Little C L, Rhoades J R, Sagoo S K, Harris J, Greenwood M, Mithani V, Grant K, McLauchlin J
Health Protection Agency, Department of Gastrointestinal, Emerging and Zoonotic Infections, HPA Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK.
Food Microbiol. 2008 Apr;25(2):304-12. doi: 10.1016/j.fm.2007.10.007. Epub 2007 Oct 11.
Two studies of retail fresh, ripened and semi-hard cheeses made from raw, thermized or pasteurized milk were undertaken in the UK during 2004 and 2005 to determine the microbiological quality of these products. Using microbiological criteria in European Commission Recommendations 2004/24/EC and 2005/175/EC, 2% of both raw, thermized (37/1819 samples) and pasteurized (51/2618 samples) milk cheeses were of unsatisfactory quality. Raw or thermized milk cheeses were of unsatisfactory quality due to levels of Staphylococcus aureus at 10(4)cfu g(-1), Escherichia coli at 10(5)cfu g(-1), and/or Listeria monocytogenes at 10(2)cfu g(-1), whereas pasteurized milk cheeses were of unsatisfactory quality due to S. aureus at 10(3)cfu g(-1) and/or E. coli at 10(3)cfu g(-1). Salmonella was not detected in any samples. Cheeses were of unsatisfactory quality more frequently when sampled from premises rated as having little or no confidence in management and control systems, and stored/displayed at above 8 degrees C. Raw or thermized milk cheeses were also more likely to be of unsatisfactory quality when they were unripened types, and pasteurized milk cheeses when they were: semi-hard types; from specialist cheese shops or delicatessens; cut to order. These results emphasize the need for applying and maintaining good hygiene practices throughout the food chain to prevent contamination and/or bacterial growth. Labelling of cheeses with clear information on whether the cheese was prepared from raw milk also requires improvement.
2004年至2005年期间，英国开展了两项关于用生奶、经热杀菌处理的奶或巴氏杀菌奶制作的零售新鲜、成熟和半硬质奶酪的研究，以确定这些产品的微生物质量。根据欧盟委员会2004/24/EC和2005/175/EC建议中的微生物标准，生奶、经热杀菌处理的奶（37/1819份样本）和巴氏杀菌奶（51/2618份样本）制作的奶酪中，各有2%质量不合格。生奶或经热杀菌处理的奶制作的奶酪质量不合格是因为金黄色葡萄球菌含量达到10(4)cfu g(-1)、大肠杆菌含量达到10(5)cfu g(-1)和/或单核细胞增生李斯特菌含量达到10(2)cfu g(-1)，而巴氏杀菌奶制作的奶酪质量不合格是因为金黄色葡萄球菌含量达到10(3)cfu g(-1)和/或大肠杆菌含量达到10(3)cfu g(-1)。所有样本中均未检测到沙门氏菌。当从对管理和控制系统信心不足或毫无信心的场所采样，以及在8摄氏度以上储存/展示时，奶酪质量不合格的情况更为常见。生奶或经热杀菌处理的奶制作的奶酪如果是未成熟类型，以及巴氏杀菌奶制作的奶酪如果是半硬质类型、来自专业奶酪店或熟食店、按订单切割，也更有可能质量不合格。这些结果强调了在整个食物链中应用和保持良好卫生规范以防止污染和/或细菌生长的必要性。奶酪标签上关于奶酪是否由生奶制成的信息也需要改进。
