Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK - (Science Direct)
February 5, 2008 – 5:38 pmhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-4PW5XJV-1&_user=10&_coverDate=02%2F29%2F2008&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=4f9c3dde062b918c93d60cd664ac0d42
Abstract
Two studies of retail fresh, ripened and semi-hard cheeses made from raw, thermized or pasteurized milk were undertaken in the UK during 2004 and 2005 to determine the microbiological quality of these products. Using microbiological criteria in European Commission Recommendations 2004/24/EC and 2005/175/EC, 2% of both raw, thermized (37/1819 samples) and pasteurized (51/2618 samples) milk cheeses were of unsatisfactory quality.
Raw or thermized milk cheeses were of unsatisfactory quality due to levels of Staphylococcus aureus at greater-or-equal, slanted104 cfu g-1, Escherichia coli at greater-or-equal, slanted105 cfu g-1, and/or Listeria monocytogenes at greater-or-equal, slanted102 cfu g-1, whereas pasteurized milk cheeses were of unsatisfactory quality due to S. aureus at greater-or-equal, slanted103 cfu g-1 and/or E. coli at greater-or-equal, slanted103 cfu g-1.
Salmonella was not detected in any samples. Cheeses were of unsatisfactory quality more frequently when sampled from premises rated as having little or no confidence in management and control systems, […]
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