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

摘要

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℃ (generation time 0.89 d) and in all milks at 20℃ during the first 24 h. Growth of nonpathogenic E, 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℃ (-1.35 d) The nonpathogenic strain showed the fastest death time in skimmed milk at 20℃.