Table 1.
Isolation of A. butzleri from different sampling sites in one artisanal cheese factory
| Sample location or type | No. of samples analyzed | No. of samples positive for Arcobacter butzleri | % of samples that were positive |
|---|---|---|---|
| Surfaces in contact with product | |||
| Bulk tank valve | 4 | 4 | |
| Milk pump | 4 | 3 | |
| Cheese vat | 4 | 3 | |
| Drainage table | 4 | 2 | |
| Mozzarella cheese molding roller | 4 | 4 | |
| Curd cutter | 4 | ||
| Subtotal | 24 | 16 | 66.6 |
| Surfaces not in contact with product | |||
| Floor drains | 4 | 4 | |
| Cooler room floor | 4 | 2 | |
| Subtotal | 8 | 6 | 75 |
| Water | |||
| Tap water | 12 | 0 | |
| Subtotal | 12 | 0 | |
| Food samples | |||
| Raw cow milk | 3 | 3 | |
| Raw WB milk | 3 | 3 | |
| Ricotta cheese | 3 | 1 | |
| WB mozzarella cheese | 3 | 0 | |
| Mozzarella cheese conditioning liquid | 3 | 0 | |
| Subtotal | 15 | 7 | 46.6 |
| Total | 59 | 29 | 49.5 |