Sery dojrzewające jako środowisko rozwoju patogenów

• Autorzy: Berthold A. , Pluta A. , Dolińska M.

Warianty tytułu

EN

Ripened cheeses as pathogens growth environment

• Języki publikacji: PL

Abstrakty

PL

Celem artykułu jest omówienie możliwości rozwoju w serach podpuszczkowych dojrzewających drobnoustrojów patogennych, takich jak: Listeria monocytogenes, Escherichia coli. Salmonella sp. oraz Staphylococcus aureus. Przeanalizowano wpływ różnych czynników technologicznych wpływających na rozwój patogenów w serach. Dokonano przeglądu piśmiennictwa dotyczącego jakości mikrobiologicznej serów rynkowych. Przedstawiono przypadki zatruć pokarmowych wywołanych spożyciem serów dojrzęwająacych, zanieczyszczonych drobnoustrojami chorobotwórczymi.

EN

The aim of the study was to review the possibilities of growth in rennet cheeses pathogenic microorganisms, such as: Listeria monocytogenes, Escherichia coli, Salmonella sp. and Staphylococcus aureus. The influence of some factors on the growth of pathogenic bacteria was analysed. The review of the literature concerning the microbiological quality of market cheeses was made. The cases of food pisonings, caused by consumption of rennet cheeses, contaminated with pathogenic bacteria were shown.

Słowa kluczowe

PL

sery podpuszczkowe; zatrucia pokarmowe; Liseria monocytogenes; Salmonella spp.; Escherichia coli; Staphylococcus aureus

EN

rennet cheeses; foot poisonings

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2008
• Tom: nr 1
• Strony: 79--84
• Opis fizyczny: Bibliogr. 40 poz., tab.

Twórcy

autor

Berthold A.

autor

Pluta A.

autor

Dolińska M.

• SGGW w Warszawie, Wydział Nauk o Żywności

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