Behavioral Pattern of Native Food Isolates of.docVIP

Food and Nutrition Sciences, 2013, 4, 365-375 /10.4236/fns.2013.44047 Published Online April 2013 (/journal/fns) Behavioral Pattern of Native Food Isolates of Yersinia enterocolitica and Yersinia intermedia under Simulated Time-Temperature Combinations of the Food Chain Kattathara H. Divya , Mandyam C. Varadaraj 1 2* 1 2 Human Resource Development, CSIR-Central Food Technological Research Institute, Mysore, India; Food Microbiology, CSIR- Central Food Technological Research Institute, Mysore, India. * Email: varadaraj@cftri.res.in Received January 25 , 2013; revised March 5 , 2013; accepted March 12 , 2013 th th th Copyright ? 2013 Kattathara H. Divya, Mandyam C. Varadaraj. This is an open access article distributed under the Creative Com- mons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. ABSTRACT The public health significance of Yersinia spp. gives a new dimension to the prevailing food chain, wherein the foods do get exposed to heat and cold treatments. In this study, the effect of heat treatment on the native isolates of Yersinia enterocolitica CFR 2301 and Y. intermedia CFR 2303 revealed the D-values ranging from the lowest of 0.08 min at 65?C in skim milk/beef gravy to the highest of 18.52 min at 50?C in beef gravy. The heat sensitivity of both these cul- tures was in the order of Milli-Q water 0.85% saline skim milk beef gravy. The z-values of the test cultures ranged from 7.55?C for Y. intermedia to 12.08?C for Y. enterocolitica. The heat sensitivity in Y. enterocolitica appeared to be related with growth incubation temperatures and also fatty acid profile of cell membrane. The effect of low tem- perature treatment