Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10107212 | International Journal of Food Microbiology | 2005 | 6 Pages |
Abstract
The behaviour of Escherichia coli O157:H7 was studied during the manufacture and ripening of raw goat milk lactic cheeses. Cheese was manufactured from raw milk in the laboratory and inoculated with E. coli O157:H7 to a final concentration of 10, 100 and 1000 cfu mlâ 1. E. coli O157:H7 was counted by CT-SMAC (Mac Conkey Sorbitol Agar with cefixim and tellurite) and O157:H7 ID throughout the manufacturing and ripening processes. When the milk was inoculated with 10, 100 or 1000 cfu mlâ 1, counts decreased to less than 1 log10 gâ 1 in curds just prior to moulding. However, viable E. coli O157:H7 were found in cheeses throughout processing, and even after 42 days of ripening. Results indicate that E. coli O157:H7 survives the lactic cheese manufacturing process. Thus, the presence of low numbers of E. coli O157:H7 in milk destined for the production of raw milk lactic cheeses can constitute a threat to the consumer.
Keywords
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Agricultural and Biological Sciences
Food Science
Authors
C. Vernozy-Rozand, C. Mazuy-Cruchaudet, C. Bavai, M.P. Montet, V. Bonin, A. Dernburg, Y. Richard,