nisin → improves → Minas Frescal cheese safety
concentration: 400, 500 IU·mL(-1)
“Nisin showed potential to be used as an additional, important hurdle to improve Minas Frescal cheese safety, without replacing good manufacturing practices.”
O124 Escherichia coli → isolated from → cheese and stools of nine ill individuals
“An O124 Escherichia coli was isolated from the cheese and from the stools of nine ill individuals.”
raw milk and soft cheese → presented → high counts of mesophilic aerobes, total coliforms, and LAB
“The samples presented high counts of mesophilic aerobes, total coliforms, and LAB”
raw milk and soft cheese → absence of → Salmonella spp. and L. monocytogenes
“an absence of Salmonella spp. and L. monocytogenes”
raw milk and soft cheese → observed → low levels of CPS and E. coli
“Low levels of CPS and E. coli were observed”
Staphylococcus aureus → can grow and produce enterotoxin A → during Camembert-type cheese production
ripening period: 41 daysinitial inoculum: 10(3)-10(6) cfu ml-1
“The level of staphylococcal enterotoxin A recovered varied from 1 to 3.2 ng g-1 of cheese made with an initial population of 10(3)-10(6) cfu ml-1”
soy cream cheeses → are stable against → syneresis and oil separation
storage: 20 days
“They were also stable against syneresis and oil separation over storage of 20 days”
raw milk cheeses → associated with → health risks
“The large number of STEC strains recovered from the cheese samples evaluated in this study emphasizes the health risks associated with raw milk cheeses.”
potentially pathogenic bacteria → survive → Swiss hard and semihard cheeses
time: 1 week after fabricationexception: Listeria monocytogenes
“The results show that hard cheeses are hygienically safe; 1 wk after fabrication, the inoculated pathogens (Aeromonas hydrophila. Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica) could no longer be detected.”
β-lactams and erythromycin residues → become undetectable → cheese
time: 30 d of ripening
“β-lactams and erythromycin residues were not detectable after 30 d of ripening”
