Effect of natamycinon the survival of Prototheca zopfii during manufacture and storage of feta cheese

Global Veterinary Summit

August 31- September 02, 2015 Orlando-FL, USA

Karima Galal Abdel Hameed

South Valley University, Egypt

Posters-Accepted Abstracts: J Veterinar Sci Technolo

Abstract :

The effect of Natamycin on the survival of P. zopfii using different concentrations of natamycin (0.2%, 0.4%) in feta cheese which was laboratory prepared, inoculated with the previously isolated and identified P. zopfii to yield a concentration of 2Ã?Â?108cfu/ml or gm at room temperature (25+2oC) and refrigerator temperature (5+2oC). P. zopfii counts were demonstrated and pH values were determined every twelve hours. P. zopfii could not be detected after 24 hours and after curd in the samples of feta cheese containing Natamycin of 0.2%, 0.4% in storage at room and refrigerator temperature, respectively. The public health significance of the organism and the precautions which should be taken to control this organism in dairy industry as well as the recommended sanitary measures were also discussed.

Biography :

Karima Galal Abdel Hameed has completed her PhD from Polish Academy of Science, Institute of Genteics and Animal breeding. She is an Associate Professor in the Department of Food Hygiene. She has published more than 23 papers in reputed journals and has been serving as an Editorial Board Member of repute. She published 14 abstracts in national and international conferences.

Email: Karima_galal@vet.svu.edu.eg