Abstract
Two strains of Streptococcus faecium and one strain of Streptococcus faecalis were subjected to heat stress in a ham broth and recovered on all purpose tween agar; deMan, Rogosa, Sharpe agar; tryptone-dextrose-yeast extract-meat extract-peptone agar; and tryptic soy agar. Survival curves for the organisms recovered on each agar were constructed and D values (death rates) were calculated. Differences in death rates were noted for each organism between different media. The greatest recovery of cells that had received sub-lethal heat treatment occurred using all purpose tween agar.
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