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Influence of the Preservative Material Holdbac tm on the Growth and Proliferation of Listeria on the Surfaces of CHeeses

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F10%3A39881724" target="_blank" >RIV/00216275:25310/10:39881724 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Influence of the Preservative Material Holdbac tm on the Growth and Proliferation of Listeria on the Surfaces of CHeeses

  • Original language description

    Three varieties of cheese were selected for the experiment: Genuine Olomouc-brand soft ripened cheese, Loose-brand acid curd cheese, and Slovak-style string cheese. Their surfaces were inoculated with Listeria cells of a defined density and then treatedwith the preservative material HOLDBACTM at its optimal concentration. The cheeses were stored at two different temperatures for the periods of 2, 5, 9, and 14 days, after which the effectiveness of the treatment with the preservative material was determined. The results were compared with the effectiveness of the material on the growth and proliferation of Listeria when the application of the preservative material was made before the artificial contamination of the cheese surface with Listeria. The experiment demonstrated only a slightly greater effectiveness of HOLDBACTM when it was applied before the microbial contamination. Complete inhibition of Listeria was not observed when using this approach.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    EE - Microbiology, virology

  • OECD FORD branch

Result continuities

  • Project

    <a href="/en/project/GA203%2F08%2F1536" target="_blank" >GA203/08/1536: Progressive methods in chemical, food and clinical analysis</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Others

  • Publication year

    2010

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Czech journal of food sciences (Potravinářské vědy)

  • ISSN

    1212-1800

  • e-ISSN

  • Volume of the periodical

    28

  • Issue of the periodical within the volume

    3

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    7

  • Pages from-to

  • UT code for WoS article

    000280143500012

  • EID of the result in the Scopus database