This investigation was conducted at the laboratory of Food Science
Department, Faculty of Agriculture, University of Damascus to determine the
effectiveness and the impact of using microwave radiations to reduce or
eliminate Salmonella typhi in co
ntaminated milk and in white cheese
manufactured by traditional method made of contaminated milk.
Results showed that the duration of 60 sec. was enough to eliminate the
S.typhi from milk heated up to 90₀ C and the best treatment was when exposing
cutting cheese for a period of 240 sec, and the temperature reached 85 ?C and
for a period of 300 sec with a temperature reached 100₀C. Presence of water
helped raising the temperature of the cuttings to be equivalent to the hot water
temperature, (100₀C) and to eliminate greatly bacteria S.typhi in cutting cheese.
It was concluded that the use of microwave radiation was safety to destroy
S.typhi in milk and white cheese.
The objective of this investigation was the Identification of Salmonella spp.
isolated from white cheese (traditional processed from sheep milk) and classify
it by using API 20E and PCR techniques.
80 samples of white cheese (traditional processed
from sheep milk) were
collected from different locations in Syria.
According to PCR technique, 17 samples gave positive result for salmonella
meaning that 21.25 % did not match the levels of the Syrian Standardization
and Metrology (S.S.M.).
According to API 20E technique, the dominat type of Salmonella was
Salmonella Arizona (47%), followed by Salmonella typhim (23.61 %),
Salmonella paratyphi (17.6 %) and Salmonella spp. (11.76 %).
Results showed that samples from local cheese positive for Salmonella were
much more than samples from Akkawi cheese.
The results showed that the PCR technique is fast and accurate and can be
used to Identify Salmonella in cheese.
