Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristics

International Journal of Dairy Technology

Volumn 60, Issue 2, 2007, Pages 118-122

  Akdemir Evrendilek, Gülsün ^a  

^a MUSTAFA KEMAL UNIVERSITY   (Turkey)

Author keywords

Escherichia coli O157:H7; Microbial survival; Salted (tuzlu) yogurt; Yogurt drink

Indexed keywords

YOGHURT;

ACIDITY; ARTICLE; BACTERIAL COUNT; BACTERIAL FLORA; BACTERIAL SURVIVAL; CONTROLLED STUDY; ESCHERICHIA COLI; FOOD STORAGE; MEASUREMENT; MOULD; MULTIPLE LINEAR REGRESSION ANALYSIS; NONHUMAN; PH; PRIORITY JOURNAL; STORAGE TEMPERATURE; TIME; TITRIMETRY; YEAST;

ESCHERICHIA COLI;

EID: 34247250169     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2007.00312.x     Document Type: Article

References (22)

1. AOAC (1990) Official Methods of Analysis of the Association of Official Analytical Chemists. Washington, DC: Association of Official Analytical Chemists.
2. Avsar Y K, Evrendilek G A, Avsar T A and Turk H (2002) Yoghurt of the holy lands: Salted yoghurt. Institute of Food Technologist Annual Conference. Session 46H, Religious and Ethnic Foods paper no: 06-17.
3. Bachrouri M, Quinto E J and Mora M T (2002) Survival of Escherichia coli O157:H7 during storage of yoghurt at different temperatures. Journal of Food Science 67 1899-1903.
4. Besser R E, Lett S M, Weber L T, Doyle M P, Barrett T J, Wells J G and Griffin P M (1993) An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider. Journal of American Medical Association 269 2217-2220.
5. Canganella F, Ovidi M, Paganini S, Vettraino A M, Bevilacqua L and Trovatelli L D (1998) Survival of undesirable microorgansims in fruit yoghurts during storage at different temperatures. Food Microbiology 15 71-77.
6. Conner D E and Kotrola J (1995) Growth and survival of Escherichia coli O157:H7 under acidic conditions. Applied and Environmental Microbiology 61 382-385.
7. Dev V J, Main M and Gould I (1991) Waterborne outbreak of Escherichia coli O157:H7. Lancet 337 1412.
8. Dineen S S, Takeuchi K, Soudah J E and Boor K J (1998) Persistence of Escherichia coli O157:H7 in dairy fermentation systems. Journal of Food Protection 61 1602-1608.
9. Glass K A, Loeffelholz J M, Ford J P and Doyle M P (1992) Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented dry sausage. Applied and Environmental Microbiology 58 2513-2516.
10. Hanson S W F and Olley J (1963) Application of the Bligh and Dyer method of lipid extraction to tissue homogenates. Proceedings of the Biochemical Society 89 101-102.
11. Hsin-Yi C and Chou C-C (2001) Acid adaptation and temperature effect on the survival of E. coli O157:H7 in acidic fruit juice and lactic fermented milk product. International Journal of Food Microbiology 70 189-195.
12. Hudson L M, Chen J, Hill A R and Griffiths M W (1997) Bioluminescence: a rapid indicator of Escherichia coli O157:H7 in selected yoghurt and cheese varieties. Journal of Food Protection 60 891-897.
13. Johnson J L, Rose B E, Sharar A K, Ransom G M, Lattuada C P and Macnamara A M (1994) Methods used for detection and recovery of E. coli O157:H7 associated with a food-borne disease outbreak. Journal of Food Protection 58 597-603.
14. Kasymoelu A and Akgün S (2004) Survival of E. coli O157:H7 in the processing and post-processing stages of acidophilus yoghurt. International Journal of Food Science and Technology 39 563-568.
15. Massa S, Altieri C, Quaranta V and De Pace R (1997) Fate of Escherichia coli O157:H7 in unpasteurized milk stored at 8°C. Letters in Applied Microbiology 24 347-350.
16. Morgan D, Newman C P, Hutchinson D N, Walker A M, Rowe B and Majid F (1993) Verotoxin-producing Escherichia coli O157:H7 infections associated with consumption of yoghurt. Epidemiology and Infection 111 181-187.
17. Ogwaro B A, Gibson H, Whitehead M and Hill D J (2002) Survival of Escherichia coli O157:H7 in traditional African yoghurt fermentation. International Journal of Food Microbiology 79 105-112.
18. Padhye N V and Doyle M P (1992) E. coli O157:H7: Epidemiology, pathogenesis, and methods for detection in foods. Journal of Food Protection 55 555-565.
19. Ramsaran H, Chen J, Brunke B, Hill A and Griffiths M W (1998) Survival of bioluminescent Listeria monocytogenes and Escherichia coli O157:H7 in soft cheeses. Journal of Dairy Science 81 1810-1817.
20. Richardson G H (1985) Standard Methods for the Examination of Dairy Products, 15th edn. Washington DC: American Public Health Association.
21. Roering A M, Luchansky J B, Ihnot A M, Ansay S E, Kaspar C W and Ingham S C (1999) Comparative survival of Salmonella typhimurium DT 104, Listeria monocytogenes, and Escherichia coli O157:H7 in preservative-free apple cider and simulated gastric fluid. International Journal of Food Microbiology 46 263-269.
22. Zhao T, Doyle M P and Besser R E (1993) Fate of Escherichia coli O157:H7 in apple cider with and without preservatives. Applied and Environmental Microbiology 59 2526-2530.