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United States Department of Agriculture

Agricultural Research Service

Title: Dsc Analysis of Foodborne Bacteria

Author
item Tunick, Michael

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 25, 2004
Publication Date: October 4, 2004
Citation: Tunick, M.H., Bayles, D.O., Novak, J.S. 2004. DSC analysis of foodborne bacteria. (abstract). North American Thermal Analysis Society. p.179.

Technical Abstract: Differential scanning calorimetry, which is often used to measure the thermal profiles of lipids, carbohydrates, and proteins in food, is also applicable to studying the thermal stability of foodborne bacteria. Pathogens are inactivated by heat, and denaturation transitions observed by DSC indicate potential sites of cellular injury. Ribosomes, which are the sites for messenger RNA translation, are one critical component of thermal damage as evidenced by characteristic denaturation transitions in the 66-74°C range. These transitions disappear when cells of Clostridium perfringens and Listeria monocytogenes are cold-shocked by refrigeration and then subjected to heat. The results indicate that exposing food to a 4°C environment for 3 hr increases the susceptibility of pathogens to heat inactivation. Food processors could use refrigeration followed by heat treatment to kill dangerous microorganisms.

Last Modified: 11/24/2014
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