Liha töötlemine
linum can grow and produce toxins and 1.76 kJ/h m °C (Pérez and Calvelo 1984).
heat-resistant spores; processing condi- Several additives act as antimicrobial agents:
tions to destroy this microorganism is the several medium-chain fatty acids, essential
calculation basis for thermal processing of oils (cinnamon, clove, garlic, onion, and
many foods. oregano), or proteins such as conalbumin.
• Water activity (aw) is also a criterion for
processing calculations; the limit value for
Cl. botulinum is 0.97 for psychrotrophic Toxins
species, and 0.95 for mesophile species. The pathogenicity of several microorganisms
Unfortunately, aw in most canned meats is present in foods depends on their infection or
above this value. intoxication ability. Infection is due to micro-
annaabi.ee 
