STUDY ON THE GROWTH AND SURVIVAL OF ESCHERICHIA COLI O157:H7 DURING THE MANUFACTURE AND STORAGE OF IRANIAN WHITE CHEESE IN BRINE

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MOHAMMADI KH.; KARIM GH.; RAZAVILAR V.; HANIFIAN SH.

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Journal: IRANIAN JOURNAL OF VETERINARY RESEARCH (IJVR) Year:2009 | Volume:10 | Issue:4 (29) Page(s): 346-351

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Title

STUDY ON THE GROWTH AND SURVIVAL OF ESCHERICHIA COLI O157:H7 DURING THE MANUFACTURE AND STORAGE OF IRANIAN WHITE CHEESE IN BRINE

Author(s)

MOHAMMADI KH. | KARIM GH. | RAZAVILAR V. | HANIFIAN SH. | Issue Writer Certificate

Keywords

ESCHERICHIA COLI O157:H7Q2

IRANIAN WHITE CHEESEQ2

STARTER CULTUREQ2

BRINE SALTINGQ3

Abstract

The behaviour of ESCHERICHIA COLI O157:H7 was studied during the manufacture and storage of IRANIAN WHITE CHEESE in brine. Cheese was manufactured using pasteurized cow milk and inoculated with E. coli O157:H7 with inoculum level of 103 cfu/ml. Four treatments were designed. Cheeses were made with or without STARTER CULTURE and kept immersed in 6 or 8% salt brine during ripening and storage. Cheese samples were analysed for E. coli O157:H7 during manufacture and storage period. During cheese manufacture the number of E. coli O157:H7 increased by 106 cfu/g, but during ripening and cheese storage the number of organism decreased significantly in the cheese samples made with STARTER CULTURE (P<0.05). The results showed an inhibitory effect of STARTER CULTURE on E. coli O157:H7, but the organism can survive in this kind of cheese for up to 60 days of storage, respecting using STARTER CULTURE, salt brine concentration and cheese storage time.

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APA: Copy

MOHAMMADI, KH., KARIM, GH., RAZAVILAR, V., & HANIFIAN, SH.. (2009). STUDY ON THE GROWTH AND SURVIVAL OF ESCHERICHIA COLI O157:H7 DURING THE MANUFACTURE AND STORAGE OF IRANIAN WHITE CHEESE IN BRINE. IRANIAN JOURNAL OF VETERINARY RESEARCH (IJVR), 10(4 (29)), 346-351. SID. https://sid.ir/paper/85708/en

Vancouver: Copy

MOHAMMADI KH., KARIM GH., RAZAVILAR V., HANIFIAN SH.. STUDY ON THE GROWTH AND SURVIVAL OF ESCHERICHIA COLI O157:H7 DURING THE MANUFACTURE AND STORAGE OF IRANIAN WHITE CHEESE IN BRINE. IRANIAN JOURNAL OF VETERINARY RESEARCH (IJVR)[Internet]. 2009;10(4 (29)):346-351. Available from: https://sid.ir/paper/85708/en

IEEE: Copy

KH. MOHAMMADI, GH. KARIM, V. RAZAVILAR, and SH. HANIFIAN, “STUDY ON THE GROWTH AND SURVIVAL OF ESCHERICHIA COLI O157:H7 DURING THE MANUFACTURE AND STORAGE OF IRANIAN WHITE CHEESE IN BRINE,” IRANIAN JOURNAL OF VETERINARY RESEARCH (IJVR), vol. 10, no. 4 (29), pp. 346–351, 2009, [Online]. Available: https://sid.ir/paper/85708/en

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