The effect of transient temperatures on the growth of Salmonella typhimurium LT2. II: excursions outside the growth region

The effect of fluctuating temperatures on microbial growth is important in the passage of foods from production to consumption. Suspensions of Salmonella typhimurium have been subjected to sinusoidally time-varying temperatures of periods from 60 to 240 min between 4°C and 22°C, that is within and below the growth temperature range. The suspensions were prepared with two concentrations of sodium chloride and adjusted to two different values of pH. The change in the numbers of viable bacteria was measured with time and the experimental growth curves and average generation times compared with predictions based on isothermal growth data. Generally, the experimental average generation times exceeded the predictions by not more than 10% In enumerating viable bacteria in the suspensions containing 3.5% (w/v) sodium chloride it was necessary to use sodium chloride in the diluent and recovery medium in order to recover the bacteria quantitatively.     

Predictive modeling of the shelf life of fish under nonisothermal conditions

The behavior of the natural microflora of Mediterannean gilt-head seabream (Sparus aurata) was monitored during aerobic storage at different isothermal conditions from 0 to 15 degrees C. The growth data of pseudomonads, established as the specific spoilage organisms of aerobically stored gilt-head seabream, combined with data from previously published experiments, were used to model the effect of temperature on pseudomonad growth using a Belehradek type model. The nominal minimum temperature parameters of the Belehradek model (T(min)) for the maximum specific growth rate (micro(max)) and the lag phase (t(Lag)) were determined to be -11.8 and -12.8 degrees C, respectively. The applicability of the model in predicting pseudomonad growth on fish at fluctuating temperatures was evaluated by comparing predictions with observed growth in experiments under dynamic conditions. Temperature scenarios designed in the laboratory and simulation of real temperature profiles observed in the fish chill chain were used. Bias and accuracy factors were used as comparison indices and ranged from 0.91 to 1.17 and from 1.11 to 1.17, respectively. The average percent difference between shelf life predicted based on pseudomonad growth and shelf life experimentally determined by sensory analysis for all temperature profiles tested was 5.8%, indicating that the model is able to predict accurately fish quality in real-world conditions.     

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.     

Proteins excreted by primary human colon carcinoma cells (SW 480) promote spreading and growth of metastatic human colon carcinoma cells (SW 620) in serum-free medium

The growth behavior of the two human colon tumor cell lines (SW 480, primary and SW 620, metastatic), originating from the same patient, was studied in six different serum-free media (SFM) [GF3, Chee's essential medium plus insulin, transferrin and selenium; GF3F, GF3 plus fetuin; GF4, GF3 plus linoleic acid-BSA; GF5, GF4 plus fetuin; GF5E, GF5 plus EGF; GF5T, GF5 plus triiodothyronine]. SW 480 grew in all of the SFM. In contrast, SW 620 grew only in four SFM. The cells did not grow in GF3 and GF4. When grown in SFM, SW 480 attached much more firmly to the dishes than SW 620 as determined by the time required to detach the cells with trypsin-EDTA (SW 480, greater than 20 min and SW 620, less than 5 min). It was speculated that SW 480 cells excrete proteins in SFM which influence attachment and growth of the cells. Growth behavior of SW 480 cells which did not grow in GF3, was studied using GF3 medium and SW 480 substratum dishes. SW 620 cells readily attached to the SW 480 substratum dishes and grew. Furthermore, when SW 620 cells were grown on substratum prepared from serum-supplemented medium incubated in the absence of cells (serum substratum), the cell growth was comparable to the cell growth on SW 480 substratum in GF3. Substratum from SW 480 cells and the serum substratum were compared for their components using SDS-PAGE system. The SW 480 substratum contains many more components than serum substratum. A protein band at 60 kD appears to be common in both SW 480 and serum substrata.     

Temperature-dependent growth kinetics of Escherichia coli ML 30 in glucose-limited continuous culture.

