Silvio Peng (pdf, 291KB)

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1) Ross (2008)Institute for Food Safety and HygieneDifference in reduction rate between rind and core• At growth-preventing conditions reduction rate proposed to mainly depend on temperature 1• Water activity and pH only minor differences between rind and core• Temperature in ripening chamber remains constant• Gradient in carbon dioxide as causative factor?−Higher partial pressure of CO 2 in core than in rind leading to faster inactivation?• Outermost edible part the most favorable zone for survival of E. coli?
Institute for Food Safety and HygieneHard raw milk cheese (Spike: app. 10 3 CFU/g)• FAM21843 K303• Only rind samples taken• Temperature profile reflects „worst-case“scenario for survival of E. coli⇒ Thermotolerant strain less reduced during cooking⇒ Both strains almost completely inactivated at day 1⇒ Detection by enrichment possible in few samples during ripening
Page 3 and 4: 1) Baylis (2009) 2) Zweifel (2010)I
Page 5 and 6: Institute for Food Safety and Hygie
Page 12 and 13: Institute for Food Safety and Hygie

Silvio Peng (pdf, 291KB)

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