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Table 4 Number (percentage) of samples positive for B. pseudolongum and/or E. coli in St-Marcellin and Brie processes
| Production steps | |||||
|---|---|---|---|---|---|
| St-Marcellin | Total | A | B | C | D |
| n = 160 | n = 40 | n = 36 | n = 42 | n = 42 | |
| BP+/E+ | 43 (27%) | 18 (45%) | 15 (42%) | 5 (12%) | 5 (12%) |
| BP+/E- | 77 (48%) | 18 (45%) | 12 (33%) | 22 (52%) | 26 (62%) |
| BP-/E+ | 16 (10%) | 1 (2.5%) | 6 (17%) | 7 (17%) | 2 (5%) |
| BP-/E- | 24 (15%) | 3 (7.5%) | 3 (8%) | 8 (19%) | 9 (21%) |
| Brie | Total | A' | B' | C' | D' |
| n = 118 | n = 30 | n = 28 | n = 30 | n = 30 | |
| BP+/E+ | 22 (19%) | 0 | 1 (4%) | 8 (27%) | 13 (43%) |
| BP+/E- | 83 (70%) | 29 (97%) | 18 (64%) | 20 (67%) | 16 (53%) |
| BP-/E+ | 3 (3%) | 0 | 1 (4%) | 2 (7%) | 0 |
| BP-/E- | 10 (8%) | 1 (3%) | 8 (29%) | 0 | 1 (3%) |
