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Vol.3 , No. 3, Publication Date: May 13, 2016, Page: 23-28
 of a chromosomally lux-marked strain of <i>E. coli</i> O157:H7 in raw, pasteurized and microfiltered pasteurized milk at 4 and 20°C for up to 14 d. Results showed that the population of <i>E. coli</i> O157:H7 and its metabolic activity decreased in all samples during storage at 4°C, with no significant differences in numbers observed between the different milk types; but metabolic activity was significantly higher (P<0•05) in the microfiltered pasteurized milk than that in raw milk. At 20°C, <i>E. coli</i> O157:H7 counts and cell activity peaked at day 2, and then declined progressively. At 20°C, survival and metabolic activity were significantly lower in raw milk compared with pasteurized milk. We conclude that storage temperature is more important in regulating the survival of <i>E. coli</i> O157:H7 in contaminated milk than its origin/pre–treatment conditions.&picture=http://www.aascit.org/aascit/decorators/img/journal/919.jpg)
| [1] | Rabya A. Lahmer, Department of Food Science and Technology, Faculty of Agriculture, University of Tripoli, Tripoli, Libya. |
| [2] | Nawfal A. Alhelfi, Department of Food Science, Agriculture College, University of Basra, Basra, Iraq. |
| [3] | Davey L. Jones, School of Environment, Natural Resources & Geography, College of Natural Sciences, Bangor University, UK. |
| [4] | A. Prysor Williams, School of Environment, Natural Resources & Geography, College of Natural Sciences, Bangor University, UK. |
Escherichia coli O157:H7 is a potentially lethal pathogen which has been responsible for several outbreaks of milk-borne illness in recent years. The objective of this study was to evaluate the survival and metabolic activity (indexed by bioluminescence) of a chromosomally lux-marked strain of E. coli O157:H7 in raw, pasteurized and microfiltered pasteurized milk at 4 and 20°C for up to 14 d. Results showed that the population of E. coli O157:H7 and its metabolic activity decreased in all samples during storage at 4°C, with no significant differences in numbers observed between the different milk types; but metabolic activity was significantly higher (P<0•05) in the microfiltered pasteurized milk than that in raw milk. At 20°C, E. coli O157:H7 counts and cell activity peaked at day 2, and then declined progressively. At 20°C, survival and metabolic activity were significantly lower in raw milk compared with pasteurized milk. We conclude that storage temperature is more important in regulating the survival of E. coli O157:H7 in contaminated milk than its origin/pre–treatment conditions.
Keywords
Cross-Contamination, Dairy Products, Food Poisoning, Hygiene, Microbiological Quality
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