Calorimetric and microbiological evaluation of foodborne bacteria
Thermal and non-thermal food preservation treatments affect cellular components of foodborne microorganisms that cause physiological changes in cells and eventually death of bacteria. Differential scanning calorimetry (DSC) was used to evaluate the effects of food preservation treatments on microorganisms based on the changes in thermal stability of the cellular components and the total apparent enthalpy. Overall, DSC helps to identify changes in cellular components of bacteria as a function of treatment conditions. The effects of thermal and non-thermal treatments can be evaluated by comparing the corresponding thermograms of DSC before and after treatment. The apparent enthalpy data obtained from DSC can be used to determine viability and the kinetic inactivation parameters for bacteria. The findings of this study help to develop the design of food processing protocols for manufacture of microbiologically safe and minimally processed food products.