Discussion
The temperature for thermal processing of food materials depends upon the heat sensitivity of-
Answer: B
It depends on the heat sensitivity of Bacteria.
Thermal processes such as pasteurization and canning are designed around the heat resistance of the target bacteria and their spores, because they are the most heat-resistant organisms of concern in food. Low-acid canned foods, for example, are processed to destroy spores of Clostridium botulinum, using its D and z values to set time and temperature.
Protozoa, fungi (yeasts and moulds) and most viruses are destroyed at lower temperatures, so a process that kills the target bacteria also takes care of them.
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