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Croissance d'Aeromonas hydrophila dans les fromages frais Myzithra, Anthotyros et Manouri lors de l'entreposage à 4 et à 12°C.

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

Auteurs : PAPAGEORGIOU D. K., MELAS D. S., ABRAHIM A., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Growth of Aeromonas hydrophila in the whey cheeses Myzithra, Anthotyros and Manouri during storage at 4 and 12°C.
  • Identifiant de la fiche : 2006-1885
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 69 - n. 2
  • Date d'édition : 02/2006

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