Effect of microbial control measures on farmstead cheesemaking and antimicrobial resistance of Staphylococcus aureus and Enterococcus spp. isolates

The effect of microbial control measures in farmstead cheese making was evaluated in a small dairy farm in Gyeong‐gi province, Korea. Teat washing and pasteurization significantly (p 

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Bibliographic Details
Published in:Journal of food safety 2018-04, Vol.38 (2), p.n/a
Main Authors: Kang, Il‐Byeong, Kim, Dong‐Hyeon, Chon, Jung‐Whan, Seo, Kun‐Ho
Format: Article
Language:English
Subjects:
Aerobes
Agricultural pollution
Ampicillin
Antibiotic resistance
Antibiotics
Antimicrobial resistance
Cheese
Ciprofloxacin
Coliforms
Dairy farms
Dairy products
E coli
Enterococcus
Erythromycin
Farm management
Food contamination
Food safety
Foodborne pathogens
Health risks
Management systems
Microbial contamination
Microorganisms
Milking
Pasteurization
Penicillin
Preprocessing
Ripening
Safety
Staphylococcus aureus
Washing
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Description
Summary:The effect of microbial control measures in farmstead cheese making was evaluated in a small dairy farm in Gyeong‐gi province, Korea. Teat washing and pasteurization significantly (p 
ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.12432