Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant-Derived, Low-Acid Foods, and Biomaterials
JOURNAL OF FOOD SCIENCE, 80(8), M1804–M1814.
author keywords: mitochondrial DNA; quantitative PCR; thermal processing
MeSH headings : Clostridium botulinum / isolation & purification; DNA Damage; DNA Fragmentation; DNA Primers; DNA, Mitochondrial / genetics; DNA, Mitochondrial / isolation & purification; DNA, Plant / genetics; DNA, Plant / isolation & purification; Food Contamination / analysis; Food Handling / methods; Food Microbiology; Fruit; Genes, Plant; Geobacillus stearothermophilus / isolation & purification; Hot Temperature; Ipomoea batatas / microbiology; Linear Models; Plant Proteins / genetics; Reproducibility of Results; Spores, Bacterial / isolation & purification; Vegetables
TL;DR:
Data is presented as proof-of-concept for a molecular tool that can be used as a rapid, presumptive method for monitoring thermal processing in low-acid plant products.
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