The resistance of bacteria (both in vegetative or sporulated form) is characterized by specific parameters.
These parameters aim to measure the impact of treatment on the microbial destruction and to modelize the influence of the post treatment environment. They help to measure the impact of the temperature but also that of the pH, of redox, of certain non-thermal processes (pulsed light, high pressure), biocides as well as the matrix itself, on the survival or destruction of the microorganisms.
Examples of research projects :
Une journée de formation niveau EXPERT sur la thermobactériologie et les bactéries sporulées en agroalimentaire