DEVELOPMENT OF VIRULENT YERSINIA ENTEROCOLITICA IN FOOD AT DIFFERENT STORAGE TEMPERATURES | ||
| Assiut Veterinary Medical Journal | ||
| Article 19, Volume 20.2, Issue 40, September 1988, Pages 109-115 PDF (2.55 M) | ||
| Document Type: Research article | ||
| DOI: 10.21608/avmj.1988.189389 | ||
| 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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