Staphylococcus aureus and Escherichia coli in Curd Cheese Sold in the Northeastern Region of South America

Table 2

Results for populations of microorganisms (log CFU/g) in samples of curd cheese sold on the beaches of the Itaparica Island, BA, Brazil, 2016.

Microorganisms	Raw cheese				Roasted cheese				RDC
	log CFU/g				log CFU/g				12/2001
	Min	Max	Av	SD	Min	Max	Av	SD	CRU
Mesophylls	6.33	17.55	14.82	2.92	5.47	10.30	7.88	<1	NA
Psychrotrophs	<1	8.20	3.64	1.78	<1	6.46	2.80	1.58	NA
Mold	<1	12.13	8.06	2.16	<1	9.11	5.54	2.18	NA
Staphylococcus aureus	<1	10.41	4.94	2.62	<1	5.41	3.24	1.57	2.7
Total coliforms	4.33	11.02	7.18	1.89	<1	6.79	4.48	1.67	NA
Escherichia Coli	<1	10.14	5.75	2.82	<1	5.90	2.96	1.87	2.7

Av: average; Min: minimum; MAX: maximum; SD: standard deviation; NA: not applicable.