Detailed comparison of growth kinetics at temperatures below and above the optimal temperature was carried out with Escherichia coli ML 30 (DSM 1329) in continuous culture. The culture was grown with glucose as the sole limiting source of carbon and energy (100 mg liter(-1) in feed medium), and the resulting steady-state concentrations of glucose were measured as a function of the dilution rate at 17.4, 28.4, 37, and 40 degrees C. The experimental data could not be described by the conventional Monod equation over the entire temperature range, but an extended form of the Monod model [mu = mu(max) x (s - s(min))/(Ks + s - s(min))], which predicts a finite substrate concentration at 0 growth rate (s(min)), provided a good fit. The two parameters mu(max) and s(min) were temperature dependent, whereas, surprisingly, fitting the model to the experimental data yielded virtually identical Ks values (approximately 33 microg liter(-1)) at all temperatures. A model that describes steady-state glucose concentrations as a function of temperature at constant growth rates is presented. In similar experiments with mixtures of glucose and galactose (1:1 mixture), the two sugars were utilized simultaneously at all temperatures examined, and their steady-state concentrations were reduced compared with to growth with either glucose or galactose alone. The results of laboratory-scale kinetic experiments are discussed with respect to the concentrations observed in natural environments.     

Predictive model for growth of <Emphasis Type="Italic">Listeria monocytogenes</Emphasis> in untreated and treated lettuce with alkaline electrolyzed water

This study was performed to develop predictive models for the growth kinetics of Listeria monocytogenes in Ready-to-Eat (RTE) lettuce treated with or without alkaline electrolyzed water. Firstly, growth curves of L. monocytogenes in treated and untreated RTE lettuce were obtained at several isothermal conditions (4, 10, 15, 20, 25, 30, and 35°C) and were then fitted into Gompertz model with a high correlation coefficient (R ² > 0.99). Growth parameters such as growth rate (GR) and lag time (LT) estimated by Gompertz model were found mostly have significant difference (P < 0.05) with those predicted by Combined database for predictive microbiology (ComBase). Moreover, increased GR and decreased LT were observed with increasing storage temperatures from 4 to 35°C and untreated lettuce showed lowest GR or longest LT, and followed by treated lettuce and ComBase, respectively. Furthermore, square root equation was employed to establish the secondary models for the GR to evaluate the effect of different storage temperatures on the growth rate of L. monocytogenes in untreated lettuce and treated lettuce. After that, verification of the developed models has been carried out using several mathematical or statistical indicators such as R ², the average mean square error (MSE), bias factor (B _f) and accuracy factor (A _f). It showed that R ² values were close to 1 (>0.95), and MSE calculated from models of untreated and treated lettuce were 0.0011 and 0.0008, respectively. Also, B _f values of 0.980 and 1.034 and A _f values of 1.107 and 1.118 were all in the acceptable range. This demonstrated that overall predictions showed good agreement with the experimental values, indicating success at providing reliable predictions of L. monocytogenes growth in RTE lettuce.     

Predictive Modeling of the Shelf Life of Fish under Nonisothermal Conditions

The behavior of the natural microflora of Mediterannean gilt-head seabream (Sparus aurata) was monitored during aerobic storage at different isothermal conditions from 0 to 15°C. The growth data of pseudomonads, established as the specific spoilage organisms of aerobically stored gilt-head seabream, combined with data from previously published experiments, were used to model the effect of temperature on pseudomonad growth using a Belehradek type model. The nominal minimum temperature parameters of the Belehradek model (T_min) for the maximum specific growth rate (μ_max) and the lag phase (t_Lag) were determined to be −11.8 and −12.8°C, respectively. The applicability of the model in predicting pseudomonad growth on fish at fluctuating temperatures was evaluated by comparing predictions with observed growth in experiments under dynamic conditions. Temperature scenarios designed in the laboratory and simulation of real temperature profiles observed in the fish chill chain were used. Bias and accuracy factors were used as comparison indices and ranged from 0.91 to 1.17 and from 1.11 to 1.17, respectively. The average percent difference between shelf life predicted based on pseudomonad growth and shelf life experimentally determined by sensory analysis for all temperature profiles tested was 5.8%, indicating that the model is able to predict accurately fish quality in real-world conditions.     

