Survival of Bacterial Pathogens in Pasteurized Process Cheese Slices Stored at 30°C

摘要: Six lots of commercial pasteurized process cheese slices were evaluated for the ability to support growth four foodborne pathogens, Listeria monocytogenes, Staphylococcus aureus, Salmonella serotypes, and Escherichia coli O157:H7, during 4 days storage at 30 degrees C. Individual inoculated separately with each pathogen yield ca. 10(3) CFU/g. Slices packaged in sterile plastic sample bags stored C up 96 h. Population serotypes O157:H7 decreased an average 1.3 2.1 log10 CFU/g, respectively, by 36 h additional 0.6 CFU/g remaining 60 Populations monocytogenes also decreased, although a lesser extent, exhibiting approximately 0.6-log10 reduction aureus levels remained relatively constant testing period, below that detectable enterotoxin production. The tested allowed survival but did not rapid S. whereas populations L. E. 96-h