Характеристика микробиологического риска Enterobacter Sakazakii в сыром молоке
DOI :
https://doi.org/10.15587/2313-8416.2014.31497Mots-clés :
Enterobacter sakazakii (E. sakazakii), сырое молоко коров, характеристика микробиологического риска, степени рискаRésumé
Представлены результаты характеристики микробиологического риска E. sakazakii в молоке коров экстра и высшего сортов. Определены степени риска: «высокий» - представляет сырое молоко, контаминированое этими бактериями в количестве превышающем 26±4 КОЕ/см3, «низкий» – менее чем 26±4 КОЕ/см3. Установлено, что температура пастеризации 72°С 15с или 30с полностью устраняет риск от E. sakazakii, в то же время пастеризация 62°С 15мин не дает гарантии полного устранения риска.
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(c) Tous droits réservés Александра Николаевна Бергилевич 2014
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