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Evolution d'Escherichia coli O157:H7 inoculé dans du yoghourt nature commercial.

Survival of Escherichia coli O157:H7 inoculated in plain live yogurt.

Auteurs : QUINTO E. J., BACHROURI M., MORA M. T.

Résumé

Commercial plain live yoghurts were obtained from a grocery store, and two clinic strains of Escherichia coli O157:H7 and one non-pathogenic E. coli strain were inoculated. All the cultures in yogurt were stored at 4 °C. The counts of non-pathogenic E. coli and E. coli O157:H7 during the first 28-29 hours were between 3-4 log ufc/ml and 4-5 log ufc/ml, respectively. Both species counts decreased rapidly, and were not found after 144 h. The pH values were between 3.9 and 4.3 in both cases. The obtained results show that E. coli O157:H7 can survive in commercial plain live yoghurt with low pH during several days.

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Détails

  • Titre original : Survival of Escherichia coli O157:H7 inoculated in plain live yogurt.
  • Identifiant de la fiche : 2000-1488
  • Langues : Anglais
  • Source : 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Date d'édition : 19/09/1999

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