Use of the Submerged-Coil Heating Apparatus in the Study of Thermal Resistance of Foodborne Pathogens
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.
KeywordsHeat Shock Heat Resistance Listeria Monocytogenes Brain Heart Infusion Cold Shock
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