Vol. 45, No. 3, 2001
THE INFLUENCE OF YOGHURT ON THE SURVIVAL OF Salmonella enteritidis AND Salmonella typhimurium
Pažáková, J., Pipová, M., Nagy, J., Turek, P., Burdová, O.
Department of Food Hygiene and Technology
University of Veterinary Medicine
Komenského 73
041 81 Košice
The Slovak Republic
Summary
The effect of yoghurt on the survival of Salmonella enteritidis and Salmonella typhimurium was studied. Milk was fermented by adding a yoghurt culture and was simultaneously contaminated with salmonella culture in different concentrations. Salmonella counts were determined during fermentation. The yoghurt was then stored for three days, during which samples were taken for microbiological examination. Hardly any significant changes in salmonella counts were observed during the fermentation. However, significant salmonella devitalization occurred throughout the storage of the yoghurt. The speed of salmonella inactivation was influenced by the size of inoculum used. Both the fermentation and storage of the yoghurt were accompanied by changes in chemical parameters.
Key words: fermentation; lactic acid; pH; Salmonella enteritidis; Salmonella typhimurium; yoghurt
References
Folia Veterinaria / 2001