Survival of Shiga Toxin-Producing Escherichia coli (STEC) Serogroups During Production and Storage of Yogurt

PDF (English)
DOI: https://doi.org/10.12681/jhvms.26753
G CELIK
Department of Food Engineering, Institute of Science and Technology, Aktuluk Yerleskesi, Munzur University, Tunceli, Turkey
A DIKICI
Department of Food Engineering, Institute of Science and Technology, Aktuluk Yerleskesi, Munzur University, Tunceli, Turkey Department of Food Engineering, Faculty of Engineering, 1 Eylul Yerleskesi, Usak University, Uşak, Turkey
A KOLUMAN
Department of Biomedical Engineering, Faculty of Technology, Kinikli Yerleskesi, Pamukkale University, Pamukkale, Turkey
Abstract

In this study, the survival of Escherichia coli O157:H7 and non-O157 STEC serogroups of O26, O111, O103, and O145 were investigated during production and storage of yogurt. For this purpose, pathogens were individually inoculated into milk after pasteurization along with the starter culture (approximately 7.00±1.00 log10 cfu/g). After incubation at 44oC (about 180 min), yogurt samples were capped and stored at 4oC for 20 days. Pathogens were enumerated at 0, 5, 10, 15, and 20th days of storage. Lactic acid content (%) and pH of the samples were also screened. Moreover, mesophilic Lactococcus spp. and mesophilic Lactobacillus spp. were enumerated during production of yogurt.After incubation, the number of E. coli O157, O26, O103, O145, O111were 6.76±0.45, 6.64±0.53, 7.12±0.43, 6.00±1.39, 5.89±1.37 log10 cfu/g, respectively. A significant decrease was determined in all groups during the storage of yogurt samples at 4oC (p<0.05). It was detected on the 20th day of storage that the number of E. coli O157:H7 and non-O157 STEC serogroups of O103 and O145 were under the detection limit. However, STEC O26 and O111 were viable around 1.51±0.98 and 1.18±0.62 log10 cfu/g respectively. Results of the study showed that Escherichia coli O157:H7 and non-O157 STEC serogroups might pose a potential health risk during production and storage of yogurt.

Article Details
  • Sezione
  • Research Articles
Creative Commons License

Questo lavoro è fornito con la licenza Creative Commons Attribuzione - Non commerciale 4.0 Internazionale.

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.

