EFFECT OF HIGH HYDROSTATIC-PRESSURE ON STAPHYLOCOCCUS-AUREUS IN MILK

Authors
ERKMEN O KARATAS S
Citation
O. Erkmen et S. Karatas, EFFECT OF HIGH HYDROSTATIC-PRESSURE ON STAPHYLOCOCCUS-AUREUS IN MILK, Journal of food engineering, 33(3-4), 1997, pp. 257-262
Citations number
16
Journal title
Journal of food engineering → ACNP
ISSN journal
02608774
Volume
33
Issue
3-4
Year of publication
1997
Pages
257 - 262
Database
ISI
SICI code
0260-8774(1997)33:3-4<257:EOHHOS>2.0.ZU;2-7
Abstract
Staphylococcus aureus ATCC 27690 was inoculated into pasteurized cows' whole milk, which was then kept under high hydrostatic pressure (0.5- 3.5 kbar) at constant temperature (20 + 2 degrees C and pH (6.4). Tota l colony counts were made on the plates, in which survival was estimat ed to be 4.38 log CFU/ml out of 8.61 log CFU/ml at 2.5 kbar for 12 min ; no survival was indicated at 3.0 kbar for 8 min. (C) 1997 Elsevier S cience Limited. All rights reserved.