The Influence of the Recovery Medium and the Incubation Temperature on the Survival of Damaged Bacteria

Harris, N. D.

doi:10.1111/j.1365-2672.1963.tb04789.x

Cited by 59 publications

(24 citation statements)

References 70 publications

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“…The type or blend of peptones used could be a contributing factor to these differences, although this is difficult to ascertain without further investigation. The influence of medium components on the recovery and survival of damaged bacteria has been reviewed previously ( Harris 1963). Media preparation, particularly autoclaving and over heating, is an important aspect of culture media that is often overlooked but which may adversely affect medium performance and reliability.…”

Section: Discussionmentioning

confidence: 99%

Comparison of two commercial preparations of buffered peptone water for the recovery and growth ofSalmonellabacteria from foods

Baylis

MacPhee

Betts

2000

Journal of Applied Microbiology

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E T T S . 2000. This study compared the performance of two commercial preparations of buffered peptone water. Performance was assessed in terms of ability to resuscitate and recover low numbers of stressed cells, buffering capacity, growth of Salmonella bacteria in pure culture and growth of Salmonella in food pre-enrichments. Although both the preparations of BPW had similar chemical compositions, differences in their recovery performance were found. Brand A recovered signi®cantly higher numbers of heat-injured Salmonella (mean 0Á57 log 10 cfu ml À1 difference) in pure culture compared with brand B when dealing with very low inoculum levels. Although brand B had higher buffering capacity, the pH at the end of the pre-enrichment was found to be similar in both media, even in foods such as milk powder which showed the greatest decline in pH. Both brands were comparable in their ability to grow unstressed Salmonella from different food types. In unstressed cell studies, similar cell numbers were recovered at the end of a 24 h incubation period from both media, although brand B yielded a higher biomass. In the food study with unstressed cells, performance was related more to the food type and the likely association between this and the level and type of competitor organisms present, rather than to the brand of medium used.

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Section: Discussionmentioning

confidence: 99%

Comparison of two commercial preparations of buffered peptone water for the recovery and growth ofSalmonellabacteria from foods

Baylis

MacPhee

Betts

2000

Journal of Applied Microbiology

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“…It is known that the effect of temperature on recovery varies with the strain and type of stress. Optimum temperatures of 30 and 37°C have been found with phenol-and chlorinetreated E. coli, respectively (Harris 1963;Mossel and van Netten 1981). Therefore, it is difficult to recommend a 'universal' recovery temperature.…”

Section: Discussionmentioning

confidence: 99%

“…aureus and E. coli. From other sources, it is known that the incubation temperature after heat treatment or other stress factors has a great impact on recovery (Harris 1963; Katsui et a/. 1982).…”

Section: Introductionmentioning

confidence: 99%

Factors influencing a suspension test method for antimicrobial activity of disinfectants

Langsrud¹,

Sundheim²

1998

Journal of Applied Microbiology

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s LANGSRUD AND G. SUNDHEIM. 1998. Factors influencing the numbers of Escherichza coli DShI 682 and Staph.ylococcus aureus ATCC 6538 surviving exposure to disinfectants were evaluated by factorial design. Aerobic conditions during precultivation rendered E. coli more resistant to the lethal activity of benzalkonium chloride (BC) and a disinfectant containing grape fruit extract (GSE), whereas Staph. aureus became more sensitive. The degree of shaking and the pre-growth medium (tryptone soy broth or hlueller-Hinton broth) did not influence the result of the bactericidal test. The number of E. coli surviving BC treatment was significantly lower if the neutralizing broth contained thiosulphate, plate pouring was used instead of plate spreading, or the plates were incubated at 37 instead of 30 "C. The negative effect of plate pouring was also found with Staph. aureus. The use of filtration without prior neutralization of the disinfectant decreased the numbers of chlorinetreated, but not BC-treated, E. coli. The results showed that rigorous standardization is necessary to obtain good reproducibility of bactericidal suspension tests.

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“…L'importanza del terreno di isolamento nel recupero delle cellule stressate è stata sottolineata anche da Postgate e Hunter 101 e da Harris 48 . All'inizio dello stesso decennio si osservò che un'iniziale rapida diminuzione del numero dei microrganismi metabolicamente danneggiati era seguita da un recupero limitato durante il processo di riparazione ("Phoenix phenomenon").…”

Section: Microrganismi Metabolicamente Danneggiatiunclassified

Tecniche di coltura, di microscopia e di campionamento

2009

Food

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L'analisi degli alimenti condotta per determinare presenza, tipologia e numero dei microrganismi e/o dei loro metaboliti è di fondamentale importanza per la microbiologia degli alimenti. Ciò nonostante, nessuna delle metodiche di uso comune consente di determinare con esattezza il numero di microrganismi presenti in un prodotto alimentare. Sebbene alcuni metodi di analisi siano migliori di altri, tutti presentano limitazioni intrinseche associate al loro impiego.

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The Influence of the Recovery Medium and the Incubation Temperature on the Survival of Damaged Bacteria

Cited by 59 publications

References 70 publications

Comparison of two commercial preparations of buffered peptone water for the recovery and growth ofSalmonellabacteria from foods

Comparison of two commercial preparations of buffered peptone water for the recovery and growth ofSalmonellabacteria from foods

Factors influencing a suspension test method for antimicrobial activity of disinfectants

Tecniche di coltura, di microscopia e di campionamento

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