scholarly journals Caracterización de tipos patógenos de Escherichia coli y otros peligros biológicos asociados a la leche de cabra y productos derivados = Characterization of pathogenic types of "Escherichia coli" and other biological hazards associated with goat's milk and derived products

2014 ◽  
Author(s):  
María Elena Álvarez Suárez
Keyword(s):  
Escherichia Coli ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Leche De Cabra

Microbiological Characterization of Randomly Selected Portuguese Raw Milk Cheeses with Reference to Food Safety

2007 ◽  
Vol 70 (7) ◽  
pp. 1710-1716 ◽  
Author(s):  
GONÇALO ALMEIDA ◽  
ALEXANDRE FIGUEIREDO ◽  
MARTA RÔLA ◽  
RUI MANUEL BARROS ◽  
PAUL GIBBS ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Raw Milk ◽  
Processing Conditions ◽  
Indicator Organisms ◽  
Soft Or ◽  
E Coli ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Made In

Seventy raw milk cheeses made in different regions of Portugal, both hard and soft varieties, made with cow's, ewe's, or goat's milk or combinations of these, were sampled within their quoted shelf lives for microbiological safety. On the basis of the presence or numbers of Escherichia coli, E. coli O157, Staphylococcus aureus, Salmonella, and Listeria monocytogenes, cheeses were categorized as satisfactory, acceptable, unsatisfactory, or unacceptable and potentially hazardous. Twenty-two of the 70 cheeses were classified as satisfactory or acceptable. Thirty-seven of the cheeses were considered unsatisfactory because of the presence of E. coli, S. aureus, or both, while 11 of the cheeses were graded as unacceptable and potentially hazardous because of the presence of excessive numbers of S. aureus, E. coli, or L. monocytogenes and the presence of Salmonella in three of these. All cheeses graded as unacceptable and potentially hazardous were soft or semisoft cheeses made with ewe's and goat's milk, with the exception of two hard cheeses made with cow's milk. E. coli O157 was not detected in any of the cheeses. According to the present results, it seems that the presence or counts of pathogenic or indicator organisms in raw milk cheeses cannot be related to the processing conditions, milk type, or region of production.

Characterization of a reuterin-producing Lactobacillus coryniformis strain isolated from a goat's milk cheese

2005 ◽  
Vol 104 (3) ◽  
pp. 267-277 ◽  
Author(s):  
R. Martín ◽  
M. Olivares ◽  
M.L. Marín ◽  
J. Xaus ◽  
L. Fernández ◽  
...  
Keyword(s):  
Goat’S Milk ◽  
Goat's Milk ◽  
Lactobacillus Coryniformis

scholarly journals Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat’s milk Frozen Yogurt and Escherichia coli in the large intestine

2020 ◽  
Vol 127 ◽  
pp. 108690 ◽  
Author(s):  
Silvani Verruck ◽  
Clarissa Barretta ◽  
Marília Miotto ◽  
Maria Helena Machado Canella ◽  
Gabriela Rodrigues de Liz ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Large Intestine ◽  
Goat’S Milk ◽  
Frozen Yogurt ◽  
Goat's Milk
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