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library name : انستیتو تغذیه دانشگاه علوم پزشکی شهید بهشتی
Material Type : Latin Articles
Language of Document : English
Record Number : 61284
Doc. No : 10740
Main Entry : Sarah L. Holliday, Barbara B. Adler, Larry R. Beuchat*
Title & Author : Viability of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in butter, yellow fat spreads, and margarine as affected by temperature and physical abuse [Article]
Notes : Food Microbiology 20 (2003) 159-168
Abstract : Abstract Survival and growth characteristics of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes insix commercial butter,yellow fat spread, and margarine products that had been subjected to temperature and physical abuse were determined. Sweet creamwhipped salted butter, sweet cream whipped unsalted butter, salted light butter, two yellow fat spreads, and light margarine weresurface inoculated with pathogens to simulate incidental post-processing contamination. Products (31ت78 fat, pH 4.05ت6.40) at4.41C were thenheld at 371C under high relative humidity (85 ) for 1 h to induce condensation of water on the surface beforestoring at 4.41C or 211C for up to 21 days. All three pathogens grew between 1 and 2 days in sweet cream whipped salted butter (pH6.40) stored at 211C. L. monocytogenes beganto grow between7 and 14 days onthe same product stored at 4.41C. None of thepathogens grew on sweet cream whipped unsalted butter (pH 4.51), salted light butter (pH 4.58), yellow fat spreads (pH 4.05 and5.37), or light margarine (pH 5.34) stored at 4.4 or 211C for 21 days. Rates of inactivation of the three pathogens were more rapid inproducts stored at 211C, compared to 4.41C, and in products containing preservatives and acidulants. The adverse affects of acidicpH and preservatives presumably were amplified at 211C compared to 4.41C. Ina second study, products at 371C were physicallyabused by pummeling for 3 min in a stomacher before inoculating with pathogens and storing at 4.41C or 211C for up to 21 days.Salmonella, but not E. coli O157:H7 or L. monocytogenes, grew insweet cream whipped salted butter at 211C. None of thepathogens grew in the other five products stored at 211C or inan y of the six products stored at 4.41C.r 2002 Elsevier Science Ltd. All rights reserved.Keywords: Salmonella; Escherichia coli O157:H7; Listeria monocytogenes; Butter; Yellow fat spreads; Margarine
 
 
 
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