Modelling the thermal inactivation of Salmonella typhimurium using bioluminescence data

The application of a log‐logistic model to describe the thermal inactivation of Clostridium botulinum 213B at temperatures below 121.1°C

“…Similar findings have been reported by other workers examining vegetative cell death kinetics (Little et al 1994 ;Ellison et al 1994 ;Stephens et al 1994). However with the data presented here, a linear movement of z resulted in a systematic bias in the model, whereby the predicted values represented faster death at the higher temperatures than was actually observed.…”

Prospects for rapid bioluminescent detection methods in the food industry - a review

“…By classical plate techniques, only 2.5% of the original inoculum could be detected. This has important implications for the food industry as these results suggest that appreciable numbers of toxigenic cells, that are not considered viable by conventional enumeration techniques, may continue to produce toxigenic compounds after processing (ELLISON et al 1994;DUFFY et al 1995).…”

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

“…within a complex microflora. With regard to the thermal inactivation of Salmonella typhimurium with the submerged heating coil, there is no difference between viable counts on selective (xylose lysine desoxycholate [XLD]) media and those on nonselective media (6). On this basis, we cannot measure an injured population, although a small population below the limits of differential plate count measurement may exist.…”