Application of bioluminescence to rapid determination of microbial levels in ground beef
The relationship between microbial ATP measurements and aerobic plate counts (APC's at 35, 20 and 7°C) was investigated for 75 ground beef samples. Samples (n = 27) were obtained from several local retail markets in one experiment, and ground beef samples obtained from a single, processing faci...
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| Veröffentlicht in: | Journal of food protection 1985-04, Vol.48 (4), p.334-345 |
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| container_title | Journal of food protection |
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| creator | Kennedy, J.E. Jr Oblinger, J.L |
| description | The relationship between microbial ATP measurements and aerobic plate counts (APC's at 35, 20 and 7°C) was investigated for 75 ground beef samples. Samples (n = 27) were obtained from several local retail markets in one experiment, and ground beef samples obtained from a single, processing facility were sampled throughout 15 d of storage at 1°C for a total of 48 samples in another experiment. Bioluminescent assay time for a given sample was less than 1 h. The correlation coefficient (r) between log
microbial ATP and log
APC (20°C) per g was 0.86 and 0.99 for retail and single source samples, respectively. Differences between actual log
APC (20°C)/g and corresponding values predicted by linear regression equations were ≤log
0.5 for 25 of 27 retail samples and 48 of 48 single source samples. Variation was noted in values of ATP per bacterial cell and relative bioluminescent quenching (ATP per relative light unit, RLU) for most retail samples and for single source samples having low APC (20°C) levels (≤log
7.0). |
| doi_str_mv | 10.4315/0362-028x-48.4.334 |
| format | Article |
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microbial ATP and log
APC (20°C) per g was 0.86 and 0.99 for retail and single source samples, respectively. Differences between actual log
APC (20°C)/g and corresponding values predicted by linear regression equations were ≤log
0.5 for 25 of 27 retail samples and 48 of 48 single source samples. Variation was noted in values of ATP per bacterial cell and relative bioluminescent quenching (ATP per relative light unit, RLU) for most retail samples and for single source samples having low APC (20°C) levels (≤log
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microbial ATP and log
APC (20°C) per g was 0.86 and 0.99 for retail and single source samples, respectively. Differences between actual log
APC (20°C)/g and corresponding values predicted by linear regression equations were ≤log
0.5 for 25 of 27 retail samples and 48 of 48 single source samples. Variation was noted in values of ATP per bacterial cell and relative bioluminescent quenching (ATP per relative light unit, RLU) for most retail samples and for single source samples having low APC (20°C) levels (≤log
7.0).</description><subject>BEEF</subject><subject>Biological and medical sciences</subject><subject>CARNE DE RES</subject><subject>DEGRADATION</subject><subject>DETERIORO</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>LUMINESCENSE</subject><subject>Meat and meat product industries</subject><subject>MICROORGANISME</subject><subject>MICROORGANISMOS</subject><subject>MICROORGANISMS</subject><subject>ORGANISMOS PATOGENOS</subject><subject>PATHOGENE</subject><subject>PATHOGENS</subject><subject>VIANDE DE BOEUF</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1985</creationdate><recordtype>article</recordtype><recordid>eNo90E1v1DAQBmALgei28Ad6QD5w4JJl_JXYx6oqUKkSB6jUm2U7dmXkxMFOEPx7vNrtnuYwzzsavQhdE9hzRsRnYD3tgMq_HZd7vmeMv0I7ojjvFKjhNdq9gKcLdFnrLwCgivZv0QUDxVkPaoeebpYlRWfWmGecA7Yxp22Ks6_Oz87jNeNiljji0a--tMVZTtGVbKNJOPk_PlUcZ_xc8jaP2Hof3qE3waTq35_mFXr8cvfz9lv38P3r_e3NQ-e4UGs3ABuC9EJaT4PteRh7GewIgRouhiCUtIEzJiQjcuQGhl44wyznBBw9rK7Qp-PdpeTfm6-rnmL7PSUz-7xVTSkwwkivaKP0SNvjtRYf9FLiZMo_TUAfGtWHwvShMM2l5ro12kIfTvc3O_nxHHmpsIGPJ2CqMykUM7tYz06BlITJxq6PLJiszXNp5PGH7BkIMbD_DdSG4A</recordid><startdate>198504</startdate><enddate>198504</enddate><creator>Kennedy, J.E. Jr</creator><creator>Oblinger, J.L</creator><general>International Association of Milk, Food and Environmental Sanitarians</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>198504</creationdate><title>Application of bioluminescence to rapid determination of microbial levels in ground beef</title><author>Kennedy, J.E. Jr ; Oblinger, J.L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c459t-7037f8e58be2fb64fd68fbd0f2a457f598bf43358318d4a0765ca3b4410c2bf43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1985</creationdate><topic>BEEF</topic><topic>Biological and medical sciences</topic><topic>CARNE DE RES</topic><topic>DEGRADATION</topic><topic>DETERIORO</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>LUMINESCENSE</topic><topic>Meat and meat product industries</topic><topic>MICROORGANISME</topic><topic>MICROORGANISMOS</topic><topic>MICROORGANISMS</topic><topic>ORGANISMOS PATOGENOS</topic><topic>PATHOGENE</topic><topic>PATHOGENS</topic><topic>VIANDE DE BOEUF</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kennedy, J.E. Jr</creatorcontrib><creatorcontrib>Oblinger, J.L</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kennedy, J.E. Jr</au><au>Oblinger, J.L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Application of bioluminescence to rapid determination of microbial levels in ground beef</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>1985-04</date><risdate>1985</risdate><volume>48</volume><issue>4</issue><spage>334</spage><epage>345</epage><pages>334-345</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>The relationship between microbial ATP measurements and aerobic plate counts (APC's at 35, 20 and 7°C) was investigated for 75 ground beef samples. Samples (n = 27) were obtained from several local retail markets in one experiment, and ground beef samples obtained from a single, processing facility were sampled throughout 15 d of storage at 1°C for a total of 48 samples in another experiment. Bioluminescent assay time for a given sample was less than 1 h. The correlation coefficient (r) between log
microbial ATP and log
APC (20°C) per g was 0.86 and 0.99 for retail and single source samples, respectively. Differences between actual log
APC (20°C)/g and corresponding values predicted by linear regression equations were ≤log
0.5 for 25 of 27 retail samples and 48 of 48 single source samples. Variation was noted in values of ATP per bacterial cell and relative bioluminescent quenching (ATP per relative light unit, RLU) for most retail samples and for single source samples having low APC (20°C) levels (≤log
7.0).</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>30943609</pmid><doi>10.4315/0362-028x-48.4.334</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food protection, 1985-04, Vol.48 (4), p.334-345 |
| issn | 0362-028X 1944-9097 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2203131692 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Alma/SFX Local Collection |
| subjects | BEEF Biological and medical sciences CARNE DE RES DEGRADATION DETERIORO Food industries Fundamental and applied biological sciences. Psychology LUMINESCENSE Meat and meat product industries MICROORGANISME MICROORGANISMOS MICROORGANISMS ORGANISMOS PATOGENOS PATHOGENE PATHOGENS VIANDE DE BOEUF |
| title | Application of bioluminescence to rapid determination of microbial levels in ground beef |
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