scholarly journals Enterotoxin-producing Staphylococcus aureus genotype B as a major contaminant in Swiss raw milk cheese

2014 ◽  
Vol 97 (3) ◽  
pp. 1305-1312 ◽  
Author(s):  
J. Hummerjohann ◽  
J. Naskova ◽  
A. Baumgartner ◽  
H.U. Graber
Keyword(s):  
Staphylococcus Aureus ◽  
Raw Milk ◽  
Raw Milk Cheese

Staphylococcus aureus and Listeria monocytogenes in Norwegian raw milk cheese production

2011 ◽  
Vol 28 (3) ◽  
pp. 492-496 ◽  
Author(s):  
Ragnhild Aakre Jakobsen ◽  
Ragna Heggebø ◽  
Elin Bekvik Sunde ◽  
Magne Skjervheim
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Raw Milk ◽  
Raw Milk Cheese ◽  
Cheese Production

scholarly journals Microbiological and physicochemical changes during ripening in Bulgarian white brined cheese made from raw cow milk

2020 ◽  
Vol 23 (4) ◽  
pp. 494-503
Author(s):  
D. Bangieva
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Titratable Acidity ◽  
Chloride Content ◽  
Raw Milk ◽  
Cow Milk ◽  
Microbiological Analysis ◽  
Physicochemical Changes ◽  
Raw Milk Cheese

The main microbiological hazards of raw milk cheese are associated with Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. Due to its high nutritional value, cheese is an excellent medium for the growth of these pathogens. This study was aimed to observe microbial dynamics of Bulgarian white brined cheese during cheese production and ripening. Microbiological analysis included determination of Staphylococcus aureus, Listeria spp. and Escherichia coli counts. Some physicochemical parameters, such as total titratable acidity, sodium chloride content, water activity and pH were also examined. Results revealed statistically significant increase in bacterial counts after cheesemaking steps and decrease at the end of the ripening period. Listeria monocytogenes was not detected in any of the cheese samples. Raw milk cheese was of unsatisfactory quality that emphasises the need for applying and maintaining good hygiene practices along the food chain to prevent microbial contamination and growth

Detection of enterotoxigenic Staphylococcus aureus isolates in raw milk cheese

2007 ◽  
Vol 45 (6) ◽  
pp. 586-591 ◽  
Author(s):  
P. Cremonesi ◽  
G. Perez ◽  
G. Pisoni ◽  
P. Moroni ◽  
S. Morandi ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Raw Milk ◽  
Raw Milk Cheese
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