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- Title
Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese.
- Authors
Erol, Sümeyye; Mehmetoglu, Arzu Cagrı
- Abstract
High occurrence of Listeria monocytogenes in cheeses is an important risk for human health. The present work aims to investigate antibacterial effect of scallop-shell powder (SSP) on L. monocytogenes on Kashar cheese. Cheese samples were immersed into 0, 0.5, 1.0 or 1.5% of SSP suspensions. After drying, the surface of cheese samples was inoculated with L. monocytogenes (5 log cfu/g). Following drying for 2 h, each sample was individually vacuumpacked and stored at 4°C for 28 days. The microbiological and chemical properties of samples were determined at every 7 and 14 days of storage, respectively. Application of SSP solution (%) significantly inhibited the growth of L. monocytogenes and mold but not yeast or lactic acid bacteria. Treatment of SSP did not affect the pH value, color and chemical properties (p>0.05) but increased the ash contents of cheese samples (p<0.05). The results suggested that SSP treatment could be used to reduce risk of L. monocytogenes contamination on Kashar cheese.
- Subjects
LACTIC acid bacteria; CHEESE; POWDERS; LISTERIA monocytogenes; ESCHERICHIA coli O157:H7; CHEMICAL properties
- Publication
Academic Food Journal / Akademik GIDA, 2020, Vol 18, Issue 4, p339
- ISSN
1304-7582
- Publication type
Article
- DOI
10.24323/akademik-gida.850813