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Institute for Food Safety and HygieneFate of E. coli in semi-hard model raw milk cheeseSpike 10 1 CFU/g• Spiking of raw milk prior to cheese making(app. 10 1 and 10 3 CFU/g)• Increase during production(concentration effect and growth)• Significant differences in reduction duringripening between strains⇒ Generic E. coli strains survived ratherbetter than STEC strains⇒ At the end of ripening still considerable numbers of E. coli in most cheeses
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