IRIS publication 43340088
A STUDY OF THE MICROBIOLOGICAL STATUS OF IRISH FARMHOUSE CHEESES WITH EMPHASIS ON SELECTED PATHOGENIC AND SPOILAGE MICROORGANISMS
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TY - JOUR - COVENEY, HM,FITZGERALD, GF,DALY, C - 1994 - December - Rna-A Publication of The Rna Society - A STUDY OF THE MICROBIOLOGICAL STATUS OF IRISH FARMHOUSE CHEESES WITH EMPHASIS ON SELECTED PATHOGENIC AND SPOILAGE MICROORGANISMS - Validated - () - DAIRY-PRODUCTS RAW-MILK LISTERIA-MONOCYTOGENES CHEDDAR CHEESE SALMONELLA YEASTS MICROORGANISMS CAMPYLOBACTER ENUMERATION MANUFACTURE - 77 - 621 - 630 - Ninety-six 25 g samples from 25 Irish farmhouse cheeses, two Irish non-farmhouse cheeses and four foreign cheeses were evaluated for the presence of a variety of micro-organisms, namely, coliforms, faecal streptococci, Staphylococcus aureus, yeasts, moulds, salmonellas and shigellas. Seventeen cheeses, i.e. the soft and semi-soft types, were examined for Listeria monocytogenes. Most of the farmhouse cheeses are currently manufactured from raw milk, but some producers now use heat-treated milk. The incidence of coliforms and faecal coliforms was higher in soft, semi-soft and semi-hard cheeses than in hard types. High levels of contamination by faecal streptococci and non-pathogenic (coagulase-negative Staph. aureus prevailed in a high proportion of the cheeses. Pathogenic (coagulase-positive) staphylococci, however, were also isolated from 50% of the cheeses, some of which were manufactured from pasteurized milk. Yeasts were found mainly in unpasteurized varieties, especially in the category of soft cheeses. Moulds were isolated from five non-mould-ripened cheeses, as well as from mould-ripened varieties. Salmonellas, shigellas and Listeria monocytogenes were not detected after direct enrichment. DA - 1994/12 ER -
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@article{V43340088, = {COVENEY, HM and FITZGERALD, GF and DALY, C }, = {1994}, = {December}, = {Rna-A Publication of The Rna Society}, = {A STUDY OF THE MICROBIOLOGICAL STATUS OF IRISH FARMHOUSE CHEESES WITH EMPHASIS ON SELECTED PATHOGENIC AND SPOILAGE MICROORGANISMS}, = {Validated}, = {()}, = {DAIRY-PRODUCTS RAW-MILK LISTERIA-MONOCYTOGENES CHEDDAR CHEESE SALMONELLA YEASTS MICROORGANISMS CAMPYLOBACTER ENUMERATION MANUFACTURE}, = {77}, pages = {621--630}, = {{Ninety-six 25 g samples from 25 Irish farmhouse cheeses, two Irish non-farmhouse cheeses and four foreign cheeses were evaluated for the presence of a variety of micro-organisms, namely, coliforms, faecal streptococci, Staphylococcus aureus, yeasts, moulds, salmonellas and shigellas. Seventeen cheeses, i.e. the soft and semi-soft types, were examined for Listeria monocytogenes. Most of the farmhouse cheeses are currently manufactured from raw milk, but some producers now use heat-treated milk. The incidence of coliforms and faecal coliforms was higher in soft, semi-soft and semi-hard cheeses than in hard types. High levels of contamination by faecal streptococci and non-pathogenic (coagulase-negative Staph. aureus prevailed in a high proportion of the cheeses. Pathogenic (coagulase-positive) staphylococci, however, were also isolated from 50% of the cheeses, some of which were manufactured from pasteurized milk. Yeasts were found mainly in unpasteurized varieties, especially in the category of soft cheeses. Moulds were isolated from five non-mould-ripened cheeses, as well as from mould-ripened varieties. Salmonellas, shigellas and Listeria monocytogenes were not detected after direct enrichment.}}, source = {IRIS} }
Data as stored in IRIS
AUTHORS | COVENEY, HM,FITZGERALD, GF,DALY, C | ||
YEAR | 1994 | ||
MONTH | December | ||
JOURNAL_CODE | Rna-A Publication of The Rna Society | ||
TITLE | A STUDY OF THE MICROBIOLOGICAL STATUS OF IRISH FARMHOUSE CHEESES WITH EMPHASIS ON SELECTED PATHOGENIC AND SPOILAGE MICROORGANISMS | ||
STATUS | Validated | ||
TIMES_CITED | () | ||
SEARCH_KEYWORD | DAIRY-PRODUCTS RAW-MILK LISTERIA-MONOCYTOGENES CHEDDAR CHEESE SALMONELLA YEASTS MICROORGANISMS CAMPYLOBACTER ENUMERATION MANUFACTURE | ||
VOLUME | 77 | ||
ISSUE | |||
START_PAGE | 621 | ||
END_PAGE | 630 | ||
ABSTRACT | Ninety-six 25 g samples from 25 Irish farmhouse cheeses, two Irish non-farmhouse cheeses and four foreign cheeses were evaluated for the presence of a variety of micro-organisms, namely, coliforms, faecal streptococci, Staphylococcus aureus, yeasts, moulds, salmonellas and shigellas. Seventeen cheeses, i.e. the soft and semi-soft types, were examined for Listeria monocytogenes. Most of the farmhouse cheeses are currently manufactured from raw milk, but some producers now use heat-treated milk. The incidence of coliforms and faecal coliforms was higher in soft, semi-soft and semi-hard cheeses than in hard types. High levels of contamination by faecal streptococci and non-pathogenic (coagulase-negative Staph. aureus prevailed in a high proportion of the cheeses. Pathogenic (coagulase-positive) staphylococci, however, were also isolated from 50% of the cheeses, some of which were manufactured from pasteurized milk. Yeasts were found mainly in unpasteurized varieties, especially in the category of soft cheeses. Moulds were isolated from five non-mould-ripened cheeses, as well as from mould-ripened varieties. Salmonellas, shigellas and Listeria monocytogenes were not detected after direct enrichment. | ||
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