D'Aoust J-Y, Emmons D B, McKELLAR R, Timbers G E, Todd E C D, Sewell A M, Warburton D W
Bureau of Microbial Hazards, Health Protection Branch, Health and Welfare Canada, Sir Frederick G. Banting Research Centre, Tunney's Pasture, Ottawa, Ontario, Canada K1A 0L2 and Food Research Centre and Engineering and Statistical Research Centre, Research Branch, Agriculture Canada, Ottawa, Ontario, Canada K1A 0C6.
J Food Prot. 1987 Jun;50(6):494-501. doi: 10.4315/0362-028X-50.6.494.
The thermal resistance of Salmonella senftenberg 775W, Salmonella muenster previously isolated from raw fluid milk, and two mixtures each consisting of ten Salmonella strains commonly isolated from human or non-human sources was tested. Cells were suspended in whole milk at a final concentration of 10 cells/ml. The inoculated milk was thermally processed at temperatures ranging from 60°C to 74°C using a pilot-scale plate pasteurizer unit. The mean and minimum residence time of milk in the holding tube of the pasteurizer was 17.6 and 16.2 s, respectively. The maximum temperature at which viable salmonellae were detected in the human (61.5°C) and non-human (64.5°C) mixtures was considerably lower than that obtained with S. senftenberg 775 W (67.5°C). S. muenster failed to show any milk-adapted response and could not be recovered at temperatures greater than 63.0°C. Treatment at 63°C produced a 4 log or greater reduction in the number of viable Salmonella including the heat resistant S. senftenberg 775 W, and a minimum 2 log decrease at 60°C. These findings warrant caution in the use of subpasteurizing temperatures for thermal processing of fluid milk.
对先前从生鲜液态奶中分离出的森夫滕贝格沙门氏菌775W、明斯特沙门氏菌以及两种混合物（每种混合物由十种通常从人类或非人类来源分离出的沙门氏菌菌株组成）的耐热性进行了测试。将细胞悬浮于全脂牛奶中，终浓度为每毫升10个细胞。使用中试规模的板式巴氏杀菌机组对接种后的牛奶在60°C至74°C的温度范围内进行热处理。牛奶在巴氏杀菌机保持管中的平均停留时间和最短停留时间分别为17.6秒和16.2秒。在人类混合物（61.5°C）和非人类混合物（64.5°C）中检测到存活沙门氏菌的最高温度明显低于用森夫滕贝格沙门氏菌775W所获得的温度（67.5°C）。明斯特沙门氏菌未表现出任何适应牛奶的反应，在高于63.0°C的温度下无法检出。63°C处理使包括耐热性的森夫滕贝格沙门氏菌775W在内的存活沙门氏菌数量减少4个对数或更多，在60°C时至少减少2个对数。这些发现警示在对液态奶进行热处理时使用低于巴氏杀菌温度需谨慎。
