Investigations on the generation time of selected gramnegative bacteria species

被引:3
作者
Ludewig, Martina [1 ]
Fehlhaber, Karsten [1 ]
机构
[1] Univ Leipzig, Inst Food Hyg, Ctr Vet Publ Hlth, Fac Vet, D-04103 Leipzig, Germany
来源
ARCHIV FUR LEBENSMITTELHYGIENE | 2009年 / 60卷 / 02期
关键词
Enterobacteriaceae; Klebsiella; Enterobacter; Escherichia coli; Pseudomonas fluorescens; generation time; impedance measurement; ESCHERICHIA-COLI O157-H7; KLEBSIELLA-PNEUMONIAE; GROWTH-KINETICS; WATER ACTIVITY; TEMPERATURE; MEAT; PSEUDOMONAS; BEEF; ENTEROBACTERIACEAE; MINIMUM;
D O I
10.2376/0003-925X-60-56
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The purpose of the investigations was to determine the growth behaviour of different strains of Escherichia (E.) coli, Klebsiella (K.) pneumoniae, K. oxytoca, Enterobacter spp. and Pseudomonas (P.) fluorescens. Stepwise the generation times in the range from the temperature optimum to the minimal growth temperature were recorded, A total of 38 different strains (8 E. coli, 10 K. pneumoniae, 6 K. oxytoca, 6 Enterobacter spp., 8 P. fluorescens) were investigated. Impedance measurement basing on the RABIT-System (Don Whitley Scientific Limited, UK) in Whitley Impedance Broth was used to determine the generation times, At 37 degrees C the average generation time of Enterobacteriaceae was between 20 and 24 min. In the P. fluorescens strains the generation time was 52 min at 30 degrees C. In the range of low temperatures significant differences within the Enterobacteriaceae were observed (10 degrees C: E. coli (x) over bar = 358 min, K. pneumoniae (x) over bar = 564 min, K. oxytoca (x) over bar = 232 min, Enterobacter spp. (x) over bar = 249 min). At 10 degrees C the generation time of P. fluorescens was 200 min. Within the Enterobacteriaceae the minimal growth temperatures differed (E. coli 6 degrees C, K. pneumoniae 8 degrees C, K. oxytoco 4 degrees C, Enterobacter spp. 4 degrees C). Only P fluorescens grew at 0 degrees C. In all strains the 95%-confidence interval increased with decreasing temperature. Marked correlative relations between temperature and generation time were found (correlation coefficients between r = -0.863 and r = -0.937, p < 0.001). The data yield best to linear regression relationships. The results extend the knowledge about the growth rate in correlation to the storage temperature of the investigated bacteria.
引用
收藏
页码:56 / 60
页数:5
相关论文
共 27 条
[1]   THE EFFECT OF INCUBATION-TEMPERATURE, INITIAL PH, AND SODIUM-CHLORIDE ON THE GROWTH-KINETICS OF ESCHERICHIA-COLI O157-H7 [J].
BUCHANAN, RL ;
KLAWITTER, LA .
FOOD MICROBIOLOGY, 1992, 9 (03) :185-196
[2]   Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions [J].
Dominguez, Silvia A. ;
Schaffner, Donald W. .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2007, 120 (03) :287-295
[3]   Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions [J].
Ercolini, Danilo ;
Russo, Federica ;
Torrieri, Elena ;
Masi, Paolo ;
Villani, Francesco .
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2006, 72 (07) :4663-4671
[4]  
Fehlhaber K, 1998, J APPL MICROBIOL, V84, P945, DOI 10.1046/j.1365-2672.1998.00410.x
[5]   Hygiene indicator microorganisms for selected pathogens on beef, pork, and poultry meats in Belgium [J].
Ghafir, Y. ;
China, B. ;
Dierick, K. ;
De Zutter, L. ;
Daube, G. .
JOURNAL OF FOOD PROTECTION, 2008, 71 (01) :35-45
[6]   THE EFFECT OF PH, WATER ACTIVITY, SODIUM-NITRITE AND STORAGE-TEMPERATURE ON THE GROWTH OF ENTEROPATHOGENIC ESCHERICHIA-COLI AND SALMONELLAE IN A LABORATORY MEDIUM [J].
GIBSON, AM ;
ROBERTS, TA .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1986, 3 (04) :183-194
[7]  
GILL C O, 1985, Food Microbiology (London), V2, P285, DOI 10.1016/0740-0020(85)90010-3
[8]   Rapid detection of heterotrophic growth of Haematococcus pluvialis using indirect conductimetry [J].
Gong, XD ;
Chen, F .
BIOTECHNOLOGY TECHNIQUES, 1997, 11 (11) :841-844
[9]   CONTAMINATION OF BEEF CARCASSES BY PSYCHROTROPHIC PSEUDOMONAS AND ENTEROBACTERIACEAE AT DIFFERENT STAGES ALONG THE PROCESSING LINE [J].
GUSTAVSSON, P ;
BORCH, E .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1993, 20 (02) :67-83
[10]  
HECHELMANN H, 1975, MITTBL BUNDESANST FL, V47, P2342