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Survie d'Escherichia coli O157:H7 dans du babeurre selon la contamination (pendant ou après la fermentation) et la température d'entreposage.

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

Auteurs : MCINGVALE S. C., CHEN X. Q., MCKILLIP J. L., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Survival of Escherichia coli O157:H7 in buttermilk as affected by contamination point and storage temperature.
  • Identifiant de la fiche : 2001-1950
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 4
  • Date d'édition : 04/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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