Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt
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Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Blackwell Publishing
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The survival of Escherichia coli O157:H7 at 4 and 22 degrees 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 degrees C were significantly higher than those of samples at 4 degrees C (P < 0.01). E. coli O157:H7 survived in the products at both 4 and 22 degrees C, whereas survival of E. coli O157:H7 was significantly lower at 4 degrees C than at 22 degrees C (P < 0.05). Multiple linear regression models were used to determine factors affecting the survival of E. coli O157:H7.
Açıklama
Anahtar Kelimeler
Escherichia coli O157 : H7, microbial survival, salted (tuzlu) yogurt, yogurt drink
Kaynak
International Journal of Dairy Technology
WoS Q DeÄŸeri
Q3
Scopus Q DeÄŸeri
Cilt
60
Sayı
2
