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首页> 外文会议>International Conference on Global Resource Conservation >The Effect of Temperature and Pasteurization Time on Staphylococcus aureus Isolates from Dairy Products
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The Effect of Temperature and Pasteurization Time on Staphylococcus aureus Isolates from Dairy Products

机译：温度和巴氏杀菌时间对来自乳制品的金黄色葡萄球菌的影响

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Staphylococcus aureus is a potential pathogenic bacterial cause of disease in humans and animals due to the ability of adhesion to epithelial tissue. Many cases of food poisoning are caused by S. aureus bacteria. Therefore, the purpose of this study was to determine the effect of temperature and time on the growth of S. aureus isolates from milk products. The samples are derived from previous research namely pasteurized milk, street vendor and café milk, milk powder, and sweetened condensed milk products. The treatment temperatures and times studied were temperature 60 °C, 65 °C, 70 °C, 75 °C, 80 °C, and 30, 35, 40, 45, 50, 55, and 60 minutes. The results show that at temperatures of 60 °C and 65 oC, S. aureus isolates did not grow at 60 minutes. All isolates of S. aureus died when the temperatures were increased to 70 °C and 80 °C, at 50 and 20 minutes, respectively.
机译：金黄色葡萄球菌是一种潜在的人和动物疾病的疾病的潜在病原细菌原因，由于粘附到上皮组织的能力。许多食物中毒病例是由金黄色葡萄球菌引起的。因此，本研究的目的是确定温度和时间对来自牛奶产物的S. aureus分离株生长的影响。样品衍生自先前的研究，即巴氏杀菌牛奶，街头供应商和咖啡奶，奶粉和甜味的浓缩牛奶产品。研究的处理温度和时间是温度60℃，65℃，70℃，75℃，80℃和30,35,40,45,50,55和60分钟。结果表明，在60°C和65℃的温度下，S.UUREUS分离物在60分钟内不会生长。当温度在50℃和80℃下，50和20分钟时，S. aureus的所有分离物都死亡。

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