ReviewFoods (Basel, Switzerland)2022
A Comprehensive Review of Variability in the Thermal Resistance (D-Values) of Food-Borne Pathogens-A Challenge for Thermal Validation Trials.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed.
- High thermal resistance and inactivation behaviour of Clostridioides difficile spores in milk.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Recent Advances in Egg White Biotechnology, Microbiology, and Quality.Comprehensive reviews in food science and food safety · 2026Review
- DecipheringMicroorganisms · 2026Review
- Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties.Food science and biotechnology · 2026Article
- Phage as control strategy against the foodborne pathogen, Bacillus cereus.Archives of microbiology · 2026Review
- Facing the D-Ilemma of Heat Resistance Parameters: From Pathogen Risk Assessment to Surrogate Selection Challenges in the Fruit Juice and Nectar Production.Comprehensive reviews in food science and food safety · 2026Review
- Evaluation of a fluidised catalytic cracking co-processing method for the production of renewable fuels using Category 3 animal fat and used cooking oils.EFSA journal. European Food Safety Authority · 2025Article
- High pressure processing of hummus: Enhancing microbial safety and stability, and reducing lipid oxidation.Heliyon · 2025Article
- Development of a fermented quinoa beverage with autochthonous lactic acid bacteria.Frontiers in microbiology · 2025Article
- Validation of Ohmic Heating Pilot Plant for Vitamin C Retention andInternational journal of food science · 2025Article
- Integrated Quality Prediction Model for Food Quality Management Based onFoods (Basel, Switzerland) · 2024Article
- UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products.Foods (Basel, Switzerland) · 2023Review
- Assessment on the efficacy of methods 2 to 5 and method 7 set out in Commission Regulation (EU) No 142/2011 to inactivate relevant pathogens when producing processed animal protein of porcine origin intended to feed poultry and aquaculture animals.EFSA journal. European Food Safety Authority · 2023Article
- High-efficiency fungal pathogen intervention for seed protection: new utility of long-chain alkyl gallates as heat-sensitizing agents.Frontiers in fungal biology · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
The thermal processing of food relies heavily on determining the right time and temperature regime required to inactivate bacterial contaminants to an acceptable limit. To design a thermal processing regime with an accurate time and temperature combination, the D-values of targeted microorganisms are either referred to or estimated. The D-value is the time required at a given temperature to reduce the bacterial population by 90%. The D-value can vary depending on various factors such as the food matrix, the bacterial strain, and the conditions it has previously been exposed to; the intrinsic properties of the food (moisture, water activity, fat content, and pH); the method used to expose the microorganism to the thermal treatment either at the laboratory or commercial scale; the approach used to estimate the number of survivors; and the statistical model used for the analysis of the data. This review focused on
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.