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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ensures safe food by controlling temperature, pH, and water activity to inactivate or inhibit pathogenic and spoilage microorganisms.
Origin: Louis Pasteur (19th century) — France
See full technique reference →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.
Primary Reaction
Thermal inactivation of pathogens via protein denaturation and nucleic acid damage
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