BEHAVIOR OF SALMONELLA-TYPHIMURIUM IN FETA CHEESE DURING ITS MANUFACTURE AND RIPENING

Salmonella typhimurium was enumerated during the manufacture and ripen ing period of Feta cheeses with particular reference to: (a) different inoculation levels of S. typhimurium; (b) the addition of starter cul ture; (c) salt concentration; and (d) storage time. An increase and th e number of 8. typhimurium was observed during manufacture and also du ring the storage period. Following salting and throughout the storage period, the numbers of S. typhimurium decreased at a rate depending on the salt concentration, starter activity and the storage time. The in itial inoculation level had no effect on the survival of S. typhimuriu m during the storage period.