title: Detection of sublethal thermal injury in Salmonella enterica serotype typhimurium and Listeria monocytogenes using Fourier transform infrared (FT-IR) spectroscopy (4000 to 600 cm(-1)).
abstract: Fourier transform infrared (FT-IR) spectroscopy (4000 to 600 cm(-1)) was utilized to detect sublethally heat-injured microorganisms: Salmonella enterica serotype Typhimurium ATCC 14028, a Gram-negative bacterium, and Listeria monocytogenes ATCC 19113, a Gram-positive bacterium. A range of heat treatments (N= 2) at 60 degrees C were evaluated: 0D (control), 2D, 4D, 6D, and 8D using a D(60 degrees C) (S. enterica serotype Typhimurium ATCC 14028 = 0.30 min, L. monocytogenes ATCC 19113 = 0.43 min). The mechanism of cell injury appeared to be different for Gram-negative and Gram-positive microbes as observed from differences in the 2nd derivative transformations and loadings plot of bacterial spectra following heat treatment. The loadings for PC1 and PC2 confirmed that the amide I and amide II bands were the major contribution to spectral variation, with relatively small contributions from C-H deformations, the antisymmetric P==O stretching modes of the phosphodiester nucleic acid backbone, and the C-O-C stretching modes of polysaccharides. Using soft independent modeling of class analogy (SIMCA), the extent of injury could be predicted correctly at least 83% of the time. Partial least squares (PLS) calibration analysis was constructed using 5 latent variables for predicting the bacterial counts for survivors of the different heat treatments and yielded a high correlation coefficient (R= 0.97 [S. enterica serotype Typhimurium] and 0.98 [L. monocytogenes]) and a standard error of prediction (SEP= 0.51 [S. enterica serotype Typhimurium] and 0.39 log(10) CFU/mL [L. monocytogenes]), indicating that the degree of heat injury could be predicted.
authors.affiliation: Dept. of Nutrition and Food Technology, Faculty of Agriculture, The Univ. of Jordan, Amman 11942, Jordan. h.qadiri@ju.edu.jo
authors.forename: H M
authors.initials: HM
authors.lastname: Al-Qadiri
authors.forename: M
authors.initials: M
authors.lastname: Lin
authors.forename: M A
authors.initials: MA
authors.lastname: Al-Holy
authors.forename: A G
authors.initials: AG
authors.lastname: Cavinato
authors.forename: B A
authors.initials: BA
authors.lastname: Rasco
mesh_terms: D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006358:Hot Temperature; D008089:Listeria monocytogenes / Q000737:chemistry / Q000302:isolation & purification*; D012486:Salmonella typhimurium / Q000737:chemistry / Q000302:isolation & purification*; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*