Description
Ensures safe food by controlling temperature, pH, and water activity to inactivate or inhibit pathogenic and spoilage microorganisms.
Technical
Microbial inactivation relies on heat-induced protein denaturation, nucleic acid damage, and membrane disruption. Acidic environments lower intracellular pH, impairing enzyme function, while reduced water activity limits osmotic balance and metabolic activity. Salt and refrigeration further stress cells, leading to cell death or growth arrest.
Science
Primary Reaction
Thermal inactivation of pathogens via protein denaturation and nucleic acid damage
Sensory Profile
Aroma ()
neutralnone
Origin & History
Civilization
Louis Pasteur
Era
19th century
Region
France