Open AccessGROWTH OF STAPHYLOCOCCUS AUREUS S‐6 AND YERSINIA ENTEROCOLITICA CDC A2635 IN COW, SOY AND WINGED BEAN MILKS
Author(s) -
RHODEHAMEL E.J.,
REDDY N.R.,
PIERSON M.D.
Publication year - 1986
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1986.tb00808.x
Subject(s) - yersinia enterocolitica , staphylococcus aureus , food science , inoculation , microbiology and biotechnology , yersinia , legume , biology , chemistry , bacteria , botany , genetics , immunology
The two common foodborne pathogens, Staphylococcus aureus S‐6 and Yersinia enterocolitica CDC A2635 were inoculated into whole cow, soy and winged bean milks and incubated at three different temperatures (10°, 25°, 37°C) to evaluate the potential for their growth. The legume milks were prepared by a hot grind method from either whole soybeans (Essex variety) or whole winged beans (Chimbu variety). In general, both foodborne pathogens grew well in all test media. However, S. aureus incubated at 10°C for 120 h, and Y. enterocolitica incubated at 37°C for 48 h were the only two conditions in which less than 10 8 cells/mL were obtained.