Fate of Listeria monocytogenes, Salmonella Typhimurium DT104, and Escherichia coli O157:H7 in Labneh as a pre- and postfermentation contaminant

Journal of Food Protection

Volumn 63, Issue 5, 2000, Pages 608-612

  Issa, Mohsen S ^a   Ryser, Elliot T ^b  

^a TISHREEN UNIVERSITY   (Syrian Arab Republic)

^b Michigan State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL GROWTH; COLONY FORMING UNIT; DECONTAMINATION; FERMENTATION; FOOD CONTAMINATION; FOOD SAFETY; FOOD STORAGE; GROWTH INHIBITION; HEAT TREATMENT; LABNEH; STARTER CULTURE; YOGHURT;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0034058763     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.5.608     Document Type: Article

References (28)

1. Ahmad, N., and E. H. Marth. 1989. Behavior of L. monocytogenes at 7, 13, 21, and 35°C in tryptose broth acidified with acetic, citric, or lactic acid. J. Food Prot. 52:688-695.
2. Boor, K. J. 1996. Survival of E. coli O157:H7 in fermented dairy products. Abstr. 214. Annual Meeting of the International Association of Milk, Food and Environmental Sanitarians, Seattle, Wash., 2 July.
3. Choi, H. K., M. M. Schaack, and E. H. Marth. 1988. Survival of Listeria monocytogenes in cultured buttermilk and yogurt. Milchwissenschaft 43:790-792.
4. Conner, D. E., and J. S. Kotrola. 1995. Growth and survival of Escherichia coli under acidic conditions. Appl. Environ. Microbiol. 61: 382-385.
5. Dagher, S., and A. Ali. 1985. Effect of pasteurization, centrifugation and additives on quality of concentrated yogurt (Labneh). J. Food Prot. 48:300-302.
6. El-Samragy, Y. A. 1997. Labneh or yogurt-cheese: a review. Egypt. J. Dairy Sci. 25:165-178.
7. El-Samragy, Y. A., M. M. El-Sayed, and N. C. Abou Rabou. 1997. Nutritive value of Labneh as effected by processing method. Egypt. J. Dairy Sci. 25:85-97.
8. Gilliland, E. S. 1998. Fermented milks and probiotics, p. 195-212. In E. H. Marth and J. L. Steele (ed.), Applied dairy microbiology. Marcel Dekker, Inc., New York.
9. Gohil, V. S., M. A. Ahmad, R. Davis, and R. K. Robinson. 1996. Growth and survival of L. monocytogenes in two traditional foods from the United Arab Emirates. Food Microbiol. 13:159-164.
10. Hamad, A. M., and S. S. Al-Sheikh. 1989. Effect of milk solids concentration and draining temperature on the yield and quality of Labneh (concentrated yoghurt). Cult. Dairy Prod. J. 24:25-28.
11. Hofi, H. A. 1988. Labneh (concentrated yogurt) from ultrafiltrated milk. Scand. Dairy Indust. 1:50-52.
12. Ibrahim, S. A., K. A. Al-Khatib., S. A. Al-Haik, and M. H. Daguri. 1996. Labneh (concentrated yogurt): a traditional fermented dairy product in Jordan. J. Dairy Food Environ. Sanit. 16:296-298.
13. Issa, M. S. 1998. Food industry in Syria. Proceedings of the First National Seminar on Food Engineering, Al-Baath University, Homs. (In Arabic.)
14. Marshall, R. T. 1993. Standard methods for the examination of dairy products, 16th ed. American Public Health Association, Washington, D.C.
15. Morgan, D., C. P. Newman, D. N. Hutchinson, A. M. Walker, B. Rowe, and F. Majid. 1993. Verotoxin producing Escherichia coli O157 infections associated with consumption of yoghurt. Epidemiol. Infect. 111:181-187.
16. Parish, M. E., and D. P. Higgins. 1989. Survival of L. monocytogenes in a low pH model broth system. J. Food Prot. 52:144-157.
17. Park, H. S., and E. H. Marth. 1972. Behavior of Salmonella typhimurium in skim milk during fermentation by lactic acid bacteria. J. Milk Food Technol. 35:482-488.
18. Park, H. S., and E. H. Marth. 1972. Survival of Salmonella typhimurium in refrigerated cultured milks. J. Milk Food Technol. 35: 489-495.
19. Rubin, H. E., and F. Vaughan. 1979. Elucidation of the inhibitory factors of yogurt against Salmonella typhimurium. J. Dairy Sci. 62: 1873-1879.
20. Ryser, E. T. 1998. Public health concerns, p. 263-369. In E. H. Marth and J. L. Steele (ed.), Applied dairy microbiology. Marcel Dekker, Inc., New York,
21. Ryser, E. T., and E. H. Marth. 1988. Growth of Listeria monocytogenes at different pH values in uncultured whey or whey cultured with Penicillium camembertii. Can. J. Microbiol. 34:730-735.
22. Ryser, E. T., and E. H. Marth. 1999. Listeria, listeriosis, and food safety, 2nd ed. Marcel Dekker, Inc., New York.
23. Schaack, M. M., and E. H. Marth. 1988. Behavior of Listeria monocytogenes in skim milk and in yogurt mix during fermentation by thermophilic lactic acid bacteria. J. Food Prot. 51:607-614.
24. Schaack, M. M., and E. H. Marth. 1988. Survival of Listeria monocytogenes in refrigerated cultured milks and yogurt. J. Food Prot. 51:848-852.
25. Siragusa, G. R., and M. G. Johnson. 1989. Persistence of Listeria monocytogenes in yogurt as determined by direct plating and cold enrichment methods. Int. J. Food Microbiol. 7:147-160.
26. Tamime, A. Y. 1990. Microbiology of starter cultures, p. 131-202. In R. K. Robinson (ed.), Dairy microbiology. Chapman and Hall, London.
27. Tamime, A. Y., G. Davis, A. S. Chehad, and H. A. Mahdi. 1989. The production of Labneh by ultrafiltration: a new technology. J. Soc. Dairy Technol. 42:35-39.
28. Tamime, A. Y., and R. K. Robinson. 1978. Some aspects of the production of concentrated yogurt (Labneh) popular in the Middle East. Milchwissenschaft 33:209-212.