Find in Library

This study investigated the presence of <em>Arcobacter</em> species in two cheese factories; a total of 22 environmental samples and 10 food samples were collected from an artisanal and an industrial cheese factory; <em>Arcobacter</em> species were isolated after enrichment, and isolates were identified at species level by multiplex-polymerase chain reaction (PCR) assay. In the artisanal cheese factory, <em>Arcobacter</em> spp. were isolated from several environmental samples, cow and water buffalo raw milk and <em>ricotta</em> cheese. In the industrial plant, <em>Arcobacter</em> spp. were isolated from surfaces not in contact with food and from a cleaned surface in contact with food; no Arcobacter spp. was isolated from food. All isolates were identified as <em>A. butzleri</em>. We report of the presence of A. butzleri in a ready-to-eat cheese produced for retail. In addition, the isolation of <em>A. butzleri</em> in food processing surfaces in the two cheese factories could be assessed as a source of potential contamination for cheeses