Quantitative Microbial Risk Assessment of and Enterohemorrhagic in Yogurt

Overview

Journal Foods

Specialty Biotechnology

Date 2022 Apr 12

PMID 35407058

Authors

So Young Yang

Ki Sun Yoon

Affiliations

Soon will be listed here.

Abstract

can survive in yogurt stored at a refrigeration temperature. Enterohemorrhagic (EHEC) has a strong acid resistance that can survive in the yogurt with a low pH. We estimated the risk of and EHEC due to yogurt consumption with @Risk. Predictive survival models for and EHEC in drinking and regular yogurt were developed at 4, 10, 17, 25, and 36 °C, and the survival of both pathogens in yogurt was predicted during distribution and storage at home. The average initial contamination level in drinking and regular yogurt was calculated to be -3.941 log CFU/g and -3.608 log CFU/g, respectively, and the contamination level of both LM and EHEC decreased in yogurt from the market to home. Mean values of the possibility of illness caused by EHEC were higher (drinking: 1.44 × 10; regular: 5.09 × 10) than (drinking: 1.91 × 10; regular: 2.87 × 10) in the susceptible population. Both pathogens had a positive correlation with the initial contamination level and consumption. These results show that the foodborne illness risk from and EHEC due to yogurt consumption is very low. However, controlling the initial contamination level of EHEC during yogurt manufacture should be emphasized.

Citing Articles

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Gonzales-Barron U, Cadavez V, Guillier L, Sanaa M Foods. 2023; 12(24).

PMID: 38137240 PMC: 10742501. DOI: 10.3390/foods12244436.

Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt.

Yang S, Yoon K Foods. 2022; 11(23).

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