Media effects on the growth ofThiobacillus novellus

The growth ofThiobacillus novellus (ATCC 8093) and of a laboratory strain was observed in a mineral salts medium (MSM) and a medium containing a trace metal solution (TMM). The generation time during growth on MSM was found to be almost half the value for growth on TMM (134 min vs 252 min), with overall yields in the latter being about one-third those on MSM. Cultures maintained for 5 weeks in trace metal media exhibited decreased generation times, but no change in overall yields. An increase in glucose concentration resulted in an increased yield but had no effect on generation times. The addition of biotin to either medium resulted in minor decrease in glucose utilization. The omission of the trace metal constituents, individually, usually resulted in shorter generation times and increased growth yields. It is concluded that differences in growth conditions have been responsible for discrepancies in data from some previous studies.     

A carbohydrate supply and demand model of vegetative growth: response to temperature and light

Photosynthesis is the limiting factor in crop growth models, but metabolism may also limit growth. We hypothesize that, over a wide range of temperature, growth is the minimum of the supply of carbohydrate from photosynthesis, and the demand of carbohydrate to synthesize new tissue. Biosynthetic demand limits growth at cool temperatures and increases exponentially with temperature. Photosynthesis limits growth at warm temperatures and decreases with temperature. Observations of tomato seedlings were used to calibrate a model based on this hypothesis. Model predictions were tested with published data for growth and carbohydrate content of sunflower and wheat. The model qualitatively fitted the response of growth of tomato and sunflower to both cool and warm temperatures. The transition between demand and supply limitation occurred at warmer temperatures under higher light and faster photosynthesis. Modifications were required to predict the observed non-structural carbohydrate (NSC). Some NSC was observed at warm temperatures, where demand should exceed supply. It was defined as a required reserve. Less NSC was found at cool temperatures than predicted from the difference between supply and demand. This was explained for tomato and sunflower, by feedback inhibition of NSC on photosynthesis. This inhibition was much less in winter wheat.     

Growth of Clostridium perfringens in cooked chili during cooling

U.S. Department of Agriculture regulations require that brick chili be cooled from 48.9 degrees C to 4.4 degrees C within 2 h of cooking, but processors may not always be able to comply. Studies were conducted to evaluate the extent of bacterial multiplication resulting from outgrowth of germinated Clostridium perfringens spores experimentally inoculated into chili and incubated at various temperatures. Inoculated samples were heated (75 degrees C for 20 min) to activate spores, quickly equilibrated, and held at one of five desired temperatures for 6 h. No growth was observed for C. perfringens in samples held at 26.7 degrees C and below for 6 h, but growth was observed by 6 h in samples held at 32.2 degrees C and after 2 h in samples held at temperatures between 37.8 degrees C and 48.9 degrees C. Using isothermal growth data, we developed a simple model for predicting the growth of bacteria with time under exponential cooling conditions. The model predicts both the lag phase and the numbers of bacteria at specific times during the growth phase. It was developed by using isothermal growth data and tested by using temperature-varying growth data from experiments with spores of C. perfringens in chili. Actual data agreed closely with predicted results. The results should be useful for evaluating the hazard potential for growth of C. perfringens in chili.     

Growth of Clostridium perfringens in cooked chili during cooling.

