FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (11): 460-464.

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Study on Temperature Tolerance of Enterobacter sakazakii Isolated from Milk Products

CHEN  Bin, SHAO  Bi-Ying, HUANG  Xiao-Rong, ZHENG  Jing, WU  Qian, TANG  Min-Ying, ZHANG  Ti-Yin, HUANG  Chang-Jiao   

  1. Fujian Entry-Exit Inspection and Quarantine Bureau,Fuzhou 350001,China
  • Online:2008-11-15 Published:2011-12-08

Abstract: This study aimed to compare the biologic characteristics of 65 strains of Enterobacter sakazakii isolated from milk products,and make clear the heat tolerance,the survival duration under 60 ℃ and 4 ℃ environment of these strains.Results showed that the heat tolerance of E.sakazakii is correlative with its colony morphology and phenotypes.The 65 strains of E.sakazakii all have good heat tolerance,Which can tolerate 4 ℃ over 3 months.

Key words: milk product, Enterobacter sakazakii, temperature tolerance