Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12°C

Food Microbiology

Volumn 23, Issue 3, 2006, Pages 268-276

  Lekkas, Charidimos ^a,b   Kakouri, Athanasia ^a   Paleologos, Evaggelos ^b   Voutsinas, Leandros P ^a   Kontominas, Michael G ^b   Samelis, John ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b UNIVERSITY OF IOANNINA   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL COUNT; CHEESE; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; PH; SAFETY; TEMPERATURE; TIME;

CHEESE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; TEMPERATURE; TIME FACTORS;

ESCHERICHIA COLI; ESCHERICHIA COLI O157-H7;

EID: 26044473586     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2005.03.008     Document Type: Article

References (38)

1. S.F. Alterkruse, B.B. Timbo, J.C. Mowbray, N.H. Bean, and M.E. Potter Cheese-associated outbreaks of human illness in the United States, 1973 to 1992: Sanitary manufacturing practices protect consumers J. Food Prot. 61 1998 1405 1407
2. Anonymous, 1994. Newspaper of the Government of the Republic of Greece, vol. 2(8), Athens, 11 January 1994, pp. 51-62.
3. S.E. Ansay, and C.W. Kaspar Survey of retail cheeses, dairy processing environments and raw milk for Escherichia coli O157:H7 Lett. Appl. Microbiol. 25 1997 131 134
4. AOAC, 1995. AOAC Official Methods, 16th Ed. Methods 948.12, 935.43, 971.19.
5. G.L. Armstrong, J. Hollingsworth, and J.G. Morris Emerging foodborne pathogens: Escherichia coli O157:H7 as a model of entry of a new pathogen into the food supply of the developed world Epidem. Rev. 18 1996 29 51
6. M.M. Arocha, M. Mcvey, S.D. Loder, J.H. Rupnow, and L. Bullerman Behavior of hemorrhagic Escherichia coli O157:H7 during the manufacture of cottage cheese J. Food Prot. 55 1992 379 381
7. M. Bachrouri, E.J. Quinto, and M.T. Mora Survival of Escherichia coli O157:H7 during storage of yoghurt at different temperatures J. Food Sci. 67 2002 1899 1903
8. M.M. Benjamin, and A.R. Datta Acid tolerance of enterohemorrhagic Escherichia coli Appl. Environ. Microbiol. 61 1995 1669 1672
9. P.G. Casey, and S. Condon Sodium chloride decreases the bacteriocidal effect of acid pH on Escherichia coli O157:H7 Int. J. Food Microbiol. 76 2002 199 206
10. D.E. Conner, and J.S. Kotrola Growth and survival of Escherichia coli O157:H7 under acidic conditions Appl. Environ. Microbiol. 61 1995 382 385
11. M. De Buyser, B. Dufour, M. Maire, and V. Lafarge Implication of milk and milk products in food-borne diseases in France and different industrialized countries Int. J. Food Microbiol. 67 2001 1 17
12. S.S. Dineen, K. Takeuchi, J.E. Soudah, and K.J. Boor Persistence of Escherichia coli O157:H7 in dairy fermentation systems J. Food Prot. 61 1998 1602 1608
13. M.G. El-Ziney, and J.M. Debevere The effect of reuterin on Listeria monocytogenes and Escherichia coli O157:H7 in milk and cottage cheese J. Food Prot. 61 1998 1275 1280
14. K.J.K. Getty, R.K. Phebus, J.L. Marsden, D.YC. Fung, and C.L. Kastner Escherichia coli O157:H7 and fermented sausages: a review J. Rapid Method. Automat. Microbiol. 8 2000 141 170
15. A. Govaris, D.K. Papageorgiou, and K. Papatheodorou Behavior of Escherichia coli O157:H7 during the manufacture and ripening of Feta and Telemes cheeses J. Food Prot. 65 2002 609 615
16. A. Govaris, P. Koidis, and K. Papatheodorou Behaviour of Escherichia coli O157:H7 in sour milk, cow's milk yoghurt and ewe's milk yoghurt J. Dairy Res. 69 2002 655 660
17. R. Guraya, J.F. Frank, and A.N. Hassan Effectiveness of salt, pH, and diacetyl as inhibitors for Escherichia coli O157:H7 in dairy foods stored at refrigeration temperatures J. Food Prot. 61 1998 1098 1102
18. C. Hsin-Yi, and C.C. Chou Acid adaptation and temperature effect on the survival of Escherichia coli O157:H7 in acidic fruit juice and lactic fermented milk product Int. J. Food Microbiol. 70 2001 189 195
