On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

Dias, Maria Angélica Costa; Sant’Ana, Anderson S.; Cruz, Adriano G.; Faria, José de Assis Fonseca; Oliveira, Carlos Augusto Fernandes de; Bona, Evandro

doi:10.1016/j.foodcont.2011.09.028

Cited by 75 publications

(42 citation statements)

References 43 publications

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“…These results are in agreement with other authors, who reported the need of GMP implementation in dairies, regardless of industry size, but also emphasized the difficulties found to the implementation of actions that minimize the contamination during the food processing (DIAS et al, 2012;CUSATO et al, 2013).…”

Section: Resultssupporting

confidence: 93%

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: Resultssupporting

confidence: 93%

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

et al. 2017

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“…Cheesemaking is a major industry worldwide, and much of it is still practiced on a relatively small scale with only basic hygiene practices (Kousta et al, 2010;Dias et al, 2012). Mozzarella cheese, a typical Italian product, which is also marketed worldwide, was originally prepared from water buffalo milk; however, today, in many countries, some similar products are prepared using bovine or mixed bovine and water buffalo milk.…”

Section: Introductionmentioning

confidence: 99%

“…Mozzarella cheese, a typical Italian product, which is also marketed worldwide, was originally prepared from water buffalo milk; however, today, in many countries, some similar products are prepared using bovine or mixed bovine and water buffalo milk. In Minas Gerais (a Brazilian State), bovine milk is commonly used in the manufacture of this cheese (Dias et al, 2012). Artisanal cheeses produced in small processing facilities on dairy farms (farmstead) are manufactured using milk from the farmer's own herd on the farm where the animals are raised.…”

Section: Introductionmentioning

confidence: 99%

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Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers

Cardoso

Marin

2016

Food Sci. Technol

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Mozzarella cheese is considered a safe food due to the high temperature treatment used in the traditional process of stretching into hot water; however, a post-process contamination during the cheese manufacture or during the processing (before distribution) could occur. This study investigated the occurrence of Shiga toxin-encoding Escherichia coli (STEC) strains in homemade-mozzarella cheese. In total, 59 raw milk cheese samples collected at a local producer in the Jequitinhonha Valley (Northeast of Minas Gerais, Brazil) were submitted for microbiological analysis, and 38 (64.4%) tested positive for E. coli. Then, 147 strains of E. coli were isolated from positive samples and screened by polymerase chain reaction for the presence of the genes encoding the following virulence factors: stx1 and stx 2 (verotoxin types 1 and 2) and eae (intimin). All the isolates were negative for the stx 2, 14 isolates (9.5%) were positive for the stx1 gene, and 11 of them also harbored the eae gene. A food worker was probably involved in cheese contamination during the manufacture schedule. While the development of STEC infection in humans is not completely understood, all STEC-contaminated food can be considered potentially hazardous.Keywords: Escherichia coli; virulence genes; homemade cheese; food handler contamination.Practical Application: This study demonstrates that mozzarella cheese may be a vehicle for STEC non-D157 strain dissemination among humans, which is a reason for concern due to the high consumption of this cheese by the Brazilian population.

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“…A falta de procedimentos adequados de limpeza e sanitização, o acúmulo de soro no chão e um ambiente de processamento sem ventilação que provoca condensação e umidade nas paredes e tetos são as prin cipais causas de crescimento de Listeria monocy togenes em uma fábrica de queijo (COSTA DIAS et al, 2012).…”

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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On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

Cited by 75 publications

References 43 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

Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers

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

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