Principle of heat treatment
The use of high temperature to preserve and ensure the safety of food is based on the effect of microbial destruction.
Each microorganism grows within a particular range of temperature. In a temperature above the growth range, the microorganism is killed due to thermal inactivation of its key cellular components, like cytoplasmic membranes, enzymes, DNA, RNA, and ribosomes. The temperature required to eliminate a certain microorganism is determined by the type, number, physiological state, and environment of the microorganism.
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