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Développement et survie de Escherichia coli O157:H7 dans différents types de lait entreposés à 4 °C ou 20 °C.

Growth and survival of Escherichia coli O157:H7 in different types of milk stored at 4 degrees C or 20 degrees C.

Auteurs : MAMANI Y., QUINTO E. J., SIMAL-GANDARA S., et al.

Type d'article : Article

Résumé

Samples of ultra heat-treated (UHT) milk (whole, semiskimmed, and skimmed milk, whole milk with cinnamon and lemon flavours, and semiskimmed milk with cocoa) were collected. Growth of E. coli O157:H7 was detected in whole milk at 4 degrees C and in all milks at 20 degrees C during the first 24 h. Growth of nonpathogenic E. coli was detected in milk samples without flavours during the same period of time. The fastest death time of E. coli O157:H7 was detected in whole milk with cinnamon and lemon at 4 degrees C (-1.35 days) The nonpathogenic strain showed the fastest death time in skimmed milk at 20 degrees C.

Détails

  • Titre original : Growth and survival of Escherichia coli O157:H7 in different types of milk stored at 4 degrees C or 20 degrees C.
  • Identifiant de la fiche : 2004-1967
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 68 - n. 8
  • Date d'édition : 10/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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