Influence of Emulsifying Salts on the Growth of Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124 in Processed Cheese

Abstract

Processed cheese is a dairy product with multiple end-use applications, where emulsifying salts play a fundamental role in physicochemical changes during production. Moreover, some of these salts may be a strategy to control spoilage and pathogenic microorganisms, contributing to safety and shelf life extension. This study aimed to evaluate the in vitro inhibitory activity of two emulsifying salts (ESSP = short polyP and BSLP = long polyP) against Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124, and to compare the in situ effects of two emulsifying salts treatments (T1 = 1.5% ESSP and T2 = 1.0% ESSP + 0.5% BSLP) in processed cheeses obtained by two different methods (laboratory- and pilot-scales), during 45-day storage at 6 °C. C. perfringens ATCC 13124 growth was not affected in vitro or in situ (p > 0.05), but both of the treatments reduced B. thuringiensis CFBP 4376 counts in the tested condition. Counts of the treatments with B. thuringiensis CFBP 3476 presented a higher and faster reduction in cheeses produced by the laboratory-scale method (1.6 log cfu/g) when compared to the pilot-scale method (1.8 log cfu/g) (p < 0.05). For the first time, the inhibitory effect of emulsifying salts in processed cheeses obtained by two different methods was confirmed, and changes promoted by laboratory-scale equipment influenced important interactions between the processed cheese matrix and emulsifying salts, resulting in B. thuringiensis CFBP 4376 growth reduction.

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

“…It is worth noting that salt treatment is an indispensable step in the commercial production of cheese, which can further discharge the internal whey and water before postripening to improve the hardness of cheese. Additionally, it can control the acidity, inhibit the growth of spoilage microorganisms that may occur during the process, and promote the maturation and flavor formation of cheese. , The involvement of Monascus spp. depends on the production requirements, and the direct inoculation into raw milk in proportion to commercial fermenters is one of the more common ways to participate in the complete process of cheese texture and flavor formation .…”

“…Additionally, it can control the acidity, inhibit the growth of spoilage microorganisms that may occur during the process, and promote the maturation and flavor formation of cheese. 35,36 The involvement of Monascus spp. depends on the production requirements, and the direct inoculation into raw milk in proportion to commercial fermenters is one of the more common ways to participate in the complete process of cheese texture and flavor formation.…”

Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese

“…In previous studies (Fusieger et al . 2022a, 2022b, 2023), we evalueted the bactericidal and bacteriostatic effects of sodium polyphosphate emulsifying salts on selected targets (non‐spore‐forming bacteria and spore‐forming bacteria) in PC using both in vitro and in situ methods. It has been demonstrated that the composition of emulsifying salts plays a significant role in bacterial inhibition, and it can be influenced by interactions involving phosphates that are relevant to such inhibitory activities.…”