Thermoduric Organisms in Milk. Part I. A Review of the Literature

Thomas, S. B.; Egdell, J. W.; Clegg, L. F. L.; Cuthbert, W. A.

doi:10.1111/j.1365-2672.1950.tb05039.x

Cited by 18 publications

(7 citation statements)

References 87 publications

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“…The thermoduric corynebacteria have been studied extensively in relation to pasteurized milk. Thomas, Egdell, Clegg & Cuthbert (1950) and Thomas, Druce, Peters & Griffiths (1967) reviewed the literature on their incidence and heat resistant character, and also Jayne-Williams & Skerman (1966) made comparative studies on coryneform bacteria from milk and dairy sources. Kraft, Apes, Torrey, Salzer & da Silva (1966) found that of 15 genera isolated from turkey giblets, Corynebacterium was the most commonly isolated, the majority of which were unable to grow a t 5"; no data were given on their heat resistance.…”

Section: Discussionmentioning

confidence: 99%

Effects of Pasteurization or Added Sulphite on the Microbiology of Stored Vacuum Packed Baconburgers

Gardner¹

1968

Journal of Applied Bacteriology

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SUMMARY The flora of untreated vacuum packed baconburgers which were allowed to spoil at 5, 10 and 22° was dominated by atypical streptobacteria. Corynebacterium spp., micrococci, Bacillus spp. and lactic acid bacteria survived the post‐packing pasteurization treatments. There was no increase in bacterial numbers in 3 weeks at 5°, but at 10 and 22° group D streptococci grew and caused a souring spoilage of the product. Sodium metabisulphite, added to an initial level of 300 p/m SO2 retarded the growth of organisms, but had no qualitative effect on the flora. Of the two methods for extending the shelf life of vacuum packed baconburgers, the addition of SO2 was the safer, as the public health significance of group D streptococci is at present decidedly equivocal.

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Section: Discussionmentioning

confidence: 99%

Effects of Pasteurization or Added Sulphite on the Microbiology of Stored Vacuum Packed Baconburgers

Gardner¹

1968

Journal of Applied Bacteriology

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“…(90) observed that the thermoduric colony count of milk produced under poor to fair hygienic conditions was generally much higher in summer than in winter. Where milk was produced under extremely good hygienic conditions the thermo duric count was occasionally slightly higher in winter than in summer, but the magnitude of the count was much lower in this case.…”

mentioning

confidence: 94%

“…According to Thomas et al,(90), the thermoduric organisms commonly found in milk are limited to a few species of five bacterial groups: microbacterla; micrococci; streptococci, aerobic spore-bearing rods and Gram-negative rods. This author pointed out, after reviewing the subject, that the types of thermoduric bacteria reported In milk depended a great deal upon the plating procedures used in their recovery from the pasteurized product» He stated that microbacterla generally dominated the types isolated from plates incubated at 30 e C.…”

Section: Types and Distribution Of Thermoduric Bacteria In Milkmentioning

confidence: 99%

Enumeration of thermoduric bacteria in milk

Thomas

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“…THE LITERATURE on the multiplication of thermoduric bacteria in milk and their effects on keeping quality and dye reduction tests has been reviewed by Thomas et al (1950) and Cuthbert, Egdell & Thomas (1953). It appears that most of the published data on the growth of pure cultures of thermoduric bacteria in milk and their r61e in keeping quality has been obtained from cultures grown in milk which had been heated to temperatures far in excess of the legal standards for pasteurization.…”

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confidence: 99%

The Rates of Growth of Some Thermoduric Bacteria in Pure Culture and Their Effects on Tests for the Keeping Quality of Milk

Williams

1956

Journal of Applied Bacteriology

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SUMMARY: The growth rates of eleven representative thermoduric bacteria, comprising 3 aerobic spore formers, 3 streptococci, 1 Corynebacterium lacticum and 4 micrococci, have been determined in glucose broth and sterile pasteurized milk at 37·5°, 26° and 15°. The spore formers and streptococci were generally not affected by the presence of inhibitory factors in pasteurized milk. When multiplication of micrococci and C. lacticum occurred in milk this was only after a lag period. One micrococcus showed an unusual series of growth phases in glucose broth at 37·5°, possibly due to the appearance of mutants or to adaptation of the organism to growth at that temperature. This was not observed in pasteurized milk. C. lacticum died off when incubated in glucose broth at 37·5°. None of the keeping quality tests was more effective than any other in detecting these organisms in milk. The micrococci and C. lacticum had little effect on the keeping quality of pasteurized milk within the period of ‘commercial life’. Some of the spore formers and streptococci showed marked differences in the end‐points with the clot‐on‐boiling and the alcohol precipitation tests.

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Thermoduric Organisms in Milk. Part I. A Review of the Literature

Cited by 18 publications

References 87 publications

Effects of Pasteurization or Added Sulphite on the Microbiology of Stored Vacuum Packed Baconburgers

Effects of Pasteurization or Added Sulphite on the Microbiology of Stored Vacuum Packed Baconburgers

Enumeration of thermoduric bacteria in milk

The Rates of Growth of Some Thermoduric Bacteria in Pure Culture and Their Effects on Tests for the Keeping Quality of Milk

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