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首页> 外文期刊>Food microbiology >Staphylococcus aureus and Listeria monocytogenes in Norwegian raw milk cheese production
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Staphylococcus aureus and Listeria monocytogenes in Norwegian raw milk cheese production

机译：挪威生乳干酪生产中的金黄色葡萄球菌和单核细胞增生李斯特菌

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摘要

The aim of this study was to survey the presence of Staphylococcus aureus and Listeria monocytogenes during the cheese making process in small-scale raw milk cheese production in Norway. The prevalence of S. aureus in bovine and caprine raw milk samples was 47.3% and 98.8%, respectively. An increase in contamination during the first 2-3 h resulted in a 73.6% prevalence of contamination in the bovine curd, and 23 out of 38 S. aureus-negative bovine milk samples gave rise to S. aureus-positive curds. The highest contamination levels of S. aureus were reached in both caprine and bovine cheese after 5-6 h (after the first pressing). There was no contamination of L. monocytogenes in caprine cheeses and only one (1.4%) contaminated bovine cheese. This work has increased our knowledge about S. aureus and L. monocytogenes contamination during the process of raw milk cheese production and gives an account of the hygiene status during the manufacture of Norwegian raw milk cheeses.
机译：这项研究的目的是调查挪威小规模生乳奶酪生产过程中奶酪制造过程中金黄色葡萄球菌和单核细胞增生李斯特菌的存在。牛和山羊生乳样品中金黄色葡萄球菌的患病率分别为47.3％和98.8％。在最初的2-3小时内，污染的增加导致牛乳中的污染发生率为73.6％，在38株金黄色葡萄球菌阴性的牛乳样品中，有23份产生了金黄色葡萄球菌阳性的豆腐。 5-6小时后（第一次压制后），在山羊奶酪和牛奶酪中都达到了最高的金黄色葡萄球菌污染水平。在山羊奶酪中没有污染单核细胞增生李斯特菌，只有一种（1.4％）被污染的牛奶酪受到污染。这项工作增加了我们对生乳干酪生产过程中金黄色葡萄球菌和单核细胞增生李斯特氏菌污染的了解，并说明了挪威生乳干酪生产过程中的卫生状况。

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