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Microbiology of Food
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Heat Resistance of Bacterial Spores
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Microbiology of Food
Groups of Food
Initial Contamination of Fresh Foods
Composition of Various Types of Foods
Chemical Changes During Food Spoilage Processes
Microbes Associated with Food Spoilage
Effects of Chemical Properties on Spoilage
Influence of Chemical Properties of Food on the Type of Microbial Growth
Effects of Storage Conditions on Spoilage
Types of Food Spoilage with Causative Organisms
Microorganisms of Important Foods
Food Preservation Methods
Principal Methods of Food Preservation
Factors Affecting Microbial Growth in Foods
Minimum Permitting Growth of Microganisms
Importance of Microbes in Foods
Yeasts Involved in Food Spoilage
Bacteria Involved in Food Spoilage
Heat Resistance of Bacterial Spores
Heat Resistance of Bacterial Spores
Spore
Time to kill at 100°C (min)
B.anthracis
1.7
B.subtilis
15-30
C.botulinum
100-300
Flat sour bacteria
over 1000
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Thermal Death Time TDT of Bacteria
Heat Resistance of Bacterial Spores
Chemical Antimicrobials Used in Foods
Preservation of Cereals
Preservation of Sugar and Sugar Products
Preservation of Fruits and Vegetables
Preservation of Meat
Preservation of Fish
Microbiology of Canned Foods
Food Spoilage by Thermophilic Bacteria
Food Spoilage by Mesophilic Bacteria
Food Fermentations
Microbiological Examination of Foods
List of Fermented Food Products
Sauerkraut
Pickles
Idli
Ensilage
Food Poisoning
Staphylococcal Poisoning
Botulism
Salmonellosis
Perfringens Poisoning
Streptococcal Poisoning
Mycotoxins
Algal Poisoning
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