scholarly journals “Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1694
Author(s):  
Alessandro Di Cerbo ◽  
Dino Miraglia ◽  
Leonardo Marino ◽  
Roberta Stocchi ◽  
Anna Rita Loschi ◽  
...  
Keyword(s):  
Food Production ◽  
Raw Milk ◽  
Viable Count ◽  
Salmonella Spp ◽  
European Regulation ◽  
E Coli ◽  
Nonpathogenic Strain ◽  
Industrial Food Production ◽  
Opposite Situation ◽  
Coagulase Positive Staphylococci

In the last century, the exponential increase of industrial food production led to the disappearance of “Italian traditional niche products”. However, national regulations allowed the preservation of several of these products, including the burrata cheese. Twenty-one samples from three different batches of “Burrata di Andria” Protected Geographical Indication (PGI) were purchased from dairy factories of the PGI consortium. Moisture value of PGI Burrata cheese was significantly higher than that before the PGI release. Moreover, a significantly lower NaCl value was detected in PGI raw milk Burrata cheeses with respect to non-PGI ones, while an opposite situation was detected in pasteurized milk Burrata cheeses. As for pH, in all PGI products lower values were observed with respect to non-PGI products, which resulted significant only in pasteurized ones. No Salmonella spp., Listeria monocytogenes, and Bacillus cereus were detected, while nine samples were positive for a nonpathogenic strain of Yersinia enterocolitica. Total viable count (TVC) and Escherichia coli resulted significantly lower in pasteurized than in raw milk PGI Burrata cheese samples. Although samples analyzed can be considered microbiologically safe, these were borderline and/or unsatisfactory for E. Coli and coagulase-positive staphylococci (CPS) according to process hygiene criteria established by European regulation. Therefore, different strategies should be adopted to improve products hygiene in the considered dairy factories.

scholarly journals Quality and safety of artisan cheese produced in the serrana region of Santa Catarina

2017 ◽  
Vol 38 (2) ◽  
pp. 739 ◽  
Author(s):  
Giane Helenita Pontarolo ◽  
Fernanda Danielle Melo ◽  
Caroline Lopes Martini ◽  
Paula Wildemann ◽  
Dileta Regina Moro Alessio ◽  
...  
Keyword(s):  
Salt Content ◽  
Raw Milk ◽  
Good Manufacturing Practice ◽  
Quality And Safety ◽  
Salmonella Spp ◽  
Santa Catarina ◽  
Maturation Period ◽  
E Coli ◽  
Coagulase Positive Staphylococci ◽  
Cheese Production

The serrano artisan cheese produced from raw milk of dairy cattle is a typical product of high-altitude farms in the states of Santa Catarina and Rio Grande do Sul. However, marketing of the cheeses occurs illegally because they lack the minimum maturation period required for cheese produced from raw milk. The production of artisan cheeses is required to follow strict hygiene standards. This study aimed to test the quality and safety of cheeses that were produced in 31 farms of the Serrana region in Santa Catarina after 14 and 28 days of maturation. Coliform count was measured at 35 °C, and presence of other microorganisms such as Escherichia coli, Staphylococcus, Listeria spp., and Salmonella spp. were also tested. Fat and protein percentages, acidity, salt content, and humidity were also evaluated. Data were subjected to statistical analyses using the SAS® software. After 14 and 28 days of maturation, 74.19% (23/31) and 64.52% (20/31) of samples, respectively, showed higher numbers of coliforms at 35 °C than those permissible by law. Higher than permissible numbers of E. coli were observed in 45.16% (14/31) and 48.39% (15/31) of the samples analyzed after 14 and 28 days of maturation, respectively. Coagulase-positive staphylococci values above 103 CFU/g were observed in 54.84% (17/31) and 51.61% (16/31) of cheese samples after 14 and 28 days of maturation, respectively. Contamination with Salmonella spp. was not detected. However, Listeria monocytogenes serovar 4b was isolated in 3.23% (1/31) and 6.45% (2/31) of samples after 14 and 28 days of maturation, respectively. The results of humidity tests classified the cheese samples into three categories: low, medium, and high humidity. Semi fat cheeses were predominant in both maturation periods, although the samples were classified in thin, semi fat, and fat cheeses. The main variations in the compositions of analyzed samples occurred for salt and acidity levels. The maturation process has not proven to be effective in reducing microbiological contamination to compliance levels. Considering the heterogeneity of the analyzed cheese samples, the frequency of non-conformities with respect to microorganisms and pathogens present in the samples, this study indicates the necessity to improve the Serrano artisan cheese production system through adoption of good manufacturing practice measures.

