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

Abstract

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.

Development and application of a new multiplex real‐time PCR assay for simultaneous identification of Brucella melitensis, Cronobacter sakazakii and Listeria monocytogenes in raw milk and cheese

“…Milk contamination usually occurs via the udder, milk equipment or milk storage facilities (Carrascosa et al . ). Similarly, cheese may become contaminated via various sources as raw milk, starter culture, brine, cheese equipment, cold room and production room air.…”

“…Microbial contamination sources should be determined to prevent and control pathogens, and risk factors in dairy factory assessed. Milk contamination usually occurs via the udder, milk equipment or milk storage facilities (Carrascosa et al 2016). Similarly, cheese may become contaminated via various sources as raw milk, starter culture, brine, cheese equipment, cold room and production room air.…”

“…For example, L. monocytogenes contamination of cheese made from pasteurised milk originated from storage coolers (Kousta et al 2010). Carrascosa et al (2016) investigated microbial risk factors for 773 raw milk and cheese samples collected from cheese farms. While L. monocytogenes contaminated only a small number of samples, Staphylococcus aureus and Escherichia coli were found in milk and cheese at the highest contamination levels, respectively.…”

Polycyclic aromatic hydrocarbons in milk and dairy products

“…; Carrascosa et al . ; Mohammadi et al ). Several types of milk and dairy products with various fat contents exist in the market.…”

“…Milk and dairy products are widely used in human diet and they are more important for children and elderly people due to the high consumption in their diet. On the other hand, these products can be contaminated by various hazardous compounds; therefore, food safety management systems based on good manufacturing practices (GMPs) and standard sanitation operating procedures (SSOPs) are considered to be the preliminary steps in the development of the hazard analysis and critical control point (HACCP) systems in dairy industries (Cusato et al 2013;Carrascosa et al 2016;Mohammadi et al 2016). Several types of milk and dairy products with various fat contents exist in the market.…”