Document Detail

Staphylococcus aureus growth and enterotoxin production during the manufacture of uncooked, semihard cheese from cows' raw milk.
MedLine Citation:
PMID:  16995519     Owner:  NLM     Status:  MEDLINE    
Staphylococcus aureus growth and enterotoxin production during the manufacture of model Saint-Nectaire, Registered Designation of Origin Saint-Nectaire, and Registered Designation of Origin Salers cheeses, three types of uncooked, semihard, raw milk cheese, were investigated. Coagulase-positive staphylococci (SC+) grew rapidly during the first 6 h. Between 6 and 24 h, counts increased by less than 0.5 log CFU/ml. Raw milk counts ranged from undetectable (<10 CFU/ml) to 3.03 log CFU/ml. Maximal levels reached in cheese on day 1 ranged from 2.82 to 6.84 log CFU/g. The level of SC+ after 24 h was mainly influenced by the milk baseline SC+ level (correlation coefficient, r > 0.80) but pH at 6 h influenced the SC+ growth observed between 6 and 24 h (r > 0.70). Thus, the initial level of SC+ in raw milk should be maintained below 100 CFU/ml and best below 40 CFU/ml. To limit growth, acidification should be managed to obtain pH values around or below 5.8 at 6 h in Saint-Nectaire cheeses and around or below 6.3 at 6 h in Salers cheeses. Enterotoxins were only detected in two Salers cheeses whose SC+ counts on day 1 were 5.55 log CFU/g and 5.06 log CFU/g, respectively, and whose pH values at 6 h were high (approximately 6.6 and 6.5, respectively).
Celine Delbes; Jomaa Alomar; Nadia Chougui; Jean-François Martin; Marie-Christine Montel
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food protection     Volume:  69     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2006 Sep 
Date Detail:
Created Date:  2006-09-25     Completed Date:  2006-10-16     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2161-7     Citation Subset:  IM    
IINRA, Unité de Recherches Fromagères, Aurillac, F-15000, France.
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MeSH Terms
Cheese / microbiology*
Colony Count, Microbial
Consumer Product Safety
Enterotoxins / biosynthesis*
Food Microbiology*
Hydrogen-Ion Concentration
Milk / microbiology*
Staphylococcus aureus / growth & development*,  metabolism*
Time Factors
Reg. No./Substance:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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