Adaptation of Escherichia coli O157:H7 to acid in traditional and commercial goat milk amasi.
نویسندگان
چکیده
Acid resistance of Escherichia coli O157:H7 strains UT 10 and UT 15 were determined in traditional Amasi fermented for 3 days at ambient temperature (ca 30 degrees C) and commercial Amasi fermented at 30 degrees C for 24h and stored at 7 degrees C for 2 days. Escherichia coli O157:H7 counts in commercial Amasi were detected at 2.7 log(10)cfu/ml after 3 days while those in traditional Amasi could not be detected after the same period. There was no significant difference (p< or =0.05) in the survival of acid adapted (AA) and non-adapted (NA) E. coli O157:H7 in traditional Amasi, while in commercial Amasi, the NA strain survived significantly (p< or =0.05) better than its AA counterpart. Regardless of prior adaptation to acid, E. coli O157:H7 can survive during fermentation and storage of fermented goat milk Amasi. Also, the fermentation time, pH and storage temperature affects the survival of E. coli O157:H7 in the fermented milk.
منابع مشابه
Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese
Formagelle di capra is a raw goat cheese produced from whole chilled goat milk; traditional technology involving unpasteurised milk and indigenous lactic starter cultures is employed for its production in Italy. The purpose of this study was to assess the behaviour of Escherichia coli O157:H7 during the manufacturing and ripening of this raw goat milk cheese. Raw milk was experimentally inocula...
متن کاملSurvival of Escherichia coli O157:H7 and Listeria monocytogenes in Doogh, A Traditional Iranian Dairy Beverage
Background: Unlike industrially production, Iranian traditional doogh are not pasteurized after production. Hence, possible contamination with different pathogenic bacteria may occur during production or post-production of traditional doogh. The aim of the present study was to monitor the behavior of Escherichia coli O157:H7 and Listeria monocytogenes in traditional Iranian doogh at different t...
متن کاملEscherichia coli O157:H7/NM prevalence in raw beef, camel, sheep, goat, and water buffalo meat in Fars and Khuzestan provinces, Iran
Enterohemorrhagic Escherichia coli (EHEC) of the O157:H7 serotype is a worldwide zoonotic pathogen responsible for the majority of severe cases of human EHEC disease. The aim of the present study was to investigate the prevalence of E. coli O157: H7/NM in raw meat samples from two provinces of Iran. During a period from March 2010 to March 2011. Two hundred and ninety five raw meat samples were...
متن کاملIdentification of shiga toxin producing Escherichia coli O157:H7 in raw cow milk samples from dairy farms in Mashhad using multiplex PCR assay
In this study 130 bulk tank milk samples which were delivered to the Pegah Pasturisation Factory inMashhad were collected randomly during the summer months. Samples were firstly enriched in modifiedtrypticase soy broth containing novobiocin, followed by plating onto sorbitol MacConkey agar supplementedwith cefixime and potassium tellurite for isolation of Escherichia coli O157:H7. Consequently ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Food microbiology
دوره 26 1 شماره
صفحات -
تاریخ انتشار 2009