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
Hauptverfasser: Bradshaw, J.G, Peeler, J.T, Corwin, J.J, Hunt, J.M, Twedt, R.M
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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.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-50.7.543