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Survival of Campylobacter, Salmonella and Yersinia spp. in scalding water used at pig slaughter
Faculty of Veterinary Medicine, University of Agricultural Sciences, Uppsala, Sweden.
Faculty of Veterinary Medicine, University of Agricultural Sciences, Uppsala, Sweden.ORCID iD: 0000-0003-0154-9452
1990 (English)In: Fleischwirtschaft international, ISSN 0179-2415, Vol. 70, no 12, 1451-1454 p.Article in journal (Refereed) Published
Abstract [en]

Heat resistance was determined for various strains of C. coli and C. jejuni at 53, 54 and 56°C and S. derby, S. montevideo, S. typhimurium and Y. enterocolitica at 58, 60 and 62°C in autoclaved scalding water (SW; pHca8) and in some experiments in sterile physiological saline (PS; pH7). D values for Campylobacter and Salmonella (but not Yersinia) were significantly lower in SW than in PS, which was attributed to the difference in pH. It is concluded that only small numbers of Campylobacter, Salmonella and Yersinia would be expected to survive in SW at the commonly used temperatures (58-62°C), but temperatures above 62°C are recommended to minimise the risk of contamination.

Place, publisher, year, edition, pages
Deutscher Fachverlag GMBH , 1990. Vol. 70, no 12, 1451-1454 p.
Keyword [en]
Bacteria, Campylobacter, pigs, Salmonella
National Category
Microbiology in the medical area Food Science
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-58069ISI: A1990EQ65600026OAI: oai:DiVA.org:oru-58069DiVA: diva2:1110944
Available from: 2017-06-16 Created: 2017-06-16 Last updated: 2017-11-01Bibliographically approved

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