PRESENCE OF <i>LISTERIA</i> IN MEXICAN CHEESES

Saltijeral, Jorge; Álvarez, Valente B.; García, Beatriz Moreno

doi:10.1111/j.1745-4565.1999.tb00249.x

Cited by 30 publications

(39 citation statements)

References 18 publications

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“…Surveys of L. monocytogenes in dairy products similar to the Minas Frescal cheese were reported by Farber, Johnston, Purvis, and Loit (1987), Pini and Gilbert (1988), Marrakchi, Hamama, and Othmani (1993), Saltijeral, Alvarez, and Garcia (1999) and Rudolf and Scherer (2001). Mena et al (2004) found L. monocytogenes in 4% of the 50 fresh cheese samples analysed and Vitas, Aguado, and Garcia-Jalon (2004) detected L. monocytogenes and Listeria innocua in 1.0% and 6.1%, respectively, out of the 99 soft cheese samples.…”

Section: Introductionmentioning

confidence: 88%

The quality of Minas Frescal cheese produced by different technological processes

2007

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Section: Introductionmentioning

confidence: 88%

The quality of Minas Frescal cheese produced by different technological processes

2007

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“…However, there are concerns that the use of pasteurized cheesemilk will alter the traditional sensory traits (flavor and texture) of this cheese. Although Queso Chihuahua is one of the major variety of cheese consumed in northern Mexico, only a few papers have been published on its chemical and microbial/pathogen properties [4,14,15].…”

Section: Introductionmentioning

confidence: 99%

Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheese

Hekken

Drake

Tunick

et al. 2008

Dairy Sci. Technol.

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-The seasonal changes in the flavors and textures (sensorial and rheological traits) of young Mexican Chihuahua cheese made with either raw or pasteurized bovine milk (RM or PM, respectively) were determined to identify factors that contribute to the variability in the traditional flavors and textures of the cheese. Four selected brands of Chihuahua cheese from northern Mexico were obtained within days of manufacture during the winter, spring, and summer seasons and stored at 4• C until evaluated; at day 10 for rheology and between days 14 to 18 for sensory. Descriptive analyses of flavors and textures were conducted with panelists trained to a universal or productspecific Spectrum TM intensity scale, respectively. Microbial analyses were conducted prior to testing to ensure product safety. Rheological properties were measured using texture profile, small amplitude oscillatory shear, and torsion analyses. Results showed that the most prominent attributes in the young cheeses were: salty, sour, diacetyl, cooked, whey, bitter, and milkfat flavors with RM cheeses having more intense sour and bitter notes compared to the PM cheeses. Many cheese texture attributes were similar, but RM cheeses were perceived as softer than the PM cheeses. Rheological results supported that the RM cheeses were softer and their properties more variable than the PM cheeses. Seasonal differences were within expected brand-to-brand variation although RM cheeses had more variability than the PM cheeses. Only a few significant correlations were found among the rheological and the sensorial texture attributes which indicated that they evaluated cheese texture in different ways. As the demand for Hispanic-style cheeses increases, defining and understanding the sensorial and rheological attributes of traditionally made Mexican cheeses provides guidance to the cheese manufacturers as new ways are explored to manufacture the pasteurized version of the cheese. 分别于冬季、春节和夏季生产的当天采样, 4• C 贮藏备用;在第 10 天分析样品的流变性,Résumé -Effet de la pasteurisation et de la saison sur les caractéristiques sensorielles et rhéo-logiques du fromage mexicain Queso Chihuahua. Les changements saisonniers de flaveur et de texture du fromage mexicain Queso Chihuahua à l'état jeune, produit à partir de lait de vache cru (RM) ou pasteurisé (PM), ont été déterminés pour identifier les facteurs qui contribuent à la variabilité dans les flaveurs et textures traditionnelles du fromage. Des fromages Queso Chihuahua de quatre marques sélectionnées du nord du Mexique ont été obtenus dans les premiers jours de fabrication au cours de l'hiver, du printemps et de l'été, et stockés à 4• C jusqu'à leur évaluation, au 10 e jour pour la rhéologie et entre les 14 e et 18 e jours pour l'analyse sensorielle. Les analyses descriptives des flaveurs et textures ont été conduites avec un jury entraîné à une échelle d'intensité soit universelle, soit spécifique de produit Spectrum TM . Des analyses microbiologiques ont été effectuées avant évaluation pour assurer la sécurité du produit. Les pro...

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“…These cheeses have high moisture content, a light flavor, no rind, and a short shelf-life, and they require refrigeration (28). The fresh cheeses are produced in coagulation vats using enzymes and/or acids.…”

mentioning

confidence: 99%

Incidence of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcal Enterotoxin in Two Types of Mexican Fresh Cheeses

Torres-Vitela

Mendoza-Bernardo

Castro-Rosas

et al. 2012

Journal of Food Protection

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Handcrafted fresh cheeses are popular among consumers in Mexico. However, unsafe raw materials and inadequate food safety practices during cheese manufacture and preservation make them a potential public health risk. The incidence of Salmonella, Listeria, Escherichia coli O157:H7, and staphylococcal enterotoxin was analyzed in two types of fresh cheese (panela and adobera) commonly marketed in Mexico. A total of 200 samples, 100 panela and 100 adobera, were acquired from 100 wholesale milk product distributors who supply small retailers in the Guadalajara metropolitan area, Jalisco State, Mexico. Pathogens were identified using culture and immunoassay (miniVidas) methods. The presence of staphylococcal enterotoxin was determined by an immunoassay method. Of the 200 analyzed samples, 92 were positive for at least one of the pathogens. The incidence in the panela samples was 56%: 34% Salmonella, 16% E. coli O157:H7, and 6% L. monocytogenes. In the adobera samples, incidence was 36%: 20% Salmonella, 4% E. coli O157:H7, and 12% L. monocytogenes. Staphylococcal enterotoxin was not detected in any of the 200 samples. Choice of technique had no effect on detection of pathogen incidence, although the immunoassay method identified more Salmonella serotypes than the culture method. Handcrafted panela and adobera fresh cheeses in Mexico frequently contain pathogenic bacteria and therefore pose a public health risk.

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PRESENCE OF LISTERIA IN MEXICAN CHEESES

Cited by 30 publications

References 18 publications

The quality of Minas Frescal cheese produced by different technological processes

The quality of Minas Frescal cheese produced by different technological processes

Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheese

Incidence of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcal Enterotoxin in Two Types of Mexican Fresh Cheeses

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