U.S. Department of Agriculture regulations require that brick chili be cooled from 48.9 degrees C to 4.4 degrees C within 2 h of cooking, but processors may not always be able to comply. Studies were conducted to evaluate the extent of bacterial multiplication resulting from outgrowth of germinated Clostridium perfringens spores experimentally inoculated into chili and incubated at various temperatures. Inoculated samples were heated (75 degrees C for 20 min) to activate spores, quickly equilibrated, and held at one of five desired temperatures for 6 h. No growth was observed for C. perfringens in samples held at 26.7 degrees C and below for 6 h, but growth was observed by 6 h in samples held at 32.2 degrees C and after 2 h in samples held at temperatures between 37.8 degrees C and 48.9 degrees C. Using isothermal growth data, we developed a simple model for predicting the growth of bacteria with time under exponential cooling conditions. The model predicts both the lag phase and the numbers of bacteria at specific times during the growth phase. It was developed by using isothermal growth data and tested by using temperature-varying growth data from experiments with spores of C. perfringens in chili. Actual data agreed closely with predicted results. The results should be useful for evaluating the hazard potential for growth of C. perfringens in chili.     

The study of Salmonellaenteritidis growth kinetics using Rapid Automated Bacterial Impedance Technique

In order to study strain-specific differences in their growth behaviour at different, and particularly lower, temperatures, generation times for 45 strains of Salmonella enteritidis isolated from food were determined impedimetrically over a temperature range from 7 to 42 °C. In practical terms, 7 °C is the minimum requirement for Salm. enteritidis growth, and generation time variability increases markedly as this temperature is reached. Reports in the literature describing psychrotrophic behaviour and multiplication at lower temperatures cannot be confirmed. Generation time variability increased as temperature moved away from the optimal range with variation coefficients tending to rise as temperature fell. The great variability of multiplication parameters near the growth limit found in Salm. enteritidis may also be a characteristic of other bacterial species. It is therefore imperative to commence studies on larger numbers of strains to allow prediction of their behaviour at lower temperatures.     

Modelling the effect of temperature and water activity on growth of Aspergillus niger strains and applications for food spoilage moulds

AIMS: To develop a model for the combined effect of water activity (a(w)) and temperature on growth of strains of Aspergillus niger, and comparison with data on food spoilage moulds in the literature. METHODS AND RESULTS: An extended combined model describing the growth of two strains of A. niger, as a function of temperature (25-30 degrees C) and a(w) (0.90-0.99) was developed. The growth rate (micro) was expressed as the increase in colony radial growth per unit of time. This extends the previous square root model showing the relationship between temperature and bacterial growth rate developed by Ratkowsky et al. (1983) and the parabolic relationship between the logarithm of the growth rate and a(w) developed by Gibson et al. (1994). A good correlation between the experimental data and the model predictions was obtained, with regression coefficients (r(2)) > 0.99. In addition, the use of this model allowed predictions of the cardinal a(w) levels: a(w(min)), and a(w(opt)). The estimation of the minimum a(w) levels (a(w(min))) was in accordance with data in the literature for similar and a range of other Aspergillus and related species, regardless of the solutes used for a(w) modification. The estimation of the optimal a(w) (a(w(opt))) and the optimal growth rate (micro(opt)) were in good agreement with the experimental results and data from the literature. CONCLUSIONS: This approach enables accurate prediction of the combined effects of environmental factors on growth of spoilage fungi for rapid prediction of cardinal limits using surface response curves. SIGNIFICANCE AND IMPACT OF THE STUDY: This approach is a rapid method for predicting optimal and marginal conditions for growth of a wide range of spoilage micro-organisms in relation to interacting environmental conditions and will have applications for improving shelf-life of intermediate moisture foods.     

Thermal inactivation of Enterococcus faecium: effect of growth temperature and physiological state of microbial cells

