Effect of Temperature on Growth of
            <i>Salmonella</i>
            in Rehydrated Skim Milk from a Food-Poisoning Outbreak

Julseth, R. M.; Deibel, R. H.

doi:10.1128/am.17.5.767-768.1969

Appl Microbiol

1969

DOI: 10.1128/am.17.5.767-768.1969

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Effect of Temperature on Growth of Salmonella in Rehydrated Skim Milk from a Food-Poisoning Outbreak

R. M. Julseth

R. H. Deibel

Abstract: Low numbers of salmonellae in a dried skim milk sample that was implicated in an outbreak of salmonellosis grew rapidly upon rehydration and incubation.

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1971

1989

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Cited by 4 publications

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Salmonellen in Milch und Milchprodukten

Becker

Terplan

1986

Journal of Veterinary Medicine, Series B

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Summary Salmonellae in Milk and Milk Products Salmonellae, particularly typhoid and paratyphoid fever pathogens found in milk, were considered until the mid‐fifties as one of the major problems of food hygiene. By pasteurizing the entire consumer milk combined with technological and hygienic improvements in winning and processing milk as well as uninterrupted refrigeration, it has happened that milk, even in regard to other pathogens, is considered now one of the safest foodstuffs. For some milk products, e. g. dried milk products, the technological processes do not afford the same safety so that even when treated according to regulations, contamination is possible. The making of these products requires special in‐plant precautions. Apart from this, milk products do not involve any great risks compared with any other foodstuff. Zusammenfassung Salmonellen, vor allem Typhus‐ und Paratyphuserreger, in Rohmilch galten bis zur Mitte der fünfziger Jahre als eines der Hauptprobleme der Lebensmittelhygiene. Durch die generelle Pasteurisierung nahezu der gesamten Konsummilch in Verbindung mit technologischen und hygienischen Verbesserungen bei ihrer Gewinnung und Bearbeitung sowie einer geschlossenen Kühlkette wurden Voraussetzungen geschaffen, bei deren Beachtung Milch, auch im Hinblick auf andere Erreger, als eines der sichersten Lebensmittel gelten kann. Bei einigen Milchprodukten, z. B. getrockneten Milcherzeugnissen, bieten die technologischen Verfahren nicht die gleiche Sicherheit, so daß auch bei ordnungsgemäßem Betriebsablauf Kontaminationen nicht ausgeschlossen werden können. Die Herstellung dieser Erzeugnisse bedarf daher besonderer innerbetrieblicher Maßnahmen. Im übrigen stellen Milchprodukte heute im Vergleich zu anderen Lebensmitteln kein wesentliches Risiko dar.

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Salmonellen in Milch und Milchprodukten

Becker

Terplan

1986

Journal of Veterinary Medicine, Series B

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Pathogens in milk powders — Have we learned the lessons?*

Mettler¹

1989

Int J of Dairy Tech

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Although the record of the milk powder industry is a good one in respect of product safety, failures have occurred resulting in outbreaks of food poisoning. From studies within the industry and from published case histories it is concluded that there is a widespread awareness of the requirements of good manufacturing practice (GMP) but lapses in attention to detail can, and have, led to potential and actual reduction of product safety. The lessons to be learned from such studies are discussed, including the role of GMP, equipment and building integrity, air quality, product and environmental testing and the use of critical control points. The paper looks briefly at the increasing pressures for greater legislative control on the industry, and the approach of the New Zealand dairy industry to pathogen control is briefly discussed.

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New Method of Isolating Salmonellae from Milk

1971

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The use of a cotton gauze swab and subsequent culture of the swab was found to be a more sensitive method for isolating Salmonella from liquid milk than the revised procedure of North. The swab method was found to be as sensitive as the North procedure for recovering Salmonella when incubated at 37 C but more sensitive when incubated at 43 C. Incubation of the swab cultures at the elevated temperature of 43 C gave good results when Salmonella was present at levels as low as one per liter. Swabs exposed to milk contaminated with 100 Salmonella per liter remained positive even when subsequently washed for 2 hr in noncontaminated milk. Bismuth sulfite agar and Brilliant Green sulfadiazine agar were equally effective for isolating Salmonella from broth cultures; use of both media resulted in maximal isolations.

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Effect of Temperature on Growth of Salmonella in Rehydrated Skim Milk from a Food-Poisoning Outbreak

Abstract: Low numbers of salmonellae in a dried skim milk sample that was implicated in an outbreak of salmonellosis grew rapidly upon rehydration and incubation.

Cited by 4 publications

References 7 publications

Salmonellen in Milch und Milchprodukten

Salmonellen in Milch und Milchprodukten

Pathogens in milk powders — Have we learned the lessons?*

New Method of Isolating Salmonellae from Milk

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