The Initial Deviation From Linearity of the Thermal Death Rate Curve of a Putrefactive Anaerobe

Kaplan, Arthur M.; Lichtenstein, Harold; Reynolds, Howard

doi:10.1128/jb.66.2.245-246.1953

Cited by 11 publications

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“…This phenomenon has been encountered by several other investigators (Reynolds and Lichtenstein, 1952;Malin, 1952;El-Bisi and Ordal, 1956a). Kaplan, et al (1953) confirmed that the initial shoulder in their survivor curves of putrefactive anaerobe no. 3679 was real and not due to experimental error.…”

Section: Discussionsupporting

confidence: 73%

EFFECT OF DIVALENT CATIONS IN THE SPORULATION MEDIUM ON THE THERMAL DEATH RATE OF BACILLUS COAGULANS VAR. THERMOACIDURANS

Amaha

Ordal

1957

J Bacteriol

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In a previous paper, El-Bisi and Ordal (1956a) reported that increased levels of phosphate, in the growth and sporulation medium, significantly reduced the thermal resistance of spores of Bacillus coagulans var. thermoacidurans. It was postulated that the phosphate anion lessened the availability of divalent cations to the sporulating cells and that spores so produced possessed a reduced thermal resistance. A relationship between the calcium content and the degree of thermal resistance of bacterial spores has been suggested by Curran (1952) and by Sugiyama (1951). Williams (1929) reported that the addition of magnesium to peptone containing media yielded spores of Bacillus subtilis of increased thermal resistance. In this investigation, the effect of the divalent cations, calcium, magnesium, and manganese, added to the sporulation medium, was studied in more detail for their effect on the thermal resistance of spores of B. coagulans var. thermoacidurans. MATERIALS AND METHODS Test culture. B. coagulans var. thermoacidurans, American Type Culture Collection no. 8038, was used in this investigation. Stock cultures were maintained on thermoacidurans agar (Difco) containing additional 1 ppm MnSO4. Media. Spore crops were produced either on agar surface cultures or in broth shake cultures. Basal media used were thermoacidurans agar (proteose-peptone, 0.5 per cent; yeast-extract, 0.5 per cent; glucose, 0.5 per cent; K2HPO4, 0.5 per cent; and agar, 2 per cent) and thermoacidurans broth (the same components omitting the agar).

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Section: Discussionsupporting

confidence: 73%

EFFECT OF DIVALENT CATIONS IN THE SPORULATION MEDIUM ON THE THERMAL DEATH RATE OF BACILLUS COAGULANS VAR. THERMOACIDURANS

Amaha

Ordal

1957

J Bacteriol

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“…For vegetative bacteria, this curve is most frequently described in terms of the D60 value and ZD, usually found to be about 5.6 + 1.1 C (15). Although the logarithmic nature of thermal killing is widely accepted, some workers, such as Kaplan et al (9) and Humphrey and Nickerson (8), have found significant deviations from this ideal with bacterial spores. White (18) and Elliker and Frazier (7) noted similar findings with nonsporeforming bacteria.…”

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confidence: 99%

Thermal Resistance of Salmonellae and Staphylococci in Foods

Thomas

White

Longrée

1966

Applied Microbiology

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The heat-resistant Salmonella senftenberg 775W and two strains of Staphylococcus aureus were tested at temperatures up to 68.3 C (71.1 C for S. senftenberg) in four different media. From the survival data, decimal reduction times (D values) were calculated for each set of conditions, and decimal reduction time curves were constructed for each bacterial strain in each medium. Slopes of decimal reduction time curves (ZD) ranged from 4.52 to 6.38 C with a single exception. There was no statistical heterogeneity among the remaining values. Results were in close agreement with published results of similar studies conducted at somewhat lower temperatures and support the practice of using a slope value (ZD) of 5.56 C for establishing time-temperature relationships for food processing. It is recommended that such a decimal reduction time curve not be extrapolated to temperatures more than 5.56 C higher than those actually tested. Modern technology has made available many new food products, frozen, canned, or dried, both cooked and uncooked. The wide distribution of many of these products, with their increasing use for quantity service in cafeterias and large

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“…Mlany of the data concerning the destruction of bacteria and their spores by deleterious agents have been presented with the assumption that the "logarithmic order of death of bacteria" has been adequately validated (Bigelow, 1921;Esty and Williams, 1924;Rahn, 1945a, b;Stumbo et al, 1950;Lee, 1953;Schmidt et al, 1955;El-Bisi and Ordal, 1956a, b). Some investigators, however, have reported data which do not agree with this point of view (Falk and Winslow, 1926;Williams, 1929; Davis and Williams, 1948;Reed et al, 1951;Sugiyama, 1951; Reynolds and Lichtenstein, 1952;Kaplan et al, 1953;La Baw and Desrosier, 1954). The concept of a logarithmic order of death has led to 1 Scientific Paper No.…”

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confidence: 99%

The Nonlogarithmic Rate of Thermal Destruction of Spores of Bacillus coagulans12

Frank¹,

Campbell²

1957

Applied Microbiology

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The Initial Deviation From Linearity of the Thermal Death Rate Curve of a Putrefactive Anaerobe

Cited by 11 publications

References 0 publications

EFFECT OF DIVALENT CATIONS IN THE SPORULATION MEDIUM ON THE THERMAL DEATH RATE OF BACILLUS COAGULANS VAR. THERMOACIDURANS

EFFECT OF DIVALENT CATIONS IN THE SPORULATION MEDIUM ON THE THERMAL DEATH RATE OF BACILLUS COAGULANS VAR. THERMOACIDURANS

Thermal Resistance of Salmonellae and Staphylococci in Foods

The Nonlogarithmic Rate of Thermal Destruction of Spores of Bacillus coagulans12

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