Thermal Inactivation Kinetics of Aflatoxigenic Aspergil-lus flavus and A. par...

Thermal food processing is known to inactivate harmful microorganisms in foods. However differ-ent microbes have varying degrees of heat resistance. During this study, thermal inactivation characteristics of aflatoxigenic Aspergillus flavus and A. parasiticus conidia isolated and charac-terized from Ethiopian hot red pepper powder were determined by the...