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

Table 3

Pearson’s correlation analysis between temperature and microorganism levels in raw and roasted curd cheese commercialized on the beaches of the Itaparica Island, BA, Brazil, 2016.

Microorganisms	Correlation coefficient for roasted cheese	Correlation coefficient for raw cheese
Mesophylls		0.20
Psychrotrophs	0.13	0.07
Mold	−0.29	−0.29
Staphylococcus aureus		−0.18
Total coliforms	−0.31	−0.03
Escherichia coli

significant .