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Microbiological quality and occurrence of Salmonella and Listeria monocytogenes in fresh Tenerife goat's milk cheese.

Author(s) : PEREZ G., BELDA F., CARDELL E., ZARATE V.

Type of article: Article

Summary

The microbiological quality and occurrence of Salmonella and Listeria monocytogenes were investigated in 36 fresh Tenerife goat's milk cheeses. The influence of certain parameters (pH, % sodium chloride and % moisture) and some manufacturing factors (geographical area and season) on the microbiological quality of the cheeses has also been evaluated. Salmonella was not detected in any sample of cheese analysed; by contrast, L. monocytogenes sero-group 4 was isolated from 13.9% of the cheeses. The pH was significantly (p lower than 0.001) correlated to total viable counts and was also significantly (p lower than 0.05) influenced by the season.

Details

  • Original title: Microbiological quality and occurrence of Salmonella and Listeria monocytogenes in fresh Tenerife goat's milk cheese.
  • Record ID : 1999-2381
  • Languages: English
  • Source: Milchwissenschaft - vol. 53 - n. 6
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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