DEVELOPMENT OF VIRULENT YERSINIA ENTEROCOLITICA IN FOOD AT DIFFERENT STORAGE TEMPERATURES
MOUSTAFA, M., EL-KHATEIB, T., AHMAD, A. (1988). DEVELOPMENT OF VIRULENT YERSINIA ENTEROCOLITICA IN FOOD AT DIFFERENT STORAGE TEMPERATURES. EKB Journal Management System, 20.2(40), 109-115. doi: 10.21608/avmj.1988.189389
M.K. MOUSTAFA; T. EL-KHATEIB; A.A-H. AHMAD. "DEVELOPMENT OF VIRULENT YERSINIA ENTEROCOLITICA IN FOOD AT DIFFERENT STORAGE TEMPERATURES". EKB Journal Management System, 20.2, 40, 1988, 109-115. doi: 10.21608/avmj.1988.189389
MOUSTAFA, M., EL-KHATEIB, T., AHMAD, A. (1988). 'DEVELOPMENT OF VIRULENT YERSINIA ENTEROCOLITICA IN FOOD AT DIFFERENT STORAGE TEMPERATURES', EKB Journal Management System, 20.2(40), pp. 109-115. doi: 10.21608/avmj.1988.189389
MOUSTAFA, M., EL-KHATEIB, T., AHMAD, A. DEVELOPMENT OF VIRULENT YERSINIA ENTEROCOLITICA IN FOOD AT DIFFERENT STORAGE TEMPERATURES. EKB Journal Management System, 1988; 20.2(40): 109-115. doi: 10.21608/avmj.1988.189389

DEVELOPMENT OF VIRULENT YERSINIA ENTEROCOLITICA IN FOOD AT DIFFERENT STORAGE TEMPERATURES

Assiut Veterinary Medical Journal
Article 19, Volume 20.2, Issue 40, September 1988, Page 109-115  XML PDF (2.55 MB)
Document Type: Research article
DOI: 10.21608/avmj.1988.189389
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Authors
M.K. MOUSTAFA; T. EL-KHATEIB; A.A-H. AHMAD
Abstract
Ground meat, fresh sausage, pasteurized milk and ice cream were experimentally contaminated, using a combination of two virulent Yersinia enterocolitica strains, and stored at differ ent temperatures. When inoculated ground meat, sausage and pasteurized milk were stored at 25°C (0 - 48h) or at 4°C (0 - 7 days), large increase in Y. enterocolitica count occurred. Extensive reduction in the counts of Y. enterocolitica occurred during frozen storage (-20°C) of inoculated ground meat and sausage, while a slight decrease was noted with inoculated ice cream samples. Public health implications of these findings are discussed.
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