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Updated: Jan 25, 2026
Freezing, Thawing, and Packaging Cells for Transport
Published on: July 2, 2008
Effect of High-Temperature Short-Time Pasteurization, Freezing and Thawing and Constant Freezing, on the Survival of
Syed Toora1, Ebo Budu-Amoako1, Richard F Ablett1
1P.E.I. Food Technology Centre, P.O. Box 2000, Charlottetown, P.E.I., Canada, CIA 7N8.
Abstract:
The clinically important serotypes of Yersinia enterocolitica were shown to be highly heat sensitive, and none of the strains of serotypes 0:3; 0:5;27; 0:6,30; 0:8 and 0:9, ATCC 23715, and ATCC 27729 used in this study could survive high-temperature short-time pasteurization at 71.8°C for 18 s at 108 cell/ml. D62.8 was found to be 10.53 and 10.35 s in skim milk and whole milk, respectively. Destruction of the viable cells of Y. enterocolitica under freezing-thawing and constant freezing conditions at -20°C was more rapid in distilled water than in milk. Constant freezing at -20°C for 30 d had a negligible effect on the survival of Y. enterocolitica in milk.
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