The Effects of Solutes on the Thermal Resistance of Staphylococcus Aureus Mf-31
Tuncan, Erdal Ugur
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Permalink
https://hdl.handle.net/2142/70104
Description
Title
The Effects of Solutes on the Thermal Resistance of Staphylococcus Aureus Mf-31
Author(s)
Tuncan, Erdal Ugur
Issue Date
1988
Doctoral Committee Chair(s)
Martin, Scott E.
Department of Study
Food Science
Discipline
Food Science
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Biology, Microbiology
Abstract
Thermal destruction of Staphylococcus aureus MF-31 in solutions of sucrose, sodium chloride (NaCl), and potassium chloride (KCl) was investigated at various temperatures to determine the effects of solutes on the heat resistance of S.aureus MF-31. The thermal re-resistance of the test organism was expressed by decimal reduction time (D value). The relationships of temperature and each of three parameters of the heating solutions (water activity, osmotic pressure, and water binding energy) with the D value of the test organism were determined in order to study the effect of solute-water association (or binding). For each solute, these relationships were then compared to determine the effects of solute type. In addition, the effects of solutes on the Z value of S. aureus MF-31 was determined.
High correlations between the parameters of the heating solution and the D value indicated that solute-water binding had an effect on the thermal resistance, in that it was protective to S. aureus MF-31 against heat destruction. Moreover, it was found that solute-water binding and temperature had an interactive effect.
In addition to solute-water binding, solute type was also found to be an important factor of the solute effect on thermal resistance. More specifically, solute type affected the relationship between temperature and heat resistance.
The Z value of the test organism ranged from approximately 8$\sp\circ$C to 11$\sp\circ$C, depending upon the type and concentration of the solute. The effect of the solutes on the Z value was very slight.
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