2017
DOI: 10.1590/1089-6891v18e-39554
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Abstract: The purpose of this study was to evaluate the behavior of E. coli O157:H7 during lactose hydrolysis and fermentation of traditional and low lactose yogurt. It also aimed to verify E. coli O157:H7 survival after 12 h of storage at 4 °C ±1 °C. Two different types of yogurts were prepared, two with whole milk and two with pre-hydrolyzed whole milk; in both groups one yogurt was inoculated with E. coli O157:H7 and the other one was not inoculated. The survival of E. coli and pH of yogurt were determined during fer… Show more

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Cited by 4 publications
(3 citation statements)
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“…STEC could be isolated from several foods, including yoghurt which has an acidic pH (4.4: Fahim et al, 2016). E. coli O157:H7 was found to survive for 10 d in inoculated yoghurt during a study conducted by Cutrim et al (2017). Being highly acid resistant, the infectious dose of E. coli O157:H7 is very low, between 1 and 100 cfu/g, much lower than for most other entero-pathogens, which increases the risk of disease (Ababu et al, 2020).…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…STEC could be isolated from several foods, including yoghurt which has an acidic pH (4.4: Fahim et al, 2016). E. coli O157:H7 was found to survive for 10 d in inoculated yoghurt during a study conducted by Cutrim et al (2017). Being highly acid resistant, the infectious dose of E. coli O157:H7 is very low, between 1 and 100 cfu/g, much lower than for most other entero-pathogens, which increases the risk of disease (Ababu et al, 2020).…”
Section: Discussionmentioning
confidence: 99%
“…In addition, P. aeruginosa is the leading cause of spoiled dairy products; it releases thermo-tolerant proteolytic and lipolytic enzymes that impact dairy product quality and shelf life (Eleboudy et al ., 2015; Ahmed et al ., 2021). Food-borne illnesses linked to yoghurt consumption have been reported in many countries (Cutrim et al ., 2017). Contamination of yoghurt with pathogens occurs mainly because of the use of raw milk, improper processing, inadequate thermal treatment, post-processing contamination, mishandling and poor sanitation programs (Salih et al ., 2018; Atia et al ., 2020; Taher et al ., 2020; Adam et al ., 2021; Nadi et al ., 2023).…”
mentioning
confidence: 99%
“…In general, upon addition of lactose there was an increase in viable counts at day 35 compared to day 1 ( Figure 6). Reference [38] found that the counts of S. thermophilus and L. bulgaricus decreased after 12 h of storage due to a reduction of lactose content in yogurt. Use of 5% w/w added lactose resulted in significant higher counts compared to control ( Table 9).…”
Section: Streptococcus Thermophilus St-m5mentioning
confidence: 99%