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The Escherichia-Aerobacter Group as an Index to Proper Pasteurization

Department of Bacteriology, University of Maryland, College Park, Maryland

ABSTRACT

Several investigators have attempted to use the survival of certain organisms in milk as an index to the efficiency of pasteurization. The coli bacillus, because its thermal death-point more closely approaches the pasteurization temperature, has been often used in this capacity. Other investigators have been reluctant in accepting the data offered to support the coli index of pasteurized milk. The problem is still in a state of controversy because of the need of additional work.

Several influencing factors are brought into prominence when heat, especially high temperatures, is applied to protoplasmic matter. Cell metabolism is materially increased resulting in the possible formation of a resistive cell wall, an alteration of the protoplasm, or a rearrangement of the molecular structure of the cell. Acclimatization of bacteria to high temperatures may occur if successive generations are grown from those having high absolute thermal death-points or those possessing true heat-resistance such as the thermophiles.