Heat Physical methods

1. Heat
nutrition and growth • Heat is very effective (fast and cheap). 2. Filtration
3. Low temperatures
• Thermal death point (TDP): Lowest temperature at which all cells in a culture 4. High pressure
Chemical requirements 5. Desiccation
are killed in 10 min. 6. Osmotic Pressure
Physical requirements • Thermal death time (TDT): Time to kill all cells in a culture
7. Radiation
Microbial growth • Decimal Reduction Time or D-value:

• Minutes to kill 90% of a population at a given temperature
• used to estimate the relative resistance of a microorganism to different temperatures
Microbial control
Target of control


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FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial 02 types of heat treatments Physical methods

1. Heat
nutrition and growth Moist heat 2. Filtration
3. Low temperatures
Chemical requirements Use of hot water or steam 4. High pressure

5. Desiccation
Mode of action – denaturation of proteins, destruction of membranes & DNA 6. Osmotic Pressure
Physical requirements 7. Radiation
• Sterilisation or Autoclave (15 psi/121oC/10-40min):
Microbial growth • destroys all vegetative cells and endospores
• Pasteurization <100oC:
Microbial quantification • kills Salmonella, Listeria and overall microbes
Microbial control • but not destroy spores
Target of control Heat without water

Mode of action - oxidation of cell constituents and
denaturation of proteins (coagulation)
• using higher temperatures than moist heat
• Incineration in a flame or electric heating coil
• hot-air oven (dry oven): 150-180oC/ 2-4 h
1 psi (pound per square inch) ~ 6895 N/m2

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FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Equivalent treatments Physical methods

1. Heat
nutrition and growth Moist heat 2. Filtration
3. Low temperatures
Chemical requirements  Use of hot water or steam 4. High pressure

5. Desiccation
 Equivalent treatments: as the temperature is increased, much less time 6. Osmotic Pressure
Physical requirements is needed to kill the same number of microbes
7. Radiation
• Flash pasteurisation: 72°C for 15

Microbial growth
seconds, then rapid cooling
Microbial quantification • Boiling at 100oC for 30 minutes to
destroy non-spore-forming pathogens
Microbial control
• Tydallisation: successive pasterisation,
Target of control destroy spores
Microbial death pattern • Ultra High Temperature (UHT): 140 to
150°C for 1 to 3 seconds; Technically not
pasteurization because it sterilizes.
Cowan 2012- Microbiology - 3rd edition Why does dry heat require higher temperature to destroy the same population than moist heat?
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TTMN 8
FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Physical filtration Physical methods

1. Heat
nutrition and growth • physical removal of microbes by passing a gas or liquid through filter 2. Filtration
3. Low temperatures
 Not destroying 4. High pressure
• used to sterilize heat sensitive liquids & air in hospital isolation units 6. Osmotic Pressure
Physical requirements & industrial clean rooms 7. Radiation
Microbial growth
Microbial control
Target of control


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FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Physical filtration Physical methods

1. Heat
nutrition and growth 2. Filtration
3. Low temperatures
Vacuum assembly for achieving
4. High pressure
Chemical requirements filtration of liquids through suction. 5. Desiccation
6. Osmotic Pressure
Microbial growth Scanning electron micrograph of

filter, showing relative size of
Microbial quantification pores and bacteria trapped on its  Membrane filters for fluids.
surface (5,900x) • Pore size for bacteria: 0.2-0.4 m
Microbial control
• Pore size for viruses: 0.01 m
Target of control
 Membrane filters made of
Microbial death pattern • cellulose acetate
• cellulose nitrate
• polycarbonate
• polyvinylidene fluoride
• or other synthetic materials

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TTMN 9
FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Low temperature Physical methods

1. Heat
Micro-biostatic : slows the growth of microbes 3.
4.
Low temperatures
High pressure
6. Osmotic Pressure
Microbial growth
• Refrigeration 0-15oC & freezing <0oC
• Used to preserve food, media and
Microbial control cultures
Target of control • Slows enzymatic reactions  inhibits
microbial growth
• Freezing forms ice crystals that
damage microbial cells

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FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial High pressure Physical methods

