Dlamini, Bhekisisa ChushutaBuys, E.M. (Elna Maria)2009-02-272009-02-272008-07Dlamini, BC & Buys, EM 2008, 'Adaptation of Escherichia coli 0157:H7 to acid in traditional and commercial goat milk amasi', Food Microbiology, 2008 [doi: 10.1016/j.fm.2008.07.007]0740-002010.1016/j.fm.2008.07.007http://hdl.handle.net/2263/9062Acid resistance of Escherichia coli O157:H7 strains UT 10 and UT 15 were determined in traditional Amasi ermented for 3 days at ambient temperature (ca 30 °C) and commercial Amasi fermented at 30 °C for 24 h and stored at 7 °C for 2 days. Escherichia coli O157:H7 counts in commercial Amasi were detected at 2.7 log10 cfu/ml after 3 days while those in traditional Amasi could not be detected after the same period. There was no significant difference (p≤0.05) in the survival of acid adapted (AA) and non-adapted (NA) E. coli O157:H7 in traditional Amasi, while in commercial Amasi, the NA strain survived significantly (p≤0.05) better than its AA counterpart. Regardless of prior adaptation to acid, E. coli 157:H7 can survive during fermentation and storage of fermented goat milk Amasi. Also, the fermentation time, pH and storage temperature affects the survival of E. coli O157:H7 in the fermented milk.enElsevierAcid adaptationE. coli O157:H7Goat milkAmasiFermented milkGoat milk -- South AfricaFermented milk -- South AfricaPostprint Article