Fate of Listeria monocytogenes during the manufacture, ripening and storage of Feta cheese

Pasteurized milk was inoculated with Listeria monocytogenes and made into Feta cheese according to standard procedure. The L. monocytogenes increased in number during the first 2 days of ripening. The growth of the bacteria stopped when the pH was decreased to 4.6, but the bacteria survived for more...

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Veröffentlicht in:	Journal of food protection 1989-02, Vol.52 (2), p.82-87
Hauptverfasser:	Papageorgiou, D.K, Marth, E.H
Format:	Artikel
Sprache:	eng
Schlagworte:	APTITUD PARA LA CONSERVACION APTITUDE A LA CONSERVATION Biological and medical sciences FABRICACION DEL QUESO Food industries FROMAGE Fundamental and applied biological sciences. Psychology HIGIENE DE LOS ALIMENTOS HYGIENE DES ALIMENTS LISTERIA Milk and cheese industries. Ice creams QUESO TECHNOLOGIE FROMAGERE TEMPERATURA TEMPERATURE
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Zusammenfassung:	Pasteurized milk was inoculated with Listeria monocytogenes and made into Feta cheese according to standard procedure. The L. monocytogenes increased in number during the first 2 days of ripening. The growth of the bacteria stopped when the pH was decreased to 4.6, but the bacteria survived for more than 90 days of storage at pH 4.30
ISSN:	0362-028X 1944-9097
DOI:	10.4315/0362-028X-52.2.82