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Effect of high-temperature short-time pasteurization, freezing and thawing and constant freezing, on the survival of Yersinia enterocolitica in milk.

Author(s) : TOORA S., BUDU-AMOAKO E., ABLETT R. F., SMITH J.

Type of article: Article

Summary

The clinically important serotypes of Yersinia enterocolitica were shown to be highly heat sensitive, and none of the strains of serotypes used in the study could survive high-temperature short-time pasteurization at 71.8 deg C for 18 seconds. Destruction of the viable cells of Y. enterocolitica under freezing-thawing and constant freezing conditions at -20 deg C was more rapid in distilled water than in milk.

Details

  • Original title: Effect of high-temperature short-time pasteurization, freezing and thawing and constant freezing, on the survival of Yersinia enterocolitica in milk.
  • Record ID : 1993-2098
  • Languages: English
  • Source: Journal of Food Protection - vol. 55 - n. 10
  • Publication date: 1992/10
  • Document available for consultation in the library of the IIR headquarters only.

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