Thermal inactivation of Yersinia enterocolitica in milk-Reference-Cited by-同舟云学术

Thermal inactivation of Yersinia enterocolitica in milk

Published:1982-08 Issue:2 Volume:44 Page:517-519
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Lovett J,Bradshaw J G,Peeler J T

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.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.44.2.517-519.1982

Reference4 articles.

1. Heat resistance in liquid eggs of some strains of the genus Salmonella;Anellis A.;Food Res.,1954

2. Epidemic Yersinia enterocolitica infection due to contaminated chocolate milk;Black R. E.;N. EngI. J. Med.,1978

3. Enterotoxin production and thermal resistance of Yersinia enterocolitica in milk;Francis D. W.;AppI. Environ. Microbiol.,1980

4. Hanna M. O. J. C. Stewart Z. L. Carpenter and C. Vanderzant. 1977. Heat resistance of Yersinia enterocoli

Cited by 50 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Yersinia enterocolitica and Y. pseudotuberculosis as foodborne pathogens;CABI Compendium;2022-01-07

2. Graphene Quantum Dots as Nanozymes for Electrochemical Sensing of Yersinia enterocolitica in Milk and Human Serum;Materials;2019-07-08

3. Main Groups of Microorganisms of Relevance for Food Safety and Stability;Innovative Technologies for Food Preservation;2018

4. Heat Treatments of Milk - Thermisation and Pasteurisation;High Temperature Processing of Milk and Milk Products;2017-03-17

5. Bibliography;Handbook of Food Science and Technology 2;2016-03-11