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Growth, injury, and survival potential of Yersinia enterocolitica, Listeria monocytogenes, and Staphylococcus aureus in brine chiller conditions.

Author(s) : MILLER A. J., CALL J. E., EBLEN B. S.

Type of article: Article

Summary

Yersinia enterocolitica grew at -2 deg C in 0.5% brine and at 5 deg C in 5% sodium chloride. Listeria monocytogenes grew at 5 deg C in 5% sodium chloride and at 12 deg C in 9% sodium chloride. Staphylococcus aureus grew at 12 deg C in 5% sodium chloride. Significant injury was observed for two of the pathogens, but not for L. monocytogenes. Bacteriostatic or lethal conditions were maintained for the three organisms at -2 deg C and 9% sodium chloride. While lethal sodium chloride and temperature combinations were defined for Y. enterocolitica and S. aureus, L. monocytogenes survived for 30 days at -12 deg C in 20% sodium chloride. This study suggests that bacteriostatic, but not bactericidal, conditions can be maintained in recycled cooling brine. In order to control pathogen growth, it is necessary to maintain strict control over temperature and brine conditions.

Details

  • Original title: Growth, injury, and survival potential of Yersinia enterocolitica, Listeria monocytogenes, and Staphylococcus aureus in brine chiller conditions.
  • Record ID : 1999-0164
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 11
  • Publication date: 1997/11
  • Document available for consultation in the library of the IIR headquarters only.

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