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No, They are not.
The sterilisation temperature is defined by the spores of the Geobacillus stearothermophilus. The spores have a D-value of 1,5 min @ 121°C. D-value means decimal reduction criteria, so it means, that after a treatment of 1,5 min (90 sec) at 121°C 90% of the bacillus spores have "died". For your process that means a 10x 90% reduction, a 10D concept. This means after 15 min @ 121°C 99,99999999% of the spores of G. stearothermophilus are "gone". Usual, the food industry demands commercial sterility, which is defined with a 12D concept. The regular sterilization requirement is usually 20min @121°C (or 5min @ 135°C). Where is your 15min@121°C sterization concept used? Cheers, Abraxas
Spores are hard dormant state of bacteria which can resist even high temprature and pressure but most of them die at temp 100oC or higher when boil for hour or two at 15lbps
spores
nope
Sweet curdling could be caused by growth of spores that were not killed during sterilization and packaging of the product. These spores germinate during storage in UHT products causing instability and bloating.
It depends on the temperature, but at high oven temperature some do, but the majority are killed.
Sterilization
dry heat sterilization
The pasteurization is carried out for a prolonged time at around 170°F and is supposed to kill only heat susceptible organisms and their spores, while sterilization works at a temperature of 250°F and is supposed to kill all organisms.
Both of these produce very resistant spores. If these spores are no longer alive, then nothing else can be, either.
Sterilization, includes spores
Sterilization-treatment that kills or removes all living cells including viruses and spores . johnnny
people may be infected by this anthrax when they are exposed to the spores or by breathing spores.
people may be infected by this anthrax when they are exposed to the spores or by breathing spores.
people may be infected by this anthrax when they are exposed to the spores or by breathing spores.
No, They are not.