Decimal Reduction Time (D-value) is a measure of the time required at a certain temperature to reduce a microbial population by 90%, or one log cycle. It is crucial in assessing the efficacy of sterilization processes and ensuring microbial safety in food and pharmaceutical industries.

Decimal Reduction Time

The D-value is a crucial parameter in microbiology and food safety, representing the time required to reduce a microbial population by 90% at a specific temperature. It is essential for determining the effectiveness of sterilization processes and ensuring product safety and shelf life.

D-value

microbial population

one log cycle

sterilization processes

microbial safety

The food industry encompasses the entire process of food production, processing, distribution, and retail, playing a critical role in the global economy and meeting one of humanity's basic needs. This industry must continually adapt to changing consumer preferences, technological advances, and regulatory requirements to ensure food safety, sustainability, and economic viability.

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