Survival of Escherichia coli O157:H7 and Listeria monocytogenes in Doogh, A Traditional Iranian Dairy Beverage

نویسندگان

  • A. Fazlara Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
  • M. Zarei Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
  • M. Karimi Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
  • M. Pourmahdi Borujeni Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
چکیده مقاله:

Background: Unlike industrially production, Iranian traditional doogh are not pasteurized after production. Hence, possible contamination with different pathogenic bacteria may occur during production or post-production of traditional doogh. The aim of the present study was to monitor the behavior of Escherichia coli O157:H7 and Listeria monocytogenes in traditional Iranian doogh at different temperatures and time periods. Methods: Low acid and high acid doogh samples were inoculated with approximately 4 and 6 log cfu/ml of each pathogen separately and incubated at 4 &ordm;C and 25 &ordm;C. At different time interval, samples were taken to enumerate E. coli O157:H7 and L. monocytogenes and determine titratable acidity. Results were analyzed by ANOVA test using SPSS software (v. 16.0). Results: Although the survival ability of E. coli O157:H7 in doogh samples was slightly higher than L. monocytogenes, both of them were detected in low acid doogh sample after 10-14 days at 4 &ordm;C. However, they were not detected in low acid doogh samples for more than 2 days at 25 &ordm;C. In contrast, in high acid doogh samples, the viability of E. coli O157:H7 and L. monocytogenes declined more quickly to undetectable level, both at 4 &ordm;C and 25 &ordm;C indicating less viability of these bacteria in high acid doogh samples compared to those of low acid ones (p<0.05). Conclusion: Traditional Iranian doogh should be considered as a potential vehicle of transmission of E. coli O157:H7 and L. monocytogenes, especially in low acid doogh samples when stored under refrigeration.

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

survival of escherichia coli o157:h7 and listeria monocytogenes in doogh, a traditional iranian dairy beverage

background: unlike industrially production, iranian traditional doogh are not pasteurized after production. hence, possible contamination with different pathogenic bacteria may occur during production or post-production of traditional doogh. the aim of the present study was to monitor the behavior of escherichia coli o157:h7 and listeria monocytogenes in traditional iranian doogh at different t...

متن کامل

Staphylococcus aureus Salmonella Escherichia coli Listeria monocytogenes

Materials and Methods Paneer is a tempting, nutritious and delicious indigenous dairy product obtained by acid and heat coagulation of milk. In India, where most people are vegetarian in dietary habits, milk products constitute major source of protein and other essential nutrients. Growing tensed environment and diets rich in fat combined with lack of exercise and physical work are leading to c...

متن کامل

Isolation of Listeria monocytogenes from Meat and Dairy Products

Introduction: This study was intended to determine the presence and distribution of Listeria monocytogenes in various meat and dairy products from Qazvin Province by culture followed by biochemical and morphological assays. The identity of the isolates was further obtained by amplification of prfA gene in bacteria isolates. This gene is a transcriptional activator of virulence&nbsp;gene&nbsp;ex...

متن کامل

Survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in juice concentrates.

The survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella was studied in apple, orange, pineapple, and white grape juice concentrates and banana puree. Pouches of juice concentrate or puree were inoculated with pathogens at a level > or = 10(3) CFU/g and stored at -23 degrees C (-10 degrees F). Pathogen survival was monitored at 6 and 24 h, once a week for four consecutiv...

متن کامل

Surveying Contamination Rate of Local Lactic cheese with Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in Gorgan in 2017

Background & Aim: Lactic cheese is traditionally produced from raw milk in some provinces of Iran. Therefore, presence of pathogenic bacteria in these cheeses can be dangerous to human health. The aim of this study was to evaluate the contamination rate of local lactic cheeses produced in Gorgan with Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. Methods: Cheese samples we...

متن کامل

Incidence and survival of Escherichia coli O157:H7 and Listeria monocytogenes on salad vegetables

Salad vegetables contaminated with pathogens can cause food poisoning. The isolation of Escherichia coli O157:H7 and Listeria monocytogenes from different salad vegetables; cucumber, cabbage, carrot, and lettuce was carried out. E. coli O157:H7 was isolated from all the salad vegetables while L. monocytogenes was isolated from only cabbage and lettuce. The effect of different storage temperatur...

متن کامل

منابع من

با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ذخیره در منابع من قبلا به منابع من ذحیره شده

{@ msg_add @}


عنوان ژورنال

دوره 2  شماره 4

صفحات  122- 127

تاریخ انتشار 2015-12

با دنبال کردن یک ژورنال هنگامی که شماره جدید این ژورنال منتشر می شود به شما از طریق ایمیل اطلاع داده می شود.

کلمات کلیدی

میزبانی شده توسط پلتفرم ابری doprax.com

copyright © 2015-2023