HEATCanned foods are an example of control of microbial growth by heating. In the medical world, lab media, glassware, and surgical instruments are examples of things usually sterilized by heat. Heat resistance varies among microbes.Thermal death point is the lowest temperature at which all microbes in a liquid culture will be killed in 10 minutes. Thermal death time is the minimum length of time in which all bacteria in a liquid culture will be killed at a given temperature.Decimal reduction time (D value) is the time in minutes in which 90 % of bacteria will be killed at a given temperature.MOIST HEAT—all moist heat methods kill microbes by coagulating or denaturing their proteins, including enzymes. This occurs faster in the presence of water, so moist heat requires lower temperatures and less time of exposure than dry heat. BOILING
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