Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 9, Issue 5, Pages 365-369Publisher
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013203039252
Keywords
kefir; safety; pathogens; Escherichia coli O157 : H7; Listeria monocytogenes 4b; Yersinia enterocolotica O3
Categories
Ask authors/readers for more resources
The behaviour of three selected food-borne pathogens, E. coli O157:H7, L. monocytogenes 4b and Y. enterocolitica O3, added to fermented and pasteurised kefir was monitored. Populations of the three strains increased in one-day-fermented kefir, but only E. coli O157:H7 increased in two-days-fermented kefir during fermentation. None of the strains grew during cold storage (4 +/- 1degreesC), although E. coli O157:H 7 and L. monocytogenes 4b survived up to 21 days in all samples cold. Y. enterocolitica 03 was the most susceptible strain that was present in one-day-fermented kefir for at least 14 days. Two-days-fermented kefir samples were more acidic than those of one-day-fermented samples, but none of the samples was safe enough to create an environment to eliminate the pathogens.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available