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In microbiology, D-value refers to decimal reduction time and is the time required at a given temperature to kill 90% of the exposed microorganisms. The term is used in assessing microbial thermal resistance and thermal death time analysis. Thus after a colony is reduced by 1 D, only 10% of the original organisms remain, i.e., the population number has been reduced by one decimal place in the counting scheme. Generally, each lot of a sterilization-resistant organism is given a unique D-value. When referring to D-values it is proper to give the temperature as a subscript of the "D". For example, given a hypothetical organism which is reduced by 90% after exposure to temperatures of 300° F for 20 minutes, the D-value would be written as D300F = 20 minutes. D-value determination is often carried out to measure a disinfectant's efficiency to reduce the number of microbes present in a given environment. ==See also== * Food microbiology * Pasteurisation * Sterilisation * z-value 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「D-value (microbiology)」の詳細全文を読む スポンサード リンク
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