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Institute for Food Safety and HygieneSummary E. coli in Swiss raw milk cheese• Physical and chemical parameters as expected in semi-hard and hard cheese⇒Production and ripening of cheese not affected by E. coli• Considerable numbers of E. coli at the end of semi-hard cheese ripening• Risk for survival of E. coli considerably lower in hard than in semi-hard cheese• Further investigations on increased thermotolerance of E. coli⇒ Analysis of gene expression from „thermotolerance region“ during stress conditions
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