Den livsmedelshygieniska kvaliteten hos franska opastöriserade dessertostar
This study was performed to investigate the bacteriological quality of French cheeses made from raw milk. Fifty cheeses of this type were purchased from Swedish retail premises. The methods described by the Nordic Committee on Food Analysis (NMKL) were used to determine the number of Enterobacteriac...
| Autor principal: | |
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| Formato: | L3 |
| Lenguaje: | sueco Inglés |
| Publicado: |
SLU/Dept. of Food Science
2003
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| Materias: |
| _version_ | 1855571817852305408 |
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| author | Söderqvist, Karin |
| author_browse | Söderqvist, Karin |
| author_facet | Söderqvist, Karin |
| author_sort | Söderqvist, Karin |
| collection | Epsilon Archive for Student Projects |
| description | This study was performed to investigate the bacteriological quality of French cheeses made from raw milk. Fifty cheeses of this type were purchased from Swedish retail premises. The methods described by the Nordic Committee on Food Analysis (NMKL) were used to determine the number of Enterobacteriaceae, presumptive Escherichia coli, coagulase positive staphylococci and Listeria monocytogenes. In 32 cheeses (64%) the number of bacteria mentioned above exceeded the determined maximum value. Thirty samples (60%) showed high counts of Enterobacteriaceae. In seven samples (14%), a potentially hazardous amount of presumptive E. coli was found. Coagulase positive staphylococci were detected only in two samples while L. monocytogenes was not detected in any of the 50 raw milk cheeses. A logistic regression analysis suggested that cheeses with a high pH-value had an average higher content of analyzed bacteria than cheeses with a lower pH (p=0,033). |
| format | L3 |
| id | RepoSLU11156 |
| institution | Swedish University of Agricultural Sciences |
| language | swe Inglés |
| publishDate | 2003 |
| publishDateSort | 2003 |
| publisher | SLU/Dept. of Food Science |
| publisherStr | SLU/Dept. of Food Science |
| record_format | eprints |
| spelling | RepoSLU111562017-09-27T10:36:44Z Den livsmedelshygieniska kvaliteten hos franska opastöriserade dessertostar Söderqvist, Karin ost opastöriserad mjölk Listeria monocytogenes Escherichia coli Staphylococcus aureus Enterobacteriaceae mikrobiologisk kvalitet This study was performed to investigate the bacteriological quality of French cheeses made from raw milk. Fifty cheeses of this type were purchased from Swedish retail premises. The methods described by the Nordic Committee on Food Analysis (NMKL) were used to determine the number of Enterobacteriaceae, presumptive Escherichia coli, coagulase positive staphylococci and Listeria monocytogenes. In 32 cheeses (64%) the number of bacteria mentioned above exceeded the determined maximum value. Thirty samples (60%) showed high counts of Enterobacteriaceae. In seven samples (14%), a potentially hazardous amount of presumptive E. coli was found. Coagulase positive staphylococci were detected only in two samples while L. monocytogenes was not detected in any of the 50 raw milk cheeses. A logistic regression analysis suggested that cheeses with a high pH-value had an average higher content of analyzed bacteria than cheeses with a lower pH (p=0,033). Femtio franska opastöriserade dessertostar köptes i svenska butiker och analyserades enligt NMKL-metoderna avseende Enterobacteriaceae, presumtiva Escherichia coli, koagulaspositiva stafylokocker och Listeria monocytogenes. Då alla analysparametrar sammanställts bedömdes 32 av de 50 analyserade ostarna (64%) som otjänliga. 30 ostar (60%) innehöll ett för högt antal Enterobacteriaceae. Innehållet av presumtiva E. coli var för högt i sju ostar (14%). Dessa bedömdes som otjänliga och fyra stycken (8%) bedömdes som tjänliga med anmärkning avseende presumtiva E. coli. Två ostar (4%) bedömdes som otjänliga avseende koagulaspositiva stafylokocker. L. monocytogenes kunde inte påvisas i någon av de analyserade ostarna. Enligt en logistisk regressionsanalys löpte en ost med ett högre pH en statistiskt signifikant större risk att bedömas som otjänlig (p=0,033) än en ost med ett lägre pH. SLU/Dept. of Food Science 2003 L3 swe eng https://stud.epsilon.slu.se/11156/ |
| spellingShingle | ost opastöriserad mjölk Listeria monocytogenes Escherichia coli Staphylococcus aureus Enterobacteriaceae mikrobiologisk kvalitet Söderqvist, Karin Den livsmedelshygieniska kvaliteten hos franska opastöriserade dessertostar |
| title | Den livsmedelshygieniska kvaliteten hos franska opastöriserade dessertostar |
| title_full | Den livsmedelshygieniska kvaliteten hos franska opastöriserade dessertostar |
| title_fullStr | Den livsmedelshygieniska kvaliteten hos franska opastöriserade dessertostar |
| title_full_unstemmed | Den livsmedelshygieniska kvaliteten hos franska opastöriserade dessertostar |
| title_short | Den livsmedelshygieniska kvaliteten hos franska opastöriserade dessertostar |
| title_sort | den livsmedelshygieniska kvaliteten hos franska opastöriserade dessertostar |
| topic | ost opastöriserad mjölk Listeria monocytogenes Escherichia coli Staphylococcus aureus Enterobacteriaceae mikrobiologisk kvalitet |