Survival of Escherichia coli O157:H7, O111:H- and O26:H11 in artificially contaminated chocolate and confectionery products

International Journal of Food Microbiology
C L BaylisR P Betts

Abstract

To date, the survival of Escherichia coli O157:H7 and other verocytotoxin-producing E. coli (VTEC) in chocolate and other confectionery products has not been fully established, unlike Salmonella, which have been responsible for occasional outbreaks of infection linked to contaminated chocolate and related products, although none of these outbreaks have been related to products produced in the United Kingdom. The United Kingdom Biscuit, Cake, Chocolate and Confectionery Alliance commissioned this study to obtain information on the decline and potential survival of E. coli, particularly verocytotoxin-producing strains, in reduced aw confectionery products chocolate, biscuit cream and mallow. These products were artificially contaminated with high (4 log10 cfu/g) and low (2 log10 cfu/g) levels of E. coli O157:H7, O111:H- and O26:H11 and their survival, as affected by storage temperature (10, 22 and 38 degrees C), was monitored over 12 months. Preliminary studies to establish the best inoculation and recovery procedures indicated that differences between counts on selective and non-selective media used were not sufficiently different to influence the outcome of this study. Irrespective of sample type, rapid decline was observed in ...Continue Reading

References

Feb 1, 1977·The Journal of Applied Bacteriology·F A ZapatkaA J Sinskey
Apr 30, 1983·British Medical Journal·M H Greenwood, W L Hooper
Sep 18, 1999·International Journal of Food Microbiology·C T ShadboltT A McMeekin
Feb 13, 2001·Letters in Applied Microbiology·C ShadboltT A McMeekin
Jun 16, 2001·International Journal of Food Microbiology·M UyttendaeleJ Debevere

❮ Previous
Next ❯

Citations

Feb 1, 2011·Journal of Food Science and Technology·Alka Pandey, Gurmukh Singh
Jun 10, 2006·Foodborne Pathogens and Disease·Shelton E Murinda, Stephen P Oliver
Dec 25, 2015·Biocontrol Science·Yasuhiro InatsuSusumu Kawasaki
Jan 27, 2010·International Journal of Food Microbiology·T MøretrøS Langsrud
Oct 23, 2015·International Journal of Food Microbiology·Augustine MpofuHeidy M W den Besten
Mar 16, 2012·Journal of the Science of Food and Agriculture·Jianrong LiLibin Ye
Jul 25, 2006·International Journal of Food Microbiology·P VenterI Ivanov
Sep 27, 2015·Journal of Food Protection·Larry R Beuchat, David A Mann
Apr 22, 2018·Applied and Environmental Microbiology·Fereidoun ForghaniFrancisco Diez-Gonzalez
Dec 6, 2012·Journal of Food Protection·James L Smith, Pina M Fratamico
Jan 16, 2013·Journal of Food Protection·Larry R BeuchatBenno H Ter Kuile
Sep 11, 2010·Journal of Food Protection·Emily C MathusaLloyd Hontz
Nov 1, 2007·Journal of Food Protection·Marilyn C Erickson, Michael P Doyle

❮ Previous
Next ❯

Related Concepts

Related Feeds

Basal Ganglia

Basal Ganglia are a group of subcortical nuclei in the brain associated with control of voluntary motor movements, procedural and habit learning, emotion, and cognition. Here is the latest research.

Antibodies: Agglutination

Antibody-mediated agglutination is the clumping of cells in the presence of antibody, which binds multiple cells together. This enhances the clearance of pathogens. Find the latest research on antibody-mediated agglutination here.