Fast-responding thermal-death-time tubes for the determination of thermal bacteria inactivation

Engineering in Life Sciences

Volumn 12, Issue 1, 2012, Pages 109-112

  Büchner, Christin ^a   Thomas, Susann ^a   Jaros, Doris ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Bacteria; D value; Sterilization; Thermal inactivation

Indexed keywords

ALUMINUM TUBES; BACTERIA INACTIVATION; D-VALUE; ENTEROBACTER; FIRST ORDER KINETICS; MATERIAL PROPERTY; MECHANICALLY STABLE; PSEUDOMONAS PUTIDA; SERRATIA; STERILIZATION PROCESS; SURFACE-TO-VOLUME RATIO; THERMAL INACTIVATION; WALL THICKNESS;

BACTERIA; ESCHERICHIA COLI; EXPERIMENTS; STERILIZATION (CLEANING);

TUBES (COMPONENTS);

ALUMINUM;

ALUMINUM; BACTERIUM; BIOACTIVITY; EXPERIMENTAL STUDY; HEATING; MICROBIAL COMMUNITY; PROCESSING; REACTION KINETICS; SANITATION; TEMPERATURE EFFECT; TEMPERATURE PROFILE;

ARTICLE; BACTERIAL KINETICS; BACTERIAL PHENOMENA AND FUNCTIONS; BACTERICIDAL ACTIVITY; BACTERIUM; CALCULATION; CONTROLLED STUDY; DEVICES; ENTEROBACTER CLOACAE; ESCHERICHIA COLI; MATERIAL COATING; NONHUMAN; PSEUDOMONAS PUTIDA; SERRATIA ODORIFERA; SURFACE PROPERTY; TEMPERATURE MEASUREMENT; THERMAL BACTERIA INACTIVATION; TUBE; YERSINIA RHODEI;

ENTEROBACTER CLOACAE; ESCHERICHIA COLI; PSEUDOMONAS PUTIDA; SERRATIA ODORIFERA; YERSINIA;

EID: 84856384798     PISSN: 16180240     EISSN: 16182863     Source Type: Journal    
DOI: 10.1002/elsc.201100041     Document Type: Article

References (28)

