Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses.

Abstract

The behaviour of Escherichia coli O157:H7 was studied during the manufacture and ripening of raw goat milk lactic cheeses. Cheese was manufactured from raw milk in the laboratory and inoculated with E. coli O157:H7 to a final concentration of 10, 100 and 1000 cfu ml(-1). E. coli O157:H7 was counted by CT-SMAC (Mac Conkey Sorbitol Agar with cefixim and… (More)

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