Cargando…

Fate of Salmonella spp. in the Fresh Soft Raw Milk Cheese during Storage at Different Temperatures

The aim of this study was to determine the survival kinetics of Salmonella spp. in unripened, fresh raw milk cheese during storage at 5, 15 and 25 °C. Microbiological (coliforms and E. coli, S. thermophilus, Lactococcus sp., total microbial count and Enterobacteriaceae) and physicochemical (pH and a...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lobacz, Adriana, Zulewska, Justyna
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146607/ https://www.ncbi.nlm.nih.gov/pubmed/33925697 http://dx.doi.org/10.3390/microorganisms9050938

Ejemplares similares

Loads of Coliforms and Fecal Coliforms and Characterization of Thermotolerant Escherichia coli in Fresh Raw Milk Cheese
por: Hammad, Ahmed M., et al.
Publicado: (2022)

Fate of Listeria monocytogenes on Fresh Apples under Different Storage Temperatures
por: Sheng, Lina, et al.
Publicado: (2017)

Outbreak of Salmonella Newport associated with internationally distributed raw goats' milk cheese, France, 2018
por: Robinson, E., et al.
Publicado: (2020)

Foodborne Pathogen Assessment in Raw Milk Cheeses
por: Costanzo, Nicola, et al.
Publicado: (2020)

Pathogenic bacteria in cheese, raw and pasteurised milk
por: Bastam, Mahsa Morovati, et al.
Publicado: (2021)

Impact of Milk Storage and Heat Treatments on In Vitro Protein Digestibility of Soft Cheese
por: Rinaldi, Simona, et al.
Publicado: (2023)

Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses
por: Pellegrino, Luisa, et al.
Publicado: (2021)

A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese
por: Palyvou-Gianna, Elpiniki, et al.
Publicado: (2021)

Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese
por: Ewida, Rania M., et al.
Publicado: (2022)

Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese
por: Inácio, Rita S., et al.
Publicado: (2022)

Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk
por: Villalobos-Chaparro, Sarai, et al.
Publicado: (2018)

The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes
por: Azizi, Fahimeh, et al.
Publicado: (2017)

Disentangling a complex nationwide Salmonella Dublin outbreak associated with raw-milk cheese consumption, France, 2015 to 2016
por: Ung, Aymeric, et al.
Publicado: (2019)

A Strong Evidence Outbreak of Salmonella Enteritidis in Central Italy Linked to the Consumption of Contaminated Raw Sheep Milk Cheese
por: Napoleoni, Maira, et al.
Publicado: (2021)

Behavior of Salmonella Typhimurium on Fresh Strawberries Under Different Storage Temperatures and Wash Treatments
por: Wang, Wen, et al.
Publicado: (2018)

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †
por: González Ariceaga, Citlalli Celeste, et al.
Publicado: (2019)

An integrated approach to the analysis of antioxidative peptides derived from Gouda cheese with a modified β-casein content
por: Iwaniak, Anna, et al.
Publicado: (2022)

Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec
por: Lavoie, Karine, et al.
Publicado: (2011)

Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk
por: Milani, Christian, et al.
Publicado: (2019)

A Mechanistic Study of the Antiaging Effect of Raw-Milk Cheese Extracts
por: Cardin, Guillaume, et al.
Publicado: (2021)

Hygiene and Safety of Hard Cheese Made from Raw Cows’ Milk
por: Sakaridis, Ioannis, et al.
Publicado: (2022)

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production
por: Scudino, Hugo, et al.
Publicado: (2022)

Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis
por: Franceschi, Piero, et al.
Publicado: (2021)

Dynamics of Bacterial Communities during the Ripening Process of Different Croatian Cheese Types Derived from Raw Ewe's Milk Cheeses
por: Fuka, Mirna Mrkonjić, et al.
Publicado: (2013)

Characterization of Pseudomonas spp. and Associated Proteolytic Properties in Raw Milk Stored at Low Temperatures
por: Meng, Lu, et al.
Publicado: (2017)

Occurrence and Antimicrobial Susceptibility Profile of Salmonella spp. in Raw and Ready-To-Eat Foods and Campylobacter spp. in Retail Raw Chicken Meat in Transylvania, Romania
por: Tîrziu, Emil, et al.
Publicado: (2020)

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk
por: Faccia, Michele, et al.
Publicado: (2019)

Goat Paratuberculosis: Experimental Model for the Evaluation of Mycobacterium Persistence in Raw Milk Cheese
por: Pagliasso, Giulia, et al.
Publicado: (2021)

Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese
por: Abu-Khalaf, Nawaf, et al.
Publicado: (2022)

Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
por: Lucchini, Rosaria, et al.
Publicado: (2018)

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture
por: Bettera, Luca, et al.
Publicado: (2023)

Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese
por: Silva, Beatriz Nunes, et al.
Publicado: (2023)

Gouda Cheese with Modified Content of β-Casein as a Source of Peptides with ACE- and DPP-IV-Inhibiting Bioactivity: A Study Based on In Silico and In Vitro Protocol
por: Iwaniak, Anna, et al.
Publicado: (2021)

Detection of Salmonella spp., Candida albicans, Aspergillus spp., and Antimicrobial Residues in Raw and Processed Cow Milk from Selected Smallholder Farms of Zimbabwe
por: Mhone, Tryness Anastazia, et al.
Publicado: (2012)

Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow’s Milk Cheese from Colombia) by High-Throughput Sequencing
por: Castellanos-Rozo, José, et al.
Publicado: (2020)

Bifidobacterium pseudolongum are efficient indicators of animal fecal contamination in raw milk cheese industry
por: Delcenserie, Véronique, et al.
Publicado: (2011)

Occurrence of Staphylococcus aureus on Farms with Small Scale Production of Raw Milk Cheeses in Poland
por: Rola, Jolanta G., et al.
Publicado: (2016)

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis
por: Estrada, Olaia, et al.
Publicado: (2019)

A Combined Metabolomic and Metagenomic Approach to Discriminate Raw Milk for the Production of Hard Cheese
por: Bellassi, Paolo, et al.
Publicado: (2021)

Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns
por: Terzić-Vidojević, Amarela, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_a44lg458v6g6rqrmaomjhrbqmi