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At least 19 recordsLinked to original sources
PubMed1961

A pigment-producing spoilage bacterium responsible for violet discoloration of refrigerated market milk and cream.

A psychrophilic strain of bacteria identified as Chromobacterium lividum was established as the causative agent of an outbreak of violet discoloration in refrigerated, pasteurized retail milk and cream. The organism was rod-shaped, gram-negative, and produced viscid colonies with abundant violet pigment on Tryptone glucose yeast extract agar. Growth was abundant at 4 C but none occurred at 37 C. Growth in milk was characterized by a dark violet ring at the surface after a few days, and the deep violet color gradually extended through the product in older cultures. Some proteolysis occurred. The pigment appeared to be similar to that of other known species of Chromobacterium and assisted in identification of the genus of the causative organism. The isolated strain of C. lividum was destroyed by exposure to 56 C for 5 min which suggested postpasteurization contamination as the source of the spoilage organism in commercial milk and cream.

Animals↗
PubMed1961

Studies on thermal destruction of Escherichia coli in milk and milk products.

Escherichia coli (ATCC no. 9637) was shown to have mean D values (slope of destruction rate curve) of 28.2, 5.1, 1.3, 0.00195, 0.00100, 0.00055, 0.00029, and 0.00016 min in milk at temperatures of 125, 130, 135, 168, 170, 172, 174, and 176 F, respectively. The mean D values for this organism in chocolate milk were 32.2, 10.4, 2.6, 0.00265, 0.00133, 0.00069, 0.00035, and 0.00028 min at respective temperatures of 125, 130, 135, 168, 170, 172, 174, and 176 F. Mean D values of 34.4, 10.0, 3.5, 0.00093, 0.00080, 0.00068, 0.00043, and 0.00036 min were found in cream for respective temperatures of 125, 130, 135, 168, 170, 172, 174, and 176 F. In ice cream mix the organism was found to have mean D values of 39.3, 15.2, 5.1, 0.00147, 0.00120, 0.00078, 0.00070, and 0.00053 min for temperatures of 125, 130, 135, 170, 172, 174, 176, and 178 F, respectively. The slopes of the thermal death time curves were found to be 10.2, 10.2, 10.0, and 10.3 F for this organism in milk, chocolate milk, 40% fat cream, and ice cream mix, respectively.

Animals↗