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Survival of selected pathogenic bacteria in white pickled cheese made with lactic acid bacteria or antimicrobials.

Author(s) : ABDALLA O. M., DAVIDSON P. M., CHRISTEN G. L.

Type of article: Article

Summary

Effect of lactic acid bacteria starter culture, nisin, hydrogen peroxide, or potassium sorbate on Listeria monocytogenes, Staphylococcus aureus, and Salmonella typhimurium in white pickled cheese made from pasteurized milk with 4% salt and preserved in 4% brine solution at 4 deg C for 60 days was studied. The starter culture inhibited all three pathogens while antimicrobials did not. Results are given.

Details

  • Original title: Survival of selected pathogenic bacteria in white pickled cheese made with lactic acid bacteria or antimicrobials.
  • Record ID : 1994-2411
  • Languages: English
  • Source: Journal of Food Protection - vol. 56 - n. 11
  • Publication date: 1993/11
  • Document available for consultation in the library of the IIR headquarters only.

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