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Fourier Transform Spectroscopy and the Study of the Microbial Response to Stress

  • Avelino Alvarez-Ordóñez
  • Miguel Prieto
Chapter
Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Abstract

A number of research articles have assessed the structural modifications occurring in food-associated microorganisms in response to environmental stress conditions. Some of these articles have studied in depth the mechanisms of death induction resulting from vegetative cell exposure to different food processing technologies, antimicrobial compounds, and adverse environmental conditions, with most of the studies focused on their effects on the cytoplasmic membrane composition and structure. The successful application of Fourier transform (FT-IR) spectroscopy in this field has led to more ambitious studies demonstrating the capacity to detect and quantify injured vegetative cells in food products and to check the efficacy of food processing treatments. Furthermore, several authors have recently shown FT-IR spectroscopy is also a suitable method to evaluate stress-induced changes in spore components, suggesting the use of this technology to monitor the efficacy of sterilization techniques in inactivation of spore-forming microorganisms. Other research articles have emphasized the ability of FT-IR spectroscopy to study dynamic changes in bacterial populations and to discriminate between different phenotypes of a given bacterial strain. This offers the possibility of identifying phenotypes relevant for food safety, i.e., those showing an extremely high resistance to food processing systems and harsh environments, such as the phenotypes resulting from bacterial adaptive tolerance responses.

Keywords

Membrane Fluidity Antimicrobial Compound Dipicolinic Acid Selenium Species Tolerance Response 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Avelino Alvarez-Ordóñez and Miguel Prieto 2012

Authors and Affiliations

  • Avelino Alvarez-Ordóñez
    • 1
  • Miguel Prieto
    • 2
  1. 1.Department of MicrobiologyUniversity College CorkCorkIreland
  2. 2.Department of Food Hygiene and TechnologyUniversity of LeónLeónSpain

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