VIABILITY OF BRUCELLA MELITENSIS IN DAMIETTA CHEESE
ABDEL-HAKIEM, E., HAMDY, M., SHELAIH, M. (1994). VIABILITY OF BRUCELLA MELITENSIS IN DAMIETTA CHEESE. EKB Journal Management System, 31.1(61), 158-165. doi: 10.21608/avmj.1994.185347
E.H. ABDEL-HAKIEM; M.E. HAMDY; M.A. SHELAIH. "VIABILITY OF BRUCELLA MELITENSIS IN DAMIETTA CHEESE". EKB Journal Management System, 31.1, 61, 1994, 158-165. doi: 10.21608/avmj.1994.185347
ABDEL-HAKIEM, E., HAMDY, M., SHELAIH, M. (1994). 'VIABILITY OF BRUCELLA MELITENSIS IN DAMIETTA CHEESE', EKB Journal Management System, 31.1(61), pp. 158-165. doi: 10.21608/avmj.1994.185347
ABDEL-HAKIEM, E., HAMDY, M., SHELAIH, M. VIABILITY OF BRUCELLA MELITENSIS IN DAMIETTA CHEESE. EKB Journal Management System, 1994; 31.1(61): 158-165. doi: 10.21608/avmj.1994.185347

VIABILITY OF BRUCELLA MELITENSIS IN DAMIETTA CHEESE

Assiut Veterinary Medical Journal
Article 12, Volume 31.1, Issue 61, April 1994, Page 158-165  XML PDF (2.07 MB)
Document Type: Research article
DOI: 10.21608/avmj.1994.185347
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Authors
E.H. ABDEL-HAKIEM; M.E. HAMDY; M.A. SHELAIH
Abstract
The viability of the local field strain of Brucella melitensis biovar 3, the prevalent strain in man and animals in Egypt, was studied in Damietta cheese with different concentrations of salt and stored at room temperature (22°C) and in refrigerator (4°c). At room temperature the organism remained viable up to 15, 15 and 8 days in cheese containing 5, 7.5 and 10% sodium chloride, respectively. At refrigerated temperature, the organism survived for 25, 25 and 22 days in the three types of cheeses, respectively.
Keywords
Keywords: Damietta cheese (Soft cheese)
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