The effects of different levels of heatshock on the thermal death point of Bacillus Cereus.
Proper food processing practices are vital to human health. The purpose of this research was to determine whether undercooking has any effect on the thermal death point of Bacillus Cereus. 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 between the two test groups and the control. It was concluded that the bacteria 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
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|Author:||Henderson, Daniel S.|
|Publication:||Bulletin of the South Carolina Academy of Science|
|Article Type:||Brief Article|
|Date:||Jan 1, 2002|
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