FATE OF SHIGATOXIGENIC AND NON-TOXIGENIC STRAINS OF ESCHERICHIA COLI IN RAW, PASTEURIZED AND BOILED MILK STORED AT DIFFERENT TEMPERATURES
Document Type : Original Research Articles
Abstract
Shiga toxin producing Escherichia coli (STEC) is the most important group of newly emerged food-borne pathogens. Therefore, the present study was conducted to trace the survivability of shigtoxigenic, non-toxigenic E. coli O157 and shigatoxigenic non O157E. coli strains inoculated separately into raw, pasteurized and boiled milk with initial inoculums of 105 cfu/ml. and kept at different storage temperatures (4, 8 and 12 °C) and time. The results indicate good survival or even multiplication of E. coli O157 in milk when stored at 8 and 12 °C that reaffirms the need for pasteurization and holding the milk at 4 °C.
(2016). FATE OF SHIGATOXIGENIC AND NON-TOXIGENIC STRAINS OF ESCHERICHIA COLI IN RAW, PASTEURIZED AND BOILED MILK STORED AT DIFFERENT TEMPERATURES. Journal of the Egyptian Veterinary Medical Association, 76(2), 199-214.
MLA
. "FATE OF SHIGATOXIGENIC AND NON-TOXIGENIC STRAINS OF ESCHERICHIA COLI IN RAW, PASTEURIZED AND BOILED MILK STORED AT DIFFERENT TEMPERATURES", Journal of the Egyptian Veterinary Medical Association, 76, 2, 2016, 199-214.
HARVARD
(2016). 'FATE OF SHIGATOXIGENIC AND NON-TOXIGENIC STRAINS OF ESCHERICHIA COLI IN RAW, PASTEURIZED AND BOILED MILK STORED AT DIFFERENT TEMPERATURES', Journal of the Egyptian Veterinary Medical Association, 76(2), pp. 199-214.
VANCOUVER
FATE OF SHIGATOXIGENIC AND NON-TOXIGENIC STRAINS OF ESCHERICHIA COLI IN RAW, PASTEURIZED AND BOILED MILK STORED AT DIFFERENT TEMPERATURES. Journal of the Egyptian Veterinary Medical Association, 2016; 76(2): 199-214.
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