title: Use of bioluminescence to model the thermal inactivation of Salmonella typhimurium in the presence of a competitive microflora.
abstract: 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.
authors.affiliation: Department of Applied Biochemistry and Food Science, Faculty of Agricultural and Food Sciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom.
authors.forename: G
authors.initials: G
authors.lastname: Duffy
authors.forename: A
authors.initials: A
authors.lastname: Ellison
authors.forename: W
authors.initials: W
authors.lastname: Anderson
authors.forename: M B
authors.initials: MB
authors.lastname: Cole
authors.forename: G S
authors.initials: GS
authors.lastname: Stewart
mesh_terms: 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*