Microbial benefits and risks of raw milk cheese

Yoon, Yohan; Lee, Soomin; Choi, Kyoung-Hee

doi:10.1016/j.foodcont.2015.11.013

Cited by 126 publications

(111 citation statements)

References 181 publications

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“…As pasteurization of milk destroys or inactivates the natural enzymes such as proteases or lipases, this process has adverse effects on the sensory characteristics of cheeses. Consequently, there is an increasing trend towards consumption of cheeses made from minimally processed raw milk (Verraes et al, ; Yoon, Lee, & Choi, ). However, the consumption of cheese made from raw milk can poss a risk for the consumer, due to the possible presence of human pathogenic microorganisms such as verocytotoxin‐producing Escherichia coli (VTEC), Listeria monocytogenes , Staphylococcus aureus , Campylobacter, and Salmonella (Verraes et al, ).…”

Section: Intruductionmentioning

confidence: 99%

“…However, the consumption of cheese made from raw milk can poss a risk for the consumer, due to the possible presence of human pathogenic microorganisms such as verocytotoxin‐producing Escherichia coli (VTEC), Listeria monocytogenes , Staphylococcus aureus , Campylobacter, and Salmonella (Verraes et al, ). The microbiological safety of raw milk cheese depends on cheese type, initial numbers of contaminants microbial species and type of microbial pathogens (Yoon et al, ). A number of studies have indicated that 60‐day aging (ripening or maturation) of raw milk cheese has a growth‐inhibiting effect against pathogenic microorganisms.…”

Section: Intruductionmentioning

confidence: 99%

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Polyphasic characterization of Enterococcus strains isolated from traditional Moghan cheese in Iran

Hejazi

Ghafouri‐Fard

Eslami

et al. 2019

Journal of Food Safety

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Traditional Moghan cheese is made from unpasteurized milk in the rural areas and nomadic tribes of Moghan region in Iran. In this study, we used a simple and rapid method for isolation of acid resistant lactic acid bacteria from traditional Moghan cheese. The six distinct isolates differentiated based on RAPD‐PCR were identified as members of Enterococcus faecium, E. faecalis, and E.durans species using classical phenotypic and biochemical tests as well as molecular methods. Based on the antibiotic susceptibility, the isolates were classified as resistant, intermediate, and sensitive. Cell‐free culture supernatants of isolates showed different antagonistic activity against the growth of some spoilage and food‐borne pathogens at two natural and neutralized pH conditions. Considering their tolerance to acid and bile, antagonistic effects on some spoilage and food‐borne pathogens and susceptibility to vancomycin, E. faecium strain ABRIINW.M (isolate IE2) and E. faecium strain ABRIINW.N (isolate FE1) are proposed as adjunct cultures to prevent the growth of spoilage and food‐borne pathogens. Practical applications This study aimed to provide the first data on prevalence, acquired antibiotic‐resistance, and probiotic potential of Enterococcus spp. isolated from Moghan cheese in Iran. Such observations contribute to understanding the functional characteristics of Enterococci isolated from Moghan cheese. We also showed that polyphasic characterization of Enterococci provides significant information for species assignment and could be used as a strategy to differentiate between strains of isolates. The results of our study provide a useful setting for further investigations on antibiotic‐resistance and antimicrobial activity of Moghan cheese Enterococci as well as evaluation of their technological activities and probiotic potential.

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Section: Intruductionmentioning

confidence: 99%

Section: Intruductionmentioning

confidence: 99%

Polyphasic characterization of Enterococcus strains isolated from traditional Moghan cheese in Iran

Hejazi

Ghafouri‐Fard

Eslami

et al. 2019

Journal of Food Safety

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“…As for the number of somatic cells, in Table 1 are shown the results of the 12 samples and all the results were within the permitted limits for the number of somatic cells, as it is predicted. According to available scientifi c data (Yoon, Lee and Choi, 2016;Bishop and Smukowski, 2006;USFDA, 2006), the most signifi cant pathogenic bacteria identifi ed as contaminants of raw milk belong to the following species: Salmonella spp., Listeria monocytogenes, Escherichia coli and Campylobacter jejuni. All these types belong to a group of nonsporogenic bacteria.…”

Section: Resultsmentioning

confidence: 99%

The Application of Haccp Concept in Controlling Microbiological Hazards in the Cheese Production

Novaković

Savanović

2017

QOL

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According to the World Health Organization, almost 10% of the world population each year has some health problems that are caused by consuming contaminated and unsafe food. The seriousness of this problem is evident when we look at the number of fatalities and the number of cases in which it is necessary to medically treat people but also in the costs caused by the medical treatment, reduction of working capacity as a signifi cant problem in the overall development of society. In most cases, the causes of malfunctioning health foods belong to the group of microbiological hazards. In this paper, it is presented the system for ensuring food safety of the production cheese from cow's milk in craft type of processing, with a focus on the control of microbiological hazards. The established system based on HACCP (Hazard Analysis and Critical Control Points) principles and appropriate prerequisite programs has proven to be very effi cient in controlling and preventing the occurrence of contamination of the cheese produced from the cow milk.

