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Shiga toxin Escherichia coli survival in different blending ratio of fresh pineapple-mango juice blends

Shiga toxin producing E. coli (STEC) of serotype O157:H7 widely known to cause hemorrhagic colitis (HC) and hemolytic uremic syndrome (HUS) which may lead to fatality. Mixed fruit juice were among the reported outbreak of E. coli O157:H7 as the pathogen able to adapt to acidic environment of fruit j...

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Main Authors: Kamarul Zaman, Amanina Amani, Shamsudin, Rosnah, Mohd Adzahan, Noranizan, Sulaiman, Alifdalino
Format: Conference or Workshop Item
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:http://psasir.upm.edu.my/id/eprint/60321/1/46-2.pdf
http://psasir.upm.edu.my/id/eprint/60321/
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spelling my.upm.eprints.603212018-05-21T01:29:13Z http://psasir.upm.edu.my/id/eprint/60321/ Shiga toxin Escherichia coli survival in different blending ratio of fresh pineapple-mango juice blends Kamarul Zaman, Amanina Amani Shamsudin, Rosnah Mohd Adzahan, Noranizan Sulaiman, Alifdalino Shiga toxin producing E. coli (STEC) of serotype O157:H7 widely known to cause hemorrhagic colitis (HC) and hemolytic uremic syndrome (HUS) which may lead to fatality. Mixed fruit juice were among the reported outbreak of E. coli O157:H7 as the pathogen able to adapt to acidic environment of fruit juice. Different blending ratio of pineapple and mango juice blend results with acidic range pH of 3.96±0.010 to 4.86±0.006 with blending ratio of 70% pineapple:30% mango; 50% pineapple:50% mango and 30% pineapple: 70% mango. The initial microbiological analysis on pineapple and mango juice blends however, results with no significant detection of STEC on all blending ratios as the colonies were too few to count. Inoculation of pineapple and mango juice blends with STEC of serotype O157:H7 shows blending ratio of 50% pineapple: 50% mango have highest STEC count (2.81 log cfu/ ml) and yeast and mould counts (YM) (8.65±0.64 log cfu/ml) compared to other ratios. Total plate count (TPC) however, shows deviate results as blending ratio of 70% pineapple: 30% mango results with highest TPC counts (8.29±0.25 log cfu/ ml). Faculty of Food Science and Technology, Universiti Putra Malaysia 2017 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60321/1/46-2.pdf Kamarul Zaman, Amanina Amani and Shamsudin, Rosnah and Mohd Adzahan, Noranizan and Sulaiman, Alifdalino (2017) Shiga toxin Escherichia coli survival in different blending ratio of fresh pineapple-mango juice blends. In: International Food Research Conference (IFRC 2017), 25-27 July 2017, Complex of the Deputy Vice Chancellor (Research and Innovation), Universiti Putra Malaysia. (pp. 17-20).
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Shiga toxin producing E. coli (STEC) of serotype O157:H7 widely known to cause hemorrhagic colitis (HC) and hemolytic uremic syndrome (HUS) which may lead to fatality. Mixed fruit juice were among the reported outbreak of E. coli O157:H7 as the pathogen able to adapt to acidic environment of fruit juice. Different blending ratio of pineapple and mango juice blend results with acidic range pH of 3.96±0.010 to 4.86±0.006 with blending ratio of 70% pineapple:30% mango; 50% pineapple:50% mango and 30% pineapple: 70% mango. The initial microbiological analysis on pineapple and mango juice blends however, results with no significant detection of STEC on all blending ratios as the colonies were too few to count. Inoculation of pineapple and mango juice blends with STEC of serotype O157:H7 shows blending ratio of 50% pineapple: 50% mango have highest STEC count (2.81 log cfu/ ml) and yeast and mould counts (YM) (8.65±0.64 log cfu/ml) compared to other ratios. Total plate count (TPC) however, shows deviate results as blending ratio of 70% pineapple: 30% mango results with highest TPC counts (8.29±0.25 log cfu/ ml).
format Conference or Workshop Item
author Kamarul Zaman, Amanina Amani
Shamsudin, Rosnah
Mohd Adzahan, Noranizan
Sulaiman, Alifdalino
spellingShingle Kamarul Zaman, Amanina Amani
Shamsudin, Rosnah
Mohd Adzahan, Noranizan
Sulaiman, Alifdalino
Shiga toxin Escherichia coli survival in different blending ratio of fresh pineapple-mango juice blends
author_facet Kamarul Zaman, Amanina Amani
Shamsudin, Rosnah
Mohd Adzahan, Noranizan
Sulaiman, Alifdalino
author_sort Kamarul Zaman, Amanina Amani
title Shiga toxin Escherichia coli survival in different blending ratio of fresh pineapple-mango juice blends
title_short Shiga toxin Escherichia coli survival in different blending ratio of fresh pineapple-mango juice blends
title_full Shiga toxin Escherichia coli survival in different blending ratio of fresh pineapple-mango juice blends
title_fullStr Shiga toxin Escherichia coli survival in different blending ratio of fresh pineapple-mango juice blends
title_full_unstemmed Shiga toxin Escherichia coli survival in different blending ratio of fresh pineapple-mango juice blends
title_sort shiga toxin escherichia coli survival in different blending ratio of fresh pineapple-mango juice blends
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/60321/1/46-2.pdf
http://psasir.upm.edu.my/id/eprint/60321/
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score 13.211869

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