Fate of Escherichia coli and Salmonella typhimurium in a food film on stainless steel at 5 degree C

The fate of Escherichia coli and Salmonella typhimurium in a model system of food residue was determined. Bacteria were grown at 32 degree C in plate count broth or beef "serum", placed on stainless steel, then dried at 5 degree C under quiescent or forced air and held for 24 h. The physio...

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Bibliographic Details
Published in:Journal of food protection 1982-01, Vol.45 (11), p.1003-1006
Main Authors: Dyer, R L, Maxcy, R B
Format: Article
Language:English
Subjects:
Escherichia coli
Salmonella typhimurium
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Summary:The fate of Escherichia coli and Salmonella typhimurium in a model system of food residue was determined. Bacteria were grown at 32 degree C in plate count broth or beef "serum", placed on stainless steel, then dried at 5 degree C under quiescent or forced air and held for 24 h. The physiological age of a culture was a major determinant of survival and injury. At the most vulnerable age of bacteria in plate count broth, approximately 99.9% of the cells died during the test period and 90% of the survivors was injured. In beef serum there was less death and injury than in plate count broth. The forced air environment was less destructive than the quiescent environment.
ISSN:0362-028X