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Salmonella Survival During Spray Drying and Subsequent Handling of Skimmilk Powder. I. Salmonella Enumeration¹

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

Quantitative recovery of Salmonella organisms added to skimmilk powder was investigated with a method based upon recommended procedures for the isolation of Salmonella from dried milk and other foods. The sensitive detection method with a brilliant green pre-enrichment, a brilliant green-sodium sulfathiazole-tetrathionate broth enrichment, and bismuth sulfite for selective platings yielded quantitative results by performing the method in replicate and estimating Salmonella by the Most Probable Number technique. Known levels of added Salmonella were recovered quantitatively from skimmilk powder containing a normal mixed flora. Neither age of cultures, level of inoculum, nor heat shocks given the cultures before milk inoculation affected quantitative recovery of added Salmonella. This method is adaptable and suitable for investigations of Salmonella survival during spray drying and subsequent handling of skimmilk powder

¹ Supported in part by U.S. Public Health Service Grant no. 01032.

² Present address: Beeeh-Nut, Inc., Canajoharie, New York 13317.