1. Lewis, M.-J., Thermal processing, in: Brennan, J. G. (Ed.), Food Processing Handbook, Wiley-VCH, Weinheim 2006, pp. 33-70.
2. Unden, G., Regulation des Stoffwechsels und des Zellaufbaus von Bakterien, in: Fuchs, G. (Ed.), Allgemeine Mikrobiologie, Thieme, Stuttgart 2006, pp. 491-525.
3. Mackey, B. M., Derrick, C. M., The effect of prior heat shock on the thermoresistance of Salmonella thompson in foods. Lett. Appl. Microbiol. 1987, 5, 115-118.
4. Morimoto, R. I., Kline, M. P., Bimston, D. N., Cotto, J. J., The heat-shock response: regulation and function of heat-shock proteins and molecular chaperones. Ess. Biochem. 1997, 32, 17-29.
5. Bearson, S., Bearson, B., Foster, J. W., Acid stress responses in enterobacteria. FEMS Microbiol. Lett. 1997, 147, 173-180.
6. Buchanan, R. L., Edelson, S. G., Effect of pH-dependent, stationary phase acid resistance on the thermal tolerance of Escherichia coli O157:H7. Food Microbiol. 1999, 16, 447-458.
7. Coroller, L., Leguerinel, I., Mafart, P., Effect of water activities of heating and recovery media on apparent heat resistance of Bacillus cereus spores. Appl. Env. Microbiol. 2001, 67, 317-322.
8. Juneja, V. K., Eblen, B. S., Influence of sodium chloride on thermal inactivation and recovery of nonproteolytic Clostridium botulinum type B strain KAP B5 spores. J. Food Prot. 1995, 58, 813-816.
9. Jackson, T. C., Hardin, M. D., Acuff, G. R., Heat resistance of Escherichia coli O157:H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperatures. J. Food Prot. 1996, 59, 230-237.
10. Murano, E. A., Pierson, M. D., Effect of heat shock and growth atmosphere on the heat resistance of Escherichia coli O157:H7. J. Food Prot. 1992, 55, 171-175.
11. Spinks, A. T., Dunstan, R. H., Harrison, T., Coombes, H. P., Kuczera, G., Thermal inactivation of water-borne pathogenic and indicator bacteria at sub-boiling temperatures. Water Res. 2006, 40, 1326-1332.
12. Whiting, R. C., Golden, M. H., Variation among Escherichia coli 0157:H7 strains relative to their growth, survival, thermal inactivation and toxin production in broth. Int. J. Food Microbiol. 2002, 75, 127-133.
13. Collins-Thompson, D. L., Jackson, T. C., Thermoduric microorganisms and heat resistance measurements, in: Downes, F. P., Ito, K. (Eds.), Compendium of Methods for the Microbiological Examination of Foods, American Public Health Association, Washington 2001, pp. 167-174.
14. Chung, H. J., Birla, S. L., Tang, J., Performance evaluation of aluminum test cell designed for determining the heat resistance of bacterial spores in foods. LWT 2008, 41, 1351-1359.
15. Peleg, M., Penchina, C. M., Cole, M. B., Estimation of the survival curve of Listeria monocytogenes during non-isothermal heat treatments. Food Res. Int. 2001, 34, 383-388.
16. Singh, R. P., Heldman D. R., Introduction to Food Engineering, Academic Press, London 2009
17. Yuk, H. G., Geveke, D. J., Zhang, H. Q., Jin, T. Z., Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider. Food Control 2009, 20, 1053-1057.
18. Jin, T., Zhang, H., Boyd, G., Tang, J., Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks. J. Food Eng. 2008, 84, 608-614.
19. Luechapattanaporn, K., Wang, Y., Wang, J., Al-Holy, M. et al., Microbial safety in radio-frequency processing of packaged foods. J. Food Sci. 2004, 69, M201-M206.
20. Al-Holy, M., Quinde, Z., Guan, D., Tang, J., Rasco, B., Thermal inactivation of Listeria innocua in Salmon (Oncorhynchus keta) caviar using conventional glass and novel aluminum thermal-death-time tubes. J. Food Prot. 2004, 67, 383-386.
21. Chung, H., Wang, S., Tang, J., Influence of heat transfer with tube methods on measured thermal inactivation parameters for Escherichia coli. J. Food Prot. 2007, 70, 851-859.
22. Peleg, M., Microbial survival curves - the reality of flat shoulders and absolute thermal death times. Food Res. Int. 2000, 33, 531-538.
23. Williams, N. C., Ingham, S. C., Changes in heat resistance of Escherichia coli O157:H7 following heat shock. J. Food Prot. 1997, 60, 1128-1131.
24. Juneja, V. K., Klein, P. G., Marmer, B. S., Heat shock and thermotolerance of Escherichia coli O157:H7 in a model beef gravy system and ground beef. J. Appl. Microbiol. 1998, 84, 677-684.
25. Juneja, V. K., Synder, O. P., Marmer, B. S., Thermal destruction of Escherichia coli O157:H7 in beef and chicken: determination of D- and z-values. Int. J. Food Microbiol. 1997, 35, 231-237.
26. Ryu, J. H., Beuchat, L. R., Changes in heat tolerance of Escherichia coli O157:H7 after exposure to acidic environments. Food Microbiol. 1999, 16, 317-324.
27. Dega, C. A., Goepfert, J. M., Amundson, C. H., Heat resistance of Salmonellae in concentrated milk. Appl. Microbiol. 1972, 23, 415-420.
28. McMahon, C. M. M., Doherty, A. M., Sheridan, J. J., Blair, I. S. et al., Synergistic effect of heat and sodium lactate on the thermal resistance of Yersinia enterocolitica and Listeria monocytogenes in minced beef. Lett. Appl. Microbiol. 1999, 28, 340-344.