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DEVELOPMENT OF VIRULENT YERSINIA ENTEROCOLITICA IN FOOD AT DIFFERENT STORAGE TEMPERATURES.

Author(s) : MOUSTAFA M. K., KHATEIB T. el-, AHMAD A. A. H.

Type of article: Article

Summary

GROUND MEAT FROM CATTLE, FRESH SAUSAGE, PASTEURIZED MILK AND ICE CREAM SAMPLES WERE INOCULATED WITH 1,000 CELLS PER GRAMME OR PER MILLILITRE OF YERSINIA ENTEROCOLITICA OF 2 STRAINS. THE BACTERIA GREW IN ALL SAMPLES AT 298 K (25 DEG C), UP TO 48 HOURS STORAGE AND 277 K (4 DEG C), 1-7 DAYS, EXCEPT FOR ICE CREAM, AND IN ALL SAMPLES AT 273 K (0 DEG C), 0-2 DAYS, AND 253 K (-20 DEG C), 1-5 WEEKS, EXCEPT FOR PASTEURIZED MILK. (DAIRY SCI. ABSTR., GB., 51, N 10, 1989/10, 4121.

Details

  • Original title: DEVELOPMENT OF VIRULENT YERSINIA ENTEROCOLITICA IN FOOD AT DIFFERENT STORAGE TEMPERATURES.
  • Record ID : 1990-0611
  • Languages: English
  • Source: Assiut vet. med. J. - vol. 20 - n. 40
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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