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HYGIENIC PARAMETERS, TOXINS AND PATHOGEN OCCURRENCE IN RAW MILK CHEESES
Author(s) -
REU K.,
DEBEUCKELAERE W.,
BOTTELDOORN N.,
BLOCK J.,
HERMAN L.
Publication year - 2002
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.1745-4565.2002.tb00340.x
Subject(s) - listeria monocytogenes , raw milk , salmonella , staphylococcus aureus , escherichia coli , food science , enterotoxin , biology , microbiology and biotechnology , listeria , bacteria , biochemistry , genetics , gene
In total, 71 samples of retail raw milk cheeses produced or imported in Belgium and samples of Belgian farmhouse cheeses were examined for cotiforms, β‐glucuronidase positive Escherichia coli, Escherichia coli O157 , Staphylococcus aureus, Salmonella spp. , Listeria spp. and Listeria monocytogenes. The presence of staphylococcal enterotoxins was investigated on samples with S. aureus counts higher than 10 3 cfu/g. The incidence of coliforms, β‐glucuronidase positive E. coli and S. aureus was higher in soft than in blue veined, semi‐hard, hard and fresh cheeses. Four mold‐ripened soft cheeses were positive for E. coli O157. One of the 4 cheeses was positive for verotoxin VT2. Staphylococcal enterotoxins were detected in 1 soft redsmear cheese, which was positive for L. monocytogenes. L. monocytogenes was also detected in one fresh cheese . Salmonella was not detected in any of the 71 raw milk cheeses.