This simple 3 page website discusses and explains the destruction of micro organisms by heat. This process is the basis of heat based pasteurisation and sterilisation unit operations in the Food Industry.
(click image for full story online)
This isn’t an in depth paper but focusses on the death curve, D values and Z values, how these are used to define parteurisation conditions and how its slope relative to other inactivation curves justifies the high temperature short time process.
Guelph University has a strong reputation in Food Technology and has some very useful online information. Its worth following the link from the image and browsing around to see what other useful information you can find.