POTENTIAL GROWTH AND CONTROL OF SALMONELLA IN HISPANIC TYPE SOFT CHEESE

This study evaluated the growth and control of Salmonella serotypes in a soft Hispanic type cheese (Queso Fresco). Cheese was made in the la boratory using a commercial procedure and after inoculation it was sto red under vacuum at temperatures ranging from 6 to 30-degrees-C. The m inimum temperature that allowed growth of Salmonella was 8-degrees-C. Accumulated data from the growth studies were used for the development of models relating the square root of 1/LT (LT = lag time) and specif ic growth rate to temperature. The effect of selected antimicrobials ( potassium sorbate, sodium benzoate and sodium lactate) on the growth a nd survival of Salmonella in milk and in cheese at various storage tem peratures was also examined. Addition of sodium benzoate (0.3%) to che ese (pH 6.6) or addition of potassium sorbate (0.3%) to cheese (pH 6.0 ) made from milk, which was acidified to pH 5.9 with propionic acid, h ad a significant impact on delaying or preventing growth of the pathog en.