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Fate of Listeria monocytogenes during the manufacture, ripening and storage of Feta cheese

Author:
Papageorgiou, D.K., Marth, E.H.
Source:
Journal of food protection 1989 v.52 no.2 pp. 82-87
ISSN:
0362-028X
Subject:
feta cheese, cheese ripening, Listeria monocytogenes, food contamination, storage quality, pH, temperature
Abstract:
Pasteurized milk was inoculated with Listeria monocytogenes and made into Feta cheese according to standard procedure. The L. monocytogenes increased in number during the first 2 days of ripening. The growth of the bacteria stopped when the pH was decreased to 4.6, but the bacteria survived for more than 90 days of storage at pH 4.30.
Agid:
2556785