STORAGE OF SALMONELLA, ESHIRICHIA AND STAPHYLOCOCCUS IN SOME DAIRY PRODUCTS DURING ITS STORAGE AT DIFFERENT TEMPERATURES.

Authors

  • Shaikulov Hamza Shodievich Samarkand State Medical University
  • Bobokandova Mehriniso Fazliddinovna Samarkand State Medical University

Keywords:

S. enteritidis gartneri, E. coli, Staphylococcus aureus, Staphylococcus epidermidis

Abstract

The article discusses the preservation of salmonella, Escherichia coli and staphylococci in cottage cheese when stored at room conditions (at a temperature of 20-24°C) and in a refrigerator (at a temperature of +3°C.). The main attention is paid to the identification of the terms of survival of crops in cottage cheese during interval studies.

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Published

2023-02-13

Issue

Vol. 19 (2023): WBPH

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

STORAGE OF SALMONELLA, ESHIRICHIA AND STAPHYLOCOCCUS IN SOME DAIRY PRODUCTS DURING ITS STORAGE AT DIFFERENT TEMPERATURES. (2023). World Bulletin of Public Health, 19, 136-141. https://scholarexpress.net/index.php/wbph/article/view/2152