Table 1.
Counts of S. aureus in cheese during refrigerated storage over 10 days.
| Cheeses containing (CFU/g) | Storage time (days) |
|||||
|---|---|---|---|---|---|---|
| 0 | 2 | 4 | 6 | 8 | 10 | |
| (A) Cheese without added L. garvieae that was experimentally contaminated with S. aureus | 3.35 ± 0.04 | 3.35 ± 0.05 | 3.51 ± 0.02 | 3.73 ± 0.02 | 4.77 ± 0.01 | 5.97 ± 0.06 |
| (B) Cheese containing L. garvieae that was experimentally contaminated with S. aureus | 3.66 ± 0.02 | 3.49 ± 0.04 | 3.48 ± 0.03 | 3.53 ± 0.04 | 3.84 ± 0.02 | 3.90 ± 0.02 |
| (C) Control cheese that contained no added cultures | <1 | <1 | <1 | <1 | <1 | <1 |