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Yaourt entreposé à différentes températures : survie d'Escherichia coli O157:H7.

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

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

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Survival of Escherichia coli O157:H7 during storage of yoghurt at different temperatures.
  • Identifiant de la fiche : 2003-2468
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 5
  • Date d'édition : 06/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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