Use of bioluminescence to model the thermal inactivation of Salmonella typhimurium in the presence of a competitive microflora.
The survival of Salmonella typhimurium was investigated by bioluminescence and standard plating techniques in pure cultures and in the presence of competitors after the cultures were heated to 55 degrees C for increasing lengths of time. Decimal reduction (D) values increased from 0.43 to 2.09 min in the presence of 10(8) CFU of competitors ml-1, indicating a significant protective effect.
Duffy
G
G
Department of Applied Biochemistry and Food Science, Faculty of Agricultural and Food Sciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom.
Ellison
A
A
Anderson
W
W
Cole
M B
MB
Stewart
G S
GS
D001431:Bacteriological Techniques; D016971:Citrobacter freundii / Q000254:growth & development; D015169:Colony Count, Microbial; D004783:Environmental Microbiology; D004926:Escherichia coli / Q000254:growth & development; D006358:Hot Temperature; D049449:Luminescence; D008954:Models, Biological; D011551:Pseudomonas fluorescens / Q000254:growth & development; D012486:Salmonella typhimurium / Q000254:growth & development / Q000302:isolation & purification*