survival of escherichia coli o157:h7 and listeria monocytogenes in doogh, a traditional iranian dairy beverage

Authors

m. zarei [email protected]

a. fazlara department of food hygiene, faculty of veterinary medicine, shahid chamran university of ahvaz, ahvaz, iran

m. pourmahdi borujeni department of food hygiene, faculty of veterinary medicine, shahid chamran university of ahvaz, ahvaz, iran

m. karimi department of food hygiene, faculty of veterinary medicine, shahid chamran university of ahvaz, ahvaz, iran

abstract

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 temperatures and time periods. methods: low acid and high acid doogh samples were inoculated with approximately 4 and 6 log cfu/ml of each pathogen separately and incubated at 4 ºc and 25 ºc. at different time interval, samples were taken to enumerate e. coli o157:h7 and l. monocytogenes and determine titratable acidity. results were analyzed by anova test using spss software (v. 16.0). results: although the survival ability of e. coli o157:h7 in doogh samples was slightly higher than l. monocytogenes, both of them were detected in low acid doogh sample after 10-14 days at 4 ºc. however, they were not detected in low acid doogh samples for more than 2 days at 25 ºc. in contrast, in high acid doogh samples, the viability of e. coli o157:h7 and l. monocytogenes declined more quickly to undetectable level, both at 4 ºc and 25 ºc indicating less viability of these bacteria in high acid doogh samples compared to those of low acid ones (p<0.05). conclusion: traditional iranian doogh should be considered as a potential vehicle of transmission of e. coli o157:h7 and l. monocytogenes, especially in low acid doogh samples when stored under refrigeration.

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Journal title:
journal of food quality and hazards control

جلد ۲، شماره ۴، صفحات ۱۲۲-۱۲۷

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