19. R.G.K. Leuschner, and M.P. Boughtflower Laboratory-scale preparation of soft cheese artificially contaminated with low levels of Escherichia coli O157, Listeria monocytogenes and Salmonella enterica serovars Typhimurium, Enteritidis, and Dublin J. Food Prot. 65 2002 508 514
20. G.J. Leyer, L.L. Wang, and E.A. Johnson Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods Appl. Environ. Microbiol. 61 1995 3752 3755
21. J. Lin, M.P. Smith, K.C. Chapin, H.S. Baik, G.N. Bennett, and J.W. Foster Mechanisms of acid resistance in enterohemorrhagic Escherichia coli Appl. Environ. Microbiol. 62 1996 3094 3100
22. S. Massa, C. Altieri, V. Quaranta, and R. DePace Survival of Escherichia coli O157:H7 in yoghurt during preparation and storage at 4°C Lett. Applied Microbiol. 24 1997 347 350
23. E.C. McWilliam Leitch, and C.S. Stewart Escherichia coli O157 and non-O157 isolates are more susceptible to l-lactate than to d-lactate Appl. Environ. Microbiol. 68 2002 4676 4678
24. L.G. Miller, and C.W. Kaspar Escherichia coli O157:H7 acid tolerance and survival in apple cider J. Food Prot. 57 1994 460 464
25. D. Morgan, C.P. Newman, D.N. Hutchinson, A.M. Walker, B. Rowe, and F. Majid Verotoxin-producing Escherichia coli O157 infections associated with the consumption of yoghurt Epidem. Infect. 111 1993 181 187
26. M.K.M. Nair, P. Vasudevan, T. Hoagland, and K. Venkitanarayanan Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes in milk by caprylic acid and monocaprylin Food Microbiol 21 2004 611 616
27. H. Rasmaran, J. Chen, B. Brunke, A. Hill, and M.W. Griffiths Survival of bioluminescent Listeria monocytogenes and Escherichia coli O157:H7 in soft cheeses J. Dairy Sci. 81 1998 1810 1817
28. K.J. Rogga, J. Samelis, A. Kakouri, M.C. Katsiari, I.N. Savvaidis, and M.G. Kontominas Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4 and 12°C Int. Dairy J. 15 2005 59 67
29. J.-H. Ryu, Y. Deng, and L.R. Beuchat Behavior of acid-adapted and unadapted Escherichia coli O157:H7 when exposed to reduced pH achieved with various organic acids J. Food Prot. 62 1999 451 455
30. S.M.I. Saad, C. Vanzin, M.N. Oliveira, and B.D.G.M. Franco Influence of lactic acid bacteria on survival of Escherichia coli O157:H7 in inoculated minas cheese during storage at 8.5°C J. Food Prot. 64 2001 1151 1155
31. J. Samelis, and J.N. Sofos Strategies to control stress-adapted pathogens A.E. Yousef V.K. Juneja Microbial Stress Adaptation and Food Safety 2003 CRC Press Boca Raton, FL 303 351
32. J. Samelis, and J.N. Sofos Organic acids S. Roller Natural Antimicrobials for the Minimal Processing of Foods 2003 CRC Woodhead Publishing Ltd. Cambridge, UK 98 132
33. J. Samelis, A. Kakouri, K.J. Rogga, I.N. Savvaidis, and M.G. Kontominas Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional Greek whey cheese, stored at 4°C in vacuum packages Food Microbiol. 20 2003 661 669
34. J. Samelis, J.S. Ikeda, and J.N. Sofos Evaluation of the pH-dependent, stationary-phase acid tolerance in Listeria monocytogenes and Salmonella typhimurium DT 104 induced by culturing in media with 1% glucose: a comparative study with Escherichia coli O157:H7 J. Appl. Microbiol. 95 2003 563 575
35. J.J. Semancheck, and D.A. Golden Influence of growth temperature on inactivation and injury of Escherichia coli O157:H7 by heat, acid, and freezing J. Food Prot. 61 1998 395 401
36. M. Teuber Fermented milk products B.M. Lund T.C. Baird-Parker G.W. Gould The Microbiological Safety and Quality of Food 2000 Aspen Publishers Maryland 535 589
37. Y. Tsai, and S.C. Ingham Survival of Escherichia coli O157:H7 and Salmonella spp. in acidic condiments J. Food Prot. 60 1997 751 755
38. T. Zhao, and M.P. Doyle Fate of enterohemorrhagic Escherichia coli O157:H7 in commercial mayonnaise J. Food Prot. 57 1994 780 783