BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK

Süleyman ALEMDAR; Sema AĞAOĞLU

doi:https://doi.org/10.3153/JFHS16005

Makale detayları

BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK

Yazarlar:

Süleyman ALEMDAR | Sema AĞAOĞLU

Dergi:

Food and Health 2016 Vol.2 Issue 1, pp.49-56

Belge Tipi:

Makale

Yayın Tarihi:

12/2015

Belge Dili:

Türkçe

Document ID (Org No.):

2000420137

DOI:

https://doi.org/10.3153/JFHS16005

Özet:

 


This study was conducted to
determine the survival of Escherichia coli O157:H7 during the ripening period of herby cheese made traditionally from raw
cow milk. The cheese milk was inoculated with E. coli O157:H7 at the
level of 3 log and 5 log cfu/mL, and then both manufactured herby cheeses were
divided into two groups equally. The herby cheeses were stored by using two
different methods for ripening, either embedding into the soil or putting into
brine, and analyzed on day 1, 7, 15,
30, 60 and 90 of ripening. At
the end of the storage period, E. coli O157:H7 could not be
detected in embedded herby cheese at both levels of the inoculation; whereas
the number of the bacterium was just decreased to 2.30 and 4.48 log MPN/g in
brined herby cheese for each inoculation levels respectively. Additionally, micrococci/staphylococci count,
acidity and salt values in all cheese groups were higher compared than the
initial level; total mesophilic bacteria, lactic acid bacteria,
enterobacteriaceae count and aw value were lower than the initial
level. While pH value was higher in embedded cheese than initial level, it was
lower in brined cheese. In conclusion,
E. coli O157:H7 could survive at least 60 days in embedded herby
cheese and till the last days of the ripening in brined herby cheese. This
point should be taken into account for the potential risk to public health.


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Makale detayları

BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK

Yazarlar: Süleyman ALEMDAR | Sema AĞAOĞLU

Dergi: Food and Health 2016 Vol.2 Issue 1, pp.49-56

Belge Tipi: Makale

Yayın Tarihi: 12/2015

Belge Dili: Türkçe

Document ID (Org No.): 2000420137

DOI: https://doi.org/10.3153/JFHS16005

Sayı

Yazarlar:

Süleyman ALEMDAR | Sema AĞAOĞLU

Dergi:

Food and Health 2016 Vol.2 Issue 1, pp.49-56

Belge Tipi:

Makale

Yayın Tarihi:

12/2015

Belge Dili:

Türkçe

Document ID (Org No.):

2000420137

DOI:

https://doi.org/10.3153/JFHS16005