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Survival of Escherichia coli O157:H7 in buttermilk as affected by contamination point and storage temperature.

Author(s) : MCINGVALE S. C., CHEN X. Q., MCKILLIP J. L., et al.

Type of article: Article

Summary

The effects of contamination point (during fermentation versus post fermentation) and storage temperature (5 and 12 °C) were determined for survival of Escherichia coli O157:H7 in fermented buttermilk. E. coli O157:H7 was recovered from buttermilk inoculated during fermentation for 22 days and in buttermilk inoculated post fermentation for 32 days. For storage temperatures of 5 and 12 °C, D-values were lower for E. coli O157:H7 inoculated during fermentation (2.5, 2.2 days) than post fermentation (5.6, 4.8 days). The extended recovery of viable enterohemorhagic E. coli O157:H7 from both processing scenarios indicates that the presence of E coli O157:H7 in buttermilk is not limited to post processing contamination.

Details

  • Original title: Survival of Escherichia coli O157:H7 in buttermilk as affected by contamination point and storage temperature.
  • Record ID : 2001-1950
  • Languages: English
  • Source: Journal of Food Protection - vol. 63 - n. 4
  • Publication date: 2000/04
  • Document available for consultation in the library of the IIR headquarters only.

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