Influence of temperature variations on growth, injury survival and inactivation of Listeria monocytogenes in goat milk samples at laboratory scale. (7th June 2014)

• Record Type: Journal Article
• Authors: Migeemanathan, Suguna; Bhat, Rajeev; Wan‐Abdullah, Wan‐Nadiah; Chye, Fook Yee
• Is Part Of: International journal of dairy technology. Volume 67:Number 3(2014:Aug.)
• Page Start: 437
• Page End: 447
• Publication Date: 2014-06-07
• Subjects: Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12140
• Languages: English
• ISSNs: 1364-727X

Abstract

<abstract abstract-type="main" id="idt12140-abs-0001"> <title> <x xml:space="preserve">Abstract</x> </title> <p>Transmission of the thermo‐tolerant pathogen <italic>Listeria monocytogenes</italic> via contaminated milk and its products, can lead to serious food‐borne illness. In this study, the effects of selected temperatures on survival, percentage injury and inactivation of <italic>L. monocytogenes</italic> in goat milk samples collected from two different farms were evaluated. Low temperature ranges (0, 5, 10 °C) had a bacteriostatic effect; while at temperatures of 25 and 45 °C, this pathogen grew luxuriantly. However, growth was comparatively slow at 15 °C throughout a 12‐h stress period. Furthermore, a high temperature range (50, 55, 60 and 65 °C) resulted in the elimination of this pathogen within 4 h of stress. Results of Scanning Electron Microscopy showed morphological changes in the cells upon induction of stress temperatures.</p> </abstract>