THERMAL-RESISTANCE OF LISTERIA SPP IN MILK

被引：29

作者：

BRADSHAW, JG

PEELER, JT

TWEDT, RM

机构：

[1] US FDA,DIV MICROBIOL,WASHINGTON,DC 20204

[2] US FDA,DIV MICROBIOL,CINCINNATI,OH 45226

来源：

JOURNAL OF FOOD PROTECTION | 1991年 / 54卷 / 01期

关键词：

D O I：

10.4315/0362-028X-54.1.12

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The thermal resistance of one strain each of Listeria ivanovii, L. seeligeri, and L. welshimeri and three L. monocytogenes strains was determined in raw and sterile milk. Listeria spp. suspended in milk at concentrations of 1 x 10(5) cells/ml were heated at temperatures ranging from 52.2 to 71.1-degrees-C for various contact times. The heat resistance of L. monocytogenes appeared somewhat greater than that of the other Listeria spp. in both milks, but the difference was not statistically significant (alpha = 0.05). High-temperature, short-time processing is adequate for pasteurization of raw milk.

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页码：12 / &

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