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Article: Response of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus to the Thermal Stress Occurring in Model Manufactures of Grana Padano Cheese
- Article from:
- Journal of Dairy Science
- Article date:
- November 1, 2005
- Author:
CopyrightCopyright American Dairy Science Association Nov 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The purpose of this research was to investigate the effect of temperature in the technology of production of Grana cheese against Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus. According to the technology of production, the cheese curds are cooked at 55°C and then cooled at room temperature (25°C). A curd-cooling model was developed to estimate the temperature variation across the curd during cooling, and the thermal stress was applied to the pathogens according to the model in model-scale productions of Grana cheese artificially contaminated with approximately 10^sup 4^ cfu/mL of the selected pathogens. According to the ...