Note: Behaviour of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in Pasteurised and Non-pasteurised Kefir Fermented for One or Two Days
- Autores: A. Guven, M. Gulmez
- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 9, Nº 5, 2003, págs. 365-370
- Idioma: inglés
- Títulos paralelos:
- Nota: comportamiento de Escherichia coli 0157:H7, Listeria monocytogenes 4b y Yersinia enterocolitica 03 en Kefir pasteurizado fermentado durante uno o dos días
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Resumen
The behaviour of three selected food-borne pathogens, E. coli 0157:H7, L. monocytogenes 4b and Y. enterocolitica 03, added to fermented and pasteurised kefir was monitored. Populations of the three strains increased in one-day-fermented kefir, but only E. coli 0157; H7 increased in two-days-fermented kefir during fermentation. None of the strains grew during cold storage (4 más menos 1°C), although E. coli 0157:H7 and L. monocytogenes 4b survived up to 21 days in all samples cold. Y. enterocolitica 03 was the most susceptible strain that was present in one-day-fermented kefir for at least 14 days. Two-days-fermented kefir samples were more acidic than those of one-day-fermented samples, but none of the samples was safe enough to create an environment to eliminate the pathogens (A)
