Research on survival of acid adapted and non acid adapted Salmonella during ripening of traditional savak tulum cheese
Yıldırım, H.
In this study, Savak Tulum Cheese, which were processed in field conditions, were contaminated with Salmonella strains and survival of the pathogen was evaluated during 120 days of rippening. With this purpose, five strains of Salmonella wether acid adapted or not adapted were inoculated and mixed and left for ripening at 6oC for 120 days. On the 0, 15th, 30th, 45th, 60th, 90th and 120th days microbiological and physical changes were recorded. On the first day of rippening acid adapted Salmonella was inoculated at 5.73 +0.46 log10 cfu/g but can not be detected on the 60th day of rippening (p<0.01). Likewise, on the first day of rippening non acid adapted Salmonella was inoculated at 5.26+1.09 log10 cfu/g but can not be detected on the 45th day of rippening (p<0.01). In both groups pathogen level was under detectable level at the end of 120 days of rippening. No statistical change was recorded for other microbiological and physical attributes (p>0.05). These results indicate that acid adopted Salmonella strains may survive longer in Savak Tulum Cheese but pathogen can not survive during the long rippening period. HACCP critical limits should be determined by taking into account the acid adaptation of strains.
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