Survival of E. coli O157:H7 Staphylococcus aureus, Shigella flexneri and Salmonella spp. in fermenting `Bordeʹ, a traditional Ethiopian beverage

The survival and inhibition of food-borne pathogens during the fermentation of different foods and beverages is documented. This prompted the study to evaluate survival of Staphylococcus aureus, Shigella flexneri, Salmonella spp. and Escherichia coli O157:H7 during the fermentation of `Bordeʹ, a traditional Ethiopian fermented low-alcohol beverages. The pH of mixtures of `Bordeʹ ingredients at the start of fermentation was between 4.28 and 4.31. At ambient temperatures all test strains grew well in the control and reached counts as high as log 6.6 cfu/ml for E. coli O157:H7 and >log 7 cfu/ml for S. aureus, S. flexneri, and Salmonella spp. When co-inoculated with lactic acid bacteria (LAB), counts of E. coli O157:H7, S. aureus and S. flexneri were >log 2 cfu/ml and >log 1.5 cfu/ml at 12 h and at 16 h, respectively. At 24 h, these counts were 2 log cfu/ml between 12 and 16 h indicated health hazard as fermentation of `Bordeʹ is completed within 12 h and consumed within 4 h thereafter.