Growth and Thermal Destruction of Micrococcus Pyogenes Var. Aureus in Heated and Raw Milk
Open Access
- 1 December 1957
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 40 (12), 1585-1589
- https://doi.org/10.3168/jds.s0022-0302(57)94681-7
Abstract
Raw milk does not provide a favorable environment for the growth of M. pyogenes var. aureus, but the organism does grow well at 80 to 115[degree]F in pasteurized skimmilk and condensed skimmilk containing 42% total solids. Difco''s Staphylococcus Medium 110 can be used to detect postpasteurization contamination of micrococci similar to entero-toxigenic strains, since few if any salt-tolerant yellow micrococci naturally present in milk survive pasteurization.This publication has 6 references indexed in Scilit:
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- THERMAL RESISTANCE OF FOOD POISONING ORGANISMS IN POULTRY STUFFING1Journal of Milk and Food Technology, 1956
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- Staphylococcal Food Poisoning Associated with Spray-Dried MilkEpidemiology and Infection, 1955
- TELLURITE-GLYCINE AGAR: A SELECTIVE PLATING MEDIUM FOR THE QUANTITATIVE DETECTION OF COAGULASE-POSITIVE STAPHYLOCOCCIJournal of Bacteriology, 1955