Share

Growth of Aeromonas hydrophila in the whey cheeses Myzithra, Anthotyros and Manouri during storage at 4 and 12°C.

Author(s) : PAPAGEORGIOU D. K., MELAS D. S., ABRAHIM A., et al.

Type of article: Article

Summary

Three Greek fresh whey cheeses were inoculated with Aeromonas hydrophila strain NTCC 8049 and stored at 4 or 12°C. A. hydrophila grew in Myzithra and Anthotyros cheeses but not in Manouri. The highest counts were observed in Myzithra following storage at 12°C for 8 days. Future efforts to reduce A. hydrophila will need to focus on postprocessing contamination and temperature abuse.

Details

  • Original title: Growth of Aeromonas hydrophila in the whey cheeses Myzithra, Anthotyros and Manouri during storage at 4 and 12°C.
  • Record ID : 2006-1885
  • Languages: English
  • Source: Journal of Food Protection - vol. 69 - n. 2
  • Publication date: 2006/02

Links


See other articles in this issue (2)
See the source

Indexing