scholarly journals Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Rosaria Lucchini ◽  
Barbara Cardazzo ◽  
Lisa Carraro ◽  
Michele Negrinotti ◽  
Stefania Balzan ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Safety Evaluation ◽  
Raw Milk ◽  
Starter Cultures ◽  
Salmonella Spp ◽  
E Coli ◽  
First Case ◽  
Bacterial Biodiversity ◽  
Natural Milk ◽  
Coagulase Positive Staphylococci

Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes. With the aim to improve the hygienic characteristics and safety of cheese produced in four malga farms the use of lyophilized Natural Milk Culture prepared with selected strains was tested. Two cheesemaking tests were carried out in the same day always starting from the same milk: in the first case following the malga recipe that uses either Natural Whey Culture or without the addition of a starter, in the second one using a Natural Milk Culture. Cheesemaking were carried out in four malga farms located in the west area of Trentino region within the same week. For hygienic and safety evaluation, aerobic colony count, coagulase-positive staphylococci, Escherichia coli, staphylococcal toxins, Listeria monocytogenes , and Salmonella spp, pH and aw were determined in raw milk from evening and morning milking, curd in vat, curd after extraction and two months-ripened cheese. Pathogens or toxins, high values of coagulase- positive staphylococci and E. coli were not found in cheese samples. However, in the curd coagulase-positive staphylococci reached values almost of 5 Log CFU/g in the two malga without starter cultures. The use of Natural Milk Culture reduced E. coli counts. In addition, DNA was extracted from cheese samples and from Natural Milk Culture and the composition of the microbial community determined by Next Generation Sequencing method. The determination of cheese microbial communities demonstrated that the use of Natural Milk Culture exerted different effects in the different malga, in any case preserving bacterial biodiversity.

scholarly journals Assessment of the microbiological quality of popular food items on sale in secondary school canteens of Mauritius

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Dayawatee Goburdhun ◽  
Mahima D. Beeharry ◽  
Keshnee Reega ◽  
Arvind Ruggoo ◽  
Hudaa Neetoo
Keyword(s):  
Secondary School ◽  
Microbiological Quality ◽  
Viable Count ◽  
Food Type ◽  
Salmonella Spp ◽  
E Coli ◽  
High Level ◽  
Microbiological Analyses ◽  
Composite Samples

This study was carried out to assess the microbiological status of three hot meals served in eight selected school canteens of Mauritius, with two schools randomly selected from each of the four school zones of the island. Three individual samples of farata, panini, or fried noodles were collected at each school during two independent visits. The three individual samples of each food type collected during each visit were then pooled before being subjected to microbiological analyses. A total of 48 composite samples were analyzed. The parameters tested were Total Viable Count (TVC), Escherichia coli, Salmonella spp., Clostridium perfringens, Staphylococcus aureus, and Listeria spp. The microbiological analyses revealed that paninis were deemed as generally acceptable with TVC falling in the range of 3.0-5.7 Log CFU/g and undetectable levels of S. aureus and E. coli. In contrast, fried noodles and faratas harboured a moderately high level of TVC (4.4-6.7 Log CFU/g) and objectionably high levels S. aureus (3.1 to 5.0 Log CFU/g) and E. coli (3.1-5.1 Log CFU/g) for seven out of the eight schools.

scholarly journals Prevalence and Antimicrobial Susceptibility of Escherichia Coli O157 Isolated From Raw Milk Marketed in Chittagong, Bangladesh

