Heat Resistance of Salmonella in Dried Milk

The effects of heat, moisture, storage temperatures, and chemical additives on the growth and survival of salmonellae in nonfat dried milks were determined. Artificially contaminated powders of various moisture levels were subjected to tests which included storage at temperatures of 4.4 to 50C, stor...

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Bibliographic Details
Published in:Journal of dairy science 1968-10, Vol.51 (10), p.1587-1591
Main Authors: McDonough, F.E., Hargrove, R.E.
Format: Article
Language:English
Subjects:
Animals
Cattle
Hot Temperature
Milk - microbiology
Salmonella - growth & development
Sterilization
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Summary:The effects of heat, moisture, storage temperatures, and chemical additives on the growth and survival of salmonellae in nonfat dried milks were determined. Artificially contaminated powders of various moisture levels were subjected to tests which included storage at temperatures of 4.4 to 50C, storage with chemical additives, exposure of thin layers to oven heat ranging from 60 to 115C, boiling of fixed beds of powder with hot air streams at 87.7 to 148.8C, and determination of time-temperature necessary for destruction of salmonellae in fluid and concentrated milks. Moisture levels and storage temperatures influenced growth and survival, and salmonellae added to nonfat dried milk were quite resistant to dry heat.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(68)87236-4