DOI: 10.36347/sajb.2014.v02i12.008

Pages: 887-890

Food-borne diseases, around 250 different types been described so far, have gained the worldwide concern and among two thirds of such outbreaks are linked to bacteria as causative agents. The pathogenic capability of bacteria causing food-borne infections is largely attributed to their ability to penetrate, survive and multiply inside the host cells, whereas that of bacteria causing food-poisoning depends on their capacity to do so also within the food, along with production of potent enterotoxins. The Gram positive spherical bacteria Staphylococcus aureus remains the predominant causative agent involved under such conditions. Formation and denaturation of bonds is accompanied by release and utilization of energy, respectively. Such an energy change attribute to a molecular activity and even vice versa. Hence, heat treatment, as the source of energy, is the choicest and commonly employed mean at home and industries to control its propagation within food for human consumption. Present study describes effectiveness of thermal denaturation over the bacteria along the structural and physiological aspects.