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      Foodborne Pathogen Assessment in Raw Milk Cheeses

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          Abstract

          General hygienic parameters and selected foodborne pathogens in raw milk cheeses at the retail level were evaluated. A total of 245 raw milk cheese samples were analysed for total bacterial count, Enterobacteriaceae, E. coli, Salmonella spp., Listeria monocytogenes, coagulase-positive Staphylococci, and staphylococcal enterotoxin. Results showed only 3 samples that were not compliant with European rules on staphylococcal enterotoxin, but coagulase-positive Staphylococci were evidenced in all samples tested. Salmonella spp. and Listeria monocytogenes were never detected whereas E. coli was evidenced in 20 samples. Results suggest a need for improvement of good manufacturing practice and milking operation.

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          Staphylococcal enterotoxins.

          Naomi Balaban, Avraham Rasooly (2000)
          Staphylococcus aureus is a major human pathogen that produces a wide array of toxins, thus causing various types of disease symptoms. Staphylococcal enterotoxins (SEs), a family of nine major serological types of heat stable enterotoxins, are a leading cause of gastroenteritis resulting from consumption of contaminated food. In addition, SEs are powerful superantigens that stimulate non-specific T-cell proliferation. SEs share close phylogenetic relationships, with similar structures and activities. Here we review the structure and function of each known enterotoxin.
          Article 0 comments Cited 150 times – based on 0 reviews     Review now
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            The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry

            Nidhi Gopal, Colin Hill, Paul Ross … (2015)
            Milk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts and total bacterial counts, with prescribed regulatory limits to ensure quality and safety. Bacterial contaminants can cause disease, or spoilage of milk and its secondary products. Aerobic spore-forming bacteria, such as those from the genera Sporosarcina, Paenisporosarcina, Brevibacillus, Paenibacillus, Geobacillus and Bacillus, are a particular concern in this regard as they are able to survive industrial pasteurization and form biofilms within pipes and stainless steel equipment. These single or multiple-species biofilms become a reservoir of spoilage microorganisms and a cycle of contamination can be initiated. Indeed, previous studies have highlighted that these microorganisms are highly prevalent in dead ends, corners, cracks, crevices, gaskets, valves and the joints of stainless steel equipment used in the dairy manufacturing plants. Hence, adequate monitoring and control measures are essential to prevent spoilage and ensure consumer safety. Common controlling approaches include specific cleaning-in-place processes, chemical and biological biocides and other novel methods. In this review, we highlight the problems caused by these microorganisms, and discuss issues relating to their prevalence, monitoring thereof and control with respect to the dairy industry.
            Article 0 comments Cited 73 times – based on 0 reviews     Review now
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              Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains.

              L Marilley (2004)
              Aroma development in cheese products results from the metabolic activities of cheese bacteria, by glycolysis, lipolysis and proteolysis. To respond to the increasing demand for products with improved aroma characteristics, the use of bacterial strains for cheese ripening with enhanced flavour production is seen as promising. In this review, the catabolism of amino acids, presumably the origin of some major aroma compounds, is discussed. The techniques of detection of flavour-producing strains are then presented. Their detection may be achieved either by genotyping, by enzymatic analysis, or by physico-chemical analysis such as HPLC, TLC, GC, and electronic nose.
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                Author and article information

                Contributors
                Nicola Costanzo:
                ORCID: https://orcid.org/0000-0001-5861-8995
                Journal
                Journal ID (nlm-ta): Int J Food Sci
                Journal ID (iso-abbrev): Int J Food Sci
                Journal ID (publisher-id): IJFS
                Title: International Journal of Food Science
                Publisher: Hindawi
                ISSN (Electronic): 2314-5765
                Publication date Collection: 2020
                Publication date (Electronic): 22 January 2020
                Volume: 2020
                Electronic Location Identifier: 3616713
                Affiliations
                1Department of Health Sciences, University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Viale “S. Venuta”, I-88100 Catanzaro, Italy
                2Department of Veterinary Medicine and Animal Production, University “Federico II” of Naples, Via Delpino 1, 80100 Napoli, Italy
                3Istituto Zooprofilattico Sperimentale del Mezzogiorno, Viale Crotone, Catanzaro 88100, Italy
                Author notes

                Academic Editor: Alessandro Di Cerbo

                Author information
                https://orcid.org/0000-0001-5861-8995
                Article
                DOI: 10.1155/2020/3616713
                PMC ID: 6996669
                SO-VID: 32ef8839-28d8-4fb0-b653-7953728061c5
                Copyright © Copyright © 2020 Nicola Costanzo et al.
                License:

                This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                Date received : 20 September 2019
                Date accepted : 11 December 2019
                Categories
                Subject: Research Article

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