Survival of Escherichia coli O157:H7 during the storage of Ayran produced with different spices

Journal of Food Engineering

Volumn 78, Issue 2, 2007, Pages 676-680

  Simsek, Bedia ^a   Sagdic, Osman ^b   Ozcelik, Sami ^a  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^b ERCIYES UNIVERSITY   (Turkey)

Author keywords

Ayran; Inhibition of E. coli O157:H7; Spices; Viability

Indexed keywords

ENZYME INHIBITION; ESCHERICHIA COLI; FOOD PRODUCTS; MIXTURES; SALTS; SAMPLING;

AYRAN; INHIBITION OF E. COLI O157:H7; SPICES; VIABILITY;

FOOD STORAGE;

BACTERIA; FOOD STORAGE; MIXTURES;

ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS DELBRUECKII; MENTHA; MENTHA SPICATA; STREPTOCOCCUS THERMOPHILUS; THYMUS VULGARIS;

EID: 33746349244     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.11.005     Document Type: Article

References (25)

1. Aligiannis N., Kalpoutzakis E., Mitaku S., and Chinou I.B. Composition and antimicrobial activity of the essential oils two Origanum species. Journal of Agriculture and Food Chemistry 49 (2001) 4168-4170
2. Anonymous. (1982). TS 3810 Ayran Standardi. TSE, Ankara-Turkey.
3. APHA. Compendium of methods for the microbiological examination of foods. fourth ed. (2001), American Public Health Association, Washington, DC
4. Bachrouri M., Quinto E.J., and Mora M.T. Survival of E. coli O157:H7 during storage of yoghurt at different temperatures. Journal of Food Science 67 (2002) 1899-1903
5. Betts G.D. Controlling E. coli O157:H7. Nutrition and Food Science 30 (2000) 183-186
6. Buchanan R.L., and Doyle M.M. Foodborne disease significance of E. coli O157:H7 and other enter hemorrhagic E. coli. Food Technology 51 (1997) 69-76
7. Chapman P.A. Methods available for the detection of E. coli O157:H7 in clinical, food and environmental samples. World Journal of Microbiology and Biotechnology 16 (2000) 733-740
8. Cosentino S., Tuberoso C.I.G., Pisano B., Satta M., Mascia V., Arzedi E., and Palmas F. In vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Letters in Applied Microbiology 29 (1999) 130-135
9. Dave R.I., and Shah N.P. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal 7 (1997) 31-41
10. Dineen S.S., Tackeuchi K., Soudah I.E., and Boor K.I. Persistence of E. coli O157:H7 in dairy fermentation systems. Journal of Food Protection 61 (1998) 1602-1608
11. Ergullu E., and Demiryol I. Yogurda Degisik Oranlarda Su Katilarak Yapilan Ayranlarin Bazi Ozellikleri Uzerinde Arastirma. Gida 8 (1983) 203-208
12. Farrag S.A. Behaviour of Escherichia coli O157:H7 or Yersinia enterocolitica at 4 or 7 °C in raw milk inoculated with a commercial culture of lactic acid bacteria. Milchwissenschaft 47 (1992) 149-152
13. Hsieh P.C., Mau J.L., and Huang S.H. Antimicrobial effect of various combinations of plant extracts. Food Microbiology 18 (2001) 35-43
14. Hudson L.M., Chen J., Hill A.R., and Griffiths M.W. Bioluminescence a rapid indicator of E. coli O157:H7 in selected yoghurt and cheese varieties. Journal of Food Protection 60 (1997) 891-897
15. Koksoy A., and Kilic M. Effects of water and salt level on rheological properties of Ayran, a Turkish yoghurt drink. International Dairy Journal 13 (2003) 835-839
16. Leuschner R.G.K., and Ielsch V. Antimicrobial effects of garlic, clove and red hot chilli on Listeria monocytogenes in broth model systems and soft cheese. International Journal of Food Sciences and Nutrition 54 (2003) 127-133
17. Massa S., Altieri C., Quaranta V., and De Pace R. Survival of E. coli O157:H7 in yoghurt during preparation and storage at 4 °C. Letters in Applied Microbiology 24 (1997) 347-350
18. Mc Clure P. The impact of E. coli O157:H7 on the food industry. World Journal of Microbiology and Biotechnology 16 (2000) 749-755
19. Ozdemir, C. (1995). A research on some of the microbiological, physical, chemical and organoleptic properties of Ayran samples collected from Tekirdag. MS thesis (p. 55). Trakya University, Graduate School of Natural and Applied Sciences, Tekirdag, Turkey.
20. Ozturk B.A., and Oner M.D. Production and evaluation of yoghurt with concentrated grape juice. Journal of Food Science 64 (1999) 530-532
21. Sagdic O., and Ozcan M. Antibacterial activity of Turkish spice hydrosols. Food Control 14 (2003) 141-143
22. Sagdic O., Kuscu A., Ozcan M., and Ozcelik S. Effects of Turkish spice extracts at various concentrations on the growth of E. coli O157:H7. Food Microbiology 19 (2002) 473-480
23. Shim S.T., and Kyung K.H. Natural microflora of prepeeled garlic and their resistance to garlic antimicrobial activity. Food Microbiology 16 (1999) 165-172
24. Thyagaraja N., and Hosono A. Effect of spice extract on fungal inhibition. Lebensmittel-Wissenschaft und Technologie 29 (1996) 286-288
25. Yaygin H., and Gahun Y. Degisik Kaynakli Yogurtlardan Yapilan Ayranlarin Bazi Ozellikleri Uzerinde Bir Arastirma. Ege Universitesi Ziraat Fakultesi Dergisi 20 (1983) 83-90