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Automated fluorimetry in quality control of pasteurized and ultra‐high temperature‐treated starch soup
Author(s) -
MATTILASANDHOLM T.,
ALIVEHMAS T.,
WIRTANEN G.,
RÖNNER U.,
SANDHOLM M.
Publication year - 1991
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1991.tb01169.x
Subject(s) - resazurin , pasteurization , fluorometer , food science , chemistry , fluorescence spectroscopy , starch , chromatography , reproducibility , bacillus subtilis , fluorescence , bacteria , biochemistry , biology , physics , quantum mechanics , genetics
Summary Automated monitoring of the microbiological quality of heat‐processed foods by the resazurin reduction test was applied to microtitration plate incubator‐fluorimeter technology. The appearance and disappearance of the fluorescing peak of resorufin was monitored on microtitration trays. Pasteurized or ultra‐high temperature‐treated starch‐based soup was used as the model food system. Bacillus subtilis spores (ultra‐high temperature treatment) and vegetative cells of Enterococcus faecalis (pasteurization) were inoculated into the soup before the heat treatment at levels which resulted in some survival. The timing of appearance of maximum fluorescence correlated with the number of bacteria in pre‐incubated samples. Automated resazurin‐reduction fluorimetry was compared with conventional plating, turbidometry and microcolony count by the direct epifluorescent filter technique. The results of the resazurin test correlated well with those of all the other methods tested. Fluorimetry had the advantage that the results could be read within 1–5h and the reproducibility was superior to the other methods.