Massa S, Goffredo E, Altieri C, Natola K
Istituto di Produzioni e Preparazioni Alimentari, Facoltà di Agraria, Foggia, Italy.
Lett Appl Microbiol. 1999 Jan;28(1):89-92. doi: 10.1046/j.1365-2672.1999.00408.x.
Escherichia coli O157:H7 and verocytotoxins were not found in any of 100 unpasteurized milk samples obtained from the bulk tanks of eight dairy farms located in the Puglia and Basilicata areas. Seven E. coli O157:H7 (EHEC) strains were inoculated separately into raw milk samples and then examined periodically to determine the fate of EHEC as influenced by the storage temperature (8 degrees C) and time. There was essentially no change in the viable population of three EHEC strains for up to 14 d. The remaining four strains showed an increase in population from < 2 log to 3 log cfu ml-1 in a time period of between 9 and 17 d. The results indicate good survival or even multiplication of E. coli O157:H7 in raw milk when stored at 8 degrees C and reaffirm the need for pasteurization and holding the milk at < or = 5 degrees C.
在从普利亚和巴西利卡塔地区8个奶牛场的贮奶罐采集的100份未杀菌牛奶样本中，均未检测到大肠杆菌O157:H7和志贺毒素。将7株大肠杆菌O157:H7（肠出血性大肠杆菌）菌株分别接种到生鲜乳样本中，然后定期进行检测，以确定在储存温度（8摄氏度）和时间影响下肠出血性大肠杆菌的存活情况。在长达14天的时间里，3株肠出血性大肠杆菌菌株的活菌数基本没有变化。其余4株菌株在9至17天的时间段内，菌数从小于2 log增加到3 log cfu/ml-1。结果表明，在8摄氏度储存时，大肠杆菌O157:H7在生鲜乳中存活良好甚至会增殖，这再次证明了牛奶进行巴氏杀菌并保持在小于或等于5摄氏度的必要性。
