Processed cheese contamination by spore-forming bacteria: A review of sources, routes, fate during processing and control

The effect of nisin and storage temperature on the quality parameters of processed cheese

“…Therefore, processed cheese may contain viable spores, which originate from natural cheese or other added ingredients. This type of contamination in processed cheese originates from gram-positive spore-forming bacteria of the genus Bacillus and Clostridium (Glass and Doyle, 2013;Glass and Johnson, 2004;Oliveira et al, 2016). Therefore, the microbiological quality of processed cheeses is dependent on the quality of ingredients, as well as on other factors such as pH, moisture, fat, salts and/or the presence of food additives (Glass and Johnson, 2004).…”

“…It is produced by certain strains of Lactococcus lactis and has an inhibitory effect on the growth of a number of gram-positive organisms, including species in the genera Clostridia, Bacillus, Lactobacillus, Lactococcus, Micrococcus, Listeria, Staphylococcus. When applied in combination with thermal processing, other bacteriocins, high pressure, low-temperature storage, reduced pH and/or a w , nisin can prolong shelf-life and enhance food product safety and quality (Oliveira et al, 2016). This type of application is considered as the hurdle concept (Rajkovic et al, 2010;Smigic and Rajkovic, 2014).…”

Performic Acid Controls Better Clostridium tyrobutyricum Related Bacteria than Peracetic Acid

“…Similarly, nitrite salts and lysozyme enzyme can reduce or inhibit the growth of clostridia. They are therefore used in specific cheese processes [11][12][13]. These inhibitory compounds also have potential disadvantages.…”

“…For instance, nitrate-reducing bacteria can degrade added nitrate to nitrite and nitrosoamines, which increase the risk of gastric cancer [14]. The microorganisms present can also reduce the concentrations of added lysozyme or antibiotic compounds produced by lactic acid bacteria [13]. On the other hand, the residual concentrations of lysozyme isolated from eggs may cause allergenic reactions among egg-allergic persons [13].…”

“…The microorganisms present can also reduce the concentrations of added lysozyme or antibiotic compounds produced by lactic acid bacteria [13]. On the other hand, the residual concentrations of lysozyme isolated from eggs may cause allergenic reactions among egg-allergic persons [13]. It is also important to notice that there are traditional cheese makers who do not allow the addition of any enzymes, nitrate or bacteria in their "protected designation of origin" cheeses [15].…”