The thermal death point in relation to time of typical thermophilic organisms
The thermal death point in relation to time of typical thermophilic organisms
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DOI：
10.1093/infdis/27.6.602
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发表时间：
1920-01-01
影响因子：
6.4
通讯作者：
Esty, JR
中科院分区：
文献类型：
--
作者：
Bigelow, WD;Esty, JR
有几种精确的方法用于确定受湿热影响的各种生物的死亡点，早期的研究人员已经相当精确地确定了一些常见微生物的耐热性。测定植物形态热死亡点的通常程序是将悬浮液置于肉汤或盐溶液中，在给定温度下作用10分钟。就孢子而言，热死亡点通常被理解为暴露在100℃时使所有孢子死亡所需的时间。关于高温（高于100℃）对抗性孢子的影响，几乎没有发表过准确的工作，在细菌学文献中也找不到可靠的方法来测定这种影响。当需要测定温度超过100℃的时间时，在浴液中加入不同量的氯化钙，或者使用高压灭菌器。Lawrence和Ford 1， Laubach， Rice和Ford， 2建立了一些抗性需氧菌孢子的热死亡点，将悬浮液置于不同温度的肉汤培养中在Arnold灭菌器和高压灭菌器中。在他们的工作中，既没有考虑到达到所需温度所需时间的影响，也没有考虑到培养物冷却所需时间的影响。了解在高温下完全破坏耐药孢子的影响条件和所需时间的重要性，特别是在罐装食品的灭菌中，已导致引入一种新方法，该方法可提供可靠和准确的结果，以确定热致死点
Several exact methods are in use for determining the death point of various organisms subjected to the influence of moist heat and early investigators have determined with considerable precision the resistance to heat of some of the common micro-organisms. The usual procedure for the determination of the thermal death point of vegetative forms is to expose a suspension in broth or salt solution to the action of a given temperature for 10 minutes. In the case of spores the thermal death point is generally understood as the time necessary to effect the death of all the spores when exposed to 100 C.Little accurate work has been published on the effect of high temperatures (above 100 C.) on resistant spores, and no reliable method for such determination can be found in the bacteriologic literature. Whenever it has been desired to determine the time above 100 C, varying amounts of calcium chloride have been added to the water in the bath, or the autoclave has been used. Lawrence and Ford 1 and Laubach, Rice and Ford, 2 in establishing the thermal death points of the spores of some resistant aerobes, subjected suspensions in broth culture to various temperatures both in the Arnold sterilizer and in an autoclave. During their work neither the effect of the time necessary to attain the desired temperature nor of the time allowed for the cooling of the cultures was considered. The importance, especially in the sterilization of canned foods, of knowing the conditions affecting, and the time necessary for, the complete destruction of resistant spores at high temperatures has led to the introduction of a new method which gives reliable and accurate results for the determination of the thermal death point of heat resis-