Growth and Inactivation of Microorganisms Isolated from Ultrapasteurized Egg | Zendy

FOEGEDING P.M. | Zendy; STANLEY N. W. | Zendy

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Growth and Inactivation of Microorganisms Isolated from Ultrapasteurized Egg

Author(s) -

FOEGEDING P.M.,

STANLEY N. W.

Publication year - 1987

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.1365-2621.1987.tb14047.x

Subject(s) - bacillus circulans , microorganism , enterococcus faecalis , food science , heat resistance , microbiology and biotechnology , biology , bacteria , pasteurization , chemistry , staphylococcus aureus , genetics , materials science , composite material

Microorganisms which survived and grew at 4° or 10°C in ultrapasteurized, aseptically packaged liquid whole egg were isolated and identified. Growth at 4° and 10°C, and inactivation from 50 to 70°C, of selected isolates were evaluated in ultrapasteurized egg. Bacillus circulans and a Pseuriomonas species grew well at 4°C. with generation times of 1.0 and 0.3 days, respectively. Enterococcus fuecalis and B. circulans were the most heat resistant isolates studied. Because B. circulans grew at 4°C and was relatively heat resistant it would be a useful test organism for many applications while E. faecalis would be useful since it was heat resistant and would grow rapidly when the storage temperature is less than ideal.

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