Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese

Tornadijo, M.E.; García, M.C.; Fresno, J.M.; Carballo, Javier

doi:10.1006/fmic.2001.0423

Cited by 56 publications

(49 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The other 60% of samples exhibited faecal coliform counts varying from 2.3 to 24.0 MPN.ml -1 . These counts were lower than those observed by Tornadijo et al (24) in raw cow's milk. The counts of aerobic mesophilic bacteria and Staphylococcus spp.…”

Section: Resultscontrasting