Automated fluorimetry in quality control of pasteurized and ultra-high temperature-treated starch soup

Tiina Mattila-Sandholm, Terhi Alivehmas, Gun Wirtanen, Ulf Rönner, Markus Sandholm

Research output: Contribution to journalArticleScientificpeer-review

7 Citations (Scopus)

Abstract

Automated monitoring of the microbiological quality of heat‐processed foods by the resazurin reduction test was applied to microtitration plate incubator‐fluorimeter technology. The appearance and disappearance of the fluorescing peak of resorufin was monitored on microtitration trays. Pasteurized or ultra‐high temperature‐treated starch‐based soup was used as the model food system. Bacillus subtilis spores (ultra‐high temperature treatment) and vegetative cells of Enterococcus faecalis (pasteurization) were inoculated into the soup before the heat treatment at levels which resulted in some survival. The timing of appearance of maximum fluorescence correlated with the number of bacteria in pre‐incubated samples. Automated resazurin‐reduction fluorimetry was compared with conventional plating, turbidometry and microcolony count by the direct epifluorescent filter technique. The results of the resazurin test correlated well with those of all the other methods tested. Fluorimetry had the advantage that the results could be read within 1–5h and the reproducibility was superior to the other methods.

Original languageEnglish
Pages (from-to)325 - 336
Number of pages12
JournalInternational Journal of Food Science and Technology
Volume26
Issue number3
DOIs
Publication statusPublished - 1991
MoE publication typeA1 Journal article-refereed

Fingerprint

Fluorometry
fluorometry
soups
Starch
Quality Control
quality control
Quality control
Pasteurization
starch
Food Quality
Temperature
Enterococcus faecalis
Bacilli
UHT treatment
Bacillus subtilis
Spores
Plating
model food systems
Bacteria
temperature

Cite this

Mattila-Sandholm, Tiina ; Alivehmas, Terhi ; Wirtanen, Gun ; Rönner, Ulf ; Sandholm, Markus. / Automated fluorimetry in quality control of pasteurized and ultra-high temperature-treated starch soup. In: International Journal of Food Science and Technology. 1991 ; Vol. 26, No. 3. pp. 325 - 336.
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abstract = "Automated monitoring of the microbiological quality of heat‐processed foods by the resazurin reduction test was applied to microtitration plate incubator‐fluorimeter technology. The appearance and disappearance of the fluorescing peak of resorufin was monitored on microtitration trays. Pasteurized or ultra‐high temperature‐treated starch‐based soup was used as the model food system. Bacillus subtilis spores (ultra‐high temperature treatment) and vegetative cells of Enterococcus faecalis (pasteurization) were inoculated into the soup before the heat treatment at levels which resulted in some survival. The timing of appearance of maximum fluorescence correlated with the number of bacteria in pre‐incubated samples. Automated resazurin‐reduction fluorimetry was compared with conventional plating, turbidometry and microcolony count by the direct epifluorescent filter technique. The results of the resazurin test correlated well with those of all the other methods tested. Fluorimetry had the advantage that the results could be read within 1–5h and the reproducibility was superior to the other methods.",
author = "Tiina Mattila-Sandholm and Terhi Alivehmas and Gun Wirtanen and Ulf R{\"o}nner and Markus Sandholm",
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Automated fluorimetry in quality control of pasteurized and ultra-high temperature-treated starch soup. / Mattila-Sandholm, Tiina; Alivehmas, Terhi; Wirtanen, Gun; Rönner, Ulf; Sandholm, Markus.

In: International Journal of Food Science and Technology, Vol. 26, No. 3, 1991, p. 325 - 336.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Mattila-Sandholm, Tiina

AU - Alivehmas, Terhi

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AU - Sandholm, Markus

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AB - Automated monitoring of the microbiological quality of heat‐processed foods by the resazurin reduction test was applied to microtitration plate incubator‐fluorimeter technology. The appearance and disappearance of the fluorescing peak of resorufin was monitored on microtitration trays. Pasteurized or ultra‐high temperature‐treated starch‐based soup was used as the model food system. Bacillus subtilis spores (ultra‐high temperature treatment) and vegetative cells of Enterococcus faecalis (pasteurization) were inoculated into the soup before the heat treatment at levels which resulted in some survival. The timing of appearance of maximum fluorescence correlated with the number of bacteria in pre‐incubated samples. Automated resazurin‐reduction fluorimetry was compared with conventional plating, turbidometry and microcolony count by the direct epifluorescent filter technique. The results of the resazurin test correlated well with those of all the other methods tested. Fluorimetry had the advantage that the results could be read within 1–5h and the reproducibility was superior to the other methods.

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