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食品中에서 葡萄球菌 增殖에 미치는 溫度와 時間의 影響

The Effect of Temperature and Time on the Multiplication of Staphylococcus in Foods

공중보건잡지 1972년 9권 2호 p.354 ~ 360
이은중,
소속 상세정보
이은중 (  ) - 서울대학교 보건대학원

Abstract


An investigation on growth response of Staphylococcus aureus B₂and 209p strains in foods was examined at low and high temperatures. The results are summerized as follows:
1. In food B (fish paste), Staphylococcus B₂and 209p exhibited weak growth of both organisms at temperatures from 4℃ through 8℃. But after five days incubation, growth of both Staphylococcus remarkably increased at a temperature 10℃.
2. In food C(beef), weak growth of both organisms was observed at 4℃ to 8℃. But both Staphylococcus underwent a gradual increase in numbers at 10℃ after five days incubation.
3. In food B(fish paste), both groups of organisms were observed to increase at 44℃ after 24 hours incubation, but decreased in numbers at 46℃ and 48℃.
4. In food C(beef), both groups of organisms at 44℃ showed a greater increase than the initial inoculums, but decreased at 46℃ after 18 hours incubation.
5. Good growth of the test organisms in two foods was observed at 35℃.
6. No difference was observed between both organisms at tested various temperatures and foods.
7. This result indicates that the temperature range of growth(incubation danger zone) for Staphylocooccus in foods of the studied types is 4℃ to 44℃.

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