Occurrence of foodborne pathogens in Irish farmhouse cheese

O'Brien, Martina; Hunt, Karen A.; McSweeney, Sara J.; Jordan, Kieran

doi:10.1016/j.fm.2009.06.009

Cited by 67 publications

(62 citation statements)

References 13 publications

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“…Therefore, cheese storage at abusive temperatures may enable the multiplication of S. aureus, to reach enough cell concentrations to produce staphylococcal toxins. Even if the milk has undergone appropriate thermal treatment, which eliminates the viable cells of S. aureus, risk of food intoxication cannot be distinguished due to the thermoresistant characteristic of the staphylococcal enterotoxins (O'BRIEN et al, 2009). In Europe, 346 staphylococcal intoxication outbreaks were reported in 2012, with cheese involved in 20% of them (EFSA/ECDC, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…aureus is also an important indicator of food hygiene and quality, since the milk contamination can occur by food handler asymptomatic carriers of these microorganisms in association to inadequate hygiene practices (O'BRIEN et al, 2009;KOUSTA et al, 2010). TONDO et al (2000) evaluated a dairy plant in Rio Grande do Sul (Brazil) and reported that 35.2% of food handlers were asymptomatic carriers of S. aureus.…”

Section: Resultsmentioning

confidence: 99%

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Microbiological quality and safety assessment in the production of moderate and high humidity cheeses

et al. 2017

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Moderate and high humidity cheeses are described as important vehicles of pathogens in many foodborne diseases outbreaks. Microbial contamination can occur in raw material or in the different steps of the product processing due to inadequate hygiene practices. Thus, the aim of this study was to evaluate the microbiological quality and safety in the production of moderate and high humidity cheese. Samples from raw milk, handlers’ hands surface, final product were collected in three cheese manufacturing plants located in southern Brazil, with different levels of sanitary control. Effectiveness of milk pasteurization was also evaluated. Thermotolerant coliforms, coagulase-positive staphylococci (CPS), Salmonella spp., and Listeria monocytogenes were evaluated. Raw milk samples showed the highest contamination levels, with enumeration of 1.1x105 most probable number (MPN) mL-1 for thermotolerant coliforms, 4x105 colony-forming units (CFU) mL-1 for CPS and presence of Salmonella spp. CPS were also reported in one sample of handler’s hands surface. However, only one sample of the final product was out of Brazilian regulatory standards, exceeding the limit allowed for CPS. Milk pasteurization process used in cheese preparation was effective, regardless the level of sanitary control of the industries. Results highlighted the need for better hygiene practices, in obtaining the raw milk and in the handling during the cheese manufacturing steps.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Microbiological quality and safety assessment in the production of moderate and high humidity cheeses

et al. 2017

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“…According to CDC reports, 41% of 183 E.coli O157:H7 epidemic occurring from 1982 to 2002 was caused by steak and 21% was due to different animal products (26)(27)(28)(29).…”

Section: Resultsmentioning

confidence: 99%

The frequency of shiga-like toxin (stx1 and stx2) and EHEC-hlyA in food by multiplex PCR

Önlen

Duran

Bayraktar

et al. 2017

Revista Romana De Medicina De Laborator

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“…Os coliformes termotolerantes presentes em queijos fabricados com leite pasteurizado podem estar relacionados com falhas no processo de pasteurização ou recontaminação pós-pasteurização, tais como problemas de manipulação e de aplicação correta de Boas Práticas de Fabricação (SALOTTI et al, 2006;O'BRIEN et al, 2009 (CALLON et al, 2011). Sua presença em queijos está relacionada com a habilidade de sobrevivência e/ou crescimento em queijos (JAKOBSEN et al, 2011;SCHVARTZMAN et al, 2011).…”

Section: Resultsunclassified

Avaliação Da Qualidade Microbiológica Do Queijo Minas Frescal Produzido Por Laticínios Do Estado De Minas Gerais

Apolinário

Santos²,

Lavorato³

2014

Revista do ILCT

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RESUMOEste trabalho avaliou a presença de coliformes totais e termotolerantes, Salmonella spp., estafilococos coagulase positiva e Listeria monocytogenes em queijos Minas Frescal, produzidos por diferentes indústrias da região da Zona da Mata Mineira fiscalizadas por Serviços de Inspeção Federal, Estadual ou Municipal, num total de 31 amostras de queijos Minas Frescal. Foram encontradas 77,4% das amostras com contagens superiores ao preconizado pela legislação para coliformes totais, 54,8% para coliformes termotolerantes, 16,12% para estafilococos coagulase positiva e 9,6% para Listeria monocytogenes. Nenhuma das amostras apresentou contaminação por Salmonella spp. Diante disso, 80,6% das amostras analisadas encontravam-se imprópria para o consumo, por apresentar contagem de pelo menos um dos microrganismos analisados fora dos limites especificados pela legislação. Conclui-se que os queijos Minas Frescais não apresentam qualidade microbiológica satisfatória, o que compromete a segurança do alimento para o consumidor.Palavras-chave: contaminação; Boas Práticas de Fabricação; análise microbiológica. ABSTRACTThis work evaluated the presence of total coliforms and thermotolerants, Salmonella spp., Staphylococci Positive Coagulase and Listeria monocytogenes

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Occurrence of foodborne pathogens in Irish farmhouse cheese

Cited by 67 publications

References 13 publications

Microbiological quality and safety assessment in the production of moderate and high humidity cheeses

Microbiological quality and safety assessment in the production of moderate and high humidity cheeses

The frequency of shiga-like toxin (stx1 and stx2) and EHEC-hlyA in food by multiplex PCR

Avaliação Da Qualidade Microbiológica Do Queijo Minas Frescal Produzido Por Laticínios Do Estado De Minas Gerais

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