Den livsmedelshygieniska kvaliteten hos franska opastöriserade dessertostar

Abstract: This study was performed to investigate the bacteriological quality of French cheeses made from raw milk. Fifty cheeses of this type were purchased from Swedish retail premises. The methods described by the Nordic Committee on Food Analysis (NMKL) were used to determine the number of Enterobacteriaceae, presumptive Escherichia coli, coagulase positive staphylococci and Listeria monocytogenes. In 32 cheeses (64%) the number of bacteria mentioned above exceeded the determined maximum value. Thirty samples (60%) showed high counts of Enterobacteriaceae. In seven samples (14%), a potentially hazardous amount of presumptive E. coli was found. Coagulase positive staphylococci were detected only in two samples while L. monocytogenes was not detected in any of the 50 raw milk cheeses. A logistic regression analysis suggested that cheeses with a high pH-value had an average higher content of analyzed bacteria than cheeses with a lower pH (p=0,033).