Quantitative Microbial Risk Assessment of <i>Listeria monocytogenes</i> and Enterohemorrhagic <i>Escherichia coli</i> in Yogurt
<i>Listeria monocytogenes</i> can survive in yogurt stored at a refrigeration temperature. Enterohemorrhagic <i>Escherichia coli</i> (EHEC) has a strong acid resistance that can survive in the yogurt with a low pH. We estimated the risk of <i>L. monocytogenes</i>...
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MDPI AG
2022-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/7/971 |
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| author | So Young Yang Ki Sun Yoon |
| author_facet | So Young Yang Ki Sun Yoon |
| author_sort | So Young Yang |
| collection | DOAJ |
| description | <i>Listeria monocytogenes</i> can survive in yogurt stored at a refrigeration temperature. Enterohemorrhagic <i>Escherichia coli</i> (EHEC) has a strong acid resistance that can survive in the yogurt with a low pH. We estimated the risk of <i>L. monocytogenes</i> and EHEC due to yogurt consumption with @Risk. Predictive survival models for <i>L. monocytogenes</i> 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<sup>−8</sup>; regular: 5.09 × 10<sup>−9</sup>) than <i>L. monocytogenes</i> (drinking: 1.91 × 10<sup>−15</sup>; regular: 2.87 × 10<sup>−16</sup>) 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 <i>L. monocytogenes</i> and EHEC due to yogurt consumption is very low. However, controlling the initial contamination level of EHEC during yogurt manufacture should be emphasized. |
| first_indexed | 2024-03-09T11:50:06Z |
| format | Article |
| id | doaj.art-1536cca718784800b76be84e4c10f699 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T11:50:06Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1536cca718784800b76be84e4c10f6992023-11-30T23:15:13ZengMDPI AGFoods2304-81582022-03-0111797110.3390/foods11070971Quantitative Microbial Risk Assessment of <i>Listeria monocytogenes</i> and Enterohemorrhagic <i>Escherichia coli</i> in YogurtSo Young Yang0Ki Sun Yoon1Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, KoreaDepartment of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea<i>Listeria monocytogenes</i> can survive in yogurt stored at a refrigeration temperature. Enterohemorrhagic <i>Escherichia coli</i> (EHEC) has a strong acid resistance that can survive in the yogurt with a low pH. We estimated the risk of <i>L. monocytogenes</i> and EHEC due to yogurt consumption with @Risk. Predictive survival models for <i>L. monocytogenes</i> 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<sup>−8</sup>; regular: 5.09 × 10<sup>−9</sup>) than <i>L. monocytogenes</i> (drinking: 1.91 × 10<sup>−15</sup>; regular: 2.87 × 10<sup>−16</sup>) 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 <i>L. monocytogenes</i> and EHEC due to yogurt consumption is very low. However, controlling the initial contamination level of EHEC during yogurt manufacture should be emphasized.https://www.mdpi.com/2304-8158/11/7/971<i>Listeria monocytogenes</i>enterohemorrhagic <i>Escherichia coli</i>yogurtquantitative microbial risk assessment |
| spellingShingle | So Young Yang Ki Sun Yoon Quantitative Microbial Risk Assessment of <i>Listeria monocytogenes</i> and Enterohemorrhagic <i>Escherichia coli</i> in Yogurt Foods <i>Listeria monocytogenes</i> enterohemorrhagic <i>Escherichia coli</i> yogurt quantitative microbial risk assessment |
| title | Quantitative Microbial Risk Assessment of <i>Listeria monocytogenes</i> and Enterohemorrhagic <i>Escherichia coli</i> in Yogurt |
| title_full | Quantitative Microbial Risk Assessment of <i>Listeria monocytogenes</i> and Enterohemorrhagic <i>Escherichia coli</i> in Yogurt |
| title_fullStr | Quantitative Microbial Risk Assessment of <i>Listeria monocytogenes</i> and Enterohemorrhagic <i>Escherichia coli</i> in Yogurt |
| title_full_unstemmed | Quantitative Microbial Risk Assessment of <i>Listeria monocytogenes</i> and Enterohemorrhagic <i>Escherichia coli</i> in Yogurt |
| title_short | Quantitative Microbial Risk Assessment of <i>Listeria monocytogenes</i> and Enterohemorrhagic <i>Escherichia coli</i> in Yogurt |
| title_sort | quantitative microbial risk assessment of i listeria monocytogenes i and enterohemorrhagic i escherichia coli i in yogurt |
| topic | <i>Listeria monocytogenes</i> enterohemorrhagic <i>Escherichia coli</i> yogurt quantitative microbial risk assessment |
| url | https://www.mdpi.com/2304-8158/11/7/971 |
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