Bachmann H P, Spahr U
Swiss Federal Institute of Technology, Zurich.
J Dairy Sci. 1995 Mar;78(3):476-83. doi: 10.3168/jds.S0022-0302(95)76657-7.
This study examined the ability of potentially pathogenic bacteria to grow and to survive during the manufacture and ripening of Swiss hard and semihard cheese varieties made from raw milk. The results show that hard cheeses are hygienically safe; 1 wk after fabrication, the inoculated pathogens (Aeromonas hydrophila. Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica) could no longer be detected. At the age of commercial ripeness, the semihard cheeses were free from the inoculated pathogens and their toxic metabolites, except for L. monocytogenes, which survived the manufacturing and ripening process.
本研究检测了潜在致病细菌在由生牛奶制成的瑞士硬质和半硬质奶酪的生产及成熟过程中的生长和存活能力。结果表明，硬质奶酪在卫生方面是安全的；在制作1周后，已无法检测到接种的病原体（嗜水气单胞菌、空肠弯曲菌、大肠杆菌、单核细胞增生李斯特菌、铜绿假单胞菌、沙门氏菌属、金黄色葡萄球菌和小肠结肠炎耶尔森菌）。在达到商业成熟度时，除单核细胞增生李斯特菌在生产和成熟过程中存活下来外，半硬质奶酪中已不存在接种的病原体及其有毒代谢产物。
