Hygiene Quality and Consumer Safety of Traditional Short- and Long-Ripened Cheeses from Poland

Table 1

Microbiological counts (log cfu/g) of different microbial groups for three types of cheese (mean ± SD).

	Short-ripened natural cheese ()	Short-ripened smoked cheese ()	Long-ripened cheese ()
Total aerobic count	7.97^a ± 0.30	7.97^a ± 0.52	10.19^b ± 0.51
Psychrotrophic bacteria	7.28^a ± 0.54	6.92^a ± 0.37	9.40^b ± 0.81
Lactic acid bacteria	8.45^a ± 0.46	8.30^a ± 0.64	10.38^b ± 0.99
Coliforms	6.29^a ± 0.56	5.35^b ± 0.69	8.36^c ± 1.28
Escherichia coli	3.30^a ± 1.29	3.78^ab ± 0.64	4.78^b ± 1.71
Enterobacteriaceae	6.23^a ± 0.51	5.53^b ± 0.62	8.28^c ± 0.87
Enterococcus	6.15^a ± 0.37	6.44^a ± 0.62	8.22^b ± 1.17
Staphylococcus	6.32^a ± 0.63	6.26^a ± 0.51	6.46^a ± 0.58
Yeasts	5.23^a ± 0.33	4.99^a ± 0.82	7.74^b ± 0.64

^a,b,cMean values within a row marked with different letters differ significantly at . .