The effects of different levels of heatshock on the thermal death point of Bacillus Cereus.Proper food processing Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. The food processing industry utilises these processes. practices are vital to human health. The purpose of this research was to determine whether undercooking has any effect on the thermal thermal /ther·mal/ (ther´m'l) pertaining to or characterized by heat.
1. Of, relating to, using, producing, or caused by heat.
2. death point of Bacillus Cereus Bacillus ce·re·us
A species of Bacillus that causes an emetic type and a diarrheal type of food poisoning in humans. . A suspension of Bacillus cereus was originally heated to 60 [degrees] C and 70 [degrees] C. They were then taken throughout a series of temperatures that are above the thermal death point of normal Bacillus cereus strains. It was found that Bacillus cereus that was pre-heated, acquired a heat resistance. Although, at different points during the heating series, there were noticeable differences between the 60 [degrees] C and the 70 [degrees] C groups, these groups did not show an overall significance statistical difference in the change in percent turbidity turbidity /tur·bid·i·ty/ (ter-bid´i-te) cloudiness; disturbance of solids (sediment) in a solution, so that it is not clear.tur´bid
The cloudiness or lack of transparency of a solution. between the two test groups and the control. It was concluded that the bacteria bacteria [pl. of bacterium], microscopic unicellular prokaryotic organisms characterized by the lack of a membrane-bound nucleus and membrane-bound organelles. Once considered a part of the plant kingdom, bacteria were eventually placed in a separate kingdom, Monera. in both the 60 [degrees] C and 70 [degrees] C groups underwent heat shock and formed a heat resistance.
Daniel S. Henderson Spring Valley High School