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Staphylococcus aureus survival during maturation of Serrana goat cheese

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dc.contributor.authorMendonça, Álvaro
dc.contributor.authorSantos, Sandra
dc.contributor.authorValentim, Ramiro
dc.contributor.authorCorreia, Teresa Montenegro
dc.date.accessioned2011-12-05T16:11:08Z
dc.date.available2011-12-05T16:11:08Z
dc.date.issued2003
dc.description.abstractSerrana cheese is a law protected product susceptible of transmitting Stapltylococcus aureus since it is made of raw milk. This bacterium development can only be prevented by refrigeration temperatures and maturation. S. aureus survival in Serrana goat cheese was tested because it is a common source of mastitis in goats. A native strain isolated (FCT Project, POCTUI 999/CVT/3482) from a local goat herd (Trás-os-Montes Portuguese Province) was inoculated in two cheese batches, one of them made with pasteurized milk. Immediately after cheese production and thereafter weekly for four weeks S. aureus was counted and pH and aw were assessed. Maturation temperature ranged from 5 to 12°C. According to bibliography pH and aw never meet critical values able to prevent bacterial development. However, ripening temperature is a well-known limiting factor, especially if associate with pH and aw values diverting from optimum. By the end of this study S. aureus concentrations were identical to initial values (3 x 104 cfu/g). This result was unexpected since S. aureus has been considered as a minor risk in cheese. Likely this native strain presented an unusual endurance to cheese ripening conditions becoming a possible public health risk. Its future biochemistry and molecular characterizations are expected to elucidate on this endurance ability.por
dc.identifier.citationMendonça, Álvaro; Santos, Sandra; Valentim, Ramiro; Correia, Teresa (2003). Staphylococcus aureus survival during maturation of Serrana goat cheese. In National Congress of Microbiology – MICRO’2003. Tomarpor
dc.identifier.urihttp://hdl.handle.net/10198/6391
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSociedade Portuguesa de Microbiologiapor
dc.relationFCT Project, POCTUI 999/CVT/3482por
dc.subjectQueijopor
dc.subjectSerranapor
dc.titleStaphylococcus aureus survival during maturation of Serrana goat cheesepor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceTomar, Portugalpor
oaire.citation.startPage87por
oaire.citation.titleNational Congress of Microbiology – MICRO’2003por
person.familyNameMendonça
person.familyNameValentim
person.familyNameCorreia
person.givenNameÁlvaro
person.givenNameRamiro
person.givenNameTeresa Montenegro
person.identifier.ciencia-id8A1F-7B31-A119
person.identifier.ciencia-idB01B-96FF-D524
person.identifier.ciencia-id1610-5AFD-75A1
person.identifier.orcid0000-0002-3514-988X
person.identifier.orcid0000-0002-9640-8320
person.identifier.ridK-2190-2014
person.identifier.scopus-author-id36607620800
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication94a7121f-3469-4d32-98c6-e8e06bd4637e
relation.isAuthorOfPublication7c1f54bd-81e6-45c4-ac4d-6a297ecd0f35
relation.isAuthorOfPublicationebf24a1e-8016-47d7-be98-2b39fe4e8caa
relation.isAuthorOfPublication.latestForDiscovery94a7121f-3469-4d32-98c6-e8e06bd4637e

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