Brittany I Davis
Tanzania
Research Article
Survivability of Escherichia Coli in Commercial Powder Goat Milk during Four Months Storage at Two Different Temperatures
Author(s): Brittany I Davis, Aftab Siddique, Ajit K Mahapatra and Young W ParkBrittany I Davis, Aftab Siddique, Ajit K Mahapatra and Young W Park
Bacteria in low moisture environments are not favorable for growth, but can survive and cause a possible food safety risk for consumers. A study was conducted to evaluate survivability of Escherichia coli and storage stability of commercial powdered goat milk (PGM) products. Three batches of whole milk PGM samples were purchased at a local outlet, and divided into two halves to assign non-inoculated control and E. coli inoculated groups, then stored at 4 and 22°C for 0, 2, and 4 months. Results showed that significant reduction (P<0.05) in E. coli counts occurred at 22°C treatment group by more than 2 log CFU/g at 2 months storage, then further decreased by an additional 0.37 log CFU/g at 4 months storage. The survival of E. coli was significantly higher at 4°C, suggesting that E. coli could survive better at 4°C by extending a longer latent period than at higher te.. View More»
