Psychrotrophic bacteria

From Wikipedia, the free encyclopedia

Psychrotrophic bacteria are bacteria that are capable of surviving or even thriving in a cold environment. They provide an estimation of the product's shelf life, also they can be found in soils,[1] in surface and deep sea waters,[2] in Antarctic ecosystems,[3] and in foods.[4] They are responsible for spoiling refrigerated foods

Psychrotrophic bacteria are of particular concern to the dairy industry.[5] Most are killed by pasteurization; however, they can be present in milk as post-pasteurization contaminants due to less than adequate sanitation practices. According to The Food Science Department at Cornell University, psychrotrophs are bacteria capable of growth at temperatures at or less than 7°C (44.6°F). At freezing temperatures, growth of pyschrotrophic bacteria becomes negligible or virtually stops.[6]

Psychrotrophic bacteria also fall under the more general category of psychrophiles.

Notes

  1. ↑ "An Ecological Study of the Psychrotrophic Bacteria of Soil, Water, Grass and Hay - Druce - 2008 - Journal of Applied Microbiology - Wiley Online Library". .interscience.wiley.com. Retrieved 2010-09-01. 
  2. ↑ "Marine Biotechnology, Volume 3, Number 5". SpringerLink. Retrieved 2010-09-01. 
  3. ↑ "Psychrotrophic bacteria isolated from Antarctic ecosystems". . A. Correa-Guimaraes, J. Martín-Gil, M. C. Ramos-Sánchez, L. Vallejo-Pérez. Department of Forestry, Agricultural and Environmental Engineering, ETSIA, Avenida de Madrid, 57, Palencia, Spain
  4. ↑ "Psychrotrophic Bacteria in Foods: Disease and Spoilage. - Food Trade Review". Encyclopedia.com. 1993-09-01. Retrieved 2010-09-01. 
  5. ↑ "Leon the Milkman’s Blog » The case of Psychrotrophic bacteria". Leonthemilkman.com. 2006-03-18. Retrieved 2010-09-01. 
  6. ↑ Steven C. Murphy, "Shelf LIfe of Fluid Milk Products -- Microbial Spoilage", Food Science Department, Cornell University.. Retrieved 22 November 2009.


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