Downloads
I dati di download non sono ancora disponibili.
Riferimenti bibliografici
AERI(2005) Agricultural Economics Research Institute of Turkey Dairy Situation and Outlook 2007-2008 Publication.Ankara pp 22.
AOAC(1990) AOAC Official Methods, fifteenth ed. Methods 948.12, 920.124, 983.14,947.05, 920.123.
Arıcan A, Andıc S(2011) Survival of E.coli O157:H7 in yogurt incubated until two different Ph values and stored at 4oC. Kafkas Univ Vet Fak Derg 17:537-542.
Arocha MM, McVey M, Loder SD, Rupnow JW, Bullerman L(1992)Behaviour of hemorrhagic Escherichia coli O157:H7 during the manufacture of Cottage cheese. J Food Protect55:379-381.
Baylis CL(2009) Raw milk and raw milk cheeses as vehicles for infection by Verocytotoxin-producing Escherichia coli. Int J Dairy Technol 62:293-307.
Bellio A, Bianchi DM, Vitale N, Vernetti L, Gallina S, Decastelli L(2018) Behavior of Escherichia coli O157:H7 during the manufacture and ripening of Fontina Protected Designation of Origin cheese. J Dairy Sci 101:4962-4970.
Callon C, Ariliguie C, Montel M(2016) Control of Shigatoxin-producing Escherichia coli in cheese by dairy bacterial strains. Food Microbiol 53:63-70.
Centers for Disease Control and Prevention (CDC)(2014) What are Shiga toxin-producing E.coli. December 1 https://www.cdc.gov/ecoli/general/index.html.
Centers for Diseases Control and Prevention (CDC)(2015)E.coli (Escherichia coli) general information. November 6http://www.cdc.gov/ecoli/general/index.html.
Conner DE, Kotrola JS(1995) Growth and survival of Escherichia coli O157:H7 under acidic conditions. Appl Environ Microbiol 61:382-385.
Dehkordi FS,Yazdani F, Mozafari J, Valizadeh Y (2014) Virulence factors, serogroups and antimicrobial resistance properties of Escherichia coli strains in fermented dairy products. BMC Research Notes 7:217.
Dikici A(2008) Development of acid adaptation in Escherichia coli O157:H7, Listeria monocytogenes and Salmonella in Savak tulumi cheese during production and ripening. PhD thesis, Firat University, Institute of Health Sciences, Elazig, Turkey.
Dikici A, Koluman A, Calicioglu M(2015) Comparison of effects of mild heat combined with lactic acid on Shiga toxin producing Escherichia coli O157:H7, O103, O111, O145 and O26 inoculated to spinach and soybean sprout. Food Control 50:184-189.
Dineen SS, Takeuchi K, Soudah JE, Boor KJ, (1998)Persistence of Escherichia coli O157:H7 in dairy fermentation systems. J Food Prot 61:1602-1608.
Evrendilek GA(2007) Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted yogurt: Effects of storage time, temperature, background flora and product characteristic. Int J Dairy Technol60:118-122.
Farrokh C, Jordan K, Auvray F, Glass K, Oppegaard H, Raynaud S, Thevenot D, Condron R, De Reu K, Govaris A, Heggum K, Heyndrickx M, Hummerjohann J, Lindsay D, Miszczycha S, Moussiegt S, Verstraete K, Cerf O(2013) Review of Shiga-toxin-producing Escherichia coli (STEC) and their significance in dairy production. Int J Food Microbiol 162:190-212.
Fayemi OE, Buys EM (2017) Effect of Lactobacillus plantarum on the survival of acid-tolerant non-O157 Shiga toxin-producing E. coli (STEC) strains in fermented goat’s milk. Int J Dairy Technol70:399-406.
Glass KA, Loeffelholz JM, Ford JP, Doyle MP(1992) Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage. Appl Environ Microbiol 58:2513-2516.
Govaris A, Koidis P, Papatheodorou K (2002) Behaviour of Escherichia coli O157[ratio ]H7 in sour milk, cows’ milk yogurt and ewes’ milk yogurt. J Dairy Res 69:655-660.
Ionna F, Quaglia NC, Storelli MM, Castiglia D, Goffredo E, Storelli A, De Rosa M, Normanno G, Jambrengi AC, Dambrasio A(2017) Survival of Escherichia coli O157:H7during the manufacture and ripening of Cacioricotta goat cheese. Int J Food Microbiol 70:200-205.
ISO 15214, (2015)Microbiology of food and animal feeding stuffs – Horizontal method for the emumeration of mesophilic lactic acid bacteria - Colony-count technique at 30 °C. International Standart Organization.
USDA Food Safety and Inspection Service (FSIS)(2010) Detection and isolation of non-O157 Shiga-toxin producing Escherichia coli strains (STEC) from meat products. In: Microbiological Laboratory Guidebook, version 5B.00, Washington, DC.
Lajhar SA, Brownlie J, Barlow R(2017) Survival capabilities of Escherichia coli O26 isolated from cattle and clinical sources in Australia to disinfectants, acids and antimicrobials. BMC Microbiol 17: 47.
Leistner L(2000) Basic aspects of food preservation by hurdle technology. Int J Food Microbiol 55:181-186.
Massa S, Altieri C, Quaranda V, De Pace R(1997)Survival of E. Coli O157:H7 in yoghurt during preparation and storage at 4°C. Let Appl Microbiol 24:347-350.
Miszczycha SD, Perrin F, Ganet S, Jamet E, Tenenhaus-Aziza F, Montel MC, Thevenot-Sergentet D (2012) Behavior of different shiga toxin-producing Escherichia coli serotypes in various experimentally contaminated raw-milk cheese. Appl Environ Microbiol 79:150-158.
Morgan D, Newman CP, Hutchinson DN, Walker AM, Rowe B, Majid F(1993) Verotoxin-producing Escherichia coli O157:H7 infections associated with consumption of yoghurt. Epidemiol Infect 111:181-187.
Ogueke CC(2008) The effect of metabolites of Lactobacillussp. in fermented milk on the growth of hospital isolates of E. coli. Life Sci J 5:90-94.
OztekinD (2019) Presence of Escherichia coli O26, O111 and O157 in milk and dairy products, antibiotic susceptibilty and molecular typing of isolates. Master Thesis, Institute of Health Science, Department of Veterinary Food Hygiene and Technology, University of Erciyes.
Rogga KJ, Samelis J, Kakouri A, Katsiari MC, Savvaidis IN, Kontominas MG (2005) Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4°C and 12°C. Int Dairy J 15:59-67.
SAS(1999) Version 6.1. SAS Institute. Cary, Nort Caroline, USA.
Sahar A, Rahman U (2019) Contribution of animal origin foods in the human diet (Eds: Khan MI, Sameen A), Animal Sourced Foods for Developing Economies: Preservation, Nutrition, and Safety, CRC Press, USA.
Solomakos N, Govaris A, Angelidis AS, Pournaras S, Burriel AR, Kritas SK, Papageorgiou DK (2009) Occurrence, virulence genes and antibiotic resistance of Escherichia coli O157 isolated from raw bovine, caprine and ovine milk in Greece. Food Microbiol, 26 (8):865-871.
Tosun H, Seçkin AK, Gönül-Aktuğ Ş (2007) Acid adaptation effect on survival of Escherichia coli O157:H7 in fermented milk products. Turkish J Vet An Sci 31:61-66.
Tsai YW, Ingham SC(1997) Survival of Escherichia coli O157:H7 and Salmonella spp. in acidic condiments. J Food Prot 60:751-755.
Weagant SD, Braynt ML, Park DH(1994) Survival of E. coli 157:H7 in mayonnaise-based sauces at room and refrigerated temperatures. J Food Prot 57:629-631.
Yousef AE, Courtney PD(2003)Basics of Stress Adaptation and Implications. In New-Generation Foods. CRC Press LLC, Boca Raton, pp 1-30.
Puoi leggere altri articoli dello stesso autore/i