a Provide a valid reason for whether or not heat

a. Provide a valid reason for whether or not heat is a selective microbial control agent.
b. Explain the concepts of TDT and TDP, and discuss one example of how these measurements can be modified to produce food for human consumption that is free of microbial contaminants yet still tasty, using examples.
c. What are the minimum TDTs for vegetative cells and endospores?

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