Thermal inactivation of Yersinia enterocolitica in milk
- 1 August 1982
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 44 (2) , 517-519
- https://doi.org/10.1128/aem.44.2.517-519.1982
Abstract
Three strains of Yersinia enterocolitica isolated from milk had D values at 62.8 degrees C from 0.24 to 0.96 min and z values of 5.11 to 5.78 degrees C. Since the pasteurization processes for dairy products recommended by the Food and Drug Administration are adequate to destroy large concentrations of these organisms, Y. enterocolitica in pasteurized milk probably results from substandard processing or recontamination after pasteurization.This publication has 15 references indexed in Scilit:
- Enterobacteriaceae associated with meats and meat handlingApplied and Environmental Microbiology, 1981
- GROWTH AND COMPETITIVE NATURE OF Yersinia enterocolitica IN WHOLE MILKJournal of Food Science, 1980
- Enterotoxin production and thermal resistance of Yersinia enterocolitica in milkApplied and Environmental Microbiology, 1980
- Repeated Isolation of Yersinia enterocolitica from Pasteurized Milk in a Holding Vat at a Dairy FactoryJournal of Applied Bacteriology, 1980
- Isolation of Yersinia enterocolitica from Milk and a Dairy Farm in AustraliaJournal of Applied Bacteriology, 1979
- Association of Yersinia enterocolitica with the manufacture of cheese and occurrence in pasteurized milkApplied and Environmental Microbiology, 1978
- EpidemicYersinia enterocoliticaInfection Due to Contaminated Chocolate MilkNew England Journal of Medicine, 1978
- Isolation of Yersinia enterocolitica from raw milkApplied and Environmental Microbiology, 1978
- Effect of Heating, Freezing, and pH on Yersinia enterocolitica-like Organisms From MeatJournal of Food Protection, 1977
- HEAT RESISTANCE OF Yersinia enterocolitica IN SKIM MILKJournal of Food Science, 1977