Read R B, Bradshaw J G, Dickerson R W, Peeler J T
Appl Microbiol. 1968 Jul;16(7):998-1001. doi: 10.1128/am.16.7.998-1001.1968.
Salmonella anatum, S. binza, S. cubana, S. meleagridis, S. newbrunswick, and S. tennessee isolated from dry milk, and S. senftenberg 775W were studied for heat resistance to determine whether these organisms would survive pasteurization as recommended by the 1965 Pasteurized Milk Ordinance of the U.S. Public Health Service. Thermal inactivation determinations were made on washed cells of the test microorganisms suspended in sterile whole milk. Excluding S. senftenberg, D values ranged from 3.6 to 5.7 sec at 62.8 C, from 1.1 to 1.8 sec at 65.6 C, and from 0.28 to 0.52 sec at 68.3 C. Corresponding values for S. senftenberg were 34.0, 10.0, 1.2, and 0.55 sec for respective exposure temperatures of 65.5, 68.3, 71.7, and 73.9 C. The present milk pasteurization processes as recommended by the Public Health Service will inactivate all seven strains of salmonellae studied, provided that the initial concentration does not exceed a calculated 3 x 10(12) salmonellae per ml of milk.
对从奶粉中分离出的鸭沙门氏菌、宾扎沙门氏菌、古巴沙门氏菌、火鸡沙门氏菌、新不伦瑞克沙门氏菌和田纳西沙门氏菌，以及森夫滕贝格沙门氏菌775W进行了耐热性研究，以确定这些菌是否能在美国公共卫生服务局1965年《巴氏杀菌乳条例》建议的条件下经巴氏杀菌后存活。对悬浮于无菌全脂乳中的受试微生物的洗涤细胞进行了热灭活测定。除森夫滕贝格沙门氏菌外，在62.8℃下D值范围为3.6至5.7秒，在65.6℃下为1.1至1.8秒，在68.3℃下为0.28至0.52秒。森夫滕贝格沙门氏菌在65.5、68.3、71.7和73.9℃相应暴露温度下的D值分别为34.0、10.0、1.2和0.55秒。只要初始浓度不超过每毫升牛奶3×10¹²个沙门氏菌的计算值，美国公共卫生服务局建议的现行牛奶巴氏杀菌工艺将灭活所研究的所有七种沙门氏菌菌株。
