Free access
Volume 68, Number 3, 1988
Page(s) 323 - 331
Lait 68 (1988) 323-331
DOI: 10.1051/lait:1988321

Qualité hygiénique du fromage de "fosse" de Sogliano al Rubicone (Italie)


a  Università di Bologna, Istituto di Microbiologia Agraria e Tecnica, Via Filippo Re 6, 40126 Bologna, Italy
b  Università della Tuscia, Istituto di Microbiologia e Tecnologie Agrarie, Loc. Riello, 01100 Viterbo, Italy

Abstract - Hygienic quality of Sogliano " pit " cheese (Italy)
A microbiological analysis for hygienic evaluation was performed on 30 samples of Sogliano al Rubicone " pit " cheese. Neither coliforms nor salmonella were found. Total aerobic flora and enterococci ranged from 6.5 x 104 and 9.5 x 103 to 2.2 x 106 and 8.1 x 104 / g, respectively. Bacillus cereus and Clostridium perfringens were found in very small numbers in very few samples. In 10 % of the samples Staphylococcus aureus varied from 7 x 102 to 4 x 103 / g. The most frequent species of enterococci were Str. faecium (40 %), Str. faecalis var. liquefaciens (35 %), Str. faecalis var. faecalis (22 %) and Str. durons (3 %).

Résumé - Des analyses microbiologiques ont été réalisées sur 30 échantillons de fromage de " fosse ", produit typique de la région de Sogliano al Rubicone (Italie), afin d'en évaluer la qualité hygiénique. Aucun échantillon ne contenait de coliformes ou de salmonelles. La flore totale et les entérocoques oscillaient respectivement d'un minimum de 6,5.104 et 9,5.103 à un maximum de 2,2.106 et 8,1.104 à g. Bacillus cereus et Clostridium perfringens furent trouvés en nombre très réduit uniquement dans quelques échantillons, tandis que dans 10 % de ceux-ci Staphylococcus aureus variait de 7.102 à 4.103 par g. Parmi les entérocoques les espèces les plus fréquentes furent Streptococcus faecium (40 %), Str. faecalis var. liquefaciens (35 %), Str. faecalis var. faecalis (22 %) et Str. durons (3 %).

Key words: " Pit " cheese / Hygienic quality / Enterococci / S. aureus / B. cereus -Cl. perfringens

Mots clés : Fromage de " fosse " / Qualité hygiénique / Enterococci / S. aureus / B. cereus / Cl. perfringens

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