1. Heat
3. Low temperatures
 Applied food: liquid suspensions; treatment is instant and 4. High pressure
even throughout the sample. 6. Osmotic Pressure
 Mechanism: alters the molecular structures of proteins and
Microbial growth
carbohydrates  rapid inactivation of vegetative bacterial
cells.
Microbial control
 Endospores are relatively resistant to high pressure.
Target of control
 An advantage is that these treatments preserve the flavors,
colors, and nutrient values of the products.
a microbial population • Fruit juices preserved by high-pressure treatments are
sold in Japan and the United States.
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TTMN 10
FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Desiccation Physical methods

1. Heat
 Gradual removal of water from cells, 3. Low temperatures
4. High pressure
Chemical requirements leads to metabolic inhibition. 5. Desiccation
6. Osmotic Pressure
Physical requirements  Not effective microbial control – 7. Radiation
many cells retain ability to grow

Microbial growth
when water is reintroduced.
Microbial quantification  Desiccation prevents metabolism.
Microbial control  Osmotic pressure causes plasmolysis.
Target of control
Microbial death pattern As a general rule, chilling, freezing, and desiccation should not be
Methods to remove or control construed as methods of disinfection or sterilization because their
antimicrobial effects are erratic and uncertain, and one cannot be sure
that pathogens subjected to them have been killed.
(Cowan (2009) p309)

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FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Osmotic Pressure Physical methods

1. Heat
nutrition and growth  High concentrations of salts and sugars to preserve food  2. Filtration
3. Low temperatures
4. High pressure
Chemical requirements hypertonic environment that causes water to leave the microbial cell 5. Desiccation
6. Osmotic Pressure
Physical requirements  Resembles preservation by desiccation: decrease the moisture 7. Radiation
Microbial growth needs for cells growth

Microbial quantification • Concentrated salt solutions are used to cure meats
Microbial control • Thick sugar solutions are used to preserve fruits

Target of control


Why are fungi often observed in spoiled jam but not bacteria? 22
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TTMN 11
FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Radiation Physical methods

1. Heat
nutrition and growth Types suitable for microbial 2. Filtration
control: 3. Low temperatures
4. High pressure
Chemical requirements • gamma rays 5. Desiccation
• X-rays 6. Osmotic Pressure
Physical requirements • ultraviolet radiation
7. Radiation
(UV)
Microbial growth
Microbial quantification Radiation is defined as energy emitted from

Microbial control atomic activities and dispersed at high velocity
through matter or space.
Target of control

As the wavelength of electromagnetic radiation
decreases, the energy of the radiation
increases.
Sunlight is the major source of radiation on the
Earth.
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FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Control using chemical agents: Fumigating or soaking Chemical methods
1. Halogens Germicides are evaluated in terms of their
2. Phenolics effectiveness in destroying microbes:
3. Chlorhexidine • High-level germicides kill endospores (sterilants).
Microbial growth
4. Alcohols
• Intermediate-level germicides kill fungal (but not
Microbial quantification 5. Hydrogen peroxide
bacterial) spores, resistant pathogens such as the
Microbial control 6. Detergents & soaps tubercle bacillus, and viruses.
Target of control
7. Heavy metals
Microbial death pattern • Low levels of disinfection eliminate only
8. Aldehydes
Methods to remove or control vegetative bacteria, vegetative fungal cells, and
a microbial population 9. Ethylene oxide, propylene oxide
some viruses.
...

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TTMN 12
FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Control using chemical agents: Fumigating or soaking Chemical methods
Microbial growth
Microbial control
Target of control


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FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Chossing a suitable chemical agent Chemical methods

nutrition and growth 1. Rapid action even in low concentrations
Chemical requirements 2. Solubility in water or alcohol and long-term
stability
3. Broad-spectrum microbicidal action without
Microbial growth being toxic to human and animal tissues
Microbial quantification 4. Penetration of inanimate surfaces to sustain a
cumulative or persistent action
Microbial control
5. Resistance to becoming inactivated by organic
Target of control matter
6. Noncorrosive or nonstaining properties
7. Sanitizing and deodorizing properties
8. Affordability and ready availability.

