ABSTRACT
The growth behavior of S. aureus in fresh cheese (Minas and Mozzarella) during their shelf life was studied in this research. The possibility of injury to this microorganism caused by increasing acidity was also investigated. Raw milk was inoculated with S. aureus FRIA-100 with approximately 10(6) cells/ml and cheese production was carried out according to normal procedures. They were stored at 7 degrees C during 40 days for Minas cheese and during 60 days for Mozzarella cheese. At 2 to 3 days intervals the following analyses were performed: acidity, pH, S. aureus count on Baird-Parker agar by traditional methods and by the method recommended by the American Public Health Association, to count repair of injured cells. We were certain of the presence of injured S. aureus when acidity was in the range of 0.7 to 0.8% expressed as lactic acid and when the count was 1.3 log higher.
Subject(s)
Cheese/microbiology , Food Contamination , Staphylococcus aureus/isolation & purification , Acids/pharmacology , Animals , Cattle , Escherichia coli/isolation & purification , Female , Food Preservation , Hydrogen-Ion Concentration , Milk/microbiology , Staphylococcus aureus/drug effects , Temperature , Yogurt/microbiologyABSTRACT
The growth behavior of Staphylococcus aureus in fresh Cheese (Minas and Muzzarella) during their shelf-life was studied. The possible injury of this microorganism caused by the increasing acidity was also investigated. Raw milk was inoculated with 10(6) cells/ml (S. aureus FRIA-100) and the cheese production was performed according to normal procedures. Minas and muzzarella cheese were stored at 7 degrees C for 40 and 60 days, respectively. At 2-3 days intervals, the following analysis were performed: acidity, pH, S. aureus counting using agar Baird Parker by the traditional methods and by the method recommended by the American Public Health Association to evaluate the reparation of injured cells. We had a secure indication of the presence of injured S. aureus when acidity was in the range of 0.7 to 0.8% expressed in lactic acid and when the cycle was 1.3 log higher than the traditional one.
Subject(s)
Cheese/microbiology , Staphylococcus aureus/isolation & purification , Yogurt/microbiology , Animals , Cattle , Food Preservation , Hydrogen-Ion Concentration , Staphylococcal Food Poisoning/prevention & control , Staphylococcus aureus/growth & developmentABSTRACT
The growth behavior of Staphylococcus aureus in fresh Cheese (Minas and Muzzarella) during their shelf-life was studied. The possible injury of this microorganism caused by the increasing acidity was also investigated. Raw milk was inoculated with 10(6) cells/ml (S. aureus FRIA-100) and the cheese production was performed according to normal procedures. Minas and muzzarella cheese were stored at 7 degrees C for 40 and 60 days, respectively. At 2-3 days intervals, the following analysis were performed: acidity, pH, S. aureus counting using agar Baird Parker by the traditional methods and by the method recommended by the American Public Health Association to evaluate the reparation of injured cells. We had a secure indication of the presence of injured S. aureus when acidity was in the range of 0.7 to 0.8
expressed in lactic acid and when the cycle was 1.3 log higher than the traditional one.
ABSTRACT
The growth behavior of Staphylococcus aureus in fresh Cheese (Minas and Muzzarella) during their shelf-life was studied. The possible injury of this microorganism caused by the increasing acidity was also investigated. Raw milk was inoculated with 10(6) cells/ml (S. aureus FRIA-100) and the cheese production was performed according to normal procedures. Minas and muzzarella cheese were stored at 7 degrees C for 40 and 60 days, respectively. At 2-3 days intervals, the following analysis were performed: acidity, pH, S. aureus counting using agar Baird Parker by the traditional methods and by the method recommended by the American Public Health Association to evaluate the reparation of injured cells. We had a secure indication of the presence of injured S. aureus when acidity was in the range of 0.7 to 0.8
expressed in lactic acid and when the cycle was 1.3 log higher than the traditional one.
