Heat-resistance of suspect persistent strains of Escherichia coli from cheesemaking plants
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F20%3AN0000031" target="_blank" >RIV/26722861:_____/20:N0000031 - isvavai.cz</a>
Alternative codes found
RIV/00027162:_____/20:N0000126
Result on the web
<a href="https://www.agriculturejournals.cz/publicFiles/193_2020-CJFS.pdf" target="_blank" >https://www.agriculturejournals.cz/publicFiles/193_2020-CJFS.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/193/2020-CJFS" target="_blank" >10.17221/193/2020-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Heat-resistance of suspect persistent strains of Escherichia coli from cheesemaking plants
Original language description
Besides its health and spoilage hazards, Escherichia coli is a process hygiene indicator for cheeses made from milk that has undergone heat treatment. Hence, its ability to persist in cheesemaking plant environment and equipment is important. In total, 120 samples from two producing plants were analysed and 72 E. coli isolates were obtained. The target was to find out whether there is a difference in heat-resistance between persistent and non-persistent E. coli strains. The strains were selected using macrorestriction analysis and recurrent detection in cheesemaking plants hereby: one strain persisting in brine for blue-veined cheeses, two strains persisting in brine for hard cheeses and one non-persistent strain from raw material. Their D(50)-values were 196; 417; 370 and 182 min, respectively, D(59)-values ranged from 20 to 32 min and z-values were 7.5; 6.6; 8.1 and 9.0 °C, respectively. The non-persistent strain was the least resistant to heating to 50 °C but it was not the least resistant generally. All tested strains were highly heat-resistant and carried genes of the heat resistance locus LHR1 and/or LHR2. Our results emphasise the need to screen for the pres¬ence of LHR genes and the occurrence of heat-resistant E. coli in cheese production where they could survive sub-pasteurisation temperatures and contaminate the manufacturing environment and finished products.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
<a href="/en/project/QK1910121" target="_blank" >QK1910121: Persistence of selected foodborne-diseases agents, hygienic indicators and the possibilities of their elimination from the environment of food processing plants</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
38
Issue of the periodical within the volume
5
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
7
Pages from-to
323–329
UT code for WoS article
000584992700009
EID of the result in the Scopus database
2-s2.0-85095820815