出版社：Japanese Society of Nutrition and Food Science
摘要：The studies on the heat-resistibility of coliform organisms in milk were done, and the following results Nvere obtained. 1) Coliform organisms isolated from raw-and pasteurized-milk were heated in saline solution and 6 strains, out of 76 Escherichia Coli strains, survived after that at 63°C for 30 minutes. 2) Coliform organisms suspended in milk had, in general, more heat resistibility than in other medium. 3) The destruction of coliform organisms occures logarithmically according to the monomolecular reaction equation, and coliform organisms may survive after the pasteurization at 63°C for 30 min. when present in excessive numbers. 4) There is no difference in heat-resistibility between the strains cultured in milk and the one cultured in broth when the concentration of bacteria in heating medium is the same numbers. 5) The heat shocked coliform organisms may lie dormant for some periods without multiplying in desoxycholate agar and other medium.
