A study on the effect of temperature,PH and Capsicum annuum extract on the viability of Listeria monocytogenes in kariesh cheese
Abstract
A total of three liters of raw milk free from Listeria monocytogenes were inoculated with 1x107CFU/ml. Listeriamonocytogenes strain and used for manufacturing of kariesh cheese ,then the cheese samples were classified into 10 groups to study the effect of storage temperature , pH and different concentrations of capsicum extract (2% and 5%)on the viable count of the inoculated strain . The results revealed that there is no significant effect of storage temperature on the viability of the microorganism in control positive groups stored in both room and chilling temperatures.Meanwhile , a high significant difference was recorded in groups treated with capsicum annuum extract in both concentrations (2% and 5%).
The public health importances of Listeria monocytogenes and the preventive measures to control the viability of this microorganism in raw and dairy products were discussed .
Keywords
References
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DOI: http://dx.doi.org/10.14259%2Fpm.v2i1.93
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