Survival of Salmonella typhimurium during the ripening of herby cheese (Otlu peynir)

This study was conducted to determine the survival of Salmonella Typhimurium during the ripening period of herby cheese made traditionally from raw milk. For this purpose, the cheese milk was inoculated with S. Typhimurium at the level of 10³ and 10⁵ colony-forming units/mL, and then both manufactur...

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Veröffentlicht in:	Journal of food safety 2010-08, Vol.30 (3), p.526-536
Hauptverfasser:	Alemdar, Suleyman, Agaoglu, Sema
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria bacterial contamination Biological and medical sciences Cheese cheese ripening food analysis food composition food contamination Food industries food pathogens Food safety Fundamental and applied biological sciences. Psychology General aspects Health risk assessment herbs Hygiene and safety microbiological risk assessment Milk Milk and cheese industries. Ice creams model food systems Otlu Peynir (herby cheese) pathogen survival Public health raw milk Salmonella Salmonella typhimurium semisoft cheeses soil-embedded cheeses traditional foods traditional technology
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