An Investigation on the Causes of Escherichia coli and Coliform Contamination of Cheddar Cheese and How to Reduce the Problem (A Case Study at a Cheese Manufacturing Firm in Harare, Zimbabwe)

Kwenda, Amanda; Nyahada, Moses; Musengi, Amos; Mudyiwa, Misheck; Muredzi, P.

doi:10.11648/j.ijnfs.s.2014030601.12

Cited by 5 publications

(4 citation statements)

References 17 publications

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“…These microorganisms can rapidly degrade lactose and subsequently lead to formation of lactate, acetate, ethanol, and CO 2 in approximately identical ratios (Ledenbach & Marshall, ). Postpasteurization contamination is mainly due to the presence of coliform in cheese which is brought by unsanitary conditions during cheese processing (Kwenda, Nyahada, Musengi, Mudyiwa, & Muredzi, ; Trmčić et al., ).…”

Section: Resultsmentioning

confidence: 99%

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Saravani

Ehsani

Aliakbarlu

et al. 2019

Food Science & Nutrition

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This study aimed to prepare an inhibitory edible coating for Gouda cheese based on whey protein containing lactoperoxidase system ( LPOS ) and Bunium persicum essential oil ( EO ) in order to control postpasteurization contamination. Using a full factorial design, the effects of LPOS and EO on microbiological characteristics and chemical indices of manufactured Gouda cheeses were evaluated during 90 days of storage time. Listeria , lactic acid bacteria , Enterobacter , Escherichia , and Pseudomonas species were considered as potential pathogenic and spoilage indicators of produced Gouda cheese samples. Chemical properties of cheeses were assessed using the free fatty acid, peroxide value, and thiobarbituric acid experiments. The results showed that bacteria counts remained constant in cheese samples coated with EO and also EO – LPOS . However, the survival of gram‐positive lactic acid bacteria and Enterobacter spp. was more pronounced in LPOS ‐based coating. The most effective treatments on oxidation stability parameters in cheese samples were EO ‐ and EO – LPOS coatings. By the addition of B. persicum EO and LPOS , further inhibition of the lipid oxidation of the cheese samples was achieved. Lipolysis, as a result of lipid degradation, was more pronounced in the control, whey‐coated, and whey– LPOS ‐coated samples in comparison with whey– EO ‐ and whey– EO – LPOS ‐coated samples during the final days of storage time. These results indicate that antibacterial, lipid oxidation, and oxygen barrier properties of the coatings were developed by the addition of B. persicum EO and LPOS .

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Section: Resultsmentioning

confidence: 99%

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Saravani

Ehsani

Aliakbarlu

et al. 2019

Food Science & Nutrition

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“…None-the-less, in the case where the pasteurization has been applied to milk, then bacteria would be destroyed, thereby, resulting in production of the white cheese with milk that is E.coli free (17). The insufficient quality of the raw milk that has been utilized in local cheese producing due to the low hygiene level throughout the process of milking and cleanliness of containers that are utilized to store and transport milk, in addition to unsanitary conditions during processing, inefficient heat treatment and the improper ways of handling and marketing of cheese can be risk factors that are likely to cause microbial contamination (18,19); Pathogenic bacteria like the Salmonella, L. monocytogenes and enteropathogenic E. coli (EPEC) were classified as organisms of high risk to cheese industry.…”

Section: Resultsmentioning

confidence: 99%

Comparative study of antibiofilm activity of Lime juice and Lithium dioxide nanoparticles against E.coli isolated from local made cheese

Ahmed¹,

Khalaf²,

Obaid³

2021

JUSST

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Thirty specimens of fresh white cheese, in different markets at different cities of Iraq were analyzed microbiologically. Isolates of E.coli that have been collected from the samples of cheese, were investigated. Capacity for biofilm producing was demonstrated by two method, Tissue culture plate method (TCP) and agar (CRA). After that, antibiofilm activity of lime extract and LiO2NPs was studied as each one of them alone and then the synergistic effect was done by TCP method. The results showed that all E.coli isolates produce biofilm but in different degrees. The results also displayed that Lime extract and LiO2NPs had antibiofilm effect against E.coli when used alone and when the combination done between each one of these materials. In conclusion, it was observed that the specimens of fresh white cheese included in this study contained microbial contamination at a health-threatening level but elimination of this contamination can be done by using lime extract and LiO2NPs.

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“…Pathogenic E. coli has been shown to be an important pathogen causing outbreaks of acute diarrhea especially in developing countries [14], Boisen et al 2012; Rai et al, 2020) and thus their presence in the milk should not be overlooked. According to Kwenda [15], E. coli should not be present in a wellprepared milk product such as cheese as high acidity of the fermented product should restrict their survival. Therefore, the presence of E. coli and any other microorganisms suggest that slow acidity development may have allowed the buildup of E. coli.…”

Section: E Colimentioning

confidence: 99%

Prevalence of Common Microbiological Pathogen Contamination in Processed Milk and Milk Products in Nairobi County, Kenya

Lilian,

Njue,

Abong

2023

AFSJ

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Milk has an outstanding nutritional quality but it is also an excellent medium for bacterial growth and an important source of bacterial infection when consumed without pasteurization. This study aimed at establishing the prevalence of Total Viable Count (TVC), Escherichia coli, Staphylococcus aureus and Listeria monocytogenes contamination on processed milk and milk products. The study was carried out in Karen, Kibera and Langata Sub- Counties of Nairobi County which were purposively chosen because they have glaring contrasts in living standards. Samples of fresh milk, yoghurt cheese and ice creams were collected from supermarkets and prepared for analysis of microorganisms. All isolates were characterized and identified based on their morphological and cultural characteristics. TVC were detected in 100% of the samples collected and there was significant statistical variation (P ≤ 0.05) in the contamination level among the products. Of the samples collected in Karen, ice cream had the highest contamination level (3.26 log10 CFU ml-1). Ice cream samples from Langata had the highest TVC contamination levels at 4.35 log10 CFU ml-1. The overall prevalence of E. coli in milk and milk products was 41.6% with a mean count of 0.34 log10 CFU ml-1 in Karen, 0.07 log 10 CFU ml -1 in Kibera and 0.11 log 10 CFU ml -1 in Langata while Staphylococcus aureus was detected in 33.3% of the milk and milk products. The occurrence and detection of E. coli and S. aureus foodborne pathogens in milk and milk products represent a health risk to consumers. Therefore, there is need to improve the microbial quality of milk and milk products by employing measures that will establish proper management practices to ensure improved hygiene, good manufacturing practices and food systems that will help to minimize microbial contamination.

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An Investigation on the Causes of Escherichia coli and Coliform Contamination of Cheddar Cheese and How to Reduce the Problem (A Case Study at a Cheese Manufacturing Firm in Harare, Zimbabwe)

Cited by 5 publications

References 17 publications

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Comparative study of antibiofilm activity of Lime juice and Lithium dioxide nanoparticles against E.coli isolated from local made cheese

Prevalence of Common Microbiological Pathogen Contamination in Processed Milk and Milk Products in Nairobi County, Kenya

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