LAUSR

This study was conducted to address the dearth in works that simultaneously compare the growth and inactivation behaviors of selected pathogens in different milk products. In worst-case scenarios where hygienic practices are absent and heavy microbiological contaminations occur, Salmonella enterica, Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus multiplied in all samples at room temperature (27 °C). Most organisms readily proliferated with growth lag (tlag) values ranging from 0.00 to 5.95 h. Growth rates (KG) ranged from 0.16 to 0.67 log CFU/h. Sanitary risk times (SRTs) for a 1-log population increase ranged from 1.85 to 6.27 h, while 3.69-12.55 h were the SRTs determined for 2-log population increase. Final populations (Popfin) ranged from 7.11 to 9.36 log CFU/mL. Inactivation in heavily contaminated milk during Holder pasteurization revealed biphasic inactivation behavior with total log reduction (TLR) after exposure to 62.5 °C for 30 min ranging from 1.91 (90.8%) to 6.00 (99.9999%). These results emphasize the importance food safety systems in the handling of milk and milk products during manufacture and preparation.