RT info:eu-repo/semantics/article
T1 Behaviour of Non-O157 STEC and Atypical EPEC during the Manufacturing and Ripening of Raw Milk Cheese
A1 Rios, Edson Antonio
A1 Ramos Pereira, Juliana
A1 Santos Buelga, Jesús Ángel
A1 López Díaz, Teresa María
A1 Otero Carballeira, Andrés
A1 Rodríguez Calleja, José María
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Raw Milk Cheese
K1 Non-O157 STEC
K1 Atypical EPEC
K1 Diarrhoeagenic E. coli
K1 Cheese processing
AB This 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 industry
PB MDPI
LK http://hdl.handle.net/10612/12369
UL http://hdl.handle.net/10612/12369
NO 12 p.
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 19-abr-2024