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Table 4 Number (percentage) of samples positive for B. pseudolongum and/or E. coli in St-Marcellin and Brie processes

From: Bifidobacterium pseudolongum are efficient indicators of animal fecal contamination in raw milk cheese industry

   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%)
  1. BP : B. pseudolongum ; E : E. coli
  2. St-Marcellin/Production steps: A, raw milk; B, after addition of rennet; C, after removal from the mold; D, ripening (D 21)
  3. Brie/Production steps: A', raw milk; B', after second maturation; C', after removal from the mold; D', ripening (D 28)