GROWTH AND SURVIVAL OF LISTERIA MONOCYTOGENES DURING MANUFACTURE AND STORAGE OF DAMIETTA CHEESE | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 15, Volume 22.1, Issue 43, September 1989, Page 88-94 PDF (1.91 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1989.188671 | ||||
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| Authors | ||||
| A.A-H. AHMED; S.H. AHMED; M.K. MOUSTAFA; NAGAH M. SAAD | ||||
| Abstract | ||||
| Damietta cheese was prepared from pasteurized milks containing 5 or 10% added sod. chloride. Pasteurized milk' was inoculated isolate-serotype 1), before with L.monocytogenes strain V7 (milk addition of salt and rennet. Cheese samples were stored in their for L.monocytogenes and examined periodically 30°C increase in the numbers of L.monocytogenes during the manufact ure of both types of cheeses. L.monocytogenes could survive until the end of the third week of storage, and reached a minim um of / 100 cells/g. which could not be recovered on the plates. There was a decrease in pH value and moisture content of chees es, while the salt contents (water phase) increased gradually during the storage p < /strong>eriod. The p < /strong>ublic health hazards, and the suggestive measures were mentioned. | ||||
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