Table 3. Change of Escherichia coli O157:H7 during ripening of Camembert cheese using pasteurized raw milk and unpasteurized raw milk with adding 3 different concentrations of E. coli O157:H7

Quantitative and qualitative analysis of E. coli O157:H7
Storage	Inoculation of E. coli O157:H7
	High		Medium		Low
	4.3×105 CFU/g		2.0×103 CFU/g		<10 CFU/g
	Quantitative analysis	Qualitative analysis	Quantitative analysis	Qualitative analysis	Quantitative analysis	Qualitative analysis
0 week	4.3×105	(+)	2.0×103	(+)	<10	(+)
1 week	7.0×104	(+)	1.2×103	(+)	<10	(+)
2 week	4.3×103	(+)	5.5×10	(+)	<10	(+)
3 week	<10	(+)	<10	(+)	<10	(+)
4 week	<10	(+)	<10	(+)	0	(−)
5 week	0	(−)	0	(−)	0	(−)
6 week	0	(−)	0	(−)	0	(−)
7 week	0	(−)	0	(−)	0	(−)