scholarly journals Staphylococcus aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production

10.5772/48175 ◽  
2012 ◽  
Author(s):  
Albeta Medveov ◽  
ubomr Valk
Keyword(s):  
Staphylococcus Aureus ◽  
Raw Milk ◽  
Raw Milk Cheese ◽  
Cheese Production

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 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

An Overview of Molecular Stress Response Mechanisms in Escherichia coli Contributing to Survival of Shiga Toxin–Producing Escherichia coli during Raw Milk Cheese Production

2011 ◽  
Vol 74 (5) ◽  
pp. 849-864 ◽  
Author(s):  
SILVIO PENG ◽  
TAURAI TASARA ◽  
JÖRG HUMMERJOHANN ◽  
ROGER STEPHAN
Keyword(s):  
Escherichia Coli ◽  
Stress Response ◽  
Foodborne Pathogens ◽  
Stress Responses ◽  
Shiga Toxin ◽  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Heat Shock Stress ◽  
Raw Milk Cheese ◽  
Cheese Production

The ability of foodborne pathogens to survive in certain foods mainly depends on stress response mechanisms. Insight into molecular properties enabling pathogenic bacteria to survive in food is valuable for improvement of the control of pathogens during food processing. Raw milk cheeses are a potential source for human infections with Shiga toxin–producing Escherichia coli (STEC). In this review, we focused on the stress response mechanisms important for allowing STEC to survive raw milk cheese production processes. The major components and regulation pathways for general, acid, osmotic, and heat shock stress responses in E. coli and the implications of these responses for the survival of STEC in raw milk cheeses are discussed.

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

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