title: Survival of Escherichia coli O157:H7 in buttermilk as affected by contamination point and storage temperature.
abstract: The effects of contamination point (during fermentation versus postfermentation) and storage temperature (5 and 12 degrees C) were determined for survival of Escherichia coli O157:H7 in fermented buttermilk. E. coli O157:H7 was recovered from buttermilk inoculated during fermentation for 22 days and in buttermilk inoculated postfermentation for 32 days. For storage temperatures of 5 and 12 degrees C, D-values were lower for E. coli O157:H7 inoculated during fermentation (2.5, 2.2 days) than postfermentation (5.6, 4.8 days) (P < 0.05). Developed acidity in inoculated buttermilks was not different from controls (P > 0.05). The extended recovery of viable enterohemorrhagic E. coli O157:H7 from both processing scenarios indicates that the presence of E. coli O157:H7 in buttermilk is not limited to postprocessing contamination.
authors.affiliation: Department of Food Science and Technology, Mississippi Agricultural and Forestry Experiment Station, Mississippi State University, Mississippi State 39762-9805, USA.
authors.forename: S C
authors.initials: SC
authors.lastname: McIngvale
authors.forename: X Q
authors.initials: XQ
authors.lastname: Chen
authors.forename: J L
authors.initials: JL
authors.lastname: McKillip
authors.forename: M A
authors.initials: MA
authors.lastname: Drake
mesh_terms: D000818:Animals; D002417:Cattle; D019453:Escherichia coli O157 / Q000302:isolation & purification*; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation; D008892:Milk / Q000382:microbiology*; D013696:Temperature