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Effect of High-Temperature Short-Time Pasteurization, Freezing and Thawing and Constant Freezing, on the Survival of Yersinia enterocolitica in Milk
Open accessAbstract
The clinically important serotypes of Yersinia enterocolitica were shown to be highly heat sensitive, and none of the strains of serotypes 0:3; 0:5;27; 0:6,30; 0:8 and 0:9, ATCC 23715, and ATCC 27729 used in this study could survive high-temperature short-time pasteurization at 71.8°C for 18 s at 10 8 cell/ml. D 62.8 was found to be 10.53 and 10.35 s in skim milk and whole milk, respectively. Destruction of the viable cells of Y. enterocolitica under freezing-thawing and constant freezing conditions at -20°C was more rapid in distilled water than in milk. Constant freezing at -20°C for 30 d had a negligible effect on the survival of Y. enterocolitica in milk.
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“The organism survives freeze‐thawing (Toora et al. 1992)”
From Raw diets for dogs and cats: a review, with particular reference to microbiological hazards. (2019) · cites this paper as Toora et al. 1992
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Psychrotrophs in dairy products: Their effects and their control
Champagne, C. P., Laing, R. R., Roy, D., Mafu, A. A., Griffiths, M. W., & White, C. H. (1994) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399409527648 · Cited by 281
Raw diets for dogs and cats: a review, with particular reference to microbiological hazards.
Davies, R. H., Lawes, J. R., & Wales, A. D. (2019) · Journal of Small Animal Practice · doi:10.1111/jsap.13000 · Cited by 195
“The organism survives freeze-thawing (Toora et al. 1992) and is common in raw pork, pig offal and game meats (Bucher et al.”
BackgroundThermal Inactivation of Microorganisms
Smelt, J., & Brul, S. (2014) · Critical reviews in food science and nutrition · doi:10.1080/10408398.2011.637645 · Cited by 157
“Yersinia enterocolitica in ground beef and milk or in liquid egg (Toora et al., 1992; Bolton et al., 2000; Huang and Juneja, 2001; Favier et al., 2008) and Aeromonas hydrophila in liquid egg (Schuman et al., 1997) are even more sensitive to heat with D60 values of 0.55 and 0.03 minutes,…”
BackgroundInfluentialPeng, J., Tang, J.-M., Barrett, D., Sablani, S., Anderson, N., & Powers, J. (2017) · Critical reviews in food science and nutrition · doi:10.1080/10408398.2015.1082126 · Cited by 154
Sörqvist, S. (2003) · Acta Veterinaria Scandinavica · doi:10.1186/1751-0147-44-1 · Cited by 112
“7 14 Blankenship & Craven (1982), Waterman (1982), jejuni/coli Sörqvist (1989), Sörqvist & Danielsson-Tham (1990)”
MethodTransmission of Yersinia enterocolitica 4/O:3 to pets via contaminated pork
Fredriksson-Ahomaa, M., Korte, T., & Korkeala, H. (2001) · Letters in Applied Microbiology · doi:10.1046/j.1472-765x.2001.00922.x · Cited by 87
“Yersinia withstands freezing and can survive in frozen foods for extended periods even after repeated freezing and thawing, but it is susceptible to heat and is destroyed when exposed to temperatures of 72°C for 18 s (Toora et al. 1992).”
BackgroundKennedy, J., Blair, I., McDowell, D. A., & Bolton, D. (2005) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2005.02697.x · Cited by 77
“The results obtained in this study suggest that Staph. aureus has a greater D-value than L. monocytogenes (Toora et al. 1992; Embarek and Huss 1993; Bolton et al. 2000; Lihono et al. 2001), the target microorganism on which many cooking regulatory guidelines for the thermal destruction of…”
ResultSilva, F. M., & Gibbs, P. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.10.011 · Cited by 73
Whittaker, P., Fry, F., Curtis, S. K., Al-Khaldi, S. F., Mossoba, M., Yurawecz, M., & Dunkel, V. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf040458a · Cited by 69
Bolton, D., McMahon, C. M. M., Doherty, A. M., Sheridan, J. J., McDowell, D. A., Blair, I., & Harrington, D. (2000) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2000.01001.x · Cited by 57
“The D-values obtained in this study for both organisms were considerably lower than those reported in the literature (Gaze et al. 1989; Sorqvist 1989; Mackey et al. 1990; Toora et al. 1992).”
