Microbiological risk assessment of raw milk cheeses | Procena mikrobiološkog rizika kod sireva proizvedenih od sirovog mleka
2010
Bulajić, S.B., Fakultet veterinarske medicine, Beograd (Serbia) | Mijačević, Z.M., Fakultet veterinarske medicine, Beograd (Serbia)
Microbiological risk assessment of raw milk cheeses must be performed in the framework of complex interplay between several intrinsic and extrinsic parameters which dictate the potential for bacterial pathogens to grow, persist and/or decline in cheeses. In this paper, we discuss the main components of microbiological risk assessment including the incidence and prevalence of foodborne pathogens in raw milk cheeses, effect of manufacturing steps during cheesemaking, physicochemical characteristics of individual cheese matrix (pH, salt content, and water activity) and the growth requirement of specific foodborne pathogen.
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