Thermal resistance of Listeria monocytogenes in dairy products
The thermal resistance of Listeria monocytogenes strain Scott A that had been associated with a recent milkborne outbreak of listeriosis was determined in whole and skim milk, heavy cream, and ice cream mix. L. monocytogenes suspended at concentrations of approximately 1 × 10 cells/ml was heated at...
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Veröffentlicht in: | Journal of food protection 1987-07, Vol.50 (7), p.543-556 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | The thermal resistance of Listeria monocytogenes strain Scott A that had been associated with a recent milkborne outbreak of listeriosis was determined in whole and skim milk, heavy cream, and ice cream mix. L. monocytogenes suspended at concentrations of approximately 1 × 10
cells/ml was heated at temperatures ranging from 52.2 to 79.4°C at various contact times. The D
values computed for milk samples ranged from 0.9 to 2.7 s. The D
value in ice cream mix was 0.5 s. The z
value for fluid products ranged from 5.8 to 7.1°C; the z
value for ice cream mix was 7.0°C. The L. monocytogenes suspensions would not survive a proper pasteurization process given to raw dairy products. |
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ISSN: | 0362-028X 1944-9097 |
DOI: | 10.4315/0362-028X-50.7.543 |