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Behavioral Pattern of Native Food Isolates of Yersinia enterocolitica and Yersinia intermedia under Simulated Time-Temperature Combinations of the Food Chain.

Divya, K. H. and Varadaraj, M. C. (2013) Behavioral Pattern of Native Food Isolates of Yersinia enterocolitica and Yersinia intermedia under Simulated Time-Temperature Combinations of the Food Chain. Food and Nutrition Sciences, 4. pp. 365-375.

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Official URL: http://www.scirp.org/journal/fns

Abstract

The public health significance of Yersinia spp. gives a new dimension to the prevailing food chain, wherein the foods do get exposed to heat and cold treatments. In this study, the effect of heat treatment on the native isolates of Yersinia enterocolitica CFR 2301 and Y. intermedia CFR 2303 revealed the D-values ranging from the lowest of 0.08 min at 65°C in skim milk/beef gravy to the highest of 18.52 min at 50°C in beef gravy. The heat sensitivity of both these cul-tures was in the order of Milli-Q water > 0.85% saline > skim milk > beef gravy. The z-values of the test cultures ranged from 7.55°C for Y. intermedia to 12.08°C for Y. enterocolitica. The heat sensitivity in Y. enterocolitica appeared to be related with growth incubation temperatures and also fatty acid profile of cell membrane. The effect of low tem-perature treatments (−20°C, 0°C and 4°C for 20 d) in water, saline and skim milk revealed the ability of Y. enterocolitica to survive more efficiently at −20°C, while Y. intermedia was more tolerant at 0°C. In packaged drinking water, Y. en-terocolitica could survive and grow at 4°C and 16°C, while at 30°C, inactivation was rapid. The findings did indicate that heat and cold treatments would not always ensure safety from Y. enterocolitica and Y. intermedia in the food chain.

Item Type: Article
Uncontrolled Keywords: Yersinia enterocolitica; Yersinia intermedia; D-Values; z-Values; Low Temperature Effect; Packaged Drinking Water
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food
Divisions: Food Microbiology
Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Jul 2013 08:31
Last Modified: 25 Jul 2013 08:31
URI: http://ir.cftri.com/id/eprint/11243

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