Gram-negative bacteria in pasteu­rized milk and cream. Detection of recontamination. (NMKL 192, 2011)


This is a qualitative screening method. Gram-negative bacteria do not survive high temperature short time (HTST) pasteurization (i.e. a minimum heat treatment at 72 °C for 15 seconds). The presence of Gram-negative bacteria in pasteurized milk and cream therefore indicates post pasteurization contamination. Although th e level of contamination is very low, even a few bacteria/l, growth of Gram- negative bacteria may limit the shelf life. A method that is intended to detect recontamination by Gram-negative bacteria in milk and cream is described. Generally Pseudomonas spp. dominate. This method has been developed for Gram-negative bacteria in milk and cream but could be applicable to other heat-treated food matrices. Gram-negatiiviset bakteerit pastöroidussa maidossa ja kermassa. Jälkisaastumisen osoittaminen. (NMKL 192, 2011)


  • Produkt ID: NMKL192
  • Copyright: NMKL
  • Edition: 2011

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