Research Article
Staphylococcus aureus and Escherichia coli in Curd Cheese Sold in the Northeastern Region of South America
Table 2
Results for populations of microorganisms (log CFU/g) in samples of curd cheese sold on the beaches of the Itaparica Island, BA, Brazil, 2016.
| Microorganisms | Raw cheese | Roasted cheese | RDC | log CFU/g | log CFU/g | 12/2001 | Min | Max | Av | SD | Min | Max | Av | SD | CRU |
| Mesophylls | 6.33 | 17.55 | 14.82 | 2.92 | 5.47 | 10.30 | 7.88 | <1 | NA | Psychrotrophs | <1 | 8.20 | 3.64 | 1.78 | <1 | 6.46 | 2.80 | 1.58 | NA | Mold | <1 | 12.13 | 8.06 | 2.16 | <1 | 9.11 | 5.54 | 2.18 | NA | Staphylococcus aureus | <1 | 10.41 | 4.94 | 2.62 | <1 | 5.41 | 3.24 | 1.57 | 2.7 | Total coliforms  | 4.33 | 11.02 | 7.18 | 1.89 | <1 | 6.79 | 4.48 | 1.67 | NA | Escherichia Coli | <1 | 10.14 | 5.75 | 2.82 | <1 | 5.90 | 2.96 | 1.87 | 2.7 |
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Av: average; Min: minimum; MAX: maximum; SD: standard deviation; NA: not applicable.
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