Survival of acid adapted Escherichia coli 0157:H7 in some acidic foods

Bu çalışmada Escherichia coli O157:H7'nin aside adaptasyonunun Ayran, şalgam suyu, elma suyu ve portakal suyundaki canlılığına etkisi araştırılmıştır. Escherichia coli O157:H7 pH 4,5'te Tryptic Soy Broth besiyerinde 2 saat tutularak aside adapte edilmiştir. Ticari olarak satılan Ayran (pH 3,95), şalgam suyu (pH 3,6), portakal suyu (pH 3,0) ve elma suyu (pH 3,3) aside adapte edilen ve edilmeyen Escherichia coli O157:H7 kültürü ile inoküle edilmiştir. Bu ürünlerde inkübasyon süresince Escherichia coli O157:H7'nin canlılığı saptanmıştır. Elma, portakal ve şalgam suyu 4 °C ve 20 °C'de depolanırken Ayran yalnızca 4 °C'de depolanmıştır. Genel olarak aside adaptasyondan bağımsız olarak düşük sıcaklık, test edilen tüm örneklerde Escherichia coli O157:H7'nin canlılığını artırmıştır. Aside adaptasyon 4 °C'de depolanan şalgam suyunda Escherichia coli O157:H7'nin canlılığını artırmıştır (p

Aside adapte edilen Escherichia coli 0157:H7' nin bazı asidik gıdalardaki canlılığı

This study examined the effect of adaptation to acid on the survival of Escherichia coli O157:H7 in Ayran, turnip juice, apple juice and orange juice. E. coli O157:H7 was adapted to acid at pH 4.5 in tryptic soy broth (TSB) for 2 h. Commercial products of Ayran (pH 3.95), turnip juice (pH 3.6), orange juice (pH 3.0) and apple juice (pH 3.3) were inoculated with acid adapted or nonadapted cells of E. coli O157:H7. Survival of the inoculated E. coli O157:H7 in these commercial food products during storage periods was examined. Orange juice, apple juice and turnip juice were stored at 4 °C or 20 °C. Ayran was stored at 4 °C. In general, low temperature enhanced the survival of E. coli O157:H7 in the commercial juices tested (p

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