Effects of salts of organic acids on the survival of Listeria monocytogenes in soft cheeses

Detalhes bibliográficos
Autor(a) principal: Silva, Elaine N. G.
Data de Publicação: 2012
Outros Autores: Almeida, Rogeria Comastri de Castro, Figueiredo, Ana Cla´udia L., Miranda, Fernanda A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFBA
Texto Completo: http://www.repositorio.ufba.br/ri/handle/ri/7954
Resumo: Texto completo. Acesso restrito. p. 1 - 7
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spelling Silva, Elaine N. G.Almeida, Rogeria Comastri de CastroFigueiredo, Ana Cla´udia L.Miranda, Fernanda A.Silva, Elaine N. G.Almeida, Rogeria Comastri de CastroFigueiredo, Ana Cla´udia L.Miranda, Fernanda A.2013-01-16T20:24:22Z2013-01-16T20:24:22Z20120950-5423http://www.repositorio.ufba.br/ri/handle/ri/7954Texto completo. Acesso restrito. p. 1 - 7The purpose of this study was to determine the effect of sodium lactate and sodium propionate, both in combination with sodium acetate, on strains of Listeria monocytogenes in artificially inoculated soft cheeses. Minas Frescal and Coalho cheeses, inoculated with a mix of L. monocytogenes 1 ⁄ 2a and Scott A, underwent two treatments: 2% (w ⁄ v) sodium lactate in combination with 0.25% (w ⁄ v) sodium acetate and 2% (w ⁄ v) sodium propionate in combination with 0.25% (w ⁄ v) sodium acetate. The samples were analysed immediately and after 7 days at 10 C. The growth of the pathogen was inhibited in cheeses containing the salts of organic acids, and the effects of treatment were statistically significant (P < 0.05). However, there was no difference between the types of treatment applied. Our data demonstrate that the effectiveness of the salts of organic acids depended on the initial concentration of L. monocytogenes and that a higher concentration of the salts is necessary to ensure sustained inactivation of target pathogens because they are weakly antilisterial when the soft cheeses are stored at 10 C.Submitted by Santiago Fabio (fabio.ssantiago@hotmail.com) on 2013-01-16T20:24:21Z No. of bitstreams: 1 bbbbb7777.pdf: 649771 bytes, checksum: 0b4ebb231dcdc06844f3b5b6529bf7c3 (MD5)Made available in DSpace on 2013-01-16T20:24:22Z (GMT). No. of bitstreams: 1 bbbbb7777.pdf: 649771 bytes, checksum: 0b4ebb231dcdc06844f3b5b6529bf7c3 (MD5) Previous issue date: 2012SalvadorInternational Journal of Food Science and Technology10.1111/j.1365-2621.2012.03037.xreponame:Repositório Institucional da UFBAinstname:Universidade Federal da Bahia (UFBA)instacron:UFBACheesefood safetyListeriaorganic acidsEffects of salts of organic acids on the survival of Listeria monocytogenes in soft cheesesInternational Journal of Food Science and Technologyinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleenginfo:eu-repo/semantics/openAccessORIGINALbbbbb7777.pdfbbbbb7777.pdfapplication/pdf649771https://repositorio.ufba.br/bitstream/ri/7954/1/bbbbb7777.pdf0b4ebb231dcdc06844f3b5b6529bf7c3MD51LICENSElicense.txtlicense.txttext/plain1762https://repositorio.ufba.br/bitstream/ri/7954/2/license.txt1b89a9a0548218172d7c829f87a0eab9MD52TEXTbbbbb7777.pdf.txtbbbbb7777.pdf.txtExtracted texttext/plain32467https://repositorio.ufba.br/bitstream/ri/7954/3/bbbbb7777.pdf.txt299d7626a3e4605c8933263d91a07bddMD53ri/79542022-07-05 14:03:07.004oai:repositorio.ufba.br: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Repositório InstitucionalPUBhttp://192.188.11.11:8080/oai/requestopendoar:19322022-07-05T17:03:07Repositório Institucional da UFBA - Universidade Federal da Bahia (UFBA)false
dc.title.pt_BR.fl_str_mv Effects of salts of organic acids on the survival of Listeria monocytogenes in soft cheeses
dc.title.alternative.pt_BR.fl_str_mv International Journal of Food Science and Technology
title Effects of salts of organic acids on the survival of Listeria monocytogenes in soft cheeses
spellingShingle Effects of salts of organic acids on the survival of Listeria monocytogenes in soft cheeses
Silva, Elaine N. G.
Cheese
food safety
Listeria
organic acids
title_short Effects of salts of organic acids on the survival of Listeria monocytogenes in soft cheeses
title_full Effects of salts of organic acids on the survival of Listeria monocytogenes in soft cheeses
title_fullStr Effects of salts of organic acids on the survival of Listeria monocytogenes in soft cheeses
title_full_unstemmed Effects of salts of organic acids on the survival of Listeria monocytogenes in soft cheeses
title_sort Effects of salts of organic acids on the survival of Listeria monocytogenes in soft cheeses
author Silva, Elaine N. G.
author_facet Silva, Elaine N. G.
Almeida, Rogeria Comastri de Castro
Figueiredo, Ana Cla´udia L.
Miranda, Fernanda A.
author_role author
author2 Almeida, Rogeria Comastri de Castro
Figueiredo, Ana Cla´udia L.
Miranda, Fernanda A.
author2_role author
author
author
dc.contributor.author.fl_str_mv Silva, Elaine N. G.
Almeida, Rogeria Comastri de Castro
Figueiredo, Ana Cla´udia L.
Miranda, Fernanda A.
Silva, Elaine N. G.
Almeida, Rogeria Comastri de Castro
Figueiredo, Ana Cla´udia L.
Miranda, Fernanda A.
dc.subject.por.fl_str_mv Cheese
food safety
Listeria
organic acids
topic Cheese
food safety
Listeria
organic acids
description Texto completo. Acesso restrito. p. 1 - 7
publishDate 2012
dc.date.issued.fl_str_mv 2012
dc.date.accessioned.fl_str_mv 2013-01-16T20:24:22Z
dc.date.available.fl_str_mv 2013-01-16T20:24:22Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.repositorio.ufba.br/ri/handle/ri/7954
dc.identifier.issn.none.fl_str_mv 0950-5423
identifier_str_mv 0950-5423
url http://www.repositorio.ufba.br/ri/handle/ri/7954
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv International Journal of Food Science and Technology
publisher.none.fl_str_mv International Journal of Food Science and Technology
dc.source.pt_BR.fl_str_mv 10.1111/j.1365-2621.2012.03037.x
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFBA
instname:Universidade Federal da Bahia (UFBA)
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institution UFBA
reponame_str Repositório Institucional da UFBA
collection Repositório Institucional da UFBA
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