FATE OF SHIGATOXIGENIC AND NON-TOXIGENIC STRAINS OF ESCHERICHIA COLI IN RAW, PASTEURIZED AND BOILED MILK STORED AT DIFFERENT TEMPERATURES | ||||
Journal of the Egyptian Veterinary Medical Association | ||||
Volume 76, Issue 2, July 2016, Page 199-214 PDF (3.31 MB) | ||||
Document Type: Original Research Articles | ||||
View on SCiNiTO | ||||
Abstract | ||||
Shiga toxin producing Escherichia coli (STEC) is the most important group of newly emerged food-borne pathogens. Therefore, the present study was conducted to trace the survivability of shigtoxigenic, non-toxigenic E. coli O157 and shigatoxigenic non O157E. coli strains inoculated separately into raw, pasteurized and boiled milk with initial inoculums of 105 cfu/ml. and kept at different storage temperatures (4, 8 and 12 °C) and time. The results indicate good survival or even multiplication of E. coli O157 in milk when stored at 8 and 12 °C that reaffirms the need for pasteurization and holding the milk at 4 °C. . | ||||
Keywords | ||||
Shigatoxin producing E. coli; fate; E. coli O157; milk | ||||
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