AIMS: To provide data on the effects on culture temperature and physiological state of cells on heat resistance of Enterococcus faecium, which may be useful in establishing pasteurization procedures. METHODS AND RESULTS: The heat resistance of this Ent. faecium (ATCC 49624 strain) grown at different temperatures was monitored at various stages of growth. In all cases, the bacterial cells in the logarithmic phase of growth were more heat sensitive. For cells which had entered in the stationary phase, D70 values of 0.53 min at 5 degrees C, 0.74 min at 10 degrees C, 0.83 min at 20 degrees C, 0.79 min at 30 degrees C, 0.63 min at 37 degrees C, 0.48 min at 40 degrees C and 0.41 min at 45 degrees C were found. By extending the incubation times cells were more heat resistant as stationary phase progressed, although a different pattern was observed for cells grown at different temperatures. At the lower temperatures heat resistance increased progressively, reaching D70 values of 1.73 min for cells incubated at 5 degrees C for 50 days and 1.04 min for those grown at 10 degrees C for 16 days. At other temperatures assayed heat resistance became stable for late stationary phase cells, reaching D70 values of 1.05, 1.08 and 1.01 min for cultures incubated at 20, 30 and 37 degrees C. Heat resistance of cells obtained at higher temperatures, 40 and 45 degrees C, was significantly lower, with D70 values of 0.76 and 0.67 min, respectively. Neither the growth temperature nor the growth phase modified the z-values significantly. CONCLUSIONS: D70 values obtained for Ent. faecium (ATCC 49624) varies from 0.33 to 1.73 min as a function of culture temperature and physiological state of cells. However, z values calculated were not significantly influenced by these factors. A mean value of 4.50 +/- 0.39 degrees C was found. SIGNIFICANCE AND IMPACT OF THE STUDY: Overall results strongly suggest that, to establish heat processing conditions of pasteurized foods ensuring elimination of Ent. faecium, it is advisable to take into account the complex interaction of growth temperature and growth phase of cells acting on bacterial thermal resistance.     

Streptococcus faecium ATCC 9790 penicillin-binding proteins and penicillin sensitivity are heavily influenced by growth conditions: proposal for an indirect mechanism of growth inhibition by beta-lactams

The effects of variations in growth conditions on the penicillin response of Streptococcus faecium ATCC 9790 were studied. Changes in the growth temperature and medium composition were found to cause striking changes in the bacterial generation time, cellular penicillin sensitivity (minimum inhibitory concentration), sensitivity of peptidoglycan synthesis to inhibition by penicillin, rate of autolysis, and labeling pattern of penicillin-binding proteins. However, no constant relationship between these parameters and the minimum inhibitory concentration could be observed. Similar electrophoretic patterns for penicillin-binding proteins were observed in cells grown in different media at the optimal growth temperature. Inhibition of cell division by penicillin in cells grown at this temperature (but not at higher or lower temperatures) caused filamentation of the bacteria. In cells grown in a chemically defined medium at the optimal temperature (but not at temperatures above or below), complete inhibition of cell division was associated with only partial inhibition (34% after 150 min) of peptidoglycan synthesis. It is suggested that the status and physiological importance of individual penicillin-binding proteins in S. faecium are heavily influenced by growth conditions. Depending on the growth conditions, different penicillin-binding proteins may perform the cellular function, indispensible for bacterial growth.     

Predictive model for the growth of Yersinia enterocolitica under modified atmospheres

A quadratic response surface model is presented to describe the maximum specific growth rate of Yersinia enterocolitica, at refrigeration temperatures, under modified atmospheres. The presence of CO2 affected mainly the lag phase of the organism. The length of the lag phase increased with higher levels of CO2 in the atmosphere, and this effect was more noticeable at low temperatures. The effect of oxygen was similar but less pronounced. The observed growth was slower with higher CO2. Oxygen also decreased the growth rate, but its effect was significant only when its proportion in the atmosphere was greater than about 40%. Model predictions were compared with growth rates obtained in sea food inoculated with Y. enterocolitica and packaged under modified atmospheres. Predictions were also checked to determine whether they were inside the strict interpolation region of the model.     

Analysis of a Model for Multiseptation in Bacteria

The predictions of a model for multiseptation in bacteria recently proposed by Paulton are derived mathematically. It is shown that independent of the growth rate, the time between septum formation and cell division is given by t(s) = S . t, where S is the average number of successive division sites and t is the generation time. This result is in good agreement with the experimental data.     

