Psychrotrophic bacteria

From Wikipedia, the free encyclopedia
Jump to: navigation, search

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 psychrotrophic bacteria becomes negligible or virtually stops.[6]


  1. ^ "An Ecological Study of the Psychrotrophic Bacteria of Soil, Water, Grass and Hay - Druce - 2008 - Journal of Applied Microbiology - Wiley Online Library". 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". 1993-09-01. Retrieved 2010-09-01. 
  5. ^ "Leon the Milkman’s Blog » The case of Psychrotrophic bacteria". 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.