Liha töötlemine
ensures food quality for a given time. From vation rate depends on the spores’ previous
a commercial point of view, a food can thermal history, which is not considered in
be considered sterile if it is free from the exponential inactivation rate equations
Bacillus stearothermophilus or Clostridium that follow a log-linear Arrhenius model.
perfringens. However, the author concluded canning
In general, the strict anaerobe C. botuli- operations are generally a safe procedure due
num is taken as the target microorganism due to over-processing.
to its pathogenicity; however, other target When microbial populations are treated
microorganisms are B. stearothermophilus, with humid heat at a temperature slightly
B. thermoacidurans, B. macerans, and B. higher than the maximum for growth, vegeta-
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