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Growth and Survival of Escherichia coli O157:H7 in Different Types of Milk Stored at 4 °C or 20 °C
Author(s) -
Mamani Y.,
Quinto E.J.,
SimalGandara J.,
Mora M.T.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb07061.x
Subject(s) - skimmed milk , whole milk , food science , escherichia coli , evaporated milk , biology , chemistry , milk products , biochemistry , gene
Samples of ultra heat‐treated (UHT) milk (whole, semiskimmed, and skimmed milk, whole milk with cinnamon and lemon flavors, and semiskimmed milk with cocoa) were collected. Growth of E. coli O157:H7 was detected in whole milk at 4 °C (generation time 0.89 d) and in all milks at 20 °C during the first 24 h. Growth of nonpathogenice. coli was detected in milk samples without flavors during the same period of time. The fastest death time of E. coli O157:H7 was detected in whole milk with cinnamon and lemon at 4 °C (−1.35 d) The nonpathogenic strain showed the fastest death time in skimmed milk at 20 °C.