The behaviour of log phase Escherichia coli at temperatures that fluctuate about the minimum for growth

AIMS: To investigate the behaviour of cold-adapted, log phase Escherichia coli exposed to temperatures that fluctuate below and above the minimum for growth. METHODS AND RESULTS: Log phase E. coli cultures were incubated at a constant temperature of 2, 4 or 6 degrees C or with temperatures allowed to increase from those temperatures for 35 min, to 10 degrees C, at 6-, 12- or 24-h intervals, as commonly occurs during retail display of chilled foods. At suitable intervals for each culture, the optical absorbance value was determined using a spectrophotometer, the forward angle light scatter was determined using a flow cytometer, and portions were spread on plate count agar for enumeration of colony forming units (CFU). Numbers of CFU decreased by 3 log units or increased by 1 log unit for cultures incubated at 6 degrees C for 17 days without or with temperatures fluctuations at < or =12-h intervals, respectively. Cells elongated when cultures were incubated at 4 or 2 degrees C with temperatures fluctuating at 6-h intervals, and at 6 degrees C at constant or fluctuating temperatures, but cells did not elongate in cultures incubated at a constant temperature of 2 or 4 degrees C. SIGNIFICANCE AND IMPACT OF THE STUDY: The minimum growth temperature of E. coli is assumed to be > or =7 degrees C. Elongated cells were able to divide when temperatures rose from 6 degrees C to above 7 degrees C for <45 min at < or =12-h intervals. Such temperature fluctuations may be experienced by chilled foods during defrosting cycles of retail display cases. The finding that cells behave differently under fluctuating than at constant temperatures may significantly affect understanding of appropriate temperatures for the safe storage of chilled foods and for predictive modelling of bacterial growth in such foods.     

Relationship between the heat resistance of spores and the optimum and maximum growth temperatures of Bacillus species

Heat resistance of spores of Bacillus strains was compared with the temperature adaptation of each strain as measured by the optimum and maximum growth temperatures and the heat resistance of vegetative cells. Maximum growth temperatures ranged from 31 to 76 degrees C and were little affected by the nature of the growth medium. The temperature giving maximum growth rate was closely correlated to the maximum temperature for growth, and about 6 degrees C lower. Vetetative-cell heat resistance, determined on exponential-phase cells, was also correlated with maximum growth temperature. The temperature at which spores were inactivated with a decimal reduction time of 10 min was in the range of 75 to 121 degrees C. This temperature was 46 +/- 7 degrees C higher than the maximum growth temperature and correlated with it and the other cell parameters. Spore heat resistance can be considered to have two components, the temperature adaptation characteristic of the species and the stabilization conferred by the spore state.     

Nucleation and growth of ice crystals inside cultured hepatocytes during freezing in the presence of dimethyl sulfoxide.

A three-part, coupled model of cell dehydration, nucleation, and crystal growth was used to study intracellular ice formation (IIF) in cultured hepatocytes frozen in the presence of dimethyl sulfoxide (DMSO). Heterogeneous nucleation temperatures were predicted as a function of DMSO concentration and were in good agreement with experimental data. Simulated freezing protocols correctly predicted and explained experimentally observed effects of cooling rate, warming rate, and storage temperature on hepatocyte function. For cells cooled to -40 degrees C, no IIF occurred for cooling rates less than 10 degrees C/min. IIF did occur at faster cooling rates, and the predicted volume of intracellular ice increased with increasing cooling rate. Cells cooled at 5 degrees C/min to -80 degrees C were shown to undergo nucleation at -46.8 degrees C, with the consequence that storage temperatures above this value resulted in high viability independent of warming rate, whereas colder storage temperatures resulted in cell injury for slow warming rates. Cell damage correlated positively with predicted intracellular ice volume, and an upper limit for the critical ice content was estimated to be 3.7% of the isotonic water content. The power of the model was limited by difficulties in estimating the cytosol viscosity and membrane permeability as functions of DMSO concentration at low temperatures.