Table 4

Number (percentage) of samples positive for B. pseudolongum and/or E. coli in St-Marcellin and Brie processes

Production steps


St-Marcellin

Total

A

B

C

D

n = 160

n = 40

n = 36

n = 42

n = 42


BP+/E+

43 (27%)

18 (45%)

15 (42%)

5 (12%)

5 (12%)

BP+/E-

77 (48%)

18 (45%)

12 (33%)

22 (52%)

26 (62%)

BP-/E+

16 (10%)

1 (2.5%)

6 (17%)

7 (17%)

2 (5%)

BP-/E-

24 (15%)

3 (7.5%)

3 (8%)

8 (19%)

9 (21%)


Brie

Total

A'

B'

C'

D'

n = 118

n = 30

n = 28

n = 30

n = 30


BP+/E+

22 (19%)

0

1 (4%)

8 (27%)

13 (43%)

BP+/E-

83 (70%)

29 (97%)

18 (64%)

20 (67%)

16 (53%)

BP-/E+

3 (3%)

0

1 (4%)

2 (7%)

0

BP-/E-

10 (8%)

1 (3%)

8 (29%)

0

1 (3%)


BP : B. pseudolongum ; E : E. coli

St-Marcellin/Production steps: A, raw milk; B, after addition of rennet; C, after removal from the mold; D, ripening (D 21)

Brie/Production steps: A', raw milk; B', after second maturation; C', after removal from the mold; D', ripening (D 28)

Delcenserie et al. BMC Microbiology 2011 11:178   doi:10.1186/1471-2180-11-178

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