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Survival of enterohemorrhagic Escherichia coli O157:H7 during the manufacture and curing of Cheddar cheese.

Author(s) : REITSMA C. J., HENNING D. R.

Type of article: Article

Summary

Cheese made with 1000 CFU/milliliters of milk showed a 2-log-unit reduction after 60 days of ripening, with viable E. coli O157:H7 still being detected in 25 grammes of cheese after 158 days. Cheese made with 1 CFU/milliliter of milk showed a reduction in E. coli O157:H7 to 1 or lower than 1 CFU/gramme in 60 days, with no E. coli being detected in 25 grammes of cheese at 158 days. However, both treatments resulted in the survival of E. coli O157:H7 during manufacture and for more than 60 days of curing at 2.75 to 3.76% salt in the moisture phase.

Details

  • Original title: Survival of enterohemorrhagic Escherichia coli O157:H7 during the manufacture and curing of Cheddar cheese.
  • Record ID : 1997-1686
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 5
  • Publication date: 1996/05
  • Document available for consultation in the library of the IIR headquarters only.

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