Survival of Escherichia coli 0157:H7 in cultured butter during storage.

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Published: Jan 31, 2018
DOI: https://doi.org/10.12681/jhvms.15371
Keywords:
E. coli O157 H7 butter
A. GOVARIS (Α. ΓΚΟΒΑΡΗΣ)
Laboratory of Foods Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly
D. K. PAPAGEORGIOU (Δ.Κ. ΠΑΠΑΓΕΩΡΓΙΟΥ)
Department of Food Hygiene and Technology, Laboratory of Milk Hygiene and Technology, School of Veterinary Medicine, Aristotle University of Thessaloniki
K. PAPATHEODOROU (Κ. ΠΑΠΑΘΕΟΔΩΡΟΥ)
Dairy 'OLYMPUS', Agricultural Union of Larisa
Abstract

The survival of E. coli 0157:H7 was examined in 3 types of butter: unsalted, salted with 0.46% and 0.93% salt. The butter samples were inoculated with a low (c.a. 3.14 log CFU/g) or high concentration (c.a. 4.80 log CFU/g) inoculum of the pathogen and were stored at 4°C and 12°C. The contaminated butter samples were stored for 2 months at 4°C and up to visible spoilage (20-26 days) at 12° C. By the end of the storage at 4°C, the tests with the high inoculum of the pathogen revealed that populations of E. coli 0157:H7 were decreased by 2.26 log CFU/g in the unsalted and in 0.46% salted types of butter, and by 2.74 log CFU/g in the 0.93% salted type of butter, while the tests with the low inoculum of the pathogen revealed that populations of E. coli Ol57:H7 decreased by 1.81 log CFU/g in the unsalted type of butter and were detectable in the other types of butter only after enrichment. By the end of the storage at 12°C, the tests with the high inoculum of the pathogen revealed that populations of E coli Ol57:H7 decreased by 2.71 and 3.17 log CFU/g in the unsalted and 0.46% salted types of butter, after 20 and 22 days, respectively and were detectable, in the 0.93% salted type of butter after 26 days, only after enrichment, while the tests with the low inoculum of the pathogen revealed that populations of E. coli O l 57:H7 were decreased by 1.88 log CFU/g in the unsalted type of butter after 20 days, and were detectable, in the 0.46% and 0.93% salted types of butter after 22 and 24 days, respectively, only after enrichment. The initial pH of all butter samples (5.18±0.01) decreased slightly (0.06-0.10) during storage at 4°C, and more (0.48 - 0.54) during storage at 12°C.

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