Growth of Salmonella typhimurium in Skim Milk Concentrates

AUTOR(ES)

Dega, C. A.

RESUMO

The influence of various levels of skim milk solids and temperature on the duration of lag phase, growth rate, and extent of growth of Salmonella typhimurium was investigated. The effect on growth of salmonellae (and a strain of Escherichia coli) of reduced pressure at a constant solids level and under conditions simulating vacuum condensation of skim milk was also studied. S. typhimurium grew when inoculated into skim milk solutions ranging from 10 to 60% solids and over a temperature range of 23 to 44 C. At 10 to 12 C, growth was evident only in the 10% skim milk. As the total solids level was increased or incubation temperature was deviated from the optimum, or both, there was an increase in the lag phase and generation time of salmonellae. A lower cell population also resulted. The generation time at 37 C of S. typhimurium incubated at atmospheric pressure was approximately one-half that in skim milk concentrates held under reduced pressure. In addition, a slightly longer lag phase and lower cell yield characterized the growth under reduced pressure. Concentration of skim milk had little or no effect on viability of salmonellae or E. coli when the vapor temperature in the vacuum pan was below the maximum growth temperature for salmonellae. Increasing the vapor temperature to 48 C caused a two-log reduction in viable organisms during the concentrating period (65 min).

Documentos Relacionados

• Effect of Temperature on Growth of Salmonella in Rehydrated Skim Milk from a Food-Poisoning Outbreak1
• Growth and exopolysaccharide production by Streptococcus thermophilus ST1 in skim milk
• Heat resistance of Salmonella typhimurium and Salmonella senftenberg 775W in milk chocolate.
• Changes in the Paper Electrophoretic Protein Patterns of Refrigerated Skim Milk Accompanying Growth of Three Pseudomonas Species
• Growth of Coliphage T7 in Salmonella typhimurium