• 1 Food Technology Division, Universiti Sains Malaysia, Penang, Malaysia
Foodborne Pathog. Dis., 2011 Nov;8(11):1235-40.
PMID: 21819211 DOI: 10.1089/fpd.2011.0945


The growth and survival of Salmonella typhimurium in goat milk samples at different shifting temperatures were evaluated. The growth of S. typhimurium at lower temperatures (5°C, 10°C, and 15°C) exhibited bacteriostatic effects in milk, whereas at ambient temperature (25°C) and at 45°C, this pathogen luxuriantly grew throughout the 12-h stationary phase. At 50°C this pathogen was found to be thermotolerant and could still thrive in the milk. Overall, shifting temperatures from 37°C to 55°C and 60°C clearly indicated S. typhimurium to have reached complete elimination. The results demonstrated that the adaptation and survival of this pathogen directly depend on temperature stress. It is expected that the results will be useful to dairy industries for implementation of good manufacturing practices with a better hazard analysis critical control point approach to predict the microbial risk assessment and also benefit the consumers.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.