Death and injury of Staphylococcus aureus during thermal treatment of milk
- 1 August 1977
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Microbiology
- Vol. 23 (8) , 1034-1037
- https://doi.org/10.1139/m77-153
Abstract
Staphylococcus aureus isolated from milk and grown in milk was heated in milk. The phenomena of death as well as injury was investigated in the range of 50 to 75 °C. The D60 value (decimal reduction time on salt-free medium) was 0.87 min, the D′60 value (decimal reduction time in salt-containing medium) was 0.62 min. Cultures were injured as soon as heating started. This initial thermal shock increased with increasing temperature. At 50–60 °C injury was more rapid than death. At > 60 °C death became faster than injury and the two processes coincided at 70 °C. The Z value was 9.46 °C and the Z′ value was 9.93 °C.This publication has 1 reference indexed in Scilit:
- Practical Implications of Injured Microorganisms in FoodJournal of Milk and Food Technology, 1976