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Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses.
Int J Food Microbiol. 2005 Nov 15; 105(1):83-8.IJ

Abstract

The behaviour of Escherichia coli O157:H7 was studied during the manufacture and ripening of raw goat milk lactic cheeses. Cheese was manufactured from raw milk in the laboratory and inoculated with E. coli O157:H7 to a final concentration of 10, 100 and 1000 cfu ml(-1). E. coli O157:H7 was counted by CT-SMAC (Mac Conkey Sorbitol Agar with cefixim and tellurite) and O157:H7 ID throughout the manufacturing and ripening processes. When the milk was inoculated with 10, 100 or 1000 cfu ml(-1), counts decreased to less than 1 log(10) g(-1) in curds just prior to moulding. However, viable E. coli O157:H7 were found in cheeses throughout processing, and even after 42 days of ripening. Results indicate that E. coli O157:H7 survives the lactic cheese manufacturing process. Thus, the presence of low numbers of E. coli O157:H7 in milk destined for the production of raw milk lactic cheeses can constitute a threat to the consumer.

Authors+Show Affiliations

Vernozy-Rozand C
Unité de Microbiologie Alimentaire et Prévisionnelle, Ecole Nationale Vétérinaire de Lyon, Marcy l'Etoile, France. c.vernozy@vet-lyon.fr
Mazuy-Cruchaudet C
No affiliation info available
Bavai C
No affiliation info available
Montet MP
No affiliation info available
Bonin V
No affiliation info available
Dernburg A
No affiliation info available
Richard Y
No affiliation info available

MeSH

AnimalsCheeseColony Count, MicrobialConsumer Product SafetyEscherichia coli O157FermentationFood ContaminationFood HandlingFood MicrobiologyGoatsHumansMilk

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16055219

Citation

Vernozy-Rozand, C, et al. "Growth and Survival of Escherichia Coli O157:H7 During the Manufacture and Ripening of Raw Goat Milk Lactic Cheeses." International Journal of Food Microbiology, vol. 105, no. 1, 2005, pp. 83-8.
Vernozy-Rozand C, Mazuy-Cruchaudet C, Bavai C, et al. Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses. Int J Food Microbiol. 2005;105(1):83-8.
Vernozy-Rozand, C., Mazuy-Cruchaudet, C., Bavai, C., Montet, M. P., Bonin, V., Dernburg, A., & Richard, Y. (2005). Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses. International Journal of Food Microbiology, 105(1), 83-8.
Vernozy-Rozand C, et al. Growth and Survival of Escherichia Coli O157:H7 During the Manufacture and Ripening of Raw Goat Milk Lactic Cheeses. Int J Food Microbiol. 2005 Nov 15;105(1):83-8. PubMed PMID: 16055219.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses. AU - Vernozy-Rozand,C, AU - Mazuy-Cruchaudet,C, AU - Bavai,C, AU - Montet,M P, AU - Bonin,V, AU - Dernburg,A, AU - Richard,Y, Y1 - 2005/08/01/ PY - 2005/01/22/received PY - 2005/04/05/revised PY - 2005/05/12/accepted PY - 2005/8/2/pubmed PY - 2006/2/8/medline PY - 2005/8/2/entrez SP - 83 EP - 8 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 105 IS - 1 N2 - The behaviour of Escherichia coli O157:H7 was studied during the manufacture and ripening of raw goat milk lactic cheeses. Cheese was manufactured from raw milk in the laboratory and inoculated with E. coli O157:H7 to a final concentration of 10, 100 and 1000 cfu ml(-1). E. coli O157:H7 was counted by CT-SMAC (Mac Conkey Sorbitol Agar with cefixim and tellurite) and O157:H7 ID throughout the manufacturing and ripening processes. When the milk was inoculated with 10, 100 or 1000 cfu ml(-1), counts decreased to less than 1 log(10) g(-1) in curds just prior to moulding. However, viable E. coli O157:H7 were found in cheeses throughout processing, and even after 42 days of ripening. Results indicate that E. coli O157:H7 survives the lactic cheese manufacturing process. Thus, the presence of low numbers of E. coli O157:H7 in milk destined for the production of raw milk lactic cheeses can constitute a threat to the consumer. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/16055219/Growth_and_survival_of_Escherichia_coli_O157:H7_during_the_manufacture_and_ripening_of_raw_goat_milk_lactic_cheeses_ DB - PRIME DP - Unbound Medicine ER -