2017 ◽  
Vol 5 (3) ◽  
pp. 214
Author(s):  
Md. Kauser-Ul Alam ◽  
Shireen Akther ◽  
Nazmul Sarwar ◽  
Shamsul Morshed ◽  
Goutam Kumar Debnath
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Susceptibility ◽  
Raw Milk ◽  
Viable Count ◽  
Health Concern ◽  
E Coli ◽  
Agar Disc ◽  
Probable Presence ◽  
The Mean ◽  
Antibiotics Susceptibility

Escherichia coli is an emerging public health concern in most countries of the world. It is an important cause of food-borne human disease. The present study assessed the prevalence and determined the antibiotic resistance patterns of E. coli from raw milk marketed in Chittagong, Bangladesh. Of the raw milk marketed in Chittagong ~33(18%) of the 186 raw milk samples of it contains E. coli, indicator bacteria for any enteric pathogens. The mean viable count of total bacteria was 4.04×108 cfu/ml and the mean viable count of E. coli in the contaminated raw milk was 1.88×106 cfu/ml. E. coli from only six (18.2%) of the 33 positive samples yielded colourless colonies across the CT-SMAC, suggesting the probable presence of populations belonging to the serotype O157 and rest of the isolates 27 (81.82%) produced coloured colony on CT-SMAC considering the probable presence of populations belonging to the serotype non-O157. Growth of probable E. coli O157, as evidenced by the colourless colonies on CT-SMAC compared to coloured colonies from other bacteria. Confirmed isolates were further subjected to antimicrobial susceptibility test using the Agar disc diffusion technique. Antibiotics susceptibility profile showed that all the isolates in case of E. coli O157, penicillin (100%), tetracycline (100%), amoxicillin (83.33%) and erythromycin (83.33%) were the most resistant whereas ciprofloxacin (66.67%), gentamicin (50.0%), and streptomycin (50.0%) were the most sensitive antibiotics. In case of E.coli non-O157 susceptibility profile showed that chloramphenicol (40.74%), erythromycin (40.74%) and oxacillin (37.04%) were the most resistant whereas ciprofloxacin (70.37%), sulphamethoxazole/trimethoprim (S/T) (59.26%) and gentamycin (55.55%) were the most sensitive antibiotics. The antimicrobial resistance exhibited by E. coli O157and non-O157 strains in this study is an indication of possible antibiotic abuse.

scholarly journals Hygienic-health quality and microbiological hazard of clandestine Minas Frescal cheese commercialized in north Tocantins, Brazil

2021 ◽  
Vol 42 (2) ◽  
pp. 679-694
Author(s):  
Monike da Silva Oliveira ◽  
◽  
Isac Gabriel Cunha dos Santos ◽  
Bianca Pereira Dias ◽  
Cristiane Alves Nascimento ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Product ◽  
Economic Loss ◽  
Daily Basis ◽  
Salmonella Spp ◽  
High Count ◽  
E Coli ◽  
High Concentrations ◽  
Sanitary Conditions ◽  
Coagulase Positive Staphylococci

Cheese is a popular product that integrates the diet of the majority of the population, almost on a daily basis. It is rich in nutrients and, therefore, also an excellent substrate for the multiplication of microorganisms, including pathogens. The microbiological contamination of these products is highly relevant to the industry, resulting in an economic loss, and to public health, due to the risk of causing foodborne diseases. The aim of this study was to evaluate the hygienic-sanitary quality and the presence of bacterial pathogens in the clandestine Minas Frescal cheeses sold in the street open markets of Araguaína, TO, Brazil. Twenty-one samples were collected to evaluate the presence of total (TC) and thermotolerant (TTC) coliforms, Escherichia coli, and the pathotypes enteropathogenic E. coli (EPEC), and shiga toxin-producing E. coli (STEC) and enterohemorrhagic E. coli (EHEC), coagulase-positive staphylococci (CPS), Salmonella spp., and Listeria monocytogenes. The results showed that 100% of the cheese samples were in disagreement with the maximum standards of TC and TTC defined in the Brazilian legislation that regulates food quality control. In addition, 85.71% of the samples had values above the standard Brazilian maximum limit. In the study of diarrheagenic E. coli, 52.38%, 66.6%, and 4.76% of the samples were positive for EPEC, STEC, and EHEC, respectively, indicating fecal origin contamination of the samples and a potential consumer risk. No Salmonella spp. or Listeria monocytogenes were detected in these cheese samples. The high count of total and thermotolerant coliforms found in the samples demonstrates unsatisfactory sanitary conditions in the production, storage, and/or commercialization of this food product. The presence of EPEC, STEC, EHEC, and coagulase-positive staphylococci at high concentrations shows the health risk of the imminent consumption of Minas Frescal cheese.

