Archiv Fur Lebensmittelhygiene最新文献

{"title":"Untersuchungen zu verschiedenen mikrobiologischen Parametern in Rohmilch und Rohmilchkäse einer Biokäsereigenossenschaft","authors":"C. Zweifel, Martina Rusch, S. Corti, R. Stephan","doi":"10.5167/UZH-165149","DOIUrl":"https://doi.org/10.5167/UZH-165149","url":null,"abstract":"Zielsetzung dieser Arbeit war die Erarbeitung von Grundlagen, um fuer einen Rohmilchhalbhartkaese einer Biokaesereigenossenschaft ein risikobasiertes bakteriologisches Monitoringsystem aufzubauen. Dafuer sollten anhand ausgewaehlter mikrobiologischer Parameter die Bestandesmilchproben der einzelnen Milchlieferanten und die daraus hergestellten Kaesechargen ueber ihre Reifeperiode hinweg verfolgt werden, um darauf basierend die Entwicklung von Indikatorkeimen und spezifisch pathogenen Keimen einschaetzen zu koennen. Insgesamt wurden 283 Bestandesmilchproben, 37 Produktionssammelmilchproben und 46 verschiedene Kaesechargen in die Untersuchungen mit einbezogen. Die Gesamtkeimzahl-Mittelwerte der Bestandesmilchproben lagen zwischen 2.8 log10 KBE/ml und 3.8 log10 KBE/ml, die Nachweishaeufigkeit der Enterobacteriaceae und der S.aureus bei 53% bzw. 50%. Die Keimzahlen dieser beiden Parameter erreichten in den Kaesechargen jeweils am 7. Reifungstag ihren Hoechstwert (Maximum 3.6 log10 KBE/g; 4.0 log10 KBE/g) und lagen nach dem 63. Reifungstag im uberwiegenden Teil der Chargen unter der Nachweisgrenze. STEC konnte in 7 Bestandesmilchproben und in 5 Kaesechargen, Listerien in keiner Probe nachgewiesen werden. Mikrobiologische Produktuntersuchungen fur S.aureus sollten am 7. Reifungstag, jene fur alle anderen Parameter erst nach 60 Tagen Reifung vorgesehen werden. Vor dem Hintergrund der Produktesicherheit ist fur diesen Rohmilchhalbhartkaese eine minimale Reifungszeit von >60 Tagen zwingend zu fordern. The aim of this study was to acquire a database to establish a microbiological monitoring system for a semi-hard raw milk cheese produced by bio-farms. Bulk tank milk samples of each producer and different cheese batches on various stages of production were analyzed for total viable count (TVC), Enterobacteriaceae, S.aureus, Listeria and STEC. Overall, 283 bulk tank milk samples, 37 cheese-dairy milk samples and 46 cheese batches were examined. Mean log TVC in bulk tank milk ranged from 2.8 to 3.8 cfu/ml. The prevalence of Enterobacteriaceae- and S.aureus-positive samples was 53% and 50%, respectively. For cheese batches, time trend graphs were determined. The highest counts of Enterobacteriaceae and S.aureus were detected on day seven of ripening (3.6 log cfu/ ml; 4.0 log cfu/ml). Most of the isolated and further characterized S.aureus strains harboured sea enterotoxin genes. By day 63 of ripening Enterobacteriaceae and S. aureus colony counts in most batches were below detection limit. In seven bulk tank milk samples and five cheese batches STEC were present. Listeria were not detected in any sample. In consequence, examinations for S.aureus should be performed on day seven, and for Enterobacteriaceae after 60 days of ripening. In view of product safety, a minimal ripening period of 60 days must be required for this semi-hard raw milk cheese. >","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"37 1","pages":"13-16"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80332476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biogene Amine in der Ernährung","authors":"D. Beutling","doi":"10.1007/978-3-642-61044-8","DOIUrl":"https://doi.org/10.1007/978-3-642-61044-8","url":null,"abstract":"","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"94 1","pages":"97-102"},"PeriodicalIF":0.0,"publicationDate":"1996-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79244690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"[Ionizing radiations and food of animal origin].","authors":"L KOTTER, W KREUZER","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"12 ","pages":"246-52"},"PeriodicalIF":0.0,"publicationDate":"1961-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"23978617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"[On the significance of lactobacilli for meat and fish products and on the effects of temperature on the behavior of various lactobacilli strains isolated from meat and fish products].","authors":"E H LOCHMANN","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"12 ","pages":"206-10"},"PeriodicalIF":0.0,"publicationDate":"1961-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"23982401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"[On the bacterial flora of meat in processing plants and their significance for the origin of contaminated products in warm seasons].","authors":"H KRAUS","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"11 ","pages":"157-60"},"PeriodicalIF":0.0,"publicationDate":"1960-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"23346682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"[Biological demonstration of inhibitors in foodstuff of animal origin].","authors":"L KOTTER, G TERPLAN, J SCHULZ","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"10 ","pages":"145-52"},"PeriodicalIF":0.0,"publicationDate":"1959-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"23344886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}