Survival of Escherichia coli O157:H7 in Set Yogurt as Influenced by the Production of an Exopolysaccharide, Colanic Acid
Authors: Lee, Shiao Mei; Chen, Jinru
Source: Journal of Food Protection®, Number 2, February 2004, pp. 228-419 , pp. 252-255(4)
Abstract:Previous studies conducted in our laboratory revealed that Escherichia coli O157:H7 cells capable of producing colanic acid (CA), the acidic polysaccharide of mucoid slime, had increased tolerance to sublethal heat and the extreme pH of microbiological culture media. This study was undertaken to determine the effect of CA on the fate of E. coli O157:H7 during the processing and storage of an acid food: yogurt. Pasteurized and homogenized whole milk was inoculated with a wild-type E. coli O157:H7, its CA-deficient mutant, or a mixture (1:1) of the two strains. Set yogurt was processed from the contaminated milk and stored at 4° and 15°C for 3 weeks. Samples of milk and yogurt were withdrawn during processing and storage and analyzed for total plate counts and populations of E. coli O157:H7 and starter cultures. The results showed that E. coli O157: H7 survived longer in yogurt stored at 15°C than at 4°C. Cells of E. coli O157:H7 deficient in CA production died off more rapidly than those of the parent strain. This suggests that CA plays a role in protecting cells of E. coli O157:H7 from stress during the processing and storage of set yogurt.
Document Type: Research Article
Affiliations: Department of Food Science and Technology, The University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
Publication date: February 1, 2004
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