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Qualité microbiologique et incidence des salmonelles et des Listeria monocytogenes dans les fromages de chèvre frais en provenance de l'île de Ténérife.

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

Auteurs : PEREZ G., BELDA F., CARDELL E., ZARATE V.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Microbiological quality and occurrence of Salmonella and Listeria monocytogenes in fresh Tenerife goat's milk cheese.
  • Identifiant de la fiche : 1999-2381
  • Langues : Anglais
  • Source : Milchwissenschaft - vol. 53 - n. 6
  • Date d'édition : 1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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