Heat Survivor Curves of Food-Borne Bacteria Suspended in Commercially Sterilized Whole Milk. I. Salmonellae
Open Access
- 1 November 1971
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 54 (11) , 1583-1588
- https://doi.org/10.3168/jds.s0022-0302(71)86075-7
Abstract
The heat survivor curves at 55, 60, and 62.5 C of 8 Salmonella enteritidis serotypes suspended in commercially sterilized whole milk were generally nonlogarithmic. Ex- tensive tailings of curves were obtained which cannot be described by D values (decimal reduction value at a given tem- perature). The effect of plating medium and of recovery phenomenon on the max- imum survival time indicates that a com- bination of a Salmo,nella Survival Test with an F value that would describe railings of survivor curves might give a more compre- hensive "description of heat resistance of Salmonella in milk.Keywords
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