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Journal of Dairy Science Vol. 54 No. 11 1583-1588
© 1971 by American Dairy Science Association ®
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Heat Survivor Curves of Food-Borne Bacteria Suspended in Commercially Sterilized Whole Milk. I. Salmonellae

Roger Dabbah1, W. A. Moats and V. M. Edwards

Market Quality Research Division, ARS, USDA, Beltsville, Maryland 20705

ABSTRACT

The heat survivor curves at 55, 60, and 62.5 C of 8 Salmonella enteritidis serotypes suspended in commercially sterilized whole milk were generally nonlogarithmic. Extensive tailings of curves were obtained which cannot be described by D values (decimal reduction value at a given temperature). The effect of plating medium and of recovery phenomenon on the maximum survival time indicates that a combination of a Salmonella Survival Test with an F value that would describe tailings of survivor curves might give a more comprehensive description of heat resistance of Salmonella in milk.

FOOTNOTES

1 Present address: Ross Laboratories, 585 Cleveland Avenue, Columbus, Ohio 43216.






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Copyright © 1971 by the American Dairy Science Association ®.