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Thermal Death Time (TDT)
The time required to kill a given number of microorganisms at a specific temperature.
D value
The decimal reduction time or the time required to kill 1 log (90%) of microorganisms in a medium.
Z-value
The number of degrees the temperature has to be increased to achieve a tenfold reduction in the D-value.
F value
The number of minutes at 121ºC required to kill a known population of microorganisms in a given food.
Canned foods
Foods that have been preserved by heat in hermetically sealed containers.
Commercial sterility
The condition achieved when canned foods are free of microorganisms capable of reproducing and viable microorganisms of public health significance.
Low-acid foods
Foods with a pH >4.6 and water activity >0.85.
Acid (acidified) foods
Foods with a pH ≤4.6.
Microbiological spoilage
Indications include abnormal odor, appearance, and/or pH of the product, and swollen containers.
Microbiological groups associated with canned foods
Bacterial spores, particularly Clostridium and Bacillus spp., LAB, yeast, and molds.
