| Survival and growth characteristics of Escherichia coli O157:H7 in pasteurized and unpasteurized Cheddar cheese whey. | |
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MedLine Citation:
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PMID: 15172479 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The objective of this study was to determine the survival and growth characteristics of Escherichia coli O157:H7 in whey. A five-strain mixture of E. coli O157:H7 was inoculated into 100 ml of fresh, pasteurized or unpasteurized Cheddar cheese whey (pH 5.5) at 10(5) or 10(2) CFU/ml, and stored at 4, 10 or 15 degrees C. The population of E. coli O157:H7 (on Sorbitol MacConkey agar supplemented with 0.1% 4-methylumbelliferyl-beta-D-glucuronide) and lactic acid bacteria (on All Purpose Tween agar) were determined on days 0, 1, 4, 7, 14, 21 and 28. At all storage temperatures, survival of E. coli O157:H7 was significantly higher (P<0.01) in the pasteurized whey compared to that in the unpasteurized samples. At 10 and 15 degrees C, E. coli O157:H7 in pasteurized whey significantly (P<0.05) increased during the first week of storage, followed by a decrease thereafter. However at the same temperatures, E. coli O157:H7 exhibited a steady decline in the unpasteurized samples from day 0. At 4 degrees C, E. coli O157:H7 did not grow in pasteurized and unpasteurized whey; however, the pathogen persisted longer in pasteurized samples. At all the three storage temperatures, E. coli O157:H7 survived up to day 21 in the pasteurized and unpasteurized whey. The initial load of lactic acid bacteria in the unpasteurized whey samples was approximately 7.0 log10 CFU/ml and, by day 28, greater than 3.0 log10 CFU/ml of lactic acid bacteria survived in unpasteurized whey at all temperatures, with the highest counts recovered at 4 degrees C. Results indicate the potential risk of persistence of E. coli O157:H7 in whey in the event of contamination with this pathogen. |
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Authors:
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Patrick Marek; Manoj Kumar Mohan Nair; Thomas Hoagland; Kumar Venkitanarayanan |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: International journal of food microbiology Volume: 94 ISSN: 0168-1605 ISO Abbreviation: Int. J. Food Microbiol. Publication Date: 2004 Jul |
Date Detail:
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Created Date: 2004-06-02 Completed Date: 2004-09-09 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8412849 Medline TA: Int J Food Microbiol Country: Netherlands |
Other Details:
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Languages: eng Pagination: 1-7 Citation Subset: IM |
Affiliation:
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Department of Animal Science, Unit-40, University of Connecticut, 3636 Horsebarn Hill Road Extension, Storrs 06269, USA. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Cheese
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microbiology* Colony Count, Microbial Escherichia coli O157 / growth & development* Food Microbiology* Food Preservation* Hydrogen-Ion Concentration Lactobacillus / growth & development* Milk Proteins Temperature Time Factors |
| Chemical | |
Reg. No./Substance:
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0/Milk Proteins; 0/whey protein |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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