Survival of Escherichia coli O157 : H7 in the processing and post-processing stages of acidophilus yogurt
Yükleniyor...
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Blackwell Publishing Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study the survival of Escherichia coli O157:H7 in the production process of acidophilus yogurt was examined and compared with traditional yogurt. Milk was inoculated with different doses of E. coli O157:H7 (10(2), 10(4) and 10(6) CFU mL(-1)) and two kinds of yogurt were produced. Samples were taken for pH measurements and bacterial enumeration at 0, 3, 24, 48, and 72 h after inoculation. Escherichia coli O157:H7 was analysed by using a Most Probable Number technique and yogurt starter culture and Lactobacillus acidophilus were counted by using classical culture methods. Elimination times of E. coli O157:H7 were determined for 10(2) CFU mL(-1) as 3 h, and for 10(4) and 10(6) CFU mL(-1) as 48 h in acidophilus yogurt. Elimination times in traditional yogurt were 48 h for 10(2) and 10(4) CFU mL(-1) and 72 h for 10(6) CFU mL(-1) E. coli O157:H7. In conclusion, the elimination time of E. coli O157:H7 in acidophilus yogurt was shorter than in traditional yogurt during the processing and post-processing stages.
Açıklama
Anahtar Kelimeler
eliminations times, Escherichia coli O157 : H7, Lactobacillus acidophilus, yogurt processing
Kaynak
International Journal Of Food Science And Technology
WoS Q DeÄŸeri
Q2
Scopus Q DeÄŸeri
Q1
Cilt
39
Sayı
5
Künye
closedAccess
