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IS REFRIGERATION ENOUGH TO RESTRAIN FOODBORNE PATHOGENS.

Author(s) : PALUMBO S. A.

Type of article: Article

Summary

A GROUP OF < NEW > FOODBORNE PATHOGENS HAS EMERGED, SOME OF WHICH ARE CAPABLE OF COMPETITIVE GROWTH AT 278 K (5 DEG C) IN FOODS: CLOSTRIDIUM BOTULINUM TYPE E, YERSINIA ENTEROCOLITICA, ENTEROTOXIGENIC ESCHERICHIA COLI, LISTERIA MONOCYTOGENES AND AEROMONAS HYDROPHILIA. A SECOND AREA DISCUSSED IS THE EFFECT OF LOW TEMPERATURE (278 K) ON SURVIVAL OF FOODBORNE PATHOGENS. A THIRD AREA CONSIDERED IS THE GROWTH OF CERTAIN PATHOGENS (SALMONELLA, STAPHYLOCOCCUS AUREUS, VIBRIO PARAHAEMOLYTICUS, BACILLUS CEREUS) AT TEMPERATURES SLIGHTLY ABOVE 278 K UP TO 285 K (12 DEG C). THE USE OF REFRIGERATION (278 K HOLDING OF A FOOD) CAN NO LONGER BE DEEMED SUFFICIENT TO KEEP FOODS SAFE FROM BACTERIAL HAZARDS.

Details

  • Original title: IS REFRIGERATION ENOUGH TO RESTRAIN FOODBORNE PATHOGENS.
  • Record ID : 1987-1350
  • Languages: English
  • Source: Journal of Food Protection - vol. 49 - n. 12
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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