title: Effects of temperature abuse on the survival, growth, and inactivation of Salmonella typhimurium in goat milk.
abstract: 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.
authors.affiliation: Food Technology Division, Universiti Sains Malaysia, Penang, Malaysia.
authors.forename: Suguna
authors.initials: S
authors.lastname: Migeemanathan
authors.forename: Rajeev
authors.initials: R
authors.lastname: Bhat
authors.forename: Liong
authors.initials: L
authors.lastname: Min-Tze
authors.forename: Wan-Nadiah
authors.initials: WN
authors.lastname: Wan-Abdullah
mesh_terms: D000818:Animals; D003080:Cold Temperature; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005260:Female; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006041:Goats; D006358:Hot Temperature; D008892:Milk / Q000382:microbiology*; D012486:Salmonella typhimurium / Q000254:growth & development / Q000502:physiology*; D013312:Stress, Physiological; D013997:Time Factors