Table 1.
B. cereus enumeration (total organisms and spores) in fresh and short-ripened cheeses.
| Category | Product | N° Samples | N° Positive Veg.–Spores |
Count Range (Logcfu/g) | Strain n° |
|---|---|---|---|---|---|
| Pasta filata | Mozzarella (C) | 13 | 0-0 | ||
| Mozzarella (B) | 1 | 0-0 | |||
| Burrata (C) | 4 | 0-0 | |||
| Stracciatella (C) | 4 | 0-1 | 1.00 | 49 | |
| Subtotal | 22 | 0-1 | |||
| Fresh cheese | Crescenza (C) | 5 | 0-0 | ||
| Stracchino (C) | 19 | 0-2 | 1.00 | 47, 65 | |
| Squacquerone (C) | 4 | 0-0 | |||
| Caprino (C) | 5 | 0-2 | 1.30–1.48 | 50, 73 | |
| Caprino (G) | 34 | 1-0 | 1.00 | 120 | |
| Primo sale (C) | 6 | 1-0 | 1.00 | 87 | |
| Primo sale (G) | 1 | 0-0 | |||
| Robiola (C) | 6 | 1-2 | 1.00–2.26 | 27, 43 | |
| Robiola (G) | 2 | 0-0 | |||
| Cottage (C) | 4 | 0-0 | |||
| Fresh cheese (G) | 1 | 0-0 | |||
| Subtotal | 56 | 3-6 | |||
| Short ripened | Feta (S + G) | 3 | 0-0 | ||
| Caciotta (C) | 3 | 0-0 | |||
| Tomino (C) | 2 | 0-0 | |||
| Taleggio (C) | 1 | 0-0 | |||
| Quartirolo (C) | 1 | 0-1 | 1.30 | 52 | |
| Pecorino (S) | 1 | 0-0 | |||
| Monte Veronese (C) | 1 | 0-0 | |||
| Other short ripened (C) | 1 | 0-1 | 1.00 | 75 | |
| Other short ripened (C + G) | 1 | 0-0 | |||
| Subtotal | 14 | 0-2 | |||
| Mold ripened | Brie (C) | 4 | 0-0 | ||
| Camembert (C) | 1 | 0-0 | |||
| Camembert (G) | 1 | 0-0 | |||
| Camembert (B) | 1 | 0-0 | |||
| Other mold ripened (C) | 4 | 0-0 | |||
| Other mold ripened (G) | 2 | 0-1 | 1.30 | 77 | |
| Subtotal | 13 | 0-1 | |||
| Ricotta | Ricotta (C) | 13 | 0-0 | ||
| Ricotta (S) | 1 | 0-0 | |||
| Ricotta (G) | 1 | 0-0 | |||
| Subtotal | 15 | 0-0 | |||
| Mascarpone (C) | 2 | 0-0 | |||
| Total | 122 | 3-10 | |||
C = cheese made by Cow milk; B = Buffalo milk; S = Sheep milk; G = Goat milk. <10 CFU/g indicates bacterial counts below the limit of quantification. Detectable loads of presumptive B. cereus were marked in bold.