Time-temperature method for establishing lethality of high tempe

Details Time-temperature method for establishing lethality of high tempe Time-temperature method for establishing lethality of high tempe

1994-06-20

1997-06-10

Czaja, Donald E.

Chemistry: molecular biology and microbiology

Measuring or testing process involving enzymes or...

Involving viable micro-organism

435 4, 435 34, 435808, 435810, 422 83, 422 86, 422101, C12Q 104, C12Q 102, G01N 700

Patent

active

056374755

ABSTRACT:
There is presented a time-temperature indicator method for determining lelity of high-temperature food processing using a capsule comprising a cylindrical tube having a closed end and an open end, a cap for connection to and removal from the open end to close and open the tube, and a solution in the tube which is reactive to accumulated temperature and time exposure to fluoresce proportionally to the accumulated temperature and time exposure. There is further presented a time-temperature indicator system including the above capsule, a pipetting device for removing the solution from the capsule, and a spectrofluorometer for indicating the fluorescence of the solution, said fluorescence being directly correlatable to the time-temperature integral F.sub.0 by linear regression. There is still further presented methods for determining when food processed under high temperature conditions attains a selected low level of microbial population, the methods utilizing, respectively, the above systems.

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