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Determination of the survival kinetics of Salmonella spp. on the surface of ripened raw milk cheese during storage at different temperatures
Author(s) -
Lobacz Adriana,
Kowalik Jaroslaw,
Zulewska Justyna
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14315
Subject(s) - salmonella enterica , raw milk , food science , salmonella , contamination , biology , arrhenius equation , microbiology and biotechnology , chemistry , bacteria , ecology , genetics , activation energy , organic chemistry
Summary The aim of this study was to determine the survival kinetics of Salmonella enterica subsp. enterica in ripened raw milk cheese. Cheese samples inoculated with S. enterica subsp. enterica were stored at 5, 15 and 25 °C and analysed in terms of physico‐chemical and microbiological characteristics. Three primary models were used to estimate the kinetic parameters of S. enterica subsp. enterica . The secondary Arrhenius model was used to establish the relationship between temperature and parameter α of the Weibull model. Additionally, prediction of S. enterica subsp. enterica survival as a function of storage temperature was made. S. enterica subsp. enterica growth was inhibited during storage, and bacteria survived for an extensive period of time at high number (60 day at 5 °C, 26 day at 25 °C). The storage temperature significantly influenced the inactivation rate of Salmonella in raw milk ripened cheese and proceeded faster at 25 °C compared to remaining storage temperature. Obtained results suggest that contamination by Salmonella in raw milk cheese might result in residual risk.