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Study on the growth and survival of Escherichia coli O157:H7 during the manufacture and storage of Iranian white cheese in brine | ||
| Iranian Journal of Veterinary Research | ||
| مقاله 6، دوره 10، شماره 4 - شماره پیاپی 29، 2009، صفحه 346-351 اصل مقاله (101.27 K) | ||
| نوع مقاله: Full paper (Original article) | ||
| شناسه دیجیتال (DOI): 10.22099/ijvr.2009.1719 | ||
| چکیده | ||
| The behaviour of Escherichia coli O157:H7 was studied during the manufacture and storage of Iranian white cheese in brine. Cheese was manufactured using pasteurized cow milk and inoculated with E. coli O157:H7 with inoculum level of 103 cfu/ml. Four treatments were designed. Cheeses were made with or without starter culture and kept immersed in 6 or 8% salt brine during ripening and storage. Cheese samples were analysed for E. coli O157:H7 during manufacture and storage period. During cheese manufacture the number of E. coli O157:H7 increased by 106 cfu/g, but during ripening and cheese storage the number of organism decreased significantly in the cheese samples made with starter culture (P<0.05). The results showed an inhibitory effect of starter culture on E. coli O157:H7, but the organism can survive in this kind of cheese for up to 60 days of storage, respecting using starter culture, salt brine concentration and cheese storage time. | ||
| کلیدواژهها | ||
| Escherichia coli O157:H7؛ Iranian white cheese؛ Starter culture؛ Brine salting | ||
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