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Survival of enterococci and coliforms in baby Swiss cheese during different stages of manufacture and storage.

Author(s) : PARKS K. M., INGHAM S. C.

Type of article: Article

Summary

Ten strains of enterococci were characterized for survival in baby Swiss cheese after exposure to representative stresses from the manufacturing process. The dominant Enterococcus isolates were E. faecium Biotype 1 and E. faecalis Biotype 2. Enterococci survived the model manufacturing stresses, grew during ripening of baby Swiss cheese, and survived during storage at 4 or 10°C. Their presence in baby Swiss cheese could indicate contamination at any of several manufacturing steps.

Details

  • Original title: Survival of enterococci and coliforms in baby Swiss cheese during different stages of manufacture and storage.
  • Record ID : 2000-0297
  • Languages: English
  • Source: Dairy Food environ. Sanit. - vol. 19 - n. 3
  • Publication date: 1999/03
  • Document available for consultation in the library of the IIR headquarters only.

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