+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Survival of virulent Yersinia enterocolitica during the manufacture and storage of Turkish Feta cheese



Survival of virulent Yersinia enterocolitica during the manufacture and storage of Turkish Feta cheese



International Journal of Food Microbiology 33(2/3): 285-292



The ability of virulent Y. enterocolitica (serotype 0:3) to grow and survive during the manufacture and storage of Turkish Feta cheese was studied. Pasteurized whole cow's milk inoculated with different amounts of Y. enterocolitica was used to make cheese. Y. enterocolitica was examined during the manufacture and ripening period of Feta cheeses with particular reference to (a) different inoculation levels of Y. enterocolitica, (b) the addition of starter culture, (c) salt concentration and (d) storage time. Cheeses were also examined periodically for total solids, moisture and salt contents, pH values, and aerobic plate count. Selected Y. enterocolitica colonies were confirmed biochemically. An increase in the number of Y. enterocolitica was observed during manufacture. Following salting and throughout the storage period, the numbers of Y. enterocolitica decreased at a rate which depended on salt concentration, starter activity, and storage time.

(PDF emailed within 0-6 h: $19.90)

Accession: 002973169

Download citation: RISBibTeXText

PMID: 8930712

DOI: 10.1016/0168-1605(96)01156-7


Related references

Survival of yersinia enterocolitica during the manufacture and storage of feta cheese. Milchwissenschaft 40(4): 204-206, 1985

Predictive modeling of Yersinia enterocolitica inactivation in Turkish Feta cheese during storage. Journal of food engineering 47(2): 81-87, 2001

Behavior of Virulent Yersinia enterocolitica During Manufacture and Storage of Colby-like Cheese. Journal of Food Protection 46(4): 318-320, 2019

Fate of Yersinia enterocolitica during manufacture, ripening and storage of Lighvan cheese. International Journal of Food Microbiology 156(2): 141-146, 2012

Survival of Yersinia enterocolitica during the manufacture and ripening of Mihalc cheese. Turk Veterinerlik ve Hayvanclk Dergisi 27(4): 1029-1034, 2003

Survival of Yersinia enterocolitica during the manufacture and ripening of white cheese. Veteriner Fakultesi Dergisi, Ankara Universitesi 42(1): 37-44, 1995

Behavior of Staphylococcus aureus in Turkish Feta cheese during manufacture and ripening. Journal of Food Protection 58(11): 1201-1205, 1995

Behavior of virulent Yersinia enterocolitica in Damietta cheese. Assiut Veterinary Medical Journal 22(43): 81-87, 1989

Survival of Listeria monocytogenes during the manufacture, ripening and storage of Turkish white cheese made from cow and ewe milk. Turkish Journal of Agriculture and Forestry 23(Supp 5): 1133-1137, 1999

Fate of aflatoxin M(1) during manufacture and storage of feta cheese. Journal of Food Science 74(5): T42-T45, 2009

Isolation of Yersinia enterocolitica in Turkish cheese varieties. Indian Veterinary Journal 84(10): 1062-1063, 2007

Isolation of yersinia enterocolitica from turkish pickled white cheese. Australian Journal of Dairy Technology 47(1): 60-61, 71, 1992

Fate of Listeria monocytogenes during the Manufacture, Ripening and Storage of Feta Cheese. Journal of Food Protection 52(2): 82-87, 2019

Fate of Listeria monocytogenes during the manufacture, ripening and storage of Feta cheese. Journal of Dairy Science 71(Suppl. 1): 87, 1988

Survival of Aeromonas hydrophila during the manufacture and ripening of Feta cheese. Milchwissenschaft 56(5): 257-261, 2001