Prevalence, Types, and Geographical Distribution of Listeria monocytogenes from a Survey of Retail Queso Fresco and Associated Cheese Processing Plants and Dairy Farms in Sonora, Mexico

Moreno-Enriquez, R. I.; García-Galaz, Alfonso; Acedo-Félix, Evelia; González‐Ríos, Humberto; Call, Jeffrey E.; Luchansky, John B.; Díaz-Cinco, Martha

doi:10.4315/0362-028x-70.11.2596

Cited by 37 publications

(20 citation statements)

References 18 publications

(15 reference statements)

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“…Foods most often associated with human listeriosis are RTE products that support growth of L. monocytogenes through a long refrigerated shelf life and are consumed without further treatments. Soft and semisoft cheeses have previously been associated with outbreaks of listeriosis (3,4,10,13,15,17,22). L. monocytogenes does not survive high-temperature short-time pasteurization.…”

mentioning

confidence: 99%

Modeling the Growth of Listeria monocytogenes in Soft Blue-White Cheese

Rosshaug

Detmer

Ingmer

et al. 2012

Appl Environ Microbiol

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The aim of this study was to develop a predictive model simulating growth over time of the pathogenic bacterium Listeria monocytogenes in a soft blue-white cheese. The physicochemical properties in a matrix such as cheese are essential controlling factors influencing the growth of L. monocytogenes. We developed a predictive tertiary model of the bacterial growth of L. monocytogenes as a function of temperature, pH, NaCl, and lactic acid. We measured the variations over time of the physicochemical properties in the cheese. Our predictive model was developed based on broth data produced in previous studies. New growth data sets were produced to independently calibrate and validate the developed model. A characteristic of this tertiary model is that it handles dynamic growth conditions described in time series of temperature, pH, NaCl, and lactic acid. Supplying the model with realistic production and retail conditions showed that the number of L. monocytogenes cells increases 3 to 3.5 log within the shelf life of the cheese.

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mentioning

confidence: 99%

Modeling the Growth of Listeria monocytogenes in Soft Blue-White Cheese

Rosshaug

Detmer

Ingmer

et al. 2012

Appl Environ Microbiol

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“…Often unpasteurized, QF is commonly made in small quantities by unregulated noncommercial processors, sold in small local markets in Mexico, and imported into the United States ( 14, 16, 18, 21 ) . QF can be imported commercially into the United States if it is made from pasteurized milk, is otherwise in compliance with U.S. regulations, and makes formal entry with U.S. Customs and Border Protection (CBP) and the U.S. Food and Drug Administration (FDA).…”

mentioning

confidence: 99%

“…For several years before 2009, surveys and enhanced surveillance operations conducted by the FDA, the CBP, and state health agencies at noncommercial ports of entry (POE) along the United States–Mexico border have revealed high violation rates for raw milk cheeses and evidence of pathogens in imported QF, including Salmonella , Escherichia coli O157:H7, Listeria spp., and Mycobacterium bovis ( 14, 16, 18, 21, 29 ) . QF-associated disease is more common in Hispanic populations, among whom pregnant women and the elderly appear to be at increased risk ( 24, 27 ) .…”

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confidence: 99%

Knowledge, Attitudes, and Practices among Border Crossers during Temporary Enforcement of a Formal Entry Requirement for Mexican-Style Soft Cheeses, 2009

Nguyen¹,

Cohen²,

Gao³

et al. 2014

Journal of Food Protection

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Mexican-style soft cheese known as queso fresco (QF), which is often unpasteurized, has been implicated in outbreaks of foodborne illness in the United States. The U.S. Food and Drug Administration (FDA) exercises discretion in enforcement of noncommercial importation of cheese. To test control measures aimed at decreasing unlawful QF importation, in 2009 the FDA temporarily enforced a requirement for formal commercial entry for all cheeses over 5 lb (2.3 kg) at the San Diego–Tijuana border. Enforcement was combined with educational outreach. Border crossers importing cheese and those not importing cheese were surveyed at the beginning and end of the temporary enforcement period. Data collected included participant demographic information, knowledge of QF-associated health risks, and attitudes and practices regarding QF consumption and importation. We surveyed 306 importers and 381 nonimporters. Compared with nonimporters, importers had a lower level of knowledge regarding QF-associated health risks (P < 0.0001). Border crossers carrying cheese were more likely to have less education, be U.S. or dual residents, consume QF more frequently, and cross the border less often. Importation and consumption of unpasteurized QF remained prevalent among border crossers during the temporary enforcement period, and the level of knowledge regarding QF-associated risks remained low among these crossers. More vigorous, sustained messaging targeted at high-risk groups is needed to change behaviors. Definition and consistent enforcement of limits will likely be needed to reduce QF importation and the risk of QF-associated diseases along the U.S.–Mexico border; however, public health benefits will need to be balanced against the cost of enforcement.

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“…Fresh cheeses such as panela and adobera are made from whole or low-fat cow's milk curd via casein coagulation with rennet, in many cases without thermal treatment (19). These cheeses have high moisture content, a light flavor, no rind, and a short shelf-life, and they require refrigeration (28).…”

mentioning

confidence: 99%

“…monocytogenes was identified from fresh cheese samples acquired in small retail stores in Sonora State, Mexico (19).…”

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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Prevalence, Types, and Geographical Distribution of Listeria monocytogenes from a Survey of Retail Queso Fresco and Associated Cheese Processing Plants and Dairy Farms in Sonora, Mexico

Cited by 37 publications

References 18 publications

Modeling the Growth of Listeria monocytogenes in Soft Blue-White Cheese

Modeling the Growth of Listeria monocytogenes in Soft Blue-White Cheese

Knowledge, Attitudes, and Practices among Border Crossers during Temporary Enforcement of a Formal Entry Requirement for Mexican-Style Soft Cheeses, 2009

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

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