Silvio Peng (pdf, 291KB)
Silvio Peng (pdf, 291KB) Silvio Peng (pdf, 291KB)
Institute for Food Safety and HygienePreliminary experiments• Characterization of 41 E. coli strains isolated from raw milk cheese−−General characteristics and cheese-related stress responseFound 8 strains showing increased heat resistance• Heat resistance in raw milk during thermisation treatment−Close to commercial conditions (pilot-plant-pasteurizer)− Considerable thermotolerance of certain strains (up to D 67.5 = 47.1 ± 8.1 s)⇒ Selection of strains for cheese spiking experiments
Institute for Food Safety and HygieneFate of E. coli in semi-hard model raw milk cheese• Cooperation with Max Rubner-Institut Kiel, Germany• Spiking with three STEC and two generic E. coli strains• Sampling during production and ripening• BUT: biosafety restrictions due to the use of STECDifferences to typical Swiss cheese⇒ atypical rectangular shape⇒ small cheese mass (about 2.5 kg)⇒ wax coating instead of smear
- Page 3: 1) Baylis (2009) 2) Zweifel (2010)I
- Page 10 and 11: 1) Ross (2008)Institute for Food Sa
- Page 12 and 13: Institute for Food Safety and Hygie
Institute for Food Safety and HygieneFate of E. coli in semi-hard model raw milk cheese• Cooperation with Max Rubner-Institut Kiel, Germany• Spiking with three STEC and two generic E. coli strains• Sampling during production and ripening• BUT: biosafety restrictions due to the use of STECDifferences to typical Swiss cheese⇒ atypical rectangular shape⇒ small cheese mass (about 2.5 kg)⇒ wax coating instead of smear
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