Infrared thermography can detect previsual bacterial growth in a laboratory setting via metabolic heat detection.
Infrared thermography can detect previsual bacterial growth in a laboratory setting via metabolic heat detection.
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DOI：
10.1111/jam.15218
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发表时间：
2022-01
影响因子：
4
通讯作者：
Lacey, Melissa M.
中科院分区：
文献类型：
--
作者：
Hunt, Ben;Saatchi, Reza;Lacey, Melissa M.
检测医疗保健和工业中的细菌污染需要数小时甚至数天。热成像，通过红外摄像机测量热量，作为一种潜在的无创检测细菌生长的方法进行了研究。红外热像仪可以在肉眼观察到大肠杆菌和金黄色葡萄球菌之前，通过温度的升高来检测固体生长培养基上的大肠杆菌和金黄色葡萄球菌。用紫外光处理后温度降低，用二硝基苯酚孵育后温度升高。红外热像仪可以在其他微生物学方法检测到细菌之前检测到细菌的早期生长。观察到的热量是由于细胞存活和代谢活跃，因为被紫外线杀死的细胞表现出温度的降低，而用二硝基苯酚处理增加了检测到的热量。红外热成像检测细菌生长，而不需要专门的温度控制设施。该方法具有统计稳健性，可以在现场进行，因此具有很高的通用性。这些数据支持了红外热成像技术在实验室、临床和工业环境中对营养细菌的应用，因此可能成为一种及时、直接检测早期细菌生长的重要方法。
Detection of bacterial contamination in healthcare and industry takes many hours if not days. Thermal imaging, the measurement of heat by an infrared camera, was investigated as a potential noninvasive method of detecting bacterial growth. Infrared thermography can detect the presence of Escherichia coli and Staphylococcus aureus on solid growth media by an increase in temperature before they are visually observable. A heat decrease is observed after treatment with ultraviolet light and heat increased after incubation with dinitrophenol. Infrared thermography can detect early growth of bacteria before they are detectable by other microbiology‐based method. The heat observed is due to the cells being viable and metabolically active, as cells killed with ultraviolet light exhibit reduced increase in temperature and treatment with dinitrophenol increases heat detected. Infrared thermography detects bacterial growth without the need for specialized temperature control facilities. The method is statistically robust and can be undertaken in situ, thus is highly versatile. These data support the application of infrared thermography in a laboratory, clinical and industrial setting for vegetative bacteria, thus may become into an important methodology for the timely and straightforward detection of early‐stage bacterial growth.
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DOI：
10.1007/s13197-016-2205-0
发表时间：
2016-05
期刊：
Journal of food science and technology
影响因子：
--
作者：
Salihah NT;Hossain MM;Lubis H;Ahmed MU
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影响因子：
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DOI：
10.1016/j.jmatprotec.2004.04.268
发表时间：
2004-11-30
影响因子：
6.3
作者：
Meola, C;Carlomagno, GM;Giorleo, L
通讯作者：
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影响因子：
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