Alteration of raw-milk cheese by Pseudomonas spp.: monitoring the sources of contamination using fluorescence spectroscopy and metabolic profiling

Leriche, Françoise; Bordessoules, Amélie; Fayolle, Karine; Karoui, Romdhane; Laval, Karine; Leblanc, Ludovic; Dufour, Eric

doi:10.1016/j.mimet.2004.05.009

Cited by 54 publications

(37 citation statements)

References 27 publications

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“…Dairy products can be contaminated with a set of microorganisms by contact with water, inner surface of bulk tanks during storage of refrigerated raw milk and surface of cows' teats and equipment used throughout the milking process (Leriche et al 2004, Fagundes et al 2006, Teh et al 2011, however, no correlation was observed among isolates obtained from water and raw milk in our study, highlighting that water is not one of the most important Pseudomonas species contamination sources for raw milk in the studied farms.…”

Section: Resultscontrasting

confidence: 56%

“…Since psychrotolerant microorganisms are commonly found in natural environment, dairy products can be contaminated by contact with water, inner surface of bulk tanks during storage of refrigerated raw milk, surface of cows' teats and equipment used throughout the milking process (Leriche et al 2004, Fagundes et al 2006, Teh et al 2011. Therefore, the adoption of hygienic measures during milking process is necessary in order to reduce contamination with psychrotolerant microorganisms (Elmoslemany et al 2010).…”

Section: Introductionmentioning

confidence: 99%

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Pseudomonas spp.: contamination sources in bulk tanks of dairy farms

Vidal

Netto²,

Vaz

et al. 2017

Pesq. Vet. Bras.

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RESUMO.-[Pseudomonas spp.: fontes de contaminação em tanques de expansão em fazendas leiteiras.] Este estudo se propôs a isolar Pseudomonas spp. durante o processo de ordenha em dez fazendas com sistemas manuais e mecanizados, durante as estações seca e chuvosa, além de avaliar a homologia do DNA e seus padrões de distribuição entre os isolados, a fim de se determinar as principais fontes de contaminação do leite. Cento e sessenta e sete isolados de Pseudomonas spp. foram obtidos a partir de amostras de água, mãos de ordenhadores, tetos, teteiras, tanques de resfriamento e leite cru armazenado, sendo 85 e 82 pontos de amostragem em fazendas com sistemas de ordenha manual e mecânico, respectivamente. Diferença estatisticamente significativa foi encontrada entre os isolados observados entre a superfície dos tetos antes e após o pré-dipping (p=0,02), mas nenhuma diferença foi encontrada entre sistemas de ordenha ou estações (p>0,05 This study focused on isolating Pseudomonas spp. during milking process in ten dairy farms with manual and mechanical milking systems during dry and rainy seasons, and evaluating DNA homology and patterns of distribution between isolates, in order to identify main sources of milk contamination by Pseudomonas spp. A total of 167 isolates of Pseudomonas spp. were obtained from water, milkers' hands, cows' teats, teat cups, cooling tanks and raw milk. Bacteria of Pseudomonas spp. genus were isolated from 85 and 82 sampling points in dairy farms with manual and mechanical milking system, respectively. A significant difference (p=0.02) on Pseudomonas spp. isolation was observed among samples of surface of cows' teats before and after pre-dipping, but no significant difference (p>0.05) was observed among milking systems or seasons. The possibility of the same Pseudomonas spp. patterns are distributed in different farms and seasons using Amplified Fragment Length Polymorphism (AFLP) technique was demonstrated. Milkers' hands, surface of cows' teats, teat cups and cooling tanks were associated with raw milk contamination with Pseudomonas spp. on farms with manual and mechanical milking system, showing that regardless of the type of milking system and season, proper hygiene procedures of equipment, utensils and workers' hands are essential to avoid contamination of the milk and, therefore, improve milk quality.

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Section: Resultscontrasting

confidence: 56%

Section: Introductionmentioning

confidence: 99%

Pseudomonas spp.: contamination sources in bulk tanks of dairy farms

Vidal

Netto²,

Vaz

et al. 2017

Pesq. Vet. Bras.

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“…The emission spectrum Boubellouta and Dufour (2008), Dufour and Riaublanc (1997), Dufour et al (2000), Hammami et al (2010), Herbert et al (1999Herbert et al ( , 2000, Dufour (2003, 2006), Karoui et al 2004a, b, 2005a, b, c, 2006b, e, 2007c, Kulmyrzaev et al (2005 Baunsgaard et al (2000a, b), Bro (1999), Karoui et al (2007a, Munck et al (1998), Nørgaard (1995, Ruoff et al (2006) Noh and Lu (2007), Seiden et al (1996) Ammor et al (2004, Dufour (2002, 2004), Leriche et al (2004), Tourkya et al (2009 Collagen Egelandsdal et al (1996Egelandsdal et al (...…”

Section: Emission Spectrummentioning

confidence: 99%

“…sakei. In another approach, Leriche et al (2004) isolated 30 Pseudomonas spp. strains from milk, water, cheese center, and cheese surface belonging to two traditional workshops manufacturing raw milk Saint Nectaire cheese.…”

Section: Identification Of Bacteria Of Agro-alimentary Interestmentioning

confidence: 99%

Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review

Karoui

Blecker

2010

Food Bioprocess Technol

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301

129

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The present review gives an overview of the use of fluorescence spectroscopy (i.e., conventional, excitationemission matrix, and synchronous fluorescence) for determining changes in food products and their quality during technological process and storage. From the present review, it was shown that fluorescence spectroscopy is able to determine several properties (functional, composition, nutritional) without the use of chemical reagents. This is due to the use of chemometric tools (descriptive and predictive methods). The review focuses on the use of fluorescence spectroscopy for the determination of the quality of animal (i.e., dairy, meat, fish, and egg) and vegetable (oils, cereal, sugar, fruit, and vegetable) products as well as the identification of bacteria of agro-alimentary interest.

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“…Leriche et al (2004) also studied the change in raw milk cheese by Pseudomonas spp., by controlling sources of contamination using fluorescence spectroscopy. Califano and Bevilacqua (2000), analysed organic Gouda type cheeses subjected to different ripening and storage, through principal component analysis and discriminant analysis of acids.…”

Section: Discriminant Analysis -Damentioning

confidence: 99%