小肠结肠炎耶尔森菌与奶酪生产及巴氏杀菌乳中的存在情况的关联。
Association of Yersinia enterocolitica with the manufacture of cheese and occurrence in pasteurized milk.
作者信息
Schiemann D A
出版信息
Appl Environ Microbiol. 1978 Aug;36(2):274-7. doi: 10.1128/aem.36.2.274-277.1978.
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.
摘要
安大略省南部的生牛奶中经常含有小肠结肠炎耶尔森菌。通过检测奶酪生产厂的牛奶和凝乳样本以及成品切达干酪和意大利奶酪，评估了由未杀菌牛奶制成的奶酪传播这种微生物的可能性。凝乳样本中小肠结肠炎耶尔森菌的发生率（9.2%）低于生牛奶（18.2%）。大多数凝乳样本的磷酸酶试验呈阳性，表明是用生牛奶制作的。一个凝乳样本在4℃储存4周后检测出小肠结肠炎耶尔森菌，但8周后呈阴性。所有切达干酪和意大利奶酪样本的磷酸酶试验大多呈阳性，但小肠结肠炎耶尔森菌检测均为阴性。265份巴氏杀菌液态乳制品样本中有1份（0.4%）含有小肠结肠炎耶尔森菌。
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