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Thermal Inactivation of Campylobacter Species, Yersinia enterocolitica, and Hemorrhagic Escherichia coli 0157:H7 in Fluid Milk

Bureau of Microbial Hazards, Health Protection Branch, Health and Welfare Canada, Sir F. G. Banting Research Centre, Tunney's Pasture, Ottawa, Ontario, Canada K1A 0L2

D. B. Emmons and R. C. McKellar¹

Food Research Centre, Research Branch, Agriculture Canada, Ottawa, Ontario, Canada K1A 0C6

ABSTRACT

Heat treatment of raw milk in an HTST pasteurizer operated at 60.0 to 72.0°C for a minimum holding time of 16.2 s rapidly inactivated mixtures of hemorrhagic Escherichia coli O157:H7, Yersinia enterocolitica and Campylobacter spp. (C. fetus, C. coli, and C. jejuni). Each of the three genera in the mixture was inoculated at a level of approximately 1.0 x 10⁵ cfu/ml. At 60.0°C, hemorrhagic E. coli showed a maximum 2 log₁₀ reduction in counts and no viability at 64.5°C. Yersinia enterocolitica and Campylobacter spp. showed greater heat sensitivity with a 4 log₁₀ reduction in counts at 60.0°C and absence of viable cells at 63.0°C. These findings reiterate the need for stringent control of thermal processes in the manufacture of dairy products from raw or heat-treated (non-pasteurized) milk.

¹ Contribution Number 766.