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Survival of Escherichia coli O157:H7 during storage of yoghurt at different temperatures.

Author(s) : BACHROURI M., QUINTO E. J., MORA M. T.

Type of article: Article

Summary

The behaviour of E. coli O157:H7 strains during storage of plain live yoghurt at 4, 8, 17, and 22 °C was investigated. Lactic acid bacteria and pH were also studied. E. coli O157:H7 was not detected after 312, 168, 28, and 16 hours at 4, 8, 17, and 22 °C, respectively. Counts of Lactobacillus and Streptococcus were about 9 log CFU/g during the study. Counts of E. coli O157:H7 were higher than those of non-pathogenic E. coli during the storage period at 4 and 8 °C, showing a better and a higher adaptation capacity to acid pH environments at refrigeration temperatures. This behaviour was not observed at room temperatures.

Details

  • Original title: Survival of Escherichia coli O157:H7 during storage of yoghurt at different temperatures.
  • Record ID : 2003-2468
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 5
  • Publication date: 2002/06
  • Document available for consultation in the library of the IIR headquarters only.

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