What term describes the number of minutes required to destroy a stated number of microorganisms at a defined temperature?

The term that accurately describes the number of minutes required to destroy a stated number of microorganisms at a defined temperature is known as the F-value. This parameter is critical in food science, particularly in thermal processing and canning, as it quantifies the effectiveness of a thermal treatment in reducing microbial populations to safe levels.

The F-value specifically represents the time in minutes at a specific temperature needed to reduce the bacterial population by one logarithmic cycle (i.e., 90% reduction) at a reference temperature, typically 121°C for Clostridium botulinum in low-acid foods. Understanding the F-value is essential for ensuring food safety and optimizing processing conditions to achieve the desired level of microbial destruction without compromising food quality.

In contrast, the other terms have distinct meanings in food science. The Z-value indicates the temperature change needed to change the F-value by one log cycle; the D-value refers to the time required to reduce the microbial population by 90% at a specific temperature; and the P-value is related to the pressure required in pressure cooking processes. Each of these metrics serves a unique purpose in the broader context of thermal processing and food preservation.