Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt

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dc.contributor.authorEvrendilek, Gulsun Akdemir
dc.date.accessioned2024-09-18T20:19:51Z
dc.date.available2024-09-18T20:19:51Z
dc.date.issued2007
dc.departmentHatay Mustafa Kemal Ãœniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.endpage122en_US
dc.identifier.issn1364-727X
dc.identifier.issue2en_US
dc.identifier.startpage118en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9899
dc.identifier.volume60en_US
dc.identifier.wosWOS:000245693500009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherBlackwell Publishingen_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) yogurten_US
dc.typeArticleen_US

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