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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Akdemir Evrendilek G.

International Journal of Dairy Technology, vol.60, no.2, pp.118-122, 2007 (SCI-Expanded)

• Publication Type: Article / Article
• Volume: 60 Issue: 2
• Publication Date: 2007
• Doi Number: 10.1111/j.1471-0307.2007.00312.x
• Journal Name: International Journal of Dairy Technology
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Page Numbers: pp.118-122
• Keywords: Escherichia coli O157:H7, Microbial survival, Salted (tuzlu) yogurt, Yogurt drink
• Hatay Mustafa Kemal University Affiliated: Yes

Abstract

The 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.