Growth and Survival of Escherichia coli O157:H7 in Different Types of Milk Stored at 4 °C or 20 °C

Authors

  • Y. Mamani,

    1. Authors. Mamani, Quinto, and Mora are with the Nutrition and Bromatology Group, Dept. of Animal and Food Science, Faculty of Veterinary Medicine, Autonomous Univ. of Barcelona, E-08193, Bellaterra, Barcelona, Spain. Author Simal-Gandara is with the Nutrition and Bromatology Group, Analytical and Food Chemistry Dept., Faculty of Food Science and Technology, Ourense Campus, Univ. of Vigo, Ourense, Spain. Direct inquiries to author Quinto (E-mail: emiliano.quinto@uab.es).
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  • E.J. Quinto,

    1. Authors. Mamani, Quinto, and Mora are with the Nutrition and Bromatology Group, Dept. of Animal and Food Science, Faculty of Veterinary Medicine, Autonomous Univ. of Barcelona, E-08193, Bellaterra, Barcelona, Spain. Author Simal-Gandara is with the Nutrition and Bromatology Group, Analytical and Food Chemistry Dept., Faculty of Food Science and Technology, Ourense Campus, Univ. of Vigo, Ourense, Spain. Direct inquiries to author Quinto (E-mail: emiliano.quinto@uab.es).
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  • J. Simal-Gandara,

    1. Authors. Mamani, Quinto, and Mora are with the Nutrition and Bromatology Group, Dept. of Animal and Food Science, Faculty of Veterinary Medicine, Autonomous Univ. of Barcelona, E-08193, Bellaterra, Barcelona, Spain. Author Simal-Gandara is with the Nutrition and Bromatology Group, Analytical and Food Chemistry Dept., Faculty of Food Science and Technology, Ourense Campus, Univ. of Vigo, Ourense, Spain. Direct inquiries to author Quinto (E-mail: emiliano.quinto@uab.es).
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  • M.T. Mora

    1. Authors. Mamani, Quinto, and Mora are with the Nutrition and Bromatology Group, Dept. of Animal and Food Science, Faculty of Veterinary Medicine, Autonomous Univ. of Barcelona, E-08193, Bellaterra, Barcelona, Spain. Author Simal-Gandara is with the Nutrition and Bromatology Group, Analytical and Food Chemistry Dept., Faculty of Food Science and Technology, Ourense Campus, Univ. of Vigo, Ourense, Spain. Direct inquiries to author Quinto (E-mail: emiliano.quinto@uab.es).
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Abstract

ABSTRACT: Samples of ultra heat-treated (UHT) milk (whole, semiskimmed, and skimmed milk, whole milk with cinnamon and lemon flavors, and semiskimmed milk with cocoa) were collected. Growth of E. coli O157:H7 was detected in whole milk at 4 °C (generation time 0.89 d) and in all milks at 20 °C during the first 24 h. Growth of nonpathogenice. coli was detected in milk samples without flavors during the same period of time. The fastest death time of E. coli O157:H7 was detected in whole milk with cinnamon and lemon at 4 °C (−1.35 d) The nonpathogenic strain showed the fastest death time in skimmed milk at 20 °C.

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