Response of two Salmonella enterica strains inoculated in model cheese treated with high hydrostatic pressure.

摘要: Abstract The aim of this work was to determine the response high hydrostatic pressure and ability for survival, recovery, growth 2 strains Salmonella enterica ( enteritidis typhimurium ) inoculated in a washed-curd model cheese produced with without starter culture. Inoculated samples were treated at 300 400MPa 10min room temperature analyzed after treatment 1, 7, 15 d storage 12° C study behavior population. Cheese culture showed maximum lethality; no significant differences baroresistant both detected. Nevertheless, when not present, lethality only observed 400MPa, case S. . Ability repair grow cell counts decreased C. In culture, cells during period, reaching over 3 log 10 (cfu/mL) applied treatments serotypes. These results suggest that are effective reduce population type cheese, but presence affects microorganism period.