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Survie des enterocoques et des coliformes dans du fromage petit suisse pendant les différentes phases de fabrication et d'entreposage.

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

Auteurs : PARKS K. M., INGHAM S. C.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Survival of enterococci and coliforms in baby Swiss cheese during different stages of manufacture and storage.
  • Identifiant de la fiche : 2000-0297
  • Langues : Anglais
  • Source : Dairy Food environ. Sanit. - vol. 19 - n. 3
  • Date d'édition : 03/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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