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Journal of Food Quality and Hazards Control، جلد ۲، شماره ۴، صفحات ۱۲۲-۱۲۷
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عنوان انگلیسی Survival of Escherichia coli O157:H7 and Listeria monocytogenes in Doogh, A Traditional Iranian Dairy Beverage
چکیده انگلیسی 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 ºC and 25 ºC. 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 ºC. However, they were not detected in low acid doogh samples for more than 2 days at 25 ºC. 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 ºC and 25 ºC 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.
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نویسندگان مقاله m زارعی | m. zarei
zarei@scu.ac.ir


a فضل آرا | a. fazlara
department of food hygiene, faculty of veterinary medicine, shahid chamran university of ahvaz, ahvaz, iran

سازمان اصلی تایید شده: دانشگاه شهید چمران (Shahid chamran university)

m پورمهدی بروجنی | m pourmahdi borujeni
department of food hygiene, faculty of veterinary medicine, shahid chamran university of ahvaz, ahvaz, iran

سازمان اصلی تایید شده: دانشگاه شهید چمران (Shahid chamran university)

m کریمی | m. karimi
department of food hygiene, faculty of veterinary medicine, shahid chamran university of ahvaz, ahvaz, iran

سازمان اصلی تایید شده: دانشگاه شهید چمران (Shahid chamran university)

نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1-116&slc_lang=en&sid=en
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original article
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