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Journal of Dairy Science Vol. 54 No. 12 1772-1779
© 1971 by American Dairy Science Association ®
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Heat Survivor Curves of Food-Borne Bacteria Suspended in Commercially Sterilized Whole Milk. II. Bacteria Other than Salmonellae

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

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

ABSTRACT

Heat survivor curves at 55, 60, and 62.5 C of a number of food-borne bacteria of significance to the milk industry, suspended in commercially sterilized whole milk, were generally nonlogarithmic. The inability of heated Escherichia coli to grow on violet red bile agar and of heated Staphylococcus aureus to grow on staphylococcus agar 110 was confirmed. Enterococci counts as indices of post-heat contamination were not applicable. The effect of recovery test on maximum survival times and the need for recovery test in the enumeration and detection of bacteria in heat treated milk were emphasized.

FOOTNOTES

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






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Copyright © 1971 by the American Dairy Science Association ®.