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

PDF (English)
Publicado: 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
Resumen

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.

Article Details
  • Sección
  • Research Articles
Creative Commons License

Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.

Authors who publish with this journal agree to the following terms:

· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Descargas
Los datos de descargas todavía no están disponibles.
Citas
Taylor M. The hemolytic uraemic syndrome: a clinical perspective. PHLS Microbiol Digest 1990,7:133-140.
Karmali MA. Infection by verocytotoxin - producing Escherichia coli. Clinical and Microbiological Reviewl989,2:15-38.
Blackburn CW, McCarthy JD. Modifications to methods for the enumeration and detection of injured Escherichia coli 0157:H7 in foods. Inter J Food Microbiol 2000,55: 285-290.
Riley LW, Remis RS, Helgerson SD, McGee HB, Wells JG, Davis BR, Herbert RJ, Oleott ES, Johnson LM, Hargrett NT, Blake PA, Cohen ML Hemorrhagic colitis associated with a rare Escherichia coli serotype. Ν Engl J Med 1983,308: 681-685.
Upton P, Coia, JE Outbreak of Escherichia coli 0157:H7 infection associated with pasteurized milk supply. Lancet 1994,344:1015.
Doyle MP, Schoeni JL. Isolation of Escherichia coli 0157:H7 from retail fresh meats and poultry. Appi Environ Microbiol 1987,53:2394-2396.
Wang G, Zhao T, Doyle MP. Survival and growth of Escherichia coli 0157:H7 in Unpasteurized and pasteurized milk. J Food Prot 1997,57:610-613.
Zhao T, Doyle MP. Fate of Escherichia coli 0157:H7 in commercial mayonnaise. J Food Prot 1994,57: 780-783.
Erickson JP, Stamer JW, Hayes M, McKenna DN, Van Astine LA. An assessment of Escherichia coli 0157:H7 contamination risks in commercial mayonnaise from pasteurized eggs in environmental sources, and behavior in low-pH dressings. J Food Prot 1995,58:1059-1064.
Tortorello ML, Reineke KF, Stewart DS, Raybourne RB. Comparison of methods for determining the presence of Escherichia coli 0157:H7 in apple juice. J Food Prot 1998, 61:1425-1430.
Bisser RE, Lett SM,Weber JT, Doyle MP, Barret TJ, Wells JG, Griffin PM. An outbreak diarrhoea and haemolytic uremic syndrome from Escherichia coli 0157:H7 in fresh pressed apple cider. JAMA 1993,269: 2217-2220.
Calicioglou M, Faith NG, Buege DR, Luchansky JB. Viability of Escherichia coli 0157:H7 in fermented semidry low-temperature cooked beef summer sausage. J Food Prot 1997,60:1158-1162.
Morgan D, Newman CP, Hutchinson DN, Walker AM, Rowe B, Majid F. Verotoxin producing Escherichia coli 0157:H7 infections associated with the consumption of yogurt. Epidemiol Infect
,111:181-187.
Kudva IT, Hatfield PG, Hovde CJ. Escherichia coli 0157:H7 in microbial flora of sheep. Appi Environ Microbiol 1996,34:431-433.
Bielaszewska M, Janda J, Blahova K, Minarakova H, Jikova E, et al. Human Escherichia coli 0157:H7 infection associated with consumption of unpasteurized goat's milk . Epidemiol Infect
,119:299-305.
Farrag SA, El-Gazzar FE, Marth EH. Behavior of Escherichia coli 0157:H7 or Yersinia enterocolitica at 4°or 7°C in raw milk inoculated with a commercial culture of lactic acid bacteria.
Milchwissenchaft 1992,47:149-151.
Dinneen S S, Takeuchi K, Soudah JE, Boor Κ J. Persistence of Escherichia coli 0157:Η7 in dairy fermentation systems. J Food Prot 1998, 61:1602-1608.
