• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Australian Journal of Dairy Technology >Pathogen survival in portioned retail soft cheeses
【24h】

Pathogen survival in portioned retail soft cheeses

机译：零售软奶酪中的病原体存活

获取原文
获取原文并翻译 | 示例
       
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

This purpose of this study was to determine, through challenge testing, if ripened soft cheeses could support the growth of pathogenic bacteria on cut cheese surfaces during storage at different holding temperatures. Australian-produced brie, blue and washed rind cheeses were chosen to represent the three main styles of soft cheeses of concern. The cheeses were challenged with a cocktail of five strains each of Escherichia coli, Listeria monocytogenes and Staphylococcus aureus, and held at 4 degrees C (temperature for storage of potentially hazardous foods), 16 degrees C (preferred temperature by some cheese experts) and 22 degrees C (observed in some retail outlets) for six weeks. Results of the challenge tests were verified using two additional brands of each of the cheeses.Results showed that L. monocytogenes grew in cheeses held at 4 degrees C, after a delay ranging from two days in blue cheese to 28 days in washed rind cheese. Extended storage at this temperature resulted in a reduction in the numbers of E. coli and S. aureus. When cheeses were held at 16 degrees C and 22 degrees C, all three challenge organisms grew in the mould-ripened cheeses (brie and blue cheese). Limited growth of L. monocytogenes; and S. aureus was observed in the washed rind cheeses, but E. coli numbers fell when these cheeses were held at the higher temperatures. The lag time observed varied from four hours at 22 degrees C (S. aureus in blue and washed rind cheese) to 28 days at 4 degrees C (L. monocytogenes in washed rind cheese).The results indicate that portioned soft cheeses should be stored under refrigeration (at 4 degrees C) to minimise the growth of pathogens. Aust. J. Dairy Technol. 63, 39-44
机译：这项研究的目的是通过挑战性测试来确定成熟的软奶酪在不同保温温度下储存期间是否能支持切奶酪表面上的病原细菌的生长。选择了澳大利亚生产的布里干酪，蓝干酪和水洗过的外皮奶酪，以代​​表所关注软奶酪的三种主要样式。奶酪受到大肠杆菌，单核细胞增生性李斯特菌和金黄色葡萄球菌等五种菌株的混合物的挑战，并分别保持在4摄氏度（用于存储潜在危险食品的温度），16摄氏度（某些奶酪专家的首选温度）和22摄氏度的条件下。摄氏6度（在某些零售店中观察到）。挑战测试的结果使用每种奶酪的两个附加品牌进行了验证，结果表明，在4摄氏度的干酪中，单核细胞增生李斯特氏菌会生长，延迟时间是蓝奶酪中的两天到水洗皮奶酪中的28天。在此温度下延长存储时间可减少大肠杆菌和金黄色葡萄球菌的数量。当奶酪分别在16摄氏度和22摄氏度下保温时，所有三种挑战生物都在霉菌化的奶酪中（干酪和蓝纹奶酪）生长。单核细胞增生李斯特氏菌生长有限;在洗过的外皮干酪中观察到金黄色葡萄球菌和金黄色葡萄球菌，但是当这些干酪保持在较高温度下时，大肠杆菌数量下降。观察到的滞后时间从22摄氏度（金黄色葡萄球菌在蓝色和水洗过的果皮干酪中）的四个小时到4摄氏度（在水洗果皮干酪中的单核细胞增生李斯特氏菌）在四天的28天不等。冷藏（在4摄氏度）下，以最小化病原体的生长。澳洲J.乳业技术。 63、39-44

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号