Use of the Submerged-Coil Heating Apparatus in the Study of Thermal Resistance of Foodborne Pathogens

  • Vijay K. Juneja
  • Arthur J. Miller


The Submerged Coil Heating Apparatus is a novel and convenient tool for investigating the thermal inactivation kinetics of foodborne spoilage and pathogenic microorganisms (Figure 1). It comprises a stainless steel coil, fully submerged in a thermostatically controlled water bath which allows microbial suspensions to be rapidly heated between 20–90°C. An electronically controlled displacement mechanism makes the equipment fully automated. Various sampling times can be set at intervals ranging from as short as 6 s to 999 s.


Heat Shock Heat Resistance Listeria Monocytogenes Brain Heart Infusion Cold Shock 
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Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • Vijay K. Juneja
    • 1
  • Arthur J. Miller
    • 1
  1. 1.U.S. Department of Agriculture, Agricultural Research ServiceEastern Regional Research Center, Microbial Food Safety ResearchWyndmoorUSA

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