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TTMN 13
FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Evaluating a disinfectant Chemical methods

Microbial growth
Microbial control
Target of control


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FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial Types of disinfectants Chemical methods

1. Halogens
nutrition and growth Halogen 2. Phenolics
Chemical requirements  Iodine - I2, iodophors (betadine)

3. Chlorhexidine
4. Alcohols
Physical requirements • Denature proteins 5. Hydrogen peroxide
6. Detergents & soaps
Microbial growth • Can be sporicidal
7. Heavy metals
• Milder medical & dental degerming agents, disinfectants, ointments 8. Aldehydes
Microbial quantification 9. Ethylene oxide,
 Chlorine – Cl2, hypochlorites (chlorine bleach), chloramines
propylene oxide ...
Microbial control • Denaturation of proteins by disrupting disulfide bonds
Target of control • Can be sporicidal
Microbial death pattern • Death of almost all microorganisms usually occurs within 30 minutes
Methods to remove or control • Can reacts with organic compounds to form carcinogenic
a microbial population (trihalomethanes), which must be monitored in drinking water 
substituted by Ozone

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TTMN 14
FOOD MICROBIOLOGY
Microbial growth

1. Halogens
Chlorhexidine 2. Phenolics
Chemical requirements  A surfactant & protein denaturant with broad microbicidal properties 3. Chlorhexidine
4. Alcohols
 Not sporicidal
Physical requirements 5. Hydrogen peroxide
 Used as skin degerming agents for preoperative scrubs, skin cleaning & 6. Detergents & soaps
Microbial growth burns 7. Heavy metals
8. Aldehydes
Microbial quantification Alcohol 9. Ethylene oxide,
propylene oxide ...
Microbial control  Ethyl, isopropyl in solutions of 50-90%
Target of control  Act as surfactants dissolving membrane lipids and coagulating proteins of
vegetative bacterial cells and fungi and some lipid-containing viruses
 Not sporicidal

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FOOD MICROBIOLOGY
Microbial growth

1. Halogens
nutrition and growth Phenolics
2. Phenolics
Chemical requirements  Disrupt cell membranes & precipitating proteins; bactericidal, fungicidal, 3. Chlorhexidine
virucidal, not sporicidal 4. Alcohols

• Lysol (a mixture of phenolics) 6. Detergents & soaps
Microbial growth 7. Heavy metals
• Triclosan- antibacterial additive to soaps
8. Aldehydes
Microbial quantification  Phenolics are tuberculocidal 9. Ethylene oxide,
propylene oxide ...
Microbial control  Remain active on surfaces long after application
Target of control  Have a disagreeable odor and can cause skin irritation


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TTMN 15
FOOD MICROBIOLOGY
Microbial growth

1. Halogens
nutrition and growth Hydrogen peroxide 2. Phenolics
Chemical requirements  Weak (3%) to strong (25%) concentration 3. Chlorhexidine

4. Alcohols
 Produce highly reactive hydroxyl-free radicals that damage protein &
DNA while also decomposing to O2 gas – toxic to anaerobes 6. Detergents & soaps
Microbial growth  Strong solutions are sporicidal 7. Heavy metals
8. Aldehydes
Detergents & soaps
propylene oxide ...
Microbial control  Quaternary ammonia act as surfactants that alter membrane permeability
Target of control
of some bacteria & fungi
 Not sporicidal
 Soaps- mechanically remove soil and grease containing microbes

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FOOD MICROBIOLOGY
Microbial growth

1. Halogens
nutrition and growth Heavy metal
2. Phenolics
Chemical requirements  Mercury, silver, arsenic, zinc, and copper 3. Chlorhexidine
 Heavy metals combine with proteins, often with their sulfhydryl groups, 4. Alcohols
Physical requirements and inactivate them. They may also precipitate cell proteins 5. Hydrogen peroxide
6. Detergents & soaps
Microbial growth  Solutions of silver & mercury kill vegetative cells in low concentrations by
7. Heavy metals
inactivating proteins
8. Aldehydes
Microbial quantification  Oligodynamic action 9. Ethylene oxide,
Microbial control  Not sporicidal propylene oxide ...
 Many heavy metals are more

Target of control
bacteriostatic than bactericidal


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TTMN 16
FOOD MICROBIOLOGY
Microbial growth

1. Halogens
Aldehydes 2. Phenolics
Chemical requirements  Glutaraldehyde & formaldehyde kill by alkylating protein & DNA  3. Chlorhexidine
4. Alcohols
inactivation
 Glutaraldehyde in 2% solution (cidex) used as sterilant for heat sensitive 6. Detergents & soaps
Microbial growth instruments 7. Heavy metals
 Formaldehyde - disinfectant, preservative, toxicity limits use 8. Aldehydes
Vapor and gas propylene oxide ...
Microbial control
• Ethylene oxide, propylene oxide, betapropiolactone & chlorine dioxide
Target of control • Strong alkylating agents  blocks both DNA replication and enzymatic actions.
Microbial death pattern • Sporicidal
Methods to remove or control • Explosiveness

