title: Characteristics of bacterial and fungal growth in plastic bottled beverages under a consuming condition model.
abstract: Microbial contamination in unfinished beverages can occur when drinking directly from the bottle. Various microorganisms, including foodborne pathogens, are able to grow in these beverages at room temperature or in a refrigerator. In this study, we elucidated the characteristics of microorganism growth in bottled beverages under consuming condition models. Furthermore, we provide insight into the safety of partially consumed bottled beverages with respect to food hygiene. We inoculated microorganisms, including foodborne pathogens, into various plastic bottled beverages and analysed the dynamic growth of microorganisms as well as bacterial toxin production in the beverages. Eight bottled beverage types were tested in this study, namely green tea, apple juice drink, tomato juice, carbonated drink, sport drink, coffee with milk, isotonic water and mineral water, and in these beverages several microorganism types were used: nine bacteria including three toxin producers, three yeasts, and five moulds. Following inoculation, the bottles were incubated at 35°C for 48 h for bacteria, 25°C for 48 h for yeasts, and 25°C for 28 days for moulds. During the incubation period, the number of bacteria and yeasts and visible changes in mould-growth were determined over time. Our results indicated that combinations of the beverage types and microorganism species correlated with the degree of growth. Regarding factors that affect the growth and toxin-productivity of microorganisms in beverages, it is speculated that the pH, static/shaking culture, temperature, additives, or ingredients, such as carbon dioxide or organic matter (especially of plant origin), may be important for microorganism growth in beverages. Our results suggest that various types of unfinished beverages have microorganism growth and can include food borne pathogens and bacterial toxins. Therefore, our results indicate that in terms of food hygiene it is necessary to consume beverages immediately after opening the bottle.
authors.affiliation: a Division of Microbiology , National Institute of Health Sciences , Setagaya , Tokyo , Japan.
authors.forename: Maiko
authors.initials: M
authors.lastname: Watanabe
authors.forename: Takahiro
authors.initials: T
authors.lastname: Ohnishi
authors.forename: Emiko
authors.initials: E
authors.lastname: Araki
authors.forename: Takashi
authors.initials: T
authors.lastname: Kanda
authors.forename: Atsuko
authors.initials: A
authors.lastname: Tomita
authors.forename: Kazuhiro
authors.initials: K
authors.lastname: Ozawa
authors.forename: Keiichi
authors.initials: K
authors.lastname: Goto
authors.forename: Kanji
authors.initials: K
authors.lastname: Sugiyama
authors.forename: Hirotaka
authors.initials: H
authors.lastname: Konuma
authors.forename: Yukiko
authors.initials: Y
authors.lastname: Hara-Kudo
mesh_terms: D001419:Bacteria / Q000254:growth & development* / Q000302:isolation & purification; D001628:Beverages / Q000382:microbiology*; D004326:Drinking; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D006920:Hygiene / Q000592:standards; D013045:Species Specificity; D013696:Temperature; D015003:Yeasts / Q000254:growth & development* / Q000302:isolation & purification