Survival of Salmonella enteritidis during the manufacture of feta cheese made of pasteurized ewe's milk.

Zentralblatt fur Mikrobiologie Pub Date : 1993-01-01
V Maipa, C Papadopoulou, C Pappas, D Dimitriou, L Voutsinas, H Malatou
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Abstract

The behaviour of Salmonella enteritidis during the Feta cheese making process was investigated. Two lots of pasteurized whole ewe's milk were inoculated to contain 10(6) cfu/ml of S. enteritidis (strain AS1 and AS2) and were processed into Feta cheese following standard procedures. All samples were examined for S. enteritidis both quantitatively and qualitatively, while moisture, fat, water activity and pH were also measured. S. enteritidis was enumerated in duplicate samples by surface plating on SS agar. Selected salmonella-like colonies were identified biochemically and serologically. The enumerations have shown that S. enteritidis was initially entrapped in the curd. Then the growth of S. enteritidis gradually decreased and no Salmonellae were quantitatively enumerated after the 23rd day. However S. enteritidis was detected qualitatively in samples taken until the 38th day.

用巴氏母奶制作菲达奶酪过程中肠炎沙门氏菌的存活。
研究了肠炎沙门氏菌在菲达干酪制作过程中的行为。接种含10(6)cfu/ml肠炎沙门氏菌(菌株AS1和AS2)的两批巴氏消毒全母奶,按照标准程序加工成菲达奶酪。所有样品都进行了肠炎沙门氏菌的定量和定性检测,同时测量了水分、脂肪、水活度和pH。用SS琼脂表面镀法对重复样品进行肠炎沙门氏菌计数。选择沙门氏菌样菌落进行生化和血清学鉴定。计数结果表明,肠炎沙门氏菌最初被困在凝乳中。然后肠炎沙门氏菌的生长逐渐减少,23天后没有沙门氏菌被定量计数。然而,在第38天的样品中定性检测到肠炎沙门氏菌。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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