Microbiological and near spectroscopy analysis of Bulgarian yiellow cheese, contamined with Listeria monocytogenes

• Published in: Bulgarian journal of veterinary medicine Vol. 13; no. 1; pp. 31 - 37
• Main Authors: Daskalov, H., National Diagnostic and Research Veterinary Institute, Sofia (Bulgaria), Atanasova, S., Thracian University, Stara Zagora (Bulgaria), Stoyanchev, T., Thracian University, Stara Zagora (Bulgaria), Chipilev, N., Regional Diagnostic and Research Veterinary Institute, Stara Zagora (Bulgaria)
• Format: Journal Article
• Language: English
• Published: 2010
• Subjects: ALMACENAMIENTO; BIOLOGICAL CONTAMINATION; CONTAMINACION BIOLOGICA; CONTAMINATION BIOLOGIQUE; ESPECTROSCOPIA INFRARROJA; FROMAGE A PATE DURE; HARD CHEESE; http://www.fao.org/aos/agrovoc#c_16492; http://www.fao.org/aos/agrovoc#c_26553; http://www.fao.org/aos/agrovoc#c_28318; http://www.fao.org/aos/agrovoc#c_28568; http://www.fao.org/aos/agrovoc#c_7427; INFRARED SPECTROPHOTOMETRY; LISTERIA MONOCYTOGENES; QUESO DURO; SPECTROSCOPIE INFRAROUGE; STOCKAGE; STORAGE
• ISSN: 1311-1477

A simultaneous microbiological and near infrared spectroscopy analysis of Bulgarian yellow cheese, contaminated with Listeria monocytogenes has been performed. The results showed that the storage of samples at room temperature resulted in elimination of a part of microorganisms and their maintenance at a low concentration in one gramme product during the entire experimental period. NIRS was found to be successful in distinguishing between contaminated and non-contaminated samples. A high coefficient of correlation was found out between the near-infrared spectra of samples and the presence of L. monocytogenes in Bulgarian yellow cheese. The results of the study allowed classifying properly the samples contaminated and non-contaminated with L. monocytogenes.