ISSN 2756-3669
International Journal of Bacteriology and Mycology ISSN 2932-7521 Vol. 8 (4), pp. 001-009, April, 2019. © International Scholars Journals
Full Length Research Paper
Survival and growth of Esherichia coli O157:H7 in sausage (SOGOK)
Nefertiti Eltahawy Boutros-Ghali
Faculty of Science, Al-Azhar University, Assuit branch, P.O.Box 71542, Assuit., Egypt (Now, on Secondment to College of Applied Medical Science, Majmaah University, AlMajmaah, 11952, Pox. 1816, KSA). E-mail: [email protected]
Accepted 28 January, 2014
Abstract
The survival and growth of Esherichia coli O157:H7 populations on sausage (SOGOK) after acids spray washes were studied. The efficacy of acid spray washes using 3 and 5% acetic, citric and lactic acid with storage at 5 and 15°C for 12 and 6 days for controlling Esherichia coli O157:H7 attached to sausage was evaluated. Acid spray washes of sausage with 3 and 5% acetic, citric and lactic acid affected populations of Esherichia coli O157:H7 thereby decreasing them. No significant change in all the surface pH of sausage was observed during storage. This study emphasized that Esherichia coli O157:H7 populations decreased as acetic, citric, and lactic acid concentrations increased.
Key words: Esherichia coli O157:H7, survival, growth, sausage, acetic, citric, lactic, acid.