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Hindi Effect of natamycinon the survival of Prototheca zopfii during manufacture and storage of feta cheese
Karima Galal Abdel Hameed
South Valley University, Egypt
: J Vet Sci Med Diagn 2015, 4:6
Abstract
The effect of Natamycin on the survival of P. zopfii using different concentrations of natamycin (0.2%, 0.4%) in feta cheese which was laboratory prepared, inoculated with the previously isolated and identified P. zopfii to yield a concentration of 2×108cfu/ml or gm at room temperature (25+2oC) and refrigerator temperature (5+2oC). P. zopfii counts were demonstrated and pH values were determined every twelve hours. P. zopfii could not be detected after 24 hours and after curd in the samples of feta cheese containing Natamycin of 0.2%, 0.4% in storage at room and refrigerator temperature, respectively. The public health significance of the organism and the precautions which should be taken to control this organism in dairy industry as well as the recommended sanitary measures were also discussed
Biography
Karima Galal Abdel Hameed has completed her PhD from Polish Academy of Science, Institute of Genteics and Animal breeding. She is an Associate Professor in the Department of Food Hygiene. She has published more than 23 papers in reputed journals and has been serving as an Editorial Board Member of repute. She published 14 abstracts in national and international conferences.