Arocha MM, Mcvey M, Loder S D, Rupnow JH, Bullerman L.Behavior of hemorrhagic Escherichia coli 0157:H7 during the manufacture of cottage cheese. J Food Prot 1992,55: 379-381.
Reitsma CJ, Henning DR. Survival of enterohemorrhagic Escherichia coli 0157:H7 during the manufacture and curring of cheddar cheese. J Food Prot 1996,59: 460-464.
Bradley RL, Arnold J E, Barbano JDM, Semerad RG, Smith DE,Vines BK. Chemical and physical methods, chl5. In: Standard methods for the examination of dairy products.(ed. Marshal,RT), 16th ed. American Public Health Association, Washington, DC, USA. (1993).
The Food and Beverage Code. 1994. Newspaper of the Governmentof the Republic of Greece. Athens. 11 January 1994.
Miller LG, Kaspar CW. Escherichia coli 0157:H7 acid tolerance and survival in apple cider. J Food Prot 1994,57:460-464.
Raghubeer ER, Ke JS, Campbell ML, Meyer RS. Fate of Escherichia coli 0157:H7 and other coliforms in commercial mayonnaise and refrigerated salad dressing. J Food Prot 1995, 58:13-18.
Weagant SD, Bryant JL, Bark DH. Survival of Escherichia coli 0157:H7 in mayonnaise and mayonnaise-based sauces at room and refrigerated temperatures. J Food Prot 1994,57:629-131.
Clavero MRS, Beuchat LR. Survival of Escherichia coli 0157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery. Appi
Environ Microbiol 1996, 62: 2735-2740.
Hudson LM, Chen J, Hill AR, Griffiths MW. Bioluminescence: A rapid indicator of Escherichia coli 0157:H7 in selected yogurt varieties. J Food Prot 1997, 60:891-897.
Chang J, Chou C, Li C. Growth and survival of Escherichia coli 0157:H7 during the fermentation and storage of diluted cultured milk drink. Food Microbiol 2000,17:579-587.
Kasrazadeh M, Genigeorgis C. Potential growth and control of Escherichia coli 0157:H7 in soft hispanic type cheese. Inter J Food Microbiol 1995,25:289-300.
Ingham SC, Su Y, Spangenberg DS. Survival of Salmonella typhimurium and Escherichia coli 0157:H7 in cheese brines. Inter J Food Microbiol 2000, 63:73-79.
Glass KA, Loeffelholz JM, Ford PJ, Doyle MP. Fate of Escherichia coli 0157:H7 as affected by pH or Sodium chloride and in fermented, dry sausage. Appi Environ Microbiol 1992,58:2513-2516.
Ryu JH, Deng Y, Beuchat LR. Survival of Escherichia coli 0157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature. Food Microbiol. 1999, 16:309-316.
Masuda S, Hara-Kudo Y, KumagaiS. Reduction of Escherichia coli 0157:H7 populations in soy sauce a fermented seasoning. J Food Prot 1998,61: 657-661.
Papageorgiou DK, Marth EH. Fate of Listeria monocytogenes during the manufacture, ripening and storage of Feta cheese. J Food Prot 1989,52:82-87.
Duffy G, Whiting RC , Sheridan JJ. The effect of a competitive microflora, pH and temperature on the growth kinetics of Escherichia coli 0157:H7. Food Microb 1999,16:299-307.
Karaioannoglou P, Koidis P, Papageorgiou D, Mantis A. Survival of Yersinia enterocolitica during the manufacture and storage of Feta cheese. Milchwissenchaft 1985, 40:204-206.
Panetsos, A , S.A. Georgakis, A. Mantis and P. Karaioannoglou. 1971. Survival of Brucella melitensis in experimental contaminated Feta cheese. Proc. 4th National Microbiol. Congr. Athens, Greece. P. 171.
Padhye NV, Doyle MP. Escherichia coli 0157:H7: Epidemiology, pathogenesis, and methods of detection in food. J Food Prot 1992,55:555-565.
Artículos más leídos del mismo autor/a