Growth potential of Yersinia enterocolitica in pasteurised cow's and goat's milk stored at 8 °C and 24 °C

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43876150" target="_blank" >RIV/62157124:16270/17:43876150 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216224:14110/17:00096204

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.foodcont.2016.11.006" target="_blank" >http://dx.doi.org/10.1016/j.foodcont.2016.11.006</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodcont.2016.11.006" target="_blank" >10.1016/j.foodcont.2016.11.006</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Growth potential of Yersinia enterocolitica in pasteurised cow's and goat's milk stored at 8 °C and 24 °C

Popis výsledku v původním jazyce

The study examines the growth potential of Y. enterocolitica in pasteurised cow&apos;s and goat&apos;s milk at different storage conditions (at a refrigerated temperature of 8 °C and an improper storage temperature of 24 °C). Y. enterocolitica growth dynamics was studied using a mathematical model for microbial growth. The behaviour of Y. enterocolitica depends on storage temperature and inoculum size and does not differ between cow&apos;s and goat&apos;s milk. The growth curve of Y. enterocolitica cultivated at 8 °C included the lag, exponential, and stationary phases. Both, the duration of the lag phase and growth rate did not differ between milk samples inoculated with the low (approximately 1 log cfu.ml-1) or high (3 log cfu.ml-1) inoculum size. The stationary phase was reached within eight and six days with the low and high inoculum size, respectively. The growth of the bacteria at 24 °C was exponential from the first hour, peaking within two to three days or slightly later with the low inoculum size. The maximum cell concentration did not depend on inoculum size and cultivation temperature, reaching 9 log cfu.ml-1 in all cases. Due to its composition and absence of competitive microflora, pasteurised milk provides a favourable environment for the growth of Y. enterocolitica. In case of contamination of pasteurised milk, even with a low amount of Y. enterocolitica, the bacterium multiplies to an infective dose within hours or days, depending on the storage temperature.

Název v anglickém jazyce

Growth potential of Yersinia enterocolitica in pasteurised cow's and goat's milk stored at 8 °C and 24 °C

Popis výsledku anglicky

The study examines the growth potential of Y. enterocolitica in pasteurised cow&apos;s and goat&apos;s milk at different storage conditions (at a refrigerated temperature of 8 °C and an improper storage temperature of 24 °C). Y. enterocolitica growth dynamics was studied using a mathematical model for microbial growth. The behaviour of Y. enterocolitica depends on storage temperature and inoculum size and does not differ between cow&apos;s and goat&apos;s milk. The growth curve of Y. enterocolitica cultivated at 8 °C included the lag, exponential, and stationary phases. Both, the duration of the lag phase and growth rate did not differ between milk samples inoculated with the low (approximately 1 log cfu.ml-1) or high (3 log cfu.ml-1) inoculum size. The stationary phase was reached within eight and six days with the low and high inoculum size, respectively. The growth of the bacteria at 24 °C was exponential from the first hour, peaking within two to three days or slightly later with the low inoculum size. The maximum cell concentration did not depend on inoculum size and cultivation temperature, reaching 9 log cfu.ml-1 in all cases. Due to its composition and absence of competitive microflora, pasteurised milk provides a favourable environment for the growth of Y. enterocolitica. In case of contamination of pasteurised milk, even with a low amount of Y. enterocolitica, the bacterium multiplies to an infective dose within hours or days, depending on the storage temperature.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

10606 - Microbiology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Control

ISSN

0956-7135

e-ISSN

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Svazek periodika

73

Číslo periodika v rámci svazku

MAR 2017

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

1415-1419

Kód UT WoS článku

000405537400078

EID výsledku v databázi Scopus

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