Microbiological risk characterization of Enterobacter Sakazakii in raw milk
DOI:
https://doi.org/10.15587/2313-8416.2014.31497Keywords:
Enterobacter sakazakii, raw milk of cows, microbiological risk characterization, risk levelsAbstract
The article presents the results of the microbiological risk assessment of bacteria E. sakazakii in cow milk of extra and premium grades. The levels of risk are defined: "high" - is raw milk that is contaminated by these bacteria in an amount exceeding 26 ± 4 CFU / cm3, "low" - less than 26 ± 4 CFU / cm3. It is determined that the pasteurization temperature 72°C for 15 s or 30 s is fully eliminates the risk of E. sakazakii, while pasteurization at 62°C for 15 min does not guarantee the complete elimination of the risk.
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Copyright (c) 2014 Александра Николаевна Бергилевич
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