Hygiene Quality and Consumer Safety of Traditional Short- and Long-Ripened Cheeses from Poland

Abstract

The aim of this study was the assessment of the microbiological quality of three types of traditional cheeses which are produced from raw and pasteurized cow’s milk. Two types of cheeses were of the short-ripened type, and one cheese was long-ripened. A microbial examination was conducted for the presence of Salmonella spp. and Listeria monocytogenes microorganisms and the count of aerobic, psychrotrophic, lactic acid bacteria, and coliform bacteria, as well as Escherichia coli, Enterobacteriaceae, Enterococcus spp., Staphylococcus spp., and yeasts. The examined cheeses did not fulfill the microbial criteria for food safety (presence of L. monocytogenes) and process hygiene (exceeded allowable levels of E. coli and coagulase-positive Staphylococcus). The levels of coliform bacteria, E. coli, and Enterobacteriaceae and the presence of Enterococcus faecalis determined in the three examined cheese types indicated that insufficient hygiene procedures were used during the production process. The results of the study indicate that the examined cheeses did not fulfill the microbial criteria for food safety and process hygiene according to the legislation. It is necessary to introduce correction procedures as indicated in the current report.

Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics

“…Coliform bacteria, such as members of the Enterobacteriaceae family, are considered fundamental indicators of the hygiene practices during the production processes [49]. Specifically, regarding the manufacture and ripening of cheese, it has been shown that enterobacteria are present [50] and slowly decrease during ripening [51].…”

“…Specifically, regarding the manufacture and ripening of cheese, it has been shown that enterobacteria are present [50] and slowly decrease during ripening [51]. Other authors also demonstrated high levels of coliform contamination (from under 1 to 7.89 log CFU/mL) in different types of cheese, produced using traditional methods from cow's, goat's, sheep's or mixed milk [3,4,49]. Similar results were verified in the present study, since the Enterobacteriaceae levels ranged from 9.09 × 10 4 to 1.24 × 10 8 CFU/g of cheese, from the first to the last day of ripening, respectively.…”

Effect of heat treatment of milk on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna bayda)

“…Coagulase-positive staphylococci exceeded the 5-log safety threshold in fresh raw milk cheese samples, whereas they were suppressed in all pasteurized milk cheese samples [39]. Pyz-Łukasik et al [40] reported that the levels of coliform bacteria, E. coli, and coagulase-positive Staphylococcus in the traditional short and long-ripened cheeses made with raw and pasteurized cow's milk indicated insufficient hygiene procedures during the production and that the cheeses did not comply with the criteria for food safety and hygiene according to the legislation.…”

Organic versus Conventional Raw Cow Milk as Material for Processing

“…The total bacterial count (TBC) is the second important parameter of milk hygiene. The number and types of microorganisms in milk immediately after milking are affected by milking hygiene (cleanliness of milking equipment and access to water) [70][71][72][73]. Total bacterial count is a good indicator for monitoring sanitary conditions during the production and handling of dairy products.…”