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

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dc.authorscopusid6602420789
dc.contributor.authorAkdemir Evrendilek, Gülsün
dc.date.accessioned2024-09-19T15:47:11Z
dc.date.available2024-09-19T15:47:11Z
dc.date.issued2007
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe survival of Escherichia coli O157:H7 at 4 and 22°C in yogurt drink, plain yogurt and salted yogurt (yogurt native to Hatay, Turkey) was studied. Total aerobic plate count (TPC), total mould and yeast count, pH and titratable acidity during the storage period were measured. pH and TPC count of the samples at 22°C were significantly higher than those of samples at 4°C (P < 0.01). E. coli O157:H7 survived in the products at both 4 and 22°C, whereas survival of E. coli O157:H7 was significantly lower at 4°C than at 22°C (P < 0.05). Multiple linear regression models were used to determine factors affecting the survival of E. coli O157:H7. © 2007 Society of Dairy Technology.en_US
dc.identifier.doi10.1111/j.1471-0307.2007.00312.x
dc.identifier.endpage122en_US
dc.identifier.issn1471-0307
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-34247250169en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage118en_US
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2007.00312.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/15030
dc.identifier.volume60en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEscherichia coli O157:H7en_US
dc.subjectMicrobial survivalen_US
dc.subjectSalted (tuzlu) yogurten_US
dc.subjectYogurt drinken_US
dc.titleSurvival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristicsen_US
dc.typeArticleen_US

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