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HEAT RESISTANCE OF Yersinia enterocolitica IN SKIM MILK
Author(s) -
HANNA M. O.,
STEWART J. C.,
CARPENTER Z. L.,
VANDERZANT C.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12688.x
Subject(s) - skimmed milk , yersinia enterocolitica , heat resistance , food science , microbiology and biotechnology , yersinia , milk products , biology , chemistry , bacteria , materials science , genetics , composite material
This report presents information on the heat resistance in skim milk of Y. enrerocolitica strains isolated from vacuum‐packaged meat and of two ATCC cultures. Data indicate considerable variation existed in the heat resistance of the test cultures, with ATCC cultures 23715 and 9610 being more heat resistant at 50 to 60°C than cultures isolated from vacuum‐packaged beef. Culture 1049 was the least heat resistant. Data suggest that few if any survivors can be expected in foods heated and/or kept above 60°C for several minutes.