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Application of the thermographic method for the monitoring growth of selected microorganisms

All living organisms produce heat as a result of metabolic activity, and therefore, measuring heat energy can help in effective detection and quantification of bacteria. The aim of the study was to use real-time infrared thermography to measure temperature changes for determining the presence of microorganisms, which will enable the development of a fast and noncontact method for testing the microbiological quality of food in the future. In the study, the growth of Saccharomyces cerevisiae yeasts and Aspergillus niger and Penicillium roqueforti molds was monitored. The colonies of the examined microorganisms exhibited a different temperature compared to the medium, which may form the basis for the development of an alternative diagnostic method.