Use of the Submerged-Coil Heating Apparatus in the Study of Thermal Resistance of Foodborne Pathogens

  • Vijay K. Juneja
  • Arthur J. Miller


The Submerged Coil Heating Apparatus is a novel and convenient tool for investigating the thermal inactivation kinetics of foodborne spoilage and pathogenic microorganisms (Figure 1). It comprises a stainless steel coil, fully submerged in a thermostatically controlled water bath which allows microbial suspensions to be rapidly heated between 20–90°C. An electronically controlled displacement mechanism makes the equipment fully automated. Various sampling times can be set at intervals ranging from as short as 6 s to 999 s.


Heat Shock Heat Resistance Listeria Monocytogenes Brain Heart Infusion Cold Shock 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    M.B. Cole and M.V. Jones. 1990. A submerged-coil heating apparatus for investigating thermal inactivation of micro-organisms, Letts. Appl. Microbiol. 11: 233–235.CrossRefGoogle Scholar
  2. 2.
    R.L. Tomlin and Z.J. Ordal. 1976. Thermal injury and inactivation in vegetative bacteria. Soc. Appl. Bacteriol. Symp. Ser. 5: 153–190.Google Scholar
  3. 3.
    V.K. Juneja, O.P. Snyder, Jr, and B.S. Marmer. 1997a. Thermal destruction of Escherichia coli 01 57:H7 in beef and chicken: Determination of D- and z-values. Int. J. Food Microbiol. 35: 231–237.CrossRefGoogle Scholar
  4. 4.
    C. R. Stumbo. 1973. Thermal resistance of bacteria, in “Thermobacteriology in Food Processing,” Ch. 7. Academic Press, NY, pp. 79–104.Google Scholar
  5. 5.
    R.E. Beams and K.F. Girard. 1958. The effect of pasteurization on Listeriamonocytogenes, Can. J. Microbiol. S: 55–61.Google Scholar
  6. 6.
    J.G. Bradshaw, J.T. Peeler, J.J. Corwin, J.M. Hunt, J.T. Teiney, E.P. Larkin, and R.M. Twedt. 1985. Thermal resistance of Listeria monocytogenes in milk, J. Food Protect. 48: 743–745.Google Scholar
  7. 7.
    C.W. Donnelly, E.H. Briggs, and L.S. Donnelly. 1987. Comparison of the heat resistance of Listeria monocytogenes in milk as determined by two methods, J. Food Protect. 50: 14–17.Google Scholar
  8. 8.
    V.K. Juneja, T.A. Foglia, and B. S. Marmer. 1997b. Effect of pH, acidulant, and growth temperature on the heat resistance and fatty acid composition of Listeria monocytogenes, J. Food Protect. (Accepted).Google Scholar
  9. 9.
    V.K. Juneja, P.G. Klein, and B.S. Marmer. I997c. Heat shock and thermotolerance of Escherichia coli 0157:H7 in a model beef gravy system and ground beef, J. Appl. Microbiol. (Accepted).Google Scholar
  10. 10.
    A.J. Miller and B.S. Eblen. 1997. Enhanced thermal sensitivity of Listeria monocytogenes by cold shock. Proceedings, 43`“ Intemational Congress of Meat Science and Technology, Auckland, New Zealand, 1997.Google Scholar
  11. 11.
    R.L. Buchanan and S.G. Edelson. 1998. Effect of pH-dependent stationary phase acid resistance on the thermal tolerance of Escherichia coli 0157: H7. ( In preparation ).Google Scholar
  12. 12.
    F. Jorgensen, B. Panaretou, P.J. Stephens, and S. Knochel. 1996. Effect of pre-and post-heat shock temperature on the persistence of thermotolerance and heat shock-induced proteins in Listeria monocytogenes, J. Appl. Bacteriol. 80: 216–224.CrossRefGoogle Scholar
  13. 13.
    F. Jorgensen, P.J. Stephens, and S. Knochel. 1995. The effect of osmotic shock and subsequent adaptation on the thermotolerance and cell morphology of Listeria monocytogenes, J. Appl. Bacteriol. 79: 274–281.CrossRefGoogle Scholar
  14. 14.
    M.B. Cole, K.W. Davies, G. Munro, C.D. Holyoak, and D.C. Kilsby. 1993. A vitalistic model to describe the thermal inactivation of Listeria monocytogenes, J. Indust. Microbial. 12: 232–239.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • Vijay K. Juneja
    • 1
  • Arthur J. Miller
    • 1
  1. 1.U.S. Department of Agriculture, Agricultural Research ServiceEastern Regional Research Center, Microbial Food Safety ResearchWyndmoorUSA

Personalised recommendations