BACTERIOLOGICAL QUALITY OF A TRADITIONAL SPANISH BLUE CHEESE

The bacteriological quality of a blue cheese made in a traditional way in Spain was investigated. The levels of the main microbiological gro ups, including enterobacteria and enterococci, and the presence of bac terial pathogens (Salmonella spp, Escherichia coli, Staphylococcus aur eus and Listeria monocytogenes) were determined. Although the average bacteriological quality was good (levels of enterobacteria and enteroc occi lower than 3 and 5 log CFU/g, respectively), the high levels of t hese bacteria of fecal origin in some samples and the presence of some alterations in the cheese suggest a more strict hygienic and technolo gical control of the manufacturing process. None of the pathogens surv eyed was found.