Survival of Campylobacter jejuni in raw, pasteurized and ultra‐heat‐treated goat's milk stored at different temperatures
Survival of Campylobacter jejuni in raw, pasteurized and ultra‐heat‐treated goat's milk stored at different temperatures
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空肠弯曲杆菌在不同温度下储存的生羊奶、巴氏灭菌羊奶和超热处理羊奶中的存活情况
DOI：
10.1111/j.1472-765x.1989.tb00242.x
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发表时间：
1989
期刊：
影响因子：
--
通讯作者：
I. C. Rae
中科院分区：
文献类型：
--
作者：
L. Simms;I. C. Rae
研究了一株人空肠弯曲菌在5℃、10℃、15℃和20℃下保存的新鲜、巴氏灭菌和超热处理的羊奶中的存活情况。在20℃下24小时和15℃下48小时后，原料奶中没有检测到活单位，在20℃下48小时后，巴氏杀菌牛奶中没有检测到活单位。在所有其他样品中，前24小时活单位下降，但在接下来的24小时内下降很小。有机体在5℃和10℃下存活最好。
The survival of a human strain of Campylobacter jejuni in raw, pasteurized and ultra‐heat‐treated goat's milk stored at 5°, 10°, 15° and 20°C was studied. No viable units were detected in raw milk after 24 h at 20°C and 48 h at 15°C. None were detected in pasteurized milk after 48 h at 20°C. In all other samples, there was a decline in viable units in the first 24 h but very little decline in the next 24 h period. The organism survived best at 5° and 10° C.