2023
DOI: 10.4265/jmc.28.4_187
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Injury modes and physiological characteristics of injured microorganisms with a special reference to heat injury

TETSUAKI TSUCHIDO

Abstract: Various sterilization and disinfection processes are used to control harmful microorganisms in food, medicine, and the environment. During killing, microorganisms often remain between life and death, being called injured microorganisms. The degree of injury of the injured microorganisms depends on the load of the disinfection treatment, and the treatment conditions and varies not only quantitatively but also qualitatively. Knowing how they are injured by sublethal and lethal stresses of disinfection, how they … Show more

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