|Feb 16, 2017|
Calculating Thermal Lethality of Microorganisms in FoodsDescription
Adam Borger, outreach program manager for the Food Research Institute, continues his "Tedious Topics in Food Microbiology Seminar Series" with a discussion on calculating thermal lethality of microbes in foods. Adam will discuss calculating D-values, Z-values, and the use of F-values in mathematical spreadsheets to both establish and validate thermal processes for your HACCP and Food Safety Plans.
Adam Borger, Outreach Program Manager, FRIWebinar URL