Foodborne Pathogen Assessment in Raw Milk Cheeses

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.

Application of Biosensors for Detection of Pathogenic Food Bacteria: A Review

“…In addition, foodborne diseases can occur because of toxins produced either from bacteria or fungi, which may survive even after food processing. Foods that are raw, including meat and poultry or vegetables, fruits, eggs, dairy products, and even cooked seafood, can be contaminated with both foodborne pathogens and their toxins [31][32][33]. Examples of foodborne diseases caused by pathogens in the food matrix are shown in Table 1.…”

Queijo Minas Artesanal Produzido Na Região De Canastra: Características Dos Parâmetros De Produção, Qualidade Da Água E Dos Queijos

“…The use of nonpasteurized milk for cheese production preserves the indigenous bacteria that, through their enzymatic modification, are important and responsible for physicalchemical characteristic. However, unpasteurized milk poses a microbiological risk since pathogens may be present in raw milk (COSTANZO et al, 2020).…”

“…E. coli is normally found in the intestines of animals and humans. Ruminants are important reservoirs and defecation during milking is a significant event for milk contamination (TORRES, 2017;RIBEIRO et al, 2019;COSTANZO et al, 2020).…”

“…Staphylococci can contaminate milk directly from cows with mastitis caused by this group of bacteria. Environment including human handling can also be a contamination source, highlighting the need for improvements in production hygiene and selection of raw materials (COSTANZO et al, 2020). Listerial contamination may occur in various steps of the production chain and Listeria spp.…”

“…Listerial contamination may occur in various steps of the production chain and Listeria spp. species can persist in food and dairy processing environments (TRMČIĆ et al, 2016;COSTANZO et al, 2020). Therefore, the risks for contamination of milk and its derived cheeses with pathogens for humans must be considered and requires not only good manufacturing practices, but also adequate animal health status management.…”