ABSTRACTThe thermal inactivation kinetics of three food‐borne yeasts from heat‐treated products‐twoSacc. cerevisiaeand oneZygosacc. rouxii‐hsve been determined. Thermal treatment and evaluation of results were carried out according to the dynamic heat destruction method. Results for 0.5% (w/w) glucose as heating medium expressed in D55values were 1.05, 2.67 and 0.16 min, respectively. The respective z values were 4.00, 6.23 and 5.55°C. The apparent activation energy for heat destruction calculated from the Arrhenius plot for the three yeasts were 5.05*105, 3.61*105and 3.60*105Jmol‐1. Applying Eyring's theory of absolute reaction rates for thermal destruction, values for enthalpy and entropy of activation could be