Use of bioluminescence to model the thermal inactivation of Salmonella typhimurium in the presence of a competitive microflora

G Duffy; A Ellison; W Anderson; M B Cole; G S Stewart

doi:10.1128/aem.61.9.3463-3465.1995

Use of bioluminescence to model the thermal inactivation of Salmonella typhimurium in the presence of a competitive microflora

Appl Environ Microbiol. 1995 Sep;61(9):3463-5. doi: 10.1128/aem.61.9.3463-3465.1995.

Authors

G Duffy¹, A Ellison, W Anderson, M B Cole, G S Stewart

Affiliation

¹ Department of Applied Biochemistry and Food Science, Faculty of Agricultural and Food Sciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom.

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.

MeSH terms

Bacteriological Techniques
Citrobacter freundii / growth & development
Colony Count, Microbial
Environmental Microbiology
Escherichia coli / growth & development
Hot Temperature
Luminescence
Models, Biological*
Pseudomonas fluorescens / growth & development
Salmonella typhimurium / growth & development
Salmonella typhimurium / isolation & purification*