scholarly journals Survival of Selected Pathogenic Bacteria during PDO Pecorino Romano Cheese Ripening

Dairy ◽  
2020 ◽  
Vol 1 (3) ◽  
pp. 297-312
Author(s):  
Giacomo Lai ◽  
Rita Melillo ◽  
Massimo Pes ◽  
Margherita Addis ◽  
Antonio Fadda ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Salt Content ◽  
Raw Milk ◽  
Salmonella Spp ◽  
Growth And Survival ◽  
E Coli ◽  
Cheese Ripening ◽  
Protected Designation Of Origin ◽  
Low Levels ◽  
First Time

This study was conducted to assess, for the first time, the survival of the pathogenic bacteria Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus during the ripening of protected designation of origin (PDO) Pecorino Romano cheese. A total of twenty-four cheese-making trials (twelve from raw milk and twelve from thermized milk) were performed under the protocol specified by PDO requirements. Sheep cheese milk was first inoculated before processing with approximately 106 colony-forming unit (CFU) mL−1 of each considered pathogen and the experiment was repeated six times for each selected pathogen. Cheese composition and pathogens count were then evaluated in inoculated raw milk, thermized milk, and cheese after 1, 90, and 150 days of ripening. pH, moisture, water activity, and salt content of cheese were within the range of the commercial PDO Pecorino Romano cheese. All the cheeses made from raw and thermized milk were microbiologically safe after 90 days and 1 day from their production, respectively. In conclusion, when Pecorino Romano cheese is produced under PDO specifications, from raw or thermized milk, a combination of factors including the speed and extent of curd acidification in the first phase of the production, together with an intense salting and a long ripening time, preclude the possibility of growth and survival of L. monocytogenes, Salmonella spp., and E. coli O157:H7. Only S. aureus can be still detectable at such low levels that it does not pose a risk to consumers.

An Australian National Survey of the Microbiological Quality of Frozen Boneless Beef and Beef Primal Cuts

2012 ◽  
Vol 75 (10) ◽  
pp. 1862-1866 ◽  
Author(s):  
DAVID PHILLIPS ◽  
KATHRYN BRIDGER ◽  
IAN JENSON ◽  
JOHN SUMNER
Keyword(s):  
Microbiological Quality ◽  
Biceps Femoris ◽  
Viable Count ◽  
Longissimus Dorsi ◽  
Total Viable Count ◽  
E Coli ◽  
The Mean ◽  
First Time ◽  
Coagulase Positive Staphylococci

The fourth national baseline microbiological survey of Australian beef was conducted in 2011, including frozen boneless beef and, for the first time, samples from selected beef primal cuts. Cartons of frozen boneless beef (n = 1,165) sampled at 29 boning (fabrication) plants were found to have a mean total viable count of 2.2 log CFU/g, and the mean count for the 2.1% of samples with detectable Escherichia coli was 1.3 log CFU/g. The mean total viable counts for striploins (longissimus dorsi, n = 572) and outsides (biceps femoris, n = 572) were 1.3 and 1.5 log CFU/cm2 respectively. E. coli isolates were obtained from 10.7 and 25.2% of striploins and outsides, respectively, with mean counts of −0.5 and −0.3 log CFU/cm2 on positive samples. E. coli O157:H7, Salmonella, and Campylobacter were not isolated from any primal cut samples, and Salmonella was not isolated from any of the boneless product (E. coli O157:H7 and Campylobacter were not tested for). Listeria spp. were not detected in any of the boneless product, and one Listeria isolate was obtained on 1 (0.2%) of 572 striploin samples. Coagulase-positive staphylococci were isolated from 3.4% of boneless beef samples, 7.7% of beef striploins, and 8.4% of beef outsides, with positive samples having mean log counts of 1.9 CFU/g, 0.2 CFU/cm2, and 0.2 CFU/cm2, respectively.

scholarly journals Fate of Salmonella spp. in the Fresh Soft Raw Milk Cheese during Storage at Different Temperatures

2021 ◽  
Vol 9 (5) ◽  
pp. 938
Author(s):  
Adriana Lobacz ◽  
Justyna Zulewska
Keyword(s):  
Goodness Of Fit ◽  
Storage Temperature ◽  
Raw Milk ◽  
Microbial Count ◽  
Salmonella Spp ◽  
E Coli ◽  
Different Temperatures ◽  
Raw Milk Cheese ◽  
Kinetics Of ◽  
Storage Temperatures

The aim of this study was to determine the survival kinetics of Salmonella spp. in unripened, fresh raw milk cheese during storage at 5, 15 and 25 °C. Microbiological (coliforms and E. coli, S. thermophilus, Lactococcus sp., total microbial count and Enterobacteriaceae) and physicochemical (pH and aw) characteristics were also determined. Two primary models were used to estimate the kinetic parameters of Salmonella spp., namely Weibull and Baranyi and Roberts (no lag) models. Additionally, goodness-of-fit of the primary models was assessed by calculating the R-Square and mean square error. Salmonella spp. growth in the unripened raw milk cheese was inhibited during storage, but nevertheless bacteria survived at 5 °C for 33 days (2.5 log cfu/g) and 15 °C for 18 days (1.8 log cfu/g). A decrease in the number of Salmonella spp. populations from an initial concentration 6.6 log cfu/g to below a detection limit was observed at 25 °C after 7 days of storage of contaminated cheese samples. It was concluded that the storage temperature significantly influenced the inactivation rate of Salmonella spp. in fresh raw milk cheese and proceeded faster at 25 °C compared to remaining storage temperatures.

scholarly journals Microbiological Quality Evaluation of Various Types Of Traditional Romanian Cheese Through Advanced Methods

2016 ◽  
Vol 73 (2) ◽  
pp. 418
Author(s):  
Alexandra Tabaran ◽  
Sorin Daniel Dan ◽  
Oana Lucia Reget ◽  
Darius Victor Cordea ◽  
Alina Dana Magdas ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Salmonella Spp ◽  
E Coli ◽  
Average Value ◽  
Traditional Cheese ◽  
Foodborne Outbreaks ◽  
Traditional Processing ◽  
Second Period

Raw milk represents a nutritive environment for a number of pathogens, like Salmonella spp., Escherichia coli O157: H7, Staphylococcus aureus etc. This fact can cause a serious of foodborne outbreaks associated to the consumption of contaminated milk and derivated products. The traditional processing of raw milk in poor hygiene conditions can pose a serious microbiological risk. The study aimed at evaluating the incidence of pathogen bacteria in ripened traditional cheese by advanced biochemical and molecular methods in order to reveal the possible risk of consumer exposure. The study was applied on 150 samples of riepened cheese from the follwoing types: salted teleme cheese and „Burduf” cheese and „Năsal” cheese. The traditional teleme cheese presented an average value of the total E. coli count in between 11.06±0.52-38.33±2.76 cfu/g. The risk represented by the presence of E. coli and Staphylococcus aureus is low within the first steps of ripening, being absent after 28 months of ripeneing in the teleme cheese samples. The Staphylococcus aureus load was in between 3.82±0.12 log cfu/g for the first period of ripeneing in „Burduf” cheese and 0.27±0.56 log cfu/g after the second period of maturation, following a descendant pathway towards the last period of ripening. In „Năsal” cheese we isolated the specific Brevibacterium linens, which gives the characteristics of this type of cheese, but also Micrococcus spp., in 35% and lactic streptococci in  20%. The traditional cheese evaluated represent a low risk of contamination given that no sample investigated has exceeded the maximum limits allowed by the legislation and no pathogen bacteria isolated.

Sign in / Sign up

Export Citation Format

Share Document