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Article: Response of Two Salmonella enterica Strains Inoculated in Model Cheese Treated with High Hydrostatic Pressure
- Article from:
- Journal of Dairy Science
- Article date:
- January 1, 2007
- Author:
CopyrightCopyright American Dairy Science Association Jan 2007. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The aim of this work was to determine the response to high hydrostatic pressure and the ability for survival, recovery, and growth of 2 strains of Salmonella enterica (Salmonella enteritidis and Salmonella typhimurium) inoculated in a washed-curd model cheese produced with and without starter culture. Inoculated samples were treated at 300 and 400 MPa for 10 min at room temperature and analyzed after treatment and after 1, 7, and 15 d of storage at 12°C to study the behavior of the Salmonella population. Cheese samples produced with starter culture and treated at 300 and 400 MPa showed maximum lethality; no significant differences in the baroresistant behavior of both strains were ...