Critical points for control and survival of Listeria monocytogenes in yellow cheese
2000
Karakolev, R. (Rajonen Veterinarnomeditsinski Institut, Veliko T"rnovo (Bulgaria))
Survival of Listeria monocytogenes was studied in yellow cheese contaminated at different critical point of milk processing. Samples were simultaneously cultured in selective (LSEB, Merck) and nonselective (TSYEB) broths at aerobic and microaerobic conditions, respectively. The colony forming units and survival times were determined. When milk was contaminated before scalding (critical point 1) with initial concentration lg 6,0 cfu/ml L. monocytogenes were not detected during all the observation period. When contamination was effected during the process of cheese forming L. monocytogenes survived ripening and storage for 20 days at initial concentration lg 4,5 cfu/ml. Lower number of colonies and shorter survival time were established after culturing in LSEB that at microaerobic conditions in the nonselective TSYEB.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Economics