Survival of Shiga-toxin Producing Escherichia coli (STEC) during storage of Karish cheese

Ekbal M.A. Ibrahim; Hend A. Elbarbary; Nahla A. Shawky; Islam A. El-Sebay

doi:10.5455/ajvs.75372

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Original Article
Online Published: 16 Dec 2019

AJVS. 2020; 64(1): 47-53

doi: 10.5455/ajvs.75372

Survival of Shiga-toxin Producing Escherichia coli (STEC) during storage of Karish cheese

Ekbal M.a. Ibrahim, Hend A. Elbarbary, Nahla A. Shawky, Islam A. El-sebay.

Abstract
Non O157:H7 Shiga-toxin- Producing Escherichia coli (STEC) is a major foodborne pathogen that causes severe disease in humans ranged from mild gastroenteritis to critical illness and death. This study investigated survival of (STEC) during storage of experimentally manufactured kareish cheese. Cheese were prepared using pasteurized milk inoculated with 2 STEC strains (O26& O111) at (9 log10 CFU/g) with and without yogurt starter culture (Lactobacillus. bulgaricus and Streptococcus. thermophilus) & 3% NaCl, then expulsion of whey and stored at refrigerator. The obtained results revealed that mean STEC counts (log10 CFU/g) were 6.46±5.66 , 6.06 ± 5.75 at zero time then reached 8.01±7.69, 8.07 ± 7.76 ( their maximum count) on 12 th day of storage, finally decreased to 4.63±4.55, 4.34 ± 4.08(at 21th day) in (O26&O111) treated groups with starter culture. Concerning (O26&O111) un treated groups, the mean STEC counts were 6.67±5.32, 6.50±5.98 at zero time then reached to 9.08±8.65, 9.11±8.90 on 12 th day, finally decreased to5.53±4.85, 5.61±4.82 at 15 th day of storage at refrigerator. Effect of starter culture on survival of STEC were highly significant (P< 0.05).In conclusion presence of starter culture in manufactured Karish cheese significantly enhanced reduction of Non O157:H7 STEC counts over its storage time.

Key words: Key Words: Kariesh cheese; STEC; Lactic acid bacteria; NaCl.

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How to Cite this Article

Pubmed Style

Ibrahim EM, Elbarbary HA, Shawky NA, El-sebay IA. Survival of Shiga-toxin Producing Escherichia coli (STEC) during storage of Karish cheese. AJVS. 2020; 64(1): 47-53. doi:10.5455/ajvs.75372

Web Style

Ibrahim EM, Elbarbary HA, Shawky NA, El-sebay IA. Survival of Shiga-toxin Producing Escherichia coli (STEC) during storage of Karish cheese. https://www.alexjvs.com/?mno=75372 [Access: May 03, 2025]. doi:10.5455/ajvs.75372

AMA (American Medical Association) Style

Ibrahim EM, Elbarbary HA, Shawky NA, El-sebay IA. Survival of Shiga-toxin Producing Escherichia coli (STEC) during storage of Karish cheese. AJVS. 2020; 64(1): 47-53. doi:10.5455/ajvs.75372

Vancouver/ICMJE Style

Ibrahim EM, Elbarbary HA, Shawky NA, El-sebay IA. Survival of Shiga-toxin Producing Escherichia coli (STEC) during storage of Karish cheese. AJVS. (2020), [cited May 03, 2025]; 64(1): 47-53. doi:10.5455/ajvs.75372

Harvard Style

Ibrahim, E. M., Elbarbary, . H. A., Shawky, . N. A. & El-sebay, . I. A. (2020) Survival of Shiga-toxin Producing Escherichia coli (STEC) during storage of Karish cheese. AJVS, 64 (1), 47-53. doi:10.5455/ajvs.75372

Turabian Style

Ibrahim, Ekbal M.a., Hend A. Elbarbary, Nahla A. Shawky, and Islam A. El-sebay. 2020. Survival of Shiga-toxin Producing Escherichia coli (STEC) during storage of Karish cheese. Alexandria Journal of Veterinary Sciences, 64 (1), 47-53. doi:10.5455/ajvs.75372

Chicago Style

Ibrahim, Ekbal M.a., Hend A. Elbarbary, Nahla A. Shawky, and Islam A. El-sebay. "Survival of Shiga-toxin Producing Escherichia coli (STEC) during storage of Karish cheese." Alexandria Journal of Veterinary Sciences 64 (2020), 47-53. doi:10.5455/ajvs.75372

MLA (The Modern Language Association) Style

APA (American Psychological Association) Style

Ibrahim, E. M., Elbarbary, . H. A., Shawky, . N. A. & El-sebay, . I. A. (2020) Survival of Shiga-toxin Producing Escherichia coli (STEC) during storage of Karish cheese. Alexandria Journal of Veterinary Sciences, 64 (1), 47-53. doi:10.5455/ajvs.75372

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