CAN CLOSTRIDIUM TYROBUTYRICUM FOUND IN CHEESE, BE HARMFUL TO HUMANS?

CAN CLOSTRIDIUM TYROBUTYRICUM FOUND IN CHEESE, BE HARMFUL TO HUMANS?

Clostridium tyrobutyricum found in cheese is not considered pathogenic to humans and does not typically cause illness.
It's primary concern is related to spoilage of cheese by creating gas and off-flavours, causing a defect know as 'late blowing' in cheese due to its fermentation activity, rather than direct human infection.

Key points about Clostridium tyrobutyricum:
Spoilage bacteria - this bacteria primarily impacts cheese quality by producing gas and butyric acid, leading to holes and undesirable flavours in the cheese.
 
No direct illness - unlike other Clostridium species like C. botulinum or C. perfringens, C. tyrobutyricum is not considered a pathogen that causes foodborne illness in humans.

Late blowing defect - the primary concern with C. tyrobutyricum in cheese is the 'late blowing' defect, where the cheese develops large gas pockets during ripening due to bacterial fermentation.

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