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FOOD MICROBIOLOGY
Microbial growth

1. Halogens
nutrition and growth Chemical agents used as Food Preservatives
2. Phenolics
Chemical requirements Sulfur dioxide 3. Chlorhexidine

4. Alcohols
• Use in winemaker
Organic acids 6. Detergents & soaps
Microbial growth 7. Heavy metals
• Inhibit metabolism
8. Aldehydes
Microbial quantification • Sorbic acid, benzoic acid, and calcium 9. Ethylene oxide,
propionate propylene oxide ...
Microbial control
• Control molds and bacteria in foods and
Target of control cosmetics
Microbial death pattern Sodium nitrate and nitrite

Methods to remove or control • Prevents endospore germination (canning
meats)
• Conversion to nitrosamine (carcinogenic)

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TTMN 17
FOOD MICROBIOLOGY
Microbial growth
Chapter 3. Microbial
Microbial growth
Microbial control
Target of control

Disinfection: The destruction or removal of vegetative pathogens but not bacterial endospores. Usually used only on inanimate objects.
Sterilization: The complete removal or destruction of all viable microorganisms. Used on inanimate objects.
Antisepsis: Chemicals applied to body surfaces to destroy or inhibit vegetative pathogens.
Cowan 2012- Microbiology - 3rd edition Chemotherapy: Chemicals used internally to kill or inhibit growth of microorganisms within host tissues.
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TTMN 18

Chap3C - Control

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FM courses 10/3/2022

Food Technology Department

This course is designed for 3rd year students in Food Technology

Part 2: General microbiology F&B industry

What are differences between bacteria, fungi and virus? 2

What do micro-organisms need to grow? 3

Chapter 3. Microbial Why to control?

Microbial quantification Havest

Microbial death pattern MOs Food

Chapter 3. Microbial The Terminology of Microbial Control

Chapter 3. Microbial The Terminology of Microbial Control

Microbial death pattern

Methods to remove or control

Cowan 2012- Microbiology - 3rd edition

Chapter 3. Microbial Action mode of antimicrobial agents

Microbial growth Antimicrobial mode (mechanism) of

Microbial control 1. Cell wall

Target of control 2. Cell membrane

Microbial death pattern 3. Cellular synthetic processes

Cowan 2012- Microbiology - 3rd edition

Microbial death pattern

Methods to remove or control

Cowan 2012- Microbiology - 3rd edition

Chapter 3. Microbial Effects on The Proteins and Nucleic Acid Synthesis

Microbial growth (a) The native (functional) state is

Microbial control Results are:

Microbial death pattern (c) random bonding and incorrect

Chapter 3. Microbial A microbial death

Microbial control − Cultivability

Methods to remove or control

Cowan 2012- Microbiology - 3rd edition

Chapter 3. Microbial Microbial death pattern

Microbial death pattern

Methods to remove or control

Cowan 2012- Microbiology - 3rd edition

Chapter 3. Microbial Parameters to measure an antimicrobial agent’s killing efficiency

Microbial death pattern

Methods to remove or control

Cowan 2012- Microbiology - 3rd edition

Chapter 3. Microbial Factors influence antimicrobial agent’s killing efficiency

Chemical requirements 1. Population size (Number of microbes)

Cowan 2012- Microbiology - 3rd edition

Chapter 3. Microbial Heat Physical methods

Microbial growth • Decimal Reduction Time or D-value:

Microbial death pattern

Methods to remove or control

Cowan 2012- Microbiology - 3rd edition

Chapter 3. Microbial 02 types of heat treatments Physical methods

Chemical requirements Use of hot water or steam 4. High pressure

Target of control Heat without water

Cowan 2012- Microbiology - 3rd edition

Chapter 3. Microbial Equivalent treatments Physical methods

Chemical requirements  Use of hot water or steam 4. High pressure

• Flash pasteurisation: 72°C for 15

Chapter 3. Microbial Physical filtration Physical methods

Microbial death pattern

Methods to remove or control

Cowan 2012- Microbiology - 3rd edition

Chapter 3. Microbial Physical filtration Physical methods

Microbial growth Scanning electron micrograph of

Cowan 2012- Microbiology - 3rd edition

Chapter 3. Microbial Low temperature Physical methods

Cowan 2012- Microbiology - 3rd edition