A Calorimeter Design for Rapidly Estimating the Level of Foodborne Microorganisms.

摘要

Rapid means are needed for judging whether processed food prepared in a central food preparation facility is safe for consumption or not. The objective of this study is to define a design concept for suitable quality assurance instrumentation based on calorimetric measurement of the bacterial heat output. Heat production data were determined as a function of concentration for three aerobic mesophilic bacteria selected as representative of those to be found on contaminated food stuff. These data were determined at the temperature (37 C) and in a growth medium known to provide rapid growth for such bacteria. These data together with additional heat transfer studies and calculations were used to define the requirements for a multi-sample assay tool based on calorimetry for the determination of the level of microbial contamination of food. A design concept for this instrumentation is presented.