Thermal lethality term: The lowest temperature that kills all microorganisms in a liquid suspension in 10 minutes is called the…

Introduction:
Thermal processing uses standardized terms to describe microbial inactivation. Correctly distinguishing TDP, TDT, and D-value is essential in sterilization and food microbiology questions.

Given Data / Assumptions:

• Time is fixed at 10 minutes.
• We vary temperature to find the minimum that achieves complete kill.
• Liquid suspension context (standard lab definition).

Concept / Approach:
Thermal death point (TDP) = the lowest temperature at which all microorganisms in a suspension are killed in 10 minutes. Thermal death time (TDT) = the minimal time to kill at a specified temperature. Decimal reduction time (D-value) = time at a given temperature to reduce population by 90% (1 log). Z-value describes the temperature change needed to change the D-value tenfold.

Step-by-Step Solution:
Recognize that the time (10 minutes) is fixed. Identify that temperature is being minimized to achieve total kill. Map to the correct term: TDP. Exclude TDT/D-value/Z-value based on their definitions.

Verification / Alternative check:
Processing tables in food canning and lab sterilization texts define TDP exactly this way; TDT curves instead hold temperature constant and vary time.

Why Other Options Are Wrong:
D-value – 90% reduction, not total kill.

TDT – minimal time at a fixed temperature, the inverse relationship.

“Thermal death temperature” – nonstandard term.

Z-value – slope parameter relating D-value to temperature.

Common Pitfalls:
Switching TDP and TDT because both mention “10 minutes”; only TDP fixes 10 minutes by definition.

Final Answer:
Thermal death point (TDP).