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MICROBIOLOGICAL QUALITY OF CEBRERO CHEESE FROM NORTHWEST SPAIN
Author(s) -
QUINTO E.,
FRANCO C.,
RODRIGUEZOTERO J.L.,
FENTE C.,
CEPEDA A.
Publication year - 1994
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1994.tb00579.x
Subject(s) - listeria monocytogenes , staphylococcus aureus , food science , listeria , escherichia coli , microbiology and biotechnology , raw milk , coagulase , plate count , biology , enterobacteriaceae , bacteria , staphylococcus , biochemistry , genetics , gene
Cebrero cheese is traditionally manufactured from raw cow's milk in the Cebrero mountains of Galicia (NW Spain). We report determinations of pH and a w , and counts of total aerobic bacteria, psychrotrophs, Enterobacteriaceae, Escherichia coli, coagulase‐positive Staphylococcus aureus, Listeria, molds and yeasts, in 49 samples. E. coli count exceeded the level permitted by Spanish legislation in 51% of samples. S. aureus count exceeded the level permitted in 20% of the samples. In one sample, with pH 5.06, two species of Listeria (L. monocytogenes and L. seeligeri) were detected. Although the pH of this cheese is fairly low, it does not appear to be sufficient to prevent the occurrence of certain pathogenic microorganisms.