Fates of Salmonella Enteritidis and Cronobacter sakazakii in various multiple ‐strain yogurts and kefir during cold storage

In this study, we investigated the fates of Salmonella Enteritidis and Cronobacter sakazakii in these fermented milks. Two types of commercial yogurt failed to clear viable S. Enteritidis cells in 5 days, whereas kefir successfully killed all viable S. Enteritidis and C. sakazakii cells in 5 and 4 days, respectively, even with significantly higher pH values suggesting that pH might not be a suitable indicator to ensure the microbiological safety of yogurts and kefir, and that pathogens face other antimicrobial hurdles than low pH and high acidity. Considering the potent self‐clearance effects of kefir against foodborne pathogens, novel yogurt products containing strains with potent antimicrobial activity such as kefir microorganisms could be newly developed in the future.
Source: Journal of Food Safety - Category: Food Science Authors: Tags: ORIGINAL ARTICLE Source Type: research