PATHOGENIC AND CONTAMINATING MICROFLORA IN FRESH WHITE CHEESES PACKED WITH DIFFERENT METHODS AND STORED AT LOW TEMPERATURES
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):161–164
KEYWORDS
ABSTRACT
The growth of pathogenic microflora was monitored in fresh white cheeses stored for 7, 14 and 21 days at a temperature of 5oC±0.5oC, 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.
ISSN:1230-0322