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Fate of Listeria monocytogenes during the manufacture, ripening and storage of Feta cheese
- Papageorgiou, D.K., Marth, E.H.
- Journal of food protection 1989 v.52 no.2 pp. 82-87
- feta cheese, cheese ripening, Listeria monocytogenes, food contamination, storage quality, pH, temperature
- 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.