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Journal of Dairy Science Vol. 78 No. 3 476-483
© 1995 by American Dairy Science Association ®
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The Fate of Potentially Pathogenic Bacteria in Swiss Hard and Semihard Cheeses Made from Raw Milk

H. P. Bachmann 1 and U. Spahr 2

1 Swiss Federal Institute of Technology, CH-8092 Zurich, Switzerland
2 Federal Dairy Research Institute, CH-3097 Liebefeld-Bern, Switzerland

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.

Key Words: cheese • raw milk • pathogenic bacteria • hygienic safety

Submitted on May 16, 1994
Accepted on October 18, 1994




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Copyright © 1995 by the American Dairy Science Association ®.