BEHAVIOR OF ENTEROHEMORRHAGIC ESCHERICHIA COLI ANDyTEROTOXIGENIC STAPHYLOCOCCUS AUREUS IN YOGHURT AND ACIDIFIED MILK
HALAWA, M., ABOUZEID, A. (2000). BEHAVIOR OF ENTEROHEMORRHAGIC ESCHERICHIA COLI ANDyTEROTOXIGENIC STAPHYLOCOCCUS AUREUS IN YOGHURT AND ACIDIFIED MILK. EKB Journal Management System, 48(2), 319-326. doi: 10.21608/vmjg.2000.376294
M HALAWA; A ABOUZEID. "BEHAVIOR OF ENTEROHEMORRHAGIC ESCHERICHIA COLI ANDyTEROTOXIGENIC STAPHYLOCOCCUS AUREUS IN YOGHURT AND ACIDIFIED MILK". EKB Journal Management System, 48, 2, 2000, 319-326. doi: 10.21608/vmjg.2000.376294
HALAWA, M., ABOUZEID, A. (2000). 'BEHAVIOR OF ENTEROHEMORRHAGIC ESCHERICHIA COLI ANDyTEROTOXIGENIC STAPHYLOCOCCUS AUREUS IN YOGHURT AND ACIDIFIED MILK', EKB Journal Management System, 48(2), pp. 319-326. doi: 10.21608/vmjg.2000.376294
HALAWA, M., ABOUZEID, A. BEHAVIOR OF ENTEROHEMORRHAGIC ESCHERICHIA COLI ANDyTEROTOXIGENIC STAPHYLOCOCCUS AUREUS IN YOGHURT AND ACIDIFIED MILK. EKB Journal Management System, 2000; 48(2): 319-326. doi: 10.21608/vmjg.2000.376294

BEHAVIOR OF ENTEROHEMORRHAGIC ESCHERICHIA COLI ANDyTEROTOXIGENIC STAPHYLOCOCCUS AUREUS IN YOGHURT AND ACIDIFIED MILK

Veterinary Medical Journal (Giza)
Volume 48, Issue 2, April 2000, Page 319-326  XML PDF (2.98 MB)
Document Type: Original Article
DOI: 10.21608/vmjg.2000.376294
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Authors
M HALAWA; A ABOUZEID
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University
Abstract
The present experiment was carried out to study the effect of processing of yoghurt, and cold stor-age of both yoghurt and acidified milk on the sur-vival and growth of two reference strains. Esche-richia coli O157: H7 and Enterotoxigenic Staphylococcus aureus were inoculated into milk in low (103CFU/ml) and high levels (10°CFU/ml). The obtained results revealed that E. coli 0157: H7 showed slight increase in viable cell count cither at low or high concentration, while S,meus Showed gradual decrease in both low and 2 eis during processing of yoghurt. other hand the organisms showed another mi at storage temperature. In storedtal »£. coli 0157: H7 decreased grad-Y from 4.23 to 1.95 log CFU/g and by about 3°8 phase Mller 7 days of storage, then the organ-ism was completely disappeared after 10 and 25 days for low and high dose respectively. While in acidified milk the viable cell count of E. coli de-creased from 4.36 to 2.90 log CFU/g after 25 days of cold storage. §. aureus viable cell count was sharply decreased in stored yoghurt from 4.34 to 2.04 log CFU/g and from 7.17 to 2.11 log CFU/g after 3 and 10 days at low and high concentration respectively, while in acidified milk the organism showed a decrease in count from 4.39 to 1.69 log CFU/g after 15 days of cold storage. Changes inthe pH of the examined products were studied.The public health importance of the tested organ-isms and suggested control measures to improve keeping quality of yoghurt were discussed.
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