Cheese

nisin → improves → Minas Frescal cheese safety

“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

“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

“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

“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

“β-lactams and erythromycin residues were not detectable after 30 d of ripening”