Thermal death time is a concept used to determine how long it takes to kill a specific bacteria at a specific temperature. It was originally developed for food canning and has found applications in cosmetics, producing salmonella-free feeds for animals (e.g. poultry) and pharmaceuticals. ==History== In 1895, William Lyman Underwood of the Underwoo...
Time required to kill all organisms in a particular medium at a given temperature. Depends on population of organisms.
Time at a particular temperature required to kill all cells in a population.