The effect of transient temperatures on the growth of Salmonella typhimurium LT2. II: Excursions outside the growth region.
The effect of fluctuating temperatures on microbial growth is important in the passage of foods from production to consumption. Suspensions of Salmonella typhimurium have been subjected to sinusoidally time-varying temperatures of periods from 60 to 240 min between 4 degrees and 22 degrees C, that is within and below the growth temperature range. The suspensions were prepared with two concentrations of sodium chloride and adjusted to two different values of pH. The change in the numbers of viable bacteria was measured with time and the experimental growth curves and average generation times compared with predictions based on isothermal growth data. Generally, the experimental average generation times exceeded the predictions by not more than 10%. In enumerating viable bacteria in the suspensions containing 3.5% (w/v) sodium chloride it was necessary to use sodium chloride in the diluent and recovery medium in order to recover the bacteria quantitatively.
Mitchell
G A
GA
Institute of Food Research, Norwich Laboratory, Norwich Research Park, UK.
Brocklehurst
T F
TF
Parker
R
R
Smith
A C
AC
D015169:Colony Count, Microbial; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008954:Models, Biological; D012486:Salmonella typhimurium / Q000254:growth & development*; D012965:Sodium Chloride / Q000494:pharmacology; D013696:Temperature; D013997:Time Factors
D012965:Sodium Chloride