Growth and Survival of Yersinia enterocolitica in Yogurt

Ahmed, Ahmed A-H.; Moustafa, Moustafa K.; El-Bassiony, Tawfik

doi:10.4315/0362-028x-49.12.983

Cited by 18 publications

(15 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…1998), and in buttermilk (McIngvale et al. 2000), as well as the survival of L. monocytogenes (Schaack and Marth 1988) and Y. enterocolitica (Ahmed et al. 1986; Aytac and Ozbas 1994; McIngvale et al.…”

Section: Discussionmentioning

confidence: 99%

“…1996; McIngvale et al. 2000) and type of the pathogenic micro‐organism (Ahmed et al. 1986) play important role on the survival of pathogenic micro‐organisms in a fermented dairy food.…”

Section: Discussionmentioning

confidence: 99%

“…Yogurt, which has always been considered safe because its intrinsic nature, has been involved in a fatal infection of E. coli O157:H7 (Morgan et al 1993). Survival of E. coli O157:H7 in yogurt (Gorden and Small 1993;Ogwaro et al, 2002;Leyer et al 1995;Massa et al 1997;Guraya et al 1998), andin buttermilk (McIngvale et al 2000), as well as the survival of L. monocytogenes (Schaack and Marth 1988) and Y. enterocolitica (Ahmed et al 1986;Aytac and Ozbas 1994;McIngvale et al 2000) in yogurt at least until the time of consumption has been stated. In this study, the inadequate suppression of all pathogenic micro-organisms in the samples tested was detected (Fig.…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in different yogurt and kefir combinations as prefermentation contaminant

Gülmez

Güven

2003

J Appl Microbiol

View full text Add to dashboard Cite

Aims:To compare microbiological safety of yogurt, kefir and different combinations of yogurt and kefir samples by using three foodborne pathogenic strains (Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3) as indicators. Methods and Results: Fresh yogurt and kefir drinks were added to pasteurized milk at a 5% rate either separately or together, and then incubated at different temperatures (43°C for yogurt and 30°C for kefir), depending on appropriate growth temperature of their starter microflora. While traditional yogurt was found to be the least suppessive on the three pathogenic micro-organisms, samples obtained from two subsequent fermentation process (samples fermented at 43°C for 3 h and at 30°C for 21 h) were more suppressive than that of traditional kefir. There was no significant survival difference between E. coli O157:H7 and L. monocytogenes 4b in samples tested (P > 0Á05), but Y. enterocolitica O3 was more susceptible than other two test strains (P < 0Á05). Conclusions: The microbiological safety of the dairy product fermented at two consecutive periods was superior than that of traditional yogurt or kefir alone. Significance and Impact of the Study: These experiments may mimic what happens when yogurt and kefir starter micro-organisms are combined in a milk fermentation process with different time and temperature periods.

show abstract

Section: Discussionmentioning

confidence: 99%

“…1996; McIngvale et al. 2000) and type of the pathogenic micro‐organism (Ahmed et al. 1986) play important role on the survival of pathogenic micro‐organisms in a fermented dairy food.…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in different yogurt and kefir combinations as prefermentation contaminant

Gülmez

Güven

2003

J Appl Microbiol

View full text Add to dashboard Cite

show abstract

“…Growth of E. coli O157 : H7, L. monocytogenes 4b and Y. enterocolitica O3 in acidified dairy foods including yogurt and cultured buttermilk (pH 4.0-4.5) (Ahmed et al, 1986;Schaack and Marth, 1988;McIngvale et al, 2000) and/or survival of these pathogens in the same foods during cold storage, even after 30-40 days, has been reported before (Aytac and Ozbas, 1994;Leyer et al, 1995;Massa et al, 1997;Guraya et al, 1998;Basaran, 2000). The acid tolerance of E. coli O157 : H7 is a general characteristic shared by many enteric bacteria such as E. coli and Shigella spp.…”

Section: Introductionmentioning

confidence: 77%

Note: Behaviour of Escherichia Coli O157: H7, Listeria Monocytogenes 4b and Yersinia Enterocolitica O3 in Pasteurised and Non-pasteurised Kefir Fermented for One or Two Days

Gülmez¹,

Güven

2003

Food sci. technol. int.

View full text Add to dashboard Cite

The behaviour of three selected food-borne pathogens, E. coli O157 : H7, L. monocytogenes 4b and Y. enterocolitica O3, added to fermented and pasteurised kefir was monitored. Populations of the three strains increased in one-day-fermented kefir, but only E. coli O157 : H7 increased in two-days-fermented kefir during fermentation. None of the strains grew during cold storage (4 AE 1 C), although E. coli O157 : H7 and L. monocytogenes 4b survived up to 21 days in all samples cold. Y. enterocolitica O3 was the most susceptible strain that was present in one-day-fermented kefir for at least 14 days. Two-daysfermented kefir samples were more acidic than those of one-day-fermented samples, but none of the samples was safe enough to create an environment to eliminate the pathogens.

show abstract

“…The length of time recovery was possible from cultured milks stored at 11 • C also varied with the starter culture used (Park and Marth, 1972b). Yersinia enterocolitica survived yoghurt making and could be recovered from yoghurt for 1 week when stored at 5 • C (Ahmed et al, 1986). Enterobacter aerogenes and E. coli were rapidly inactivated in 4 days at 7.2 • C when added individually to samples of yoghurt (Goel et al, 1971).…”

Section: Pathogensmentioning

confidence: 99%