Rapid Determination of Microbial Numbers in Foods.

摘要

The primary objective of this research was to study the reactivity of meat-borne gram negative bacteria with the Limulus amoebocyte lysate (LAL) reagent relative to the use of LAL as the basis of a 1-hour method for determining the overall safety or quality of fresh meats, and specifically to determine the numbers of microorganisms in such products in 1 hour. Preparatory to the development of the 1-hour test, the various parameters that affect LAL reactivity of foodborne gram negative bacteria were investigated. This phase of the project involved the development of selective media for both gram negative and gram positive bacteria, the relative incidence of yeasts and molds in the products studied relative to bacterial numbers, incidence and types of lactic acid bacteria, and the effect of members of the flora on gram negative endotoxins. In the development of a selective medium for gram positive bacteria, one compound (diacetyl) tested for activity against gram negative bacteria and fungi proved to be of much greater interest as an antimicrobial agent for food use, and research on this compound was pursued at the expense of the further development of the medium for gram positive bacteria. Further research with this and similar compounds may lead to the establishment of new class of antimicrobial agents. (Author)