Detection and survival of Yersinia enterocolitica in goat cheese produced in San Luis, Argentina

Detection limits and the survival of Yersinia enterocolitica in goat cheese were determined by culture and by nested polymerase chain reaction (PCR). Thirty goat cheese samples inoculated with 10⁴ to 10¹ cfu/g Y. enterocolitica O:9 or O:3 strains were enriched for 0, 3 and 18h in trypticase soy brot...

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Bibliographic Details
Published in:	Journal of food safety Vol. 30; no. 4; pp. 982 - 995
Main Authors:	Lazarte Otero, Valeria, Lucero Estrada, Cecilia, Favier, Gabriela Isabel, Velazquez, Lidia, Escudero, Maria Esther, Steffanini de Guzman, Ana Maria
Format:	Journal Article
Language:	English
Published:	Malden, USA Blackwell Publishing Inc 01-11-2010 Wiley Blackwell Publishers Inc
Subjects:	Agar bacterial contamination Biological and medical sciences Cheese cheesemaking Colony-forming cells Dairy products detection limit Fecal coliforms food analysis food composition Food contamination Food contamination & poisoning Food industries food pathogens Food safety Fundamental and applied biological sciences. Psychology General aspects goat cheese Goats Hygiene and safety Methods of analysis, processing and quality control, regulation, standards microbial detection microbiological risk assessment Microflora pathogen survival Polymerase chain reaction Soybeans Studies Survival Survival analysis Yersinia enterocolitica Argentina South America America Dairy animal Dairy product Cheese Survival Yersinia enterocolitica Vertebrata Mammalia Analysis method Bacteria Goat Control method Artiodactyla Detection Ungulata Enterobacteriaceae
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