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

How to Cite

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

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.