PATHOGENIC AND CONTAMINATING MICROFLORA IN FRESH WHITE CHEESES PACKED WITH DIFFERENT METHODS AND STORED AT LOW TEMPERATURES

The growth of pathogenic microflora was monitored in fresh white cheeses stored for 7, 14 and 21 days at a temperature of 5^oC±0.5^oC, packed under vacuum, modified atmosphere and air atmosphere conditions. The fresh and stored white cheeses were determined for the numbers of Listeria monocytogens, Enterococcus spp, coli group bacili, and Escherichia coli. The results obtained indicated that the method of packaging had no effect on the development of those microorganisms in white cheeses during their chilled storage.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.