Influence of milk used for cheese making on microbiological aspects of Camembert-type cheese

Abstract

Abstract Camembert-type cheeses are surface mould-ripened soft cheeses obtained with Penicillium camemberti. Soft cheeses are more frequently associa ted with foodborne disease outbreaks than hard and semi-hard cheeses. During our work, three Camembert-type cheeses were prepared on a pilot/small industrial scale. The first cheese was made from bulk milk and pasteurized at 74 °C for 15 seconds. The second and third cheese were prepared from one type of milk and were heat-treated at 72 °C for 60 seconds. The microbial contamination with Salmonella spp. and Staphylococcus aureus of the three Camembert-type cheeses was evaluated. The food-related stress survival of Salmonella spp. and S. aureus isolates originated from the cheese samples was assayed. The antibiotic suscep tibility of the bacterial isolates was determined by the disk diffusion method, using 12 and 16 different antibiotics respectively. Based on the results, the first cheese sample contained the highest number of Salmonella bacteria; S. aureus was detected only in the first sample. According to the results of antibiotic susceptibility of the Salmonella, isolates showed susceptibility to the majority of assayed antibiotics and resistance to trimethoprim, chloramphenicol, amikacin, and cefotaxime. The S. aureus isolates showed resistance to trimethoprim and displayed intermediate resistance to levofloxacin and ciprofloxacin.