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dc.contributorFacultad de Veterinariaes_ES
dc.contributor.authorRios, Edson Antonio
dc.contributor.authorRamos Pereira, Juliana
dc.contributor.authorSantos, Jesús A.
dc.contributor.authorLópez Díaz, Teresa María 
dc.contributor.authorOtero Carballeira, Andrés 
dc.contributor.authorRodríguez Calleja, José María 
dc.contributor.otherTecnologia de los Alimentoses_ES
dc.date2020
dc.date.accessioned2020-09-03T11:34:57Z
dc.date.available2020-09-03T11:34:57Z
dc.identifier.otherhttps://www.mdpi.com/2304-8158/9/9/1215es_ES
dc.identifier.urihttp://hdl.handle.net/10612/12369
dc.description12 p.es_ES
dc.description.abstractThis study was carried out to assess the survival of Shiga toxin-producing E. coli (STEC) and atypical enteropathogenic Escherichia coli (aEPEC) during the traditional manufacturing and ripening of Spanish hard cheese from raw cow’s milk. Milk samples were spiked with up to 3.1–3.5 log cfu/mL of one strain of STEC (O140:H32 serotype) and one of aEPEC (serotype O25:H2). The first steps of cheesemaking allow for a STEC and aEPEC increase of more than 1 log cfu/mL (up to 4.74 log cfu/g and 4.55 log cfu/g, respectively). After cheese pressing, a steady reduction of both populations was observed, with the STEC strain being more sensitive. The studied pathogenic E. coli populations decreased by 1.32 log cfu/g in STEC and 0.59 log cfu/g in aEPEC in cheese ripened during a minimum period of 60 d. Therefore, a moderate contamination by these diarrhoeagenic E. coli pathotypes, in particular, with aEPEC, on cheese manufactured from raw milk may not be totally controlled through the cheesemaking process and during a maturation of 90 d. These findings remark the importance of improvement in bacteriological quality of raw milk and crosscontamination prevention with diarrhoeagenic E. coli in the dairy industryes_ES
dc.languageenges_ES
dc.publisherMDPIes_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectTecnología de los alimentoses_ES
dc.subject.otherRaw Milk Cheesees_ES
dc.subject.otherNon-O157 STECes_ES
dc.subject.otherAtypical EPECes_ES
dc.subject.otherDiarrhoeagenic E. colies_ES
dc.subject.otherCheese processinges_ES
dc.titleBehaviour of Non-O157 STEC and Atypical EPEC during the Manufacturing and Ripening of Raw Milk Cheesees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.identifier.doi10.3390/foods9091215
dc.description.peerreviewedSIes_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.essn2304-8158
dc.journal.titleFoodses_ES
dc.volume.number9es_ES
dc.issue.number9es_ES
dc.page.initial1215es_ES
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional