{"title":"The Analysis of the Behaviour of Listeria Monocytogenes in Fresh Cheeses with Various Spices During Storage","authors":"Adriana Lobacz, Justyna Zulewska, Jaroslaw Kowalik","doi":"10.1016/j.profoo.2016.02.092","DOIUrl":null,"url":null,"abstract":"<div><p>The aim of this work was to evaluate the growth possibilities of <em>Listeria monocytogens</em> in the artificially contaminated fresh cheese during storage. Three variants of acid homogenized commercial fresh cheeses: mixed herbs, red pepper and garlic-pepper were studied. The lowest value of the specific growth rate of <em>L. monocytogenes</em> in the fresh cheeses was reported for red pepper variant. The highest value of this parameter was determined for the fresh cheese with pepper-garlic. The use of spices in the production of fresh unripened cheeses influence the viability and growth of bacteria <em>L. monocytogenes</em> during storage at the temperature range 3-15<sup>o</sup>C.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 80-84"},"PeriodicalIF":0.0000,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.092","citationCount":"8","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Procedia food science","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2211601X16000936","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 8
Abstract
The aim of this work was to evaluate the growth possibilities of Listeria monocytogens in the artificially contaminated fresh cheese during storage. Three variants of acid homogenized commercial fresh cheeses: mixed herbs, red pepper and garlic-pepper were studied. The lowest value of the specific growth rate of L. monocytogenes in the fresh cheeses was reported for red pepper variant. The highest value of this parameter was determined for the fresh cheese with pepper-garlic. The use of spices in the production of fresh unripened cheeses influence the viability and growth of bacteria L. monocytogenes during storage at the temperature range 3-15oC.
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