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Processing humidity levels influence survival of bacteria.
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For the thermal destruction of pathogens we assume that all microbial cells in a population have the same sensitivity to heat, and that heat strikes the target within cells, causing the death of microbial cells. The thermally processed food market has grown within the last few years. To extend the shelf life of these foods, they are often stored at a chilled temperature in a package under vacuum or modified low-oxygen atmospheres.
A knowledge of the thermal inactivation of potential pathogens during processing and the growth of surviving pathogens during product ...
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