Survival of Staphylococcus aureus during the manufacture and ripening of camembert cheese : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Palmerston North, New Zealand

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dc.contributor.authorKang, Zhetong
dc.date.accessioned2018-05-17T23:14:52Z
dc.date.available2018-05-17T23:14:52Z
dc.date.issued2017
dc.description.abstractStaphylococcal Food Poisoning (SFP) is the third most common cause of food poisoning internationally, caused by an enterotoxin produced by Staphylococcus aureus. S. aureus contamination in dairy products, including cheese, can lead to SFP. The survivability of S. aureus during the manufacture and ripening of Camembert cheese was the focus of this study. Camembert cheeses were manufactured using pasteurized milk inoculated with one of three S. aureus strains, comprising two reference strains ATCC 4163, ATCC 9144 and one dairy strain 172 RR. Each strain was tested in triplicate. The results showed that manufacturing and ripening of Camembert cheese reduced the risk of food safety associated with contamination with S. aureus with a 1.6 to 3.1 log reduction. The largest decrease occurred following drainage, which was particularly evident in 172 RR, and coincided with the lowest pH. The combined effect of culture blend (starter and secondary flora) activity and low pH are believed to contribute to the death of S. aureus.en_US
dc.identifier.urihttp://hdl.handle.net/10179/13357
dc.language.isoenen_US
dc.publisherMassey Universityen_US
dc.rightsThe Authoren_US
dc.subjectCamembert cheeseen_US
dc.subjectMicrobiologyen_US
dc.subjectStaphylococcus aureusen_US
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologyen_US
dc.titleSurvival of Staphylococcus aureus during the manufacture and ripening of camembert cheese : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Palmerston North, New Zealanden_US
dc.typeThesisen_US
massey.contributor.authorKang, Zhetong
thesis.degree.disciplineFood Technologyen_US
thesis.degree.grantorMassey Universityen_US
thesis.degree.levelMastersen_US
thesis.degree.nameMaster of Food Technology (MFoodTech)en_US
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