Cargando…

Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland

This study investigated the microbiological quality and presence of bacterial foodborne pathogens in 51 raw milk cheeses (mainly semihard and hard cheese) and 53 raw meat products (cured meat products and sausages) marketed at farm level. With regard to Enterobacteriaceae, Escherichia (E.) coli, and...

Descripción completa

Detalles Bibliográficos
Autores principales:	Serrano, Nathalie Spoerry, Zweifel, Claudio, Corti, Sabrina, Stephan, Roger
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	PAGEPress Publications, Pavia, Italy 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6036992/ https://www.ncbi.nlm.nih.gov/pubmed/30046563 http://dx.doi.org/10.4081/ijfs.2018.7337

Ejemplares similares

Foodborne Pathogen Assessment in Raw Milk Cheeses
por: Costanzo, Nicola, et al.
Publicado: (2020)

Microbiological Quality and Safety of Traditional Raw Milk Cheeses Manufactured on a Small Scale by Polish Dairy Farms
por: Stefanou, Constantine-Richard, et al.
Publicado: (2022)

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †
por: González Ariceaga, Citlalli Celeste, et al.
Publicado: (2019)

Properties of Oaxaca Cheese Elaborated with Ultrasound-Treated Raw Milk: Physicochemical and Microbiological Parameters
por: Huerta-Jimenez, Mariana, et al.
Publicado: (2022)

Pathogenic bacteria in cheese, raw and pasteurised milk
por: Bastam, Mahsa Morovati, et al.
Publicado: (2021)

Microbiological Quality and Presence of Foodborne Pathogens in Raw and Extruded Canine Diets and Canine Fecal Samples
por: Solís, Doina, et al.
Publicado: (2022)

Occurrence of Staphylococcus aureus on Farms with Small Scale Production of Raw Milk Cheeses in Poland
por: Rola, Jolanta G., et al.
Publicado: (2016)

Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations
por: Sánchez-Gamboa, Cristina, et al.
Publicado: (2018)

Monitoring of Foodborne Pathogens in Raw Cow Milk in Tuscany
por: Gasperetti, Laura, et al.
Publicado: (2014)

Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese
por: Inácio, Rita S., et al.
Publicado: (2022)

Rapid Microbiological Assessment in Raw Milk: Validation of a Rapid Alternative Method for the Assessment of Microbiological Quality in Raw Milk
por: Marri, Nicla, et al.
Publicado: (2020)

Microbiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk
por: Dalzini, Elena, et al.
Publicado: (2014)

Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test
por: Ortenzi, Roberta, et al.
Publicado: (2015)

Microbiological quality of raw berries and their products: A focus on foodborne pathogens
por: Oliveira, Márcia, et al.
Publicado: (2019)

Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses
por: Pellegrino, Luisa, et al.
Publicado: (2021)

Biofilm Formation Capacity and Presence of Virulence Determinants among Enterococcus Species from Milk and Raw Milk Cheeses
por: Gajewska, Joanna, et al.
Publicado: (2023)

Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk
por: Milani, Christian, et al.
Publicado: (2019)

Presence of Chlorate and Perchlorate Residues in Raw Bovine Milk from Italian Farms
por: Nobile, Maria, et al.
Publicado: (2022)

Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk
por: Villalobos-Chaparro, Sarai, et al.
Publicado: (2018)

Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing
por: Park, Wonseo, et al.
Publicado: (2019)

Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy
por: Celano, Giuseppe, et al.
Publicado: (2022)

Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes’ Milk Cheese
por: Schirone, Maria, et al.
Publicado: (2018)

Molecular Typing and Antimicrobial Susceptibility of Staphylococcus aureus Strains Isolated from Raw Milk, Cheese, Minced Meat, and Chicken Meat Samples
por: Can, Hayriye Yeşim, et al.
Publicado: (2017)

Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec
por: Lavoie, Karine, et al.
Publicado: (2011)

A Mechanistic Study of the Antiaging Effect of Raw-Milk Cheese Extracts
por: Cardin, Guillaume, et al.
Publicado: (2021)

Hygiene and Safety of Hard Cheese Made from Raw Cows’ Milk
por: Sakaridis, Ioannis, et al.
Publicado: (2022)

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production
por: Scudino, Hugo, et al.
Publicado: (2022)

Goat Paratuberculosis: Experimental Model for the Evaluation of Mycobacterium Persistence in Raw Milk Cheese
por: Pagliasso, Giulia, et al.
Publicado: (2021)

The Use of Raw Meat
Publicado: (1871)

Evaluation of Enterotoxins and Antimicrobial Resistance in Microorganisms Isolated from Raw Sheep Milk and Cheese: Ensuring the Microbiological Safety of These Products in Southern Brazil
por: Endres, Creciana M., et al.
Publicado: (2023)

Microbiological Assessment of Raw Goat Milk Collected from Sardinian Herds
por: Carusillo, Francesca, et al.
Publicado: (2014)

Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
por: Lucchini, Rosaria, et al.
Publicado: (2018)

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture
por: Bettera, Luca, et al.
Publicado: (2023)

Bifidobacterium pseudolongum are efficient indicators of animal fecal contamination in raw milk cheese industry
por: Delcenserie, Véronique, et al.
Publicado: (2011)

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis
por: Estrada, Olaia, et al.
Publicado: (2019)

A Combined Metabolomic and Metagenomic Approach to Discriminate Raw Milk for the Production of Hard Cheese
por: Bellassi, Paolo, et al.
Publicado: (2021)

Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns
por: Terzić-Vidojević, Amarela, et al.
Publicado: (2021)

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
por: Coelho, Márcia C., et al.
Publicado: (2022)

Multifactorial Microvariability of the Italian Raw Milk Cheese Microbiota and Implication for Current Regulatory Scheme
por: Fontana, Federico, et al.
Publicado: (2023)

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
por: Bettera, Luca, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_q37u4fgpga1o47e0ks3q4312q1