Survey of retail cheeses, dairy processing environments and raw milk for Escherichia coli O157:H7

被引：27

作者：

Ansay, SE ^{[1
]}

Kaspar, CW ^{[1
]}

机构：

[1] UNIV WISCONSIN, DEPT FOOD MICROBIOL & TOXICOL, FOOD RES INST, MADISON, WI 53706 USA

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1997年 / 25卷 / 02期

关键词：

D O I：

10.1046/j.1472-765X.1997.00190.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Escherichia coli was isolated from 58% (11/19) of retail soft and semi-soft cheeses tested, but E. coli O157:H7 was not detected. The presence of E. coli in retail cheeses and the lack of baseline data on the prevalence of serotype O157:H7 strains prompted us to survey ingredients and the environment in 15 cheese and dairy plants. Escherichia coli O157:H7 was not detected in any of the 1104 samples tested, including 42 raw milk samples. These results suggest that serotype O157:H7 is not prevalent within dairy product ingredients and processing environments.

引用

页码：131 / 134

页数：4

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