Effect of the suspending medium on the growth and susceptibility to the heat stress yersinia enterocolitica

Abstract

Yersinia enteroco/itica cells incubated at 4 and 25°C were able to grow in chicken and in beef ground meats, whereas they only retained viability in chocolate milk, milk or water. Heating cells at 48°C for 30 min in the ground meats of chicken and beef, in chocolate milk and in milk did not cause any heat injury to them, whereas, the number of viable cells decreased at the same temperature in water or buffer.