题目内容
The most heat resistant microbe in canned foods is( ).
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( )is defined as the time required to achieve a stated reduction in the microbial population at a given temperature.
( ) provide a good alternative, as they can withstand higher temperatures(up to 75℃), operate at a wide pH range (1 to 13), and have reasonable chlorine resistance (up to 50 ppm chlorine).
There are two parameters used to describe the thermal resistance of a microbial specie in an elevated temperature environment they are ( ).
In most situations, growth of most species of microorganisms is negligible at （ ）℃.
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