Survival of Escherichia coli O157 : H7 in the processing and post-processing stages of acidophilus yogurt

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dc.contributor.authorKasimoglu, A
dc.contributor.authorAkgun, S
dc.date.accessioned2020-06-25T17:40:08Z
dc.date.available2020-06-25T17:40:08Z
dc.date.issued2004
dc.departmentKırıkkale Üniversitesi
dc.description.abstractIn 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.en_US
dc.identifier.citationclosedAccessen_US
dc.identifier.doi10.1111/j.1365-2621.2004.00816.x
dc.identifier.endpage568en_US
dc.identifier.issn0950-5423
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-18844473016
dc.identifier.scopusqualityQ1
dc.identifier.startpage563en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2004.00816.x
dc.identifier.urihttps://hdl.handle.net/20.500.12587/3302
dc.identifier.volume39en_US
dc.identifier.wosWOS:000221095700010
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherBlackwell Publishing Ltden_US
dc.relation.ispartofInternational Journal Of Food Science And Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjecteliminations timesen_US
dc.subjectEscherichia coli O157 : H7en_US
dc.subjectLactobacillus acidophilusen_US
dc.subjectyogurt processingen_US
dc.titleSurvival of Escherichia coli O157 : H7 in the processing and post-processing stages of acidophilus yogurten_US
dc.typeArticle

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