Survival Behavior of Escherichia coli O157:H7 during over 60-Day Aging of Camembert Cheeses Manufactured from Unpasteurized Raw Milk

Although many developed countries (USA, Canada, and several EU countries) allow raw milk cheese to be aged more than 60 days, these have strict standards for the aging conditions, such as temperature, of cheese. Spiking experiments were conducted with Camembert made from milk, assess microbiological safety days. We spiked Escherichia coli O157:H7 into different inoculation levels (high, medium, low). was prepared inoculated then in an incubator up 9 weeks (63 days). There no significant differences pH water activity (aW) between uninoculated samples E. (p<0.05). The aW decreased throughout storage period. In conclusion, did not affect samples. Cell counts every week using agar-plating method. Inoculated cells completely eliminated, especially cheese, after reduction rate much faster