Viability of Salmonella enterica subsp. enterica during the preparation and cold storage of Egyptian soft cheeses and ice-cream (original) (raw)

Abstract

Changes occurring in the viability of Salmonella enterica subsp. enterica during the preparation and cold storage of Domiati cheese, Kariesh cheese and ice-cream were examined. A significant decrease in numbers was observed after whey drainage during the manufacture of Domiati cheese, but Salmonella remained viable for 13 weeks in cheeses prepared from milks with between 60 and 100 g/L NaCl; the viability declined in Domiati cheese made from highly salted milk during the later stages of storage.

Loading...

Loading Preview

Sorry, preview is currently unavailable. You can download the paper by clicking the button above.

References (14)

  1. International Organization for Standardization (ISO) (1985) Milk and Milk Products, Detection of Salmonella. ISO 6785 (E) method. Geneva: ISO.
  2. Van Leusden F M, Van Schothorst M and Beckers H J (1982) The standard Salmonella isolation method. In Iso- lation and Identification Methods for Food Poisoning Organ- isms, pp 35-49. Corry J E, Roberts D and Skinner F A, eds. London: Academic Press.
  3. Ling E R (1963) A Text-Book of Dairy Chemistry-Prac- tical, vol. 2. London: Chapman and Hall.
  4. Fricker C R (1987) The isolation of salmonellas and campylobacters. Journal of Applied Bacteriology 63 99-116.
  5. Mackey B M (2000) Injured bacteria. In The Microbio- logical Safety and Quality of Food, pp 315-341. Lund B M, Baird-Parker T C and Gould G W, eds. Maryland: Aspen Publishers, Inc.
  6. Robinson R K and Wilbey R A (1998) Cheesemaking Practices. Githersburg: Aspen.
  7. Naguib M M, Sabbour M M and Nour M M (1979) The effect of salting rate and initial count of Salmonella typhi in Domiati cheese milk on its longevity during pickling. Archiv für Lebensmittelhygiene 30 150 -151.
  8. D'Aoust J-Y (1989) Manufacture of dairy products from unpasteurized milk: a safety assessment. Journal of Food Protection 52 906-914.
  9. Naguib M M, Nour M A, El-Nockrashy S and Salem A A (1979) Viability of Salmonella typhi, Salmonella para- typhi and Salmonella typhimurium in white cheese. 1- Kariesh cheese. Research Bulletin No 984 (1-9). Egypt: Faculty of Agriculture, Ain-Shams University.
  10. Olson J C and Nottingham P M (1980) Temperature. In Microbial Ecology of Food-Factors Affecting Life and Death of Microorganisms, vol. 1, pp 1-37. International Commission on Microbiological Specifications of Foods. New York: Academic Press.
  11. Davies R and Obafemi A (1985) Response of microorgan- isms to freeze-thaw stress. In Microbiology of Frozen Foods, pp 83-106. Robinson R K, ed. London: Elsevier Applied Science Publishers.
  12. Thomson W K and Thacker C L (1973) Effect of tem- perature on Vibrio parahaemolyticus in oysters at refri- gerator and deep freeze temperatures. Canadian Institute for Food Science and Technology Journal 6 156 -158.
  13. Mackey B M (1984) Lethal and sublethal effects of refri- geration, freezing and freeze-drying on microorganisms. In The Revival of Injured Microbes, pp 45-75. Andrew M H and Russell A D, eds. San Diego: Academic Press.
  14. Olsen J E, Brown D J, Baggesen D L and Bisgaard M (1994) Stability of plasmids in five strains of Salmonella maintained in stab culture at different temperatures. Jour- nal of Applied Bacteriology 77 155 -159.