No abstract

Detection limits and the survival of Yersinia enterocolitica in goat cheese were determined by culture and by nested polymerase chain reaction (PCR). Thirty goat cheese samples inoculated with 10 4 to 10 1 cfu/g Y. enterocolitica O:9 or O:3 strains were enriched for 0, 3 and 18h in trypticase soy broth (TSB), modified Rappaport broth and a formulated in our laboratory broth (FLB). The lowest detection limits were 1 ¥ 10 3 cfu/g by culture on Mac Conkey agar after 3 h TSB and FLB enrichments, and 1 ¥ 10 2 cfu/g by nested PCR at 3 h from all enrichment broths. Y. enterocolitica survival was studied in 20 goat cheese samples contaminated at levels of 1 ¥ 10 6 cfu/g and stored at 4°and 22C for 120 days. Y. enterocolitica was detected during 7 and 30 days at 22C and 4C, respectively. Total and fecal coliforms were recovered from microflora of goat cheese, but indigenous Y. enterocolitica was not detected. Journal of Food Safety 30 (2010) 982-995. 982 food and reinforce the increasing concern about the microbiological quality of this dairy product. Survival of Y. enterocolitica in goat cheese represents a hazard for the consumer health. 983 YERSINIA ENTEROCOLITICA IN GOAT CHEESE