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188671

GROWTH AND SURVIVAL OF LISTERIA MONOCYTOGENES DURING MANUFACTURE AND STORAGE OF DAMIETTA CHEESE

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Last updated: 23 Jan 2023

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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.

DOI

10.21608/avmj.1989.188671

Authors

First Name

A.A-H.

Last Name

AHMED

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Orcid

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First Name

S.H.

Last Name

AHMED

MiddleName

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Email

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Orcid

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First Name

M.K.

Last Name

MOUSTAFA

MiddleName

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Affiliation

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Email

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City

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Orcid

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First Name

NAGAH M.

Last Name

SAAD

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Volume

22.1

Article Issue

43

Related Issue

27068

Issue Date

1989-09-01

Receive Date

1989-02-04

Publish Date

1989-09-01

Page Start

88

Page End

94

Print ISSN

1012-5973

Online ISSN

2314-5226

Article File

AVMJ_Volume 22.1_Issue 43_Pages 88-94.pdf

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https://avmj.journals.ekb.eg/article_188671.html

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https://avmj.journals.ekb.eg/service?article_code=188671

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Type

Research article

Type Code

1,840

Publication Type

Journal

Publication Title

Assiut Veterinary Medical Journal

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https://avmj.journals.ekb.eg/

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Created At

23 Jan 2023