کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
9486905 1330531 2005 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Survival of E. coli O157:H7 Staphylococcus aureus, Shigella flexneri and Salmonella spp. in fermenting `Borde', a traditional Ethiopian beverage
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Survival of E. coli O157:H7 Staphylococcus aureus, Shigella flexneri and Salmonella spp. in fermenting `Borde', a traditional Ethiopian beverage
چکیده انگلیسی
The survival and inhibition of food-borne pathogens during the fermentation of different foods and beverages is documented. This prompted the study to evaluate survival of Staphylococcus aureus, Shigella flexneri, Salmonella spp. and Escherichia coli O157:H7 during the fermentation of `Borde', a traditional Ethiopian fermented low-alcohol beverages. The pH of mixtures of `Borde' ingredients at the start of fermentation was between 4.28 and 4.31. At ambient temperatures all test strains grew well in the control and reached counts as high as log 6.6 cfu/ml for E. coli O157:H7 and >log 7 cfu/ml for S. aureus, S. flexneri, and Salmonella spp. When co-inoculated with lactic acid bacteria (LAB), counts of E. coli O157:H7, S. aureus and S. flexneri were >log 2 cfu/ml and >log 1.5 cfu/ml at 12 h and at 16 h, respectively. At 24 h, these counts were 2 log cfu/ml between 12 and 16 h indicated health hazard as fermentation of `Borde' is completed within 12 h and consumed within 4 h thereafter.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 16, Issue 2, February 2005, Pages 189-196
نویسندگان
, , ,