Characteization of bacterial spores from high-temperature growth transformants ofBacillus subtilis

Spores from high-temperature growth transformants ofBacillus subtilis were examined for a number of sporal characteristics. Analyses showed a dramatic increase in both the calcium (Ca) and dipicolinic acid (DPA) contents, a slight increase in the Ca/DPA mole ratio, but a reduction in magnesium (Mg) content and the Mg/Ca mole ratio. The spore wet density increased, whereas the core/core+cortex volume ratio and protoplast water content decreased. Spore heat resistance increased but not to levels normally observed for thermophilicBacillus species. It is concluded that the biophysical and biochemical changes within the spores of the transformants are influenced by both the inherent mesophilic genotype and the transformant's inherited ability to grow at elevated temperatures.Florida Agricultural Experiment Station, Journal Series No. 8189     

Estimating non-isothermal bacterial growth in foods from isothermal experimental data

AIM: To develop a mathematical method to estimate non-isothermal microbial growth curves in foods from experiments performed under isothermal conditions and demonstrate the method's applicability with published growth data. METHODS AND RESULTS: Published isothermal growth curves of Pseudomonas spp. in refrigerated fish at 0-8 degrees C and Escherichia coli 1952 in a nutritional broth at 27.6-36 degrees C were fitted with two different three-parameter 'primary models' and the temperature dependence of their parameters was fitted by ad hoc empirical 'secondary models'. These were used to generate non-isothermal growth curves by solving, numerically, a differential equation derived on the premise that the momentary non-isothermal growth rate is the isothermal rate at the momentary temperature, at a time that corresponds to the momentary growth level of the population. The predicted non-isothermal growth curves were in agreement with the reported experimental ones and, as expected, the quality of the predictions did not depend on the 'primary model' chosen for the calculation. CONCLUSIONS: A common type of sigmoid growth curve can be adequately described by three-parameter 'primary models'. At least in the two systems examined, these could be used to predict growth patterns under a variety of continuous and discontinuous non-isothermal temperature profiles. SIGNIFICANCE AND IMPACT OF THE STUDY: The described mathematical method whenever validated experimentally will enable the simulation of the microbial quality of stored and transported foods under a large variety of existing or contemplated commercial temperature histories.     

Incidence of bacterial enteropathogens in foods from Mexico

We examined food consumption patterns of U.S. students temporarily living in Guadalajara, Mexico. Consumption of foods prepared in Mexican homes was associated with an increased risk of acquisition of diarrhea. Foods from commercial sources and private Mexican homes in Guadalajara were subsequently examined for contamination with coliforms, fecal coliforms, and bacterial enteropathogens. For comparison, selected restaurant foods were obtained in Houston, Tex. Food obtained from Mexican homes showed generally higher counts of coliforms and fecal coliforms than those obtained from commercial sources in Mexico and Houston. The foods in Mexico, both from homes and commercial sources, commonly contained Escherichia coli and occasionally enterotoxigenic E. coli. Foods in Houston were not contaminated with E. coli or enterotoxigenic E. coli. Salmonella (17 isolates), Shigella (4 isolates), and Aeromonas hydrophila (1 isolate) were found only in the foods obtained from Mexican homes. Enterotoxigenic non-E. coli Enterobacteriaceae was recovered with approximately equal frequency from all food sources.