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Methods for rapid detection of post‐pasteurization contamination in cream
Author(s) -
GRIFFITHS M. W.,
PHILLIPS J. D.,
MUIR D. D.
Publication year - 1984
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1984.tb02277.x
Subject(s) - pasteurization , contamination , food science , shelf life , chemistry , bacterial growth , bacteria , microbiology and biotechnology , biology , ecology , genetics
Pre‐incubated cream tests (P‐INC) ore described which allow early detection (within 26 h) of post‐pasteurization contamination. The P‐INC tests also allow prediction of the shelf‐life of cream stored at 6°C. Cream is mixed with a cocktail of inhibitors for the growth of Gram‐positive organisms and incubated for 25 h, and those bacteria that grow are enumerated by either ATP photometry or by the direct epifluorescent filter technique (DEFT). When speed is not essential the organisms may instead be counted after a further 25 h using a plate count.