Survival of Escherichia coli 0157:H7 in Feta cheese during storage

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Veröffentlicht: Ιαν 31, 2018
DOI: https://doi.org/10.12681/jhvms.15356
A. GOVARIS (Α. ΓΚΟΒΑΡΗΣ)
Laboratory of Foods Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly
P. KOIDIS (Π. ΚΟΪΔΗΣ)
Laboratory of Foods Hygiene of Animal Origin, Department of Foods Hygiene & Technology, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki
K. PAPATHEODOROU (Κ. ΠΑΠΑΘΕΟΔΩΡΟΥ)
Dairy "OLYMPUS", Agricultural Union of Larisa
Abstract

The survival of E. co/i0157:H7 in Feta cheese and the brine used after 2 months ripening of cheese, was studied during storage at 4°C and 12°C. An inoculum of 5.3 log10CFU/ml of E. coli Ol57:H7 was added in brine, for the contamination with the pathogen of Feta cheese. E. coli Ol 57:H7 was detectable in brine by direct plating on SMAC up to 40th day and 32th day during its storage at 4°C and 12°C respectively, while by enrichment and following plating on SMAC up to 44th day (4°C) and 36th day (12°C). The E. coli 0157:H7 was detectable in Feta by direct plating on SMAC up to 44th day (4°C) and 38th day (12°C), while by enrichment and following plating on SMAC up to 50th day (4°C) and 42th day (12°C). The results showed that E. coli Ol57:H7 survived longer in Feta than in its brine, for both storage temperatures but the difference was very low. The survival of E. coli 0157:H7 in feta and brine was longer during the storage at 4°C than at 12°C.

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