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Microbiological characterization of randomly selected Portuguese raw milk cheeses with reference to food safety

2007Journal article Restricted access
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dc.contributor.authorAlmeida, Gonçalo
dc.contributor.authorFigueiredo, Alexandre
dc.contributor.authorRôla, Marta
dc.contributor.authorBarros, Rui Manuel
dc.contributor.authorGibbs, Paul Anthony
dc.contributor.authorHogg, Tim
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2011-09-14T11:21:35Z
dc.date.available2011-09-14T11:21:35Z
dc.date.issued2007
dc.description.abstractSeventy 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 productionpor
dc.identifier.citationALMEIDA, Gonçalo [et al.] - Microbiological characterization of randomly selected Portuguese raw milk cheeses with reference to food safety. Journal of Food Protection. ISSN 0362-028X. 70: 7 (2007) 1710-1716por
dc.identifier.urihttp://hdl.handle.net/10400.14/5561
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherInternational Association for Food Protectionpor
dc.titleMicrobiological characterization of randomly selected Portuguese raw milk cheeses with reference to food safetypor
dc.typejournal article
dspace.entity.typePublication
person.familyNameAlmeida
person.familyNameGibbs
person.familyNameHogg
person.familyNameTeixeira
person.givenNameGonçalo
person.givenNamePaul
person.givenNameTim
person.givenNamePaula
person.identifier267767
person.identifier.ciencia-id341E-5F76-548C
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person.identifier.ridK-4389-2014
person.identifier.ridJXY-0365-2024
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id7003759404
person.identifier.scopus-author-id7005603860
person.identifier.scopus-author-id7005895206
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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