Research Article
Foodborne Pathogen Assessment in Raw Milk Cheeses
Table 1
Total bacterial count of cheese samples according to cheese categories.
| | Number of samples | Number and (%) of samples at different levels of TBC (log CFU/g) | |
| | Cheese made from ovine milk | | <5 | >5 < 6 | >6 < 7 | >7 < 8 | >8 < 9 | | Soft cheese | 102 | 20 (19.6) | 22 (21.6) | 33 (32.4) | 15 (14.7) | 12 (11.7) | | Hard cheese | 80 | 11 (13.8) | 32 (40) | 12 (15) | 18 (22.5) | 7 (8.7) | | Cheese made from bovine milk | | | | | | | | Hard cheese | 18 | 1 (5.6) | 6 (33.3) | 8 (44.4) | 2 (11.1) | 1 (5.6) | | Pasta filata | 9 | 5 (55.6) | 4 (44.4) | 0 (0.0) | 0 (0.0) | 0 (0.0) | | Cheese made from mixed milk | | | | | | | | Hard cheese | 36 | 3 (8.2) | 11 (30.6) | 11 (30.6) | 6 (16.7) | 5 (13.9) |
|
|