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“…Staphylococcus aureus counts, which reached 6.05 CFU mL -1 (log10), detect whether there is a public health problem, as these bacteria can cause food poisoning, producing powerful and harmful toxins that are heat-stable and remain active in food (YOON et al, 2016). Other studies indicate that the lower quality of the milk used as raw material in dairies may be related to contamination by Staphylococcus spp.…”

Section: Figure 1 Median Maximum and Minimum Values; First And Thimentioning

confidence: 99%

“…Part of the production of artisanal cheeses uses milk without heat treatment; they are produced this way because of their intense and strong flavor when compared to cheeses made from pasteurized milk (YOON et al, 2016). Craft production with raw milk also has support, given the fact that heating the milk can destroy its nutritional benefits and induce some detrimental effects.…”

Section: Introductionmentioning

confidence: 99%

Quality of milk used in informal artisanal production of coalho and butter cheeses

Medeiros

Abrantes

Medeiros

et al. 2017

SCA

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Artisanal cheeses such as coalho and butter participate in the socio-cultural identity of people and deserve recognition. Like many artisanal cheeses, it is common to produce coalho and butter cheeses from raw milk. For this reason, it is essential that the raw material from dairies is of good quality to minimize risks to consumers. Thus, this study aimed to evaluate the quality of milk in artisanal cheese factories in Rio Grande do Norte, Brazil. Fifty samples were collected from areas that stand out in dairy production in the state. These samples underwent microbiological and physical-chemical analysis, as well as antibiotic residue and fraud searches. Viable strict and facultative mesophilic bacteria were surveyed, in addition to total and thermotolerant coliforms, Salmonella sp., and Staphylococcus aureus; titratable acidity in Dornic degrees, density, cryoscopy, stability to alizarol, and percentages of protein, lactose, and fat contents were also measured, and tests for residues and recurrent fraud in milk were conducted. In general, all samples exceeded the limit established by law for mesophilic bacteria counting; Salmonella sp. was found in one sample. Given this contamination, the acidity of 76% of the samples was higher than allowed by the legislation. Regarding fat and protein parameters, 14% and 10% of the samples were below the required values by the legislation, respectively. Furthermore, there is suspicion of fraud by adding water in 24% of samples. Chlorides were found in 16% and antimicrobial residues in 46% of samples. Therefore, the quality of the milk used in informal artisanal cheese making in the state of Rio Grande do Norte is poor and may pose a risk to consumers, with the loss of quality of coalho and butter cheeses. Key words: Cheese. Fraud. Raw material. Residues. ResumoOs queijos artesanais, como o de coalho e o de manteiga, participam da identidade sociocultural do povo e merecem valorização. Como muitos queijos artesanais, é comum a fabricação dos queijos de coalho e de manteiga com leite cru. Por isso, é fundamental que a matéria-prima das queijarias apresente boa qualidade, a fim de minimizar riscos aos consumidores. Dessa forma, objetivou-se avaliar a qualidade do leite em queijarias artesanais do Rio Grande do Norte, Brasil. Foram coletadas cinquenta amostras de regiões que se destacam como bacias leiteiras no estado. Elas foram submetidas às análises microbiológicas, físicas, químicas, residuais e pesquisa de fraudes. Foram pesquisados microrganismos mesófilos estritos e facultativos viáveis, coliformes totais, termotolerantes, Salmonella sp. e Staphylococcus aureus; acidez titulável em graus Dornic, densidade, índice crioscópico, estabilidade ao alizarol, porcentagens de proteína, lactose e gordura; também foram pesquisados resíduos e fraudes recorrentes em leite. De maneira geral, todas as amostras ultrapassaram o limite estabelecido pela legislação para contagem de microrganismos mesófilos; houve presença de Salmonella sp. em uma amostra. Dada esta contaminação, a ...

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Microbial benefits and risks of raw milk cheese

Cited by 126 publications

References 181 publications

Polyphasic characterization of Enterococcus strains isolated from traditional Moghan cheese in Iran

Polyphasic characterization of Enterococcus strains isolated from traditional Moghan cheese in Iran

The Application of Haccp Concept in Controlling Microbiological Hazards in the Cheese Production

Quality of milk used in informal artisanal production of coalho and butter cheeses

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