Thermal destruction rate curves were determined for adenovirus 12, reovirus 1, and herpes simplex virus in sterile milk, raw milk, raw chocolate milk, and raw ice cream mix. At 40 to 60 C, the curves were asymptotic to the base line. At 65 C, which is near the pasteurization standard, the curves approached a first-order reaction. Thermal resistance studies, by means of in vivo assays, of Molone...

Three strains of Yersinia enterocolitica isolated from milk had D values at 62.8 degrees C from 0.24 to 0.96 min and z values of 5.11 to 5.78 degrees C. Since the pasteurization processes for dairy products recommended by the Food and Drug Administration are adequate to destroy large concentrations of these organisms, Y. enterocolitica in pasteurized milk probably results from substandard proce...

The effect of pasteurization on survival in milk of four strains of psychrophilic pseudomonads and of one strain of Alcaligenes was determined. Cell numbers were very low immediately after pasteurization, but increased after storage. The survival of psychrophilic bacteria in pasteurized milk appeared to depend on the initial number of organisms, and detection depended partly on the length of ti...

Various strains of unclassified mycobacteria, Mycobacterium tuberculosis (including H37Rv strains), M. bovis, M. avium, M. fortuitum, and bacille Calmette-Guerin, were exposed to the temperature and time of pasteurization in skim milk in test tubes. Of the 195 strains tested, there were a few surviving colonies among 6 of 33 skotochromogens, 1 of 26 photochromogens, 10 of 79 nonchromogens, and ...

Since the rose water is used in food, pharmaceutical, and cosmetic products, its microbiological control is necessary. Conventional pasteurization methods cause undesirable changes in taste, smell, medicinal properties and nutritional value with decreasing the amount of essential oil, because of high temperatures. In this study, the effects of the microwave power, temperature, ultrasound power,...

Since the rose water is used in food, pharmaceutical, and cosmetic products, its microbiological control is necessary. Conventional pasteurization methods cause undesirable changes in taste, smell, medicinal properties and nutritional value with decreasing the amount of essential oil, because of high temperatures. In this study, the effects of the microwave power, temperature, ultrasound power,...

This study aims to examine the effect of temperature and duration pasteurization exposure on osteosarcoma tumor tissue degeneration, necrosis, cell viability. Using tissue, researchers evaluated viability following pasteurization. Hematoxylin-eosin (HE) staining was utilized assess degeneration whereas CKAP4 immunohistochemical (IHC) The Kruskal-Wallis test showed a significant increase in dege...

Traditionally, the shelf-life stability of juices has been achieved by thermal processing. Low temperature long time (LTLT) and high temperature short time (HTST) treatments are the most commonly used techniques for juice pasteurization. However, thermal pasteurization tends to reduce the product quality and freshness. Therefore, some non-thermal pasteurization methods have been proposed during...

A method is introduced, which permits the determination of melibiase (a-galactosidase) in non-pasteurized Lager beers. Typically, melibiase activities of about 40 Units per litre are encountered for non-pasteurized Danish Lagers (Pilsner). The properties of melibiase in Lager beer have been examined. The rate constants for inactivation of melibiase in Lager beer of pH 4 have been determined at ...

The influence of pasteurization and sodium chloride, sodium ascorbate, polyphosphates and sodium nitrite coupled with pasteurization on nitrosamine contents in pork was studied. Nitrosamines: dimethylonitrosamine (DMNA) and diethylonitrosamine (DENA) were extracted from raw material, distilled, condensed in an evaporator under lowered pressure and analyzed chromatographically. An inhibitory eff...