What term describes the time required at a specific temperature to destroy 90% of microorganisms in food?

The term that describes the time required at a specific temperature to destroy 90% of microorganisms in food is known as the D-value. This concept is essential in food safety and preservation, as it helps determine the effectiveness of thermal processing methods, such as pasteurization or sterilization.

The D-value specifically indicates the duration needed to reduce the microbial population by one log cycle, which corresponds to a 90% reduction. By knowing the D-value for a specific microorganism at a given temperature, food scientists can design processes that ensure food safety and extend shelf life.

In the context of food processing, understanding the D-value allows manufacturers to establish appropriate heating times and temperatures to achieve safe food products, effectively controlling microbial contamination. This measurement is crucial for developing and validating thermal processing techniques to ensure that food products are safe for consumption, thus protecting public health.