This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Schiemann, D A Search for Related Content PubMed PubMed Citation Articles by Schiemann, D A Agricola Articles by Schiemann, D A

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1978 August; 36(2): 274-277

Association of Yersinia enterocolitica with the manufacture of cheese and occurrence in pasteurized milk.

ABSTRACT

Raw milk in southern Ontario frequently contains Yersinia enterocolitica. The potential for transmission of this organism by cheese manufactured from unpasteurized milk was evaluated by examination of milk and cheese curd samples from cheese manufacturing plants and finished cheddar and Italian cheeses. The incidence of Y. enterocolitica was lower in cheese curd samples (9.2%) than in raw milk (18.2%). Most of the curd samples showed a positive phosphatase test, indicating production from raw milk. One curd sample yielded Y. enterocolitica after 4 weeks of storage at 4 degrees C but was negative after 8 weeks. All samples of cheddar and Italian cheeses, most of which showed a positive phosphatase test, were negative for Y. enterocolitica. One out of 265 samples (0.4%) of pasteurized fluid dairy products contained Y. enterocolitica.

This article has been cited by other articles:

• Maoz, A., Mayr, R., Bresolin, G., Neuhaus, K., Francis, K. P., Scherer, S. (2002). Sensitive In Situ Monitoring of a Recombinant Bioluminescent Yersinia enterocolitica Reporter Mutant in Real Time on Camembert Cheese. Appl. Environ. Microbiol. 68: 5737-5740 [Abstract] [Full Text]