Behavior of Escherichia coli O157:H7 during the manufacture and ripening of feta and telemes cheeses.

@article{Govaris2002BehaviorOE,
  title={Behavior of Escherichia coli O157:H7 during the manufacture and ripening of feta and telemes cheeses.},
  author={Alexandros K Govaris and Demetrios Papageorgiou and Konstantinos Papatheodorou},
  journal={Journal of food protection},
  year={2002},
  volume={65 4},
  pages={609-15}
}
Pasteurized whole ewe's and cow's milk was used in the manufacture of Feta end Telemes cheeses, respectively, according to standard procedures. In both cases, the milk had been inoculated with Escherichia coli O157:H7 at a concentration of ca. 5.1 log CFU/ml and with thermophilic or mesophilic starter cultures at a concentration of ca. 5.3 to 5.6 log CFU/ml. In the first 10 h of cheesemaking, the pathogen increased by 1.18 and 0.82 log CFU/g in Feta cheese and by 1.56 and 1.35 log CFU/ g in… CONTINUE READING

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