Survival of Shiga Toxin-Producing Escherichia coli (STEC) Serogroups During Production and Storage of Yogurt

In this study, the survival of Escherichia coli O157:H7 and non-O157 STEC serogroups O26, O111, O103, O145 were investigated during production storage yogurt. For purpose, pathogens individually inoculated into milk after pasteurization along with starter culture (approximately 7.00±1.00 log10 cfu/g). After incubation at 44oC (about 180 min), yogurt samples capped stored 4oC for 20 days. Pathogens enumerated 0, 5, 10, 15, 20th days storage. Lactic acid content (%) pH also screened. Moreover, mesophilic Lactococcus spp. Lactobacillus yogurt.After incubation, number E. O157, O145, O111were 6.76±0.45, 6.64±0.53, 7.12±0.43, 6.00±1.39, 5.89±1.37 cfu/g, respectively. A significant decrease was determined in all groups (p<0.05). It detected on day that O103 under detection limit. However, O26 O111 viable around 1.51±0.98 1.18±0.62 cfu/g Results study showed might pose a potential health risk