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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