Blog 11
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Microbial Pathogens
It is outside the purview of this book to offer information, such as D and z values, that are utilised to construct specific survival and inactivation characteristics, even if certain generic survival and inactivation characteristics are included.
procedures for removing harmful germs and fungi from food. One reason is that, depending on several variables at the time of measurement, inactivation parameters for a particular organism may vary somewhat. The readers of this article may want to look for further sources for information on this subject. For instance, the International Commission on Microbiological Specifications for Foods is the author of a thorough book on the subject of the heat resistance (D and z values) of foodborne pathogens, Microorganisms in Foods: Characteristics of Microbial Pathogens.
Based on the makeup of the germs' cell walls, the chapters in The Bad Bug Book about harmful bacteria are organized into two primary categories: Gram positive and Gram negative. There are a few additional chapters that have been added since there is more interest in some microbes as foodborne pathogens or as possible toxin sources.
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