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microorganismo de referencia

12.04.2019

El microorganismo más termorresistente de los que pueden desarrollarse y alterar un producto. Su curva de destrucción térmica se debe utilizar, para fijar el tratamiento térmico de esterilización o pasterización más adecuado para cada producto. En el caso de la aceituna se toma a las bacterias propiónicas cuya ecuación para los tiempos de destrucción térmica se define por una temperatura de referencia de 62,4º C y una pendiente “z” de 5,25.

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