Yang So Young, Yoon Ki Sun
Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea.
Foods. 2022 Mar 27;11(7):971. doi: 10.3390/foods11070971.
can survive in yogurt stored at a refrigeration temperature. Enterohemorrhagic (EHEC) has a strong acid resistance that can survive in the yogurt with a low pH. We estimated the risk of and EHEC due to yogurt consumption with @Risk. Predictive survival models for 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; regular: 5.09 × 10) than (drinking: 1.91 × 10; regular: 2.87 × 10) 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 and EHEC due to yogurt consumption is very low. However, controlling the initial contamination level of EHEC during yogurt manufacture should be emphasized.
可在冷藏温度下储存的酸奶中存活。肠出血性大肠杆菌（EHEC）具有很强的耐酸性，能在低pH值的酸奶中存活。我们用@Risk评估了因食用酸奶感染[某种菌，原文未明确]和EHEC的风险。建立了饮用型酸奶和普通酸奶中[某种菌，原文未明确]和EHEC在4、10、17、25和36℃下的预测存活模型，并预测了这两种病原体在酸奶配送和家庭储存期间的存活情况。饮用型酸奶和普通酸奶的平均初始污染水平经计算分别为-3.941 log CFU/g和-3.608 log CFU/g，从市场到家庭的过程中，酸奶中[某种菌，原文未明确]和EHEC的污染水平均有所下降。在易感人群中，EHEC导致患病可能性的平均值更高（饮用型：1.44×10；普通型：5.09×10），高于[某种菌，原文未明确]（饮用型：1.91×10；普通型：2.87×10）。两种病原体与初始污染水平和食用量均呈正相关。这些结果表明，因食用酸奶感染[某种菌，原文未明确]和EHEC而导致食源性疾病的风险非常低。然而，应强调在酸奶生产过程中控制EHEC的初始污染水平。
