| Modelling the thermal inactivation of Salmonella typhimurium using bioluminescence data. | |
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MedLine Citation:
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PMID: 7873344 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Inactivation of micro-organisms by heat is a traditional food processing technique used to reduce or eliminate the microbial load in foods thus preventing bacterial associated disease and food spoilage. Models of thermal death kinetics are routinely used to predict the amount of heat required but such models are limited by the acquisition of accurate thermal death data for bacteria in situ and in complex microflora. In vivo bioluminescence from lux recombinant bacteria is an important alternative to traditional plate counts for examining bacterial injury and stress but the thermal instability of luciferase has appeared to preclude its application in heating studies. We have developed a procedure which overcomes the thermal instability of luciferase and demonstrate that computer generated models of the thermal injury of Salmonella typhimurium show equivalence between bioluminescence and viable count data. |
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Authors:
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A Ellison; W Anderson; M B Cole; G S Stewart |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: International journal of food microbiology Volume: 23 ISSN: 0168-1605 ISO Abbreviation: Int. J. Food Microbiol. Publication Date: 1994 Nov |
Date Detail:
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Created Date: 1995-04-06 Completed Date: 1995-04-06 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 8412849 Medline TA: Int J Food Microbiol Country: NETHERLANDS |
Other Details:
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Languages: eng Pagination: 467-77 Citation Subset: IM |
Affiliation:
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Department of Applied Biochemistry and Food Science, Faculty of Agricultural and Food Sciences, University of Nottingham, Leicestershire, UK. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Chemiluminescent Measurements Hot Temperature* Models, Theoretical* Salmonella typhimurium / growth & development* Sterilization |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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