This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Gulmez, M. Articles by Guven, A. Search for Related Content Social Bookmarking                   What's this?

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

A. Guven

Food Hygiene and Technology Department, Faculty of Veterinary, University of Kafkas, Kars-Turkeyguvenabal{at}hotmail.com

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 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. Twodaysfermented kefir samples were more acidic thanthose of one-day-fermented samples, but none of the samples was safe enough to create an environment to eliminate the pathogens.

Key Words: kefir • safety • pathogens • Escherichia coli O157: H7 • Listeria monocytogenes 4b • Yersinia enterocolotica O3

Food Science and Technology International, Vol. 9, No. 5, 365-369 (2003)
DOI: 10.1177/1082013203039252


CiteULike    Connotea    Del.icio.us    Digg    Reddit    Technorati    What's this?