This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Read, R. B. Articles by Peeler, J. T. Search for Related Content PubMed Articles by Read, R. B., Jr. Articles by Peeler, J. T. Agricola Articles by Read, R. B. Articles by Peeler, J. T.

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1968 July; 16(7): 998-1001
Copyright © 1968 American Society for Microbiology. All Rights Reserved.

Thermal Resistance of Salmonellae Isolated from Dry Milk

Food Protection Research, National Center for Urban and Industrial Health, Public Health Service, Cincinnati, Ohio 45202

ABSTRACT

Salmonella anatum, S. binza, S. cubana, S. meleagridis, S. newbrunswick, and S. tennessee isolated from dry milk, and S. senftenberg 775W were studied for heat resistance to determine whether these organisms would survive pasteurization as recommended by the 1965 Pasteurized Milk Ordinance of the U.S. Public Health Service. Thermal inactivation determinations were made on washed cells of the test microorganisms suspended in sterile whole milk. Excluding S. senftenberg, D values ranged from 3.6 to 5.7 sec at 62.8 C, from 1.1 to 1.8 sec at 65.6 C, and from 0.28 to 0.52 sec at 68.3 C. Corresponding values for S. senftenberg were 34.0, 10.0, 1.2, and 0.55 sec for respective exposure temperatures of 65.5, 68.3, 71.7, and 73.9 C. The present milk pasteurization processes as recommended by the Public Health Service will inactivate all seven strains of salmonellae studied, provided that the initial concentration does not exceed a calculated 3 x 10¹² salmonellae per ml of milk.