Elevation of the heat resistance of vegetative cells and spores of Clostridium perfringens type A by sublethal heat shock

The degree of heat resistance conferred on Clostridium perfringens by a heat shock, the kinetics of this development, and its duration were determined. A sublethal heat shock at 55 degrees C for 30 min increased the heat tolerance of vegetative cells at least two- to threefold. The acquired toleranc...

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Bibliographic Details
Published in:Journal of food protection 1997-08, Vol.60 (8), p.998-1000
Main Authors: Heredia, N.L. (Facultad de Ciencias Biologicas, San Nicolas, N.L., Mexico.), Garcia, G.A, Luevanos, R, Labbe, R.G, Garcia-Alvarado, J.S
Format: Article
Language:English
Subjects:
AGENT PATHOGENE
Biological and medical sciences
CALOR
CHALEUR
CLOSTRIDIUM PERFRINGENS
ENFERMEDADES TRANSM POR ALIMENTOS
Food industries
Food microbiology
FOOD SAFETY
FOODBORNE DISEASES
Fundamental and applied biological sciences. Psychology
HEAT
HEAT TOLERANCE
INNOCUITE DES PRODUITS ALIMENTAIRES
INOCUIDAD ALIMENTARIA
MALADIE TRANSMISSIBLE PAR ALIMENT
ORGANISMOS PATOGENOS
PATHOGENS
RESISTANCE A LA TEMPERATURE
RESISTENCIA A LA TEMPERATURA
TEMPERATURA
TEMPERATURE
TEMPERATURE RESISTANCE
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Summary:The degree of heat resistance conferred on Clostridium perfringens by a heat shock, the kinetics of this development, and its duration were determined. A sublethal heat shock at 55 degrees C for 30 min increased the heat tolerance of vegetative cells at least two- to threefold. The acquired tolerance was maintained for 2 h after the heat shock treatment. Heat shock applied for the first hour of incubation produced spores more tolerant to heat than the spores of the control. Acquired thermotolerance is of importance in the case of this organism because of its inherently high optimal growth temperature
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-60.8.998