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Survey of retail cheeses, dairy processing environments and raw milk for Escherichia coli O157 : H7
Author(s) -
Ansay S.E.,
Kaspar C.W.
Publication year - 1997
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.1997.00190.x
Subject(s) - escherichia coli , raw milk , serotype , food science , biology , dairy industry , food microbiology , microbiology and biotechnology , bacteria , biochemistry , genetics , gene
Escherichia coli was isolated from 58% (11/19) of retail soft and semi‐soft cheeses tested, but E. coli O157 : H7 was not detected. The presence of E. coli in retail cheeses and the lack of baseline data on the prevalence of serotype O157 : H7 strains prompted us to survey ingredients and the environment in 15 cheese and dairy plants. Escherichia coli O157 : H7 was not detected in any of the 1104 samples tested, including 42 raw milk samples. These results suggest that serotype O157 : H7 is not prevalent within dairy product ingredients and processing environments.