Three different trials were performed on unflavored and strawberry yogurts produced in a small-scale dairy plant. In the first trial, the microbiological shelf life of the products was evaluated at 4, 8, and 20°C. At 4°C the product showed low total viable counts until the end of the trial (d 35 = 3.0 ± 0.7 and 1.5 ± 0.0 log cfu/g in unflavored and strawberry yogurt, respectively). The loads were lower in strawberry yogurt at 4°C compared with unflavored yogurt because of the antimicrobial activity exerted by potassium sorbate present in the fruit puree added. Yeasts were confirmed to be the specific spoilage agents of this product, reaching rapidly high loads with thermal abuse (5.9–7.4 log cfu/g at d 18). In the second trial, Escherichia coli and especially Listeria monocytogenes added at 2 concentrations (2 and 5 log cfu/g) showed a rapid decrease in both types thanks to the acidic conditions provided by the products, but L. monocytogenes was very resistant; its presence was always detected until the end of the period considered (d 68). In the third trial, no statistically significant differences were detected between wild and acid-adapted strains of L. monocytogenes added to the products, due to the quick adaptation that probably occurred after inoculation.

Microbiological shelf life at different temperatures and fate of Listeria monocytogenes and Escherichia coli inoculated in unflavored and strawberry yogurts / E. Tirloni, C. Bernardi, F. Colombo, S. Stella. - In: JOURNAL OF DAIRY SCIENCE. - ISSN 0022-0302. - 98:7(2015 Jul), pp. 4318-4327. [10.3168/jds.2015-9391]

Microbiological shelf life at different temperatures and fate of Listeria monocytogenes and Escherichia coli inoculated in unflavored and strawberry yogurts

E. Tirloni;C. Bernardi;F. Colombo;S. Stella
2015

Abstract

Three different trials were performed on unflavored and strawberry yogurts produced in a small-scale dairy plant. In the first trial, the microbiological shelf life of the products was evaluated at 4, 8, and 20°C. At 4°C the product showed low total viable counts until the end of the trial (d 35 = 3.0 ± 0.7 and 1.5 ± 0.0 log cfu/g in unflavored and strawberry yogurt, respectively). The loads were lower in strawberry yogurt at 4°C compared with unflavored yogurt because of the antimicrobial activity exerted by potassium sorbate present in the fruit puree added. Yeasts were confirmed to be the specific spoilage agents of this product, reaching rapidly high loads with thermal abuse (5.9–7.4 log cfu/g at d 18). In the second trial, Escherichia coli and especially Listeria monocytogenes added at 2 concentrations (2 and 5 log cfu/g) showed a rapid decrease in both types thanks to the acidic conditions provided by the products, but L. monocytogenes was very resistant; its presence was always detected until the end of the period considered (d 68). In the third trial, no statistically significant differences were detected between wild and acid-adapted strains of L. monocytogenes added to the products, due to the quick adaptation that probably occurred after inoculation.
yogurt; Listeria monocytogenes; Escherichia coli; survival; acid adaptation
Settore VET/04 - Ispezione degli Alimenti di Origine Animale
lug-2015
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/291992
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