Effect of High-Temperature Short-Time Pasteurization, Freezing and Thawing and Constant Freezing, on the Survival of Yersinia enterocolitica in Milk

Syed Toora; Ebo Budu-Amoako; Richard F Ablett; Jim Smith

doi:10.4315/0362-028X-55.10.803

Effect of High-Temperature Short-Time Pasteurization, Freezing and Thawing and Constant Freezing, on the Survival of Yersinia enterocolitica in Milk

J Food Prot. 1992 Oct;55(10):803-805. doi: 10.4315/0362-028X-55.10.803.

Authors

Syed Toora¹, Ebo Budu-Amoako¹, Richard F Ablett¹, Jim Smith¹

Affiliation

¹ P.E.I. Food Technology Centre, P.O. Box 2000, Charlottetown, P.E.I., Canada, CIA 7N8.

PMID: 31084165
DOI: 10.4315/0362-028X-55.10.803

Abstract

The clinically important serotypes of Yersinia enterocolitica were shown to be highly heat sensitive, and none of the strains of serotypes 0:3; 0:5;27; 0:6,30; 0:8 and 0:9, ATCC 23715, and ATCC 27729 used in this study could survive high-temperature short-time pasteurization at 71.8°C for 18 s at 10⁸ cell/ml. D_62.8 was found to be 10.53 and 10.35 s in skim milk and whole milk, respectively. Destruction of the viable cells of Y. enterocolitica under freezing-thawing and constant freezing conditions at -20°C was more rapid in distilled water than in milk. Constant freezing at -20°C for 30 d had a negligible effect on the survival of Y. enterocolitica in milk.