Mm. Maher et al., Growth and survival of E-coli O157 : H7 during the manufacture and ripening of a smear-ripened cheese produced from raw milk, J APPL MICR, 90(2), 2001, pp. 201-207
Aims: The behaviour of Escherichia coli O157:H7 was studied during the manu
facture and ripening of a smear-ripened cheese produced from raw milk.
Methods and Results: Cheese was manufactured on a laboratory scale using mi
lk (20 1) inoculated with E. coli O157:H7, and enumeration was carried out
using CT-SMAC. From an initial level of 1.52 +/- 0.03 log cfu ml(-1) in the
milk (34 +/- 2 cfu ml(-1)), the numbers increased to 3.4 +/- 0.05 log cfu
g(-1) in the cheese at day 1. During ripening, the numbers decreased to <1
cfu g(-1) and <10 cfu g(-1) in the rind and core, respectively, after 21 da
ys, although viable cells were detected by enrichment after 90 days. The pr
esence of E. coli O157:H7 in the cheese was confirmed by latex agglutinatio
n and by multiplex PCR.
Conclusions: The results indicate that the manufacturing procedure encourag
ed substantial growth off. coli O157:H7 to levels that permitted survival d
uring ripening and extended storage.
Significance and Impact of the Study: The presence of low numbers of E. col
i O157:H7 in milk, destined for raw milk cheese manufacture, could constitu
te a threat to the consumer.