Heat‐resistant Bacteria in Pasteurized Whole Egg

Wiley - Tập 46 Số 3 - Trang 601-613 - 1979
J. M. Payne1, J. E. T. Gooch1, Ella M. Barnes1
1Agricultural Research Council Food Research Institute, Colney Lane, Norwich NR4. 7UA

Tóm tắt

Samples of egg melange taken from an egg packing station contained an average of 7·3 x 104 organisms/ml which survived laboratory pasteurization at 65°C for 3 min. Many of the organisms surviving pasteurization were found to be coryneform bacteria related to Microbacterium lacticum which could be differentiated into several groups. The remainder were a miscellaneous collection of unidentified cocci and coccobacilli and some Bacillus spp. The coryneform bacteria were shown to be the most heat‐resistant isolates with negligible loss of viability after 60 min at 65°C, At least two of the representative strains were very heat‐resistant, 0·01% surviving 20 and 38 min at 80°C in phosphate buffer at pH 7·1. Growth tests showed that none of the isolates grew at 5°C after 10 d incubation but those capable of growing most rapidly at 10° and 15°C were also the most heat‐resistant. Such strains had a doubling time at 15°C of between 6 and 8 h in whole egg. Freezing the coryneform bacteria in liquid whole egg at –18°C had negligible effect on viability or heat‐resistance at 65°C.

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Tài liệu tham khảo

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Thông tin
Thông tin xuất bản

Wiley

Tập 46 Số 3

601-613

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