Rita Mendonça, Rosália Furtado, Anabela Coelho, Cristina Belo Correia, Elena Suyarko, Vítor Borges, João Paulo Gomes, Angela Pista, Rita Batista
Due to specific bacterial microbiota, raw milk cheeses have appreciated sensory properties. However, they may pose a threat to consumer safety due to potential pathogens presence. This study evaluated the microbiological contamination of 98 raw milk cheeses from Beira Baixa, Portugal. Presence and enumeration of Coagulase Positive Staphylococci (CPS), Listeria monocytogenes, Salmonella spp., pathogenic Escherichia coli, and indicator microorganisms (non-pathogenic E. coli and Listeria spp.) was attained. E...
April 15, 2024: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]