C. tetani + Ob. Anaeroob + + C. botulinum + Ob. anaeroob + + + C. prefringens + Ob. anaeroob + + C. acetobutylicum + Ob. anaeroob + + Heliobacteria - Ob
macerans, and B. higher than the maximum for growth, vegeta- polymyxa (Guerrero Legarreta 2001), in tive cells and spores are destroyed according addition to specific pathogens most likely to the equation: to colonize a specific food. In the case of dc raw poultry meat and poultry products, − = kc (19.1) dt these are C. prefringens, Salmonella spp., Staphylococcus spp., and Campylobacter This means that cell concentration (dc) spp. Microbial inactivation calculations are decreases (hence, the negative sign) with based on how long the food shelf life must time (dt) in a direct proportion to viable cell be extended. concentration (c). This is a logarithmic cell Sporulated thermophiles must also be destruction rate (for example: 103 to 102), but
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