Scientific Publications - Work Done by Microbiology Reader Bioscreen C

Manninen, M., Wirtanen, G., Ahvenainen, R. and Mattila, T., Automated turbidometry in assessing the bacterial content of food products inoculated with pathogens, Food Science & Technology, International Journal for Food Chemistry, Biochemistry, Microbiology, Technology and Engineering, 1990, vol. 23, (1), pp. 20-24

ABSTRACT

Automated turbidometry was used to assess the bacterial content of various food products (base material for soft ice-cream, vanilla sauce, chocolate sauce, meat balls with brown sauce and meat soup) inoculated with different levels of pathogenic bacteria (Bacillus cereus, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa) and preincubated for 0.5-5 days at 25.5 +/- 0.5 ºC. The bacterial counts determined by the conventional plate count technique were compared with the results (turbidometric parameters of bacterial growth) given by Bioscreen analyser. The linear regression curves between the log cfu/g and the detection time of bacterial growth were determined for the different food products. Correlation coefficients of -0.59 to -0.99 were obtained between the conventional plate count technique and the turbidometric method. B. Cereus in the range 10³ - 10⁴ cfu/g could be detected within 5 h and E. coli within 8 h, whereas P. aeruginosa and S. aureus in the same range could be detected within 12 h.

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