List and define five terms used to express the temperature-related growth capabilities of microbes.

You can determine the Z-value for both organisms by calculating the temperature change required to reduce the D value by 1 log cycle. (Observations: Notice the difference in the two organisms. One has a steeper downward slope, but is offset higher. It is slightly more heat-tolerant, but slightly more susceptible to increases in temperature.) Question: Raw milk can be contaminated by several common pathogenic bacteria (i.e. Staphylococcus, M. tuberculosis) and therefore must be pasteurized. Your goal is to find the minimum temperature and time required to destroy these organisms. If you know the Z-values for staphylococcus and M. tuberculosis, do you have enough information to set the appropriate heating parameters?

Describe some methods using dry heat and its chief applications.

Name four factors that affect the death rate and effectiveness of any microbial agent.