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| Frozi,Jesieli Braz; Domingues,Josiane Roberto; Esper,Luciana Maria Ramires; Corrêa da Rosa,Joel Maurício; Silva,Ana Luiza Sant’Anna da Costa; Gonzalez,Alice Gonçalves Martins. |
| Shiga toxin-producing Escherichia coli (STEC) O157:H7 strains (isolated by cattle’s faeces and a reference strain, EDL933), were inoculated into pasteurized milk (102 and 103 cells.mL–1) to prepare the Minas frescal cheese. As control was used uninfected milk. Physicochemical and microbiological analyses were performed to milk and elaborated cheese. The O157:H7 strains were quantified in the stages of cheese processing and during 0, 2, 4, 5, 7, 10 and 15 storage days at 8 °C onto Sorbitol MacConkey Agar supplemented with potassium tellurite and cefixime (CT-SMAC). O157:H7 was not present in the pasteurised milk prior to the artificial inoculation. At the end of the processing the cheese had 10 to 100 times more STEC O157:H7 than the initial inoculum.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese; Psychrotrophic bacteria; Foodborne disease. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100108 |
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