ResultTHERMAL PROCESSES | Pasteurization
Oliveira, M., Gibbs, P., Núñez, H., Almonacid, S., & Simpson, R. (2014) · doi:10.1016/b978-0-12-384730-0.00404-3 · Cited by 52
Doherty, A., McMahon, C. M. M., Sheridan, J., Blair, I., McDowell, D., & Hegarty, T. (1998) · doi:10.1111/j.1745-4565.1998.tb00204.x · Cited by 32
Prevalence of Yersinia enterocolitica in different phases of production on swine farms.
Bowman, A., Glendening, C., Wittum, T., Lejeune, J., Stich, R. W., & Funk, J. (2007) · Journal of Food Protection · doi:10.4315/0362-028x-70.1.11 · Cited by 32
Thermal Processing of dairy products
Kelly, A., Datta, N., & Deeth, H. (2005) · doi:10.1201/b12112 · Cited by 30
Pagán, R., Mañas, P., Raso, J., & Trepat, F. J. S. (1999) · Journal of food microbiology · doi:10.1016/s0168-1605(99)00008-2 · Cited by 28
Yersinia enterocolitica and Yersinia pseudotuberculosis
Fredriksson-Ahomaa, M. (2007) · Humana Press eBooks · doi:10.1007/978-1-59745-501-5_4 · Cited by 27
Taher, E., Hemmatzadeh, F., Aly, S., Elesswy, H. A., & Petrovski, K. (2020) · doi:10.1016/j.lwt.2020.109584 · Cited by 25
Shenoy, K., & Murano, E. (1996) · Journal of Food Protection · doi:10.4315/0362-028x-59.4.360 · Cited by 25
“enterocolitica has been studied in milk (4, 7,28) and beef (8); however, the”
BackgroundRelationship of Frozen-Food Quality to Microbial Survival
Golden, D., & Arroyo-Gallyoun, L. (1997) · Springer eBooks · doi:10.1007/978-1-4615-5975-7_10 · Cited by 21
Bhaduri, S. (2005) · Foodborne pathogens and disease · doi:10.1089/fpd.2005.2.353 · Cited by 15
“The results of the present study on the survival of YEP (cid:2) in ground pork agree with observations of prior study (Toora et al., 1992), which showed no significant declines in YEP (cid:2) counts in milk during frozen storage.”
Assessment of Pathogenic Bacteria from Ice Cream and Ice Pop Sold in Gaborone, Botswana
Mathews, S., Ngoma, L., Gashe, B., & Mpuchane, S. (2013) · doi:10.1080/09735070.2013.11886461 · Cited by 12
Bhaduri, S. (2006) · Journal of Food Protection · doi:10.4315/0362-028x-69.8.1983 · Cited by 12
Divya, K. H., & Varadaraj, M. (2013) · doi:10.4236/fns.2013.44047 · Cited by 4
“35 sec in skim milk and whole milk, respectively [16].”
BackgroundResultFang, Z., Mao, J., Chen, Z., Wu, Y., Zhao, X.-Q., Tian, R., Lv, Y., Xiao, X., Yan, J., Lou, X., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2025.118107 · Cited by 2
PREVALENCE OF YERSINIA ENTEROCOLITICA ACROSS PHASES OF SWINE PRODUCTION
Bowman, A., Mack, A., & Funk, J. (2005) · doi:10.31274/safepork-180809-743
Metadata
- Authors
- Toora, S., Budu-Amoako, E., Ablett, R. F., & Smith, J.
- Venue
- Journal of Food Protection
- Publisher
- Elsevier BV
- Published
- 1992-10
- Volume
- 55
- Issue
- 10
- Pages
- 803-805
- ISSN
- 0362-028X (ISSN-L)
- OpenAlex
- W248674288
- Cited by
- 37
- References
- 0
- Citations by year
- 2025: 1 · 2021: 1 · 2020: 1 · 2019: 1 · 2015: 1 · 2014: 3 · 2013: 3
- FWCI
- 0.69
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Food Protection (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Research Council Canada
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Health Sciences › Medicine › Infectious Diseases › Yersinia bacterium, plague, ectoparasites research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
- Keywords
- Yersinia enterocolitica, high-temperature short-time pasteurization, heat sensitivity, freeze-thaw cycles, milk, bacterial survival, D-value, skim milk, whole milk, foodborne pathogens
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