A survey of the microbiological quality of <scp>S</scp>harri, a hard mountain cheese from <scp>K</scp>osovo

Rysha, Agim; Markov, Ksenija; Frece, Jadranka; Čvek, Domagoj; Delaš, Frane

doi:10.1111/1471-0307.12080

Cited by 11 publications

(8 citation statements)

References 8 publications

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“…aureus, E. coli, Salmonella spp., and L. monocytogenes in raw milk (D'Amico, and Donnelly, 2008). Others obtained higher counts than those detected in our study (Irkin, 2010;Frece et al, 2010;Rysha et al, 2014). Microbiological contamination of milk usually originates from inside the udder (clinical or subclinical mastitis) or from the outer udder side, the surface of equipment and utensils, or from milk storage facilities (Bonfoha et al, 1990).…”

Section: Microbiological Resultscontrasting

confidence: 38%

Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms

Carrascosa

Millán

Saavedra

et al. 2016

Journal of Dairy Science

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The purpose of this paper was to evaluate, by statistical analyses, risk factors on cheese farms that can influence the microbial contamination of their products. Various assessment tools, such as cheese production questionnaires, food handlers' knowledge testing, and hygiene assessment system surveys, were used on 39 cheese farms on the island of Gran Canaria, Spain. The microbiological status of 773 raw milk and cheese samples from the cheese farms was assessed by enumerating total viable counts and 4 pathogens: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. The results revealed that the highest contamination by Staph. aureus (4.39%, >10 5 cfu/ mL) was found in milk, and the highest contamination by E. coli (5.18%, >10 3 cfu/mL) was found in cheese. Very few samples (0.52%) were contaminated by L. monocytogenes or Salmonella spp. The factors associated with any tested microorganism were "handling," "knowledge," and "type of milk." Subsequently, multidimensional logistic analysis for contamination by E. coli showed an independent association for factors "cleaning and disinfection test" and "type of milk." The probability of total aerobic contamination of milk increased with lower hygiene assessment system survey scores. These results emphasize the need to apply and maintain good hygiene practices, and to study risk factors to prevent contamination and bacterial growth. Further research is required in other areas with different cheese farm types to reinforce the validity of these results.

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Section: Microbiological Resultscontrasting

confidence: 38%

Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms

Carrascosa

Millán

Saavedra

et al. 2016

Journal of Dairy Science

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“…Earlier studies on the composition, hygiene and quality of the cheese produced from raw milk in diff erent countries have shown signifi cant variations in hygiene standards, but all warn of health risks for the consumer (8,12,16). In this sense, our study expands and supports the knowledge gathered so far with the fi ndings on Croatian cheese in lambskin sacks, which is produced from raw cow's or sheep's milk on family farms in poorly controlled conditions, mostly during the summer.…”

Section: Resultsmentioning

confidence: 99%

Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks

Frece

Vrdoljak

Filipčić

et al. 2016

Food Technol. Biotechnol.

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SummaryAs in the traditional production of cheese in lambskin sacks raw cow's or sheep's milk is mostly used, the purpose of this study is to see how the production aff ects the microbiological quality of the cheese. To do that, we tested 39 samples of raw cow's and sheep's milk, curd, ripened cheese (15, 30 and 45 days) and lambskin sacks for native microbial popu lation. Two-thirds of the milk, curd and cheese samples had higher counts of staphylococci and enterobacteria than permitt ed by regulations. Not a single sample had Salmonella and Listeria monocytogenes, but we did fi nd Escherichia coli in sheep's milk and cheese, and yeast and mould in both types of milk and cheese. Staphylococcus xylosus prevailed in lambskin sacks. Despite the high incidence of S. aureus, even in the fi nal product, staphylococcal enterotoxin was detected in only two sheep's cheese samples. Among the lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei prevailed in cow's cheese, whereas Leuconostoc mesenteroides and Lactobacillus plantarum prevailed in sheep's cheese. In the lambskin sacks Leuconostoc mesenteroides and Lactobacillus plantarum were predominant. Our fi ndings give an important insight into the fermentation and microbial ecology of the cheese in lambskin sacks.

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“…The rest is used for feeding calves and for own consumption or sold as raw milk or white cheese on the various local unregulated markets (Nushi and Selimi, ). Further, many types of cheeses from Kosovo are traditionally produced without pasteurization such as ‘Sharri cheese’ (Rysha et al., ). Besides the direct contact with infected animals, the consumption of such cheeses of raw milk must be considered as an important source of human infections.…”

Section: Discussionmentioning

confidence: 99%

Isolation and Identification ofBrucella melitensisBiovar 3 from Vaccinated Small Ruminants: A Public Health Threat in Kosovo

Hamidi

Mayer‐Scholl

Dreshaj

et al. 2015

Transbound Emerg Dis

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In 2011, a human brucellosis case with severe clinical symptoms was reported at the University Clinic for Infectious Diseases in Prishtina, Kosovo. A trace-back investigation was conducted to find the source of human infection. A total of 49 blood samples and 15 corresponding milk samples from sheep and goats raised on the patient's farm were taken for serological and molecular analysis. Serology using RBT and CFT revealed 11 positive animals. Twelve milk samples were PCR positive. A Brucella strain isolated from a goat's milk sample was classified as Brucella melitensis biovar 3, indicating the first ever isolation and report in Kosovo. The use of the Bruce-ladder PCR provided differentiation between the field strain and the vaccine strain. Hence, the accidental transmission of the vaccine strain Rev 1 that was previously used for the vaccination of the farm animals could be excluded. The findings of this study show that brucellosis is still a public health threat in Kosovo despite control measures.

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A survey of the microbiological quality of Sharri, a hard mountain cheese from Kosovo

Cited by 11 publications

References 8 publications

Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms

Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms

Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks

Isolation and Identification ofBrucella melitensisBiovar 3 from Vaccinated Small Ruminants: A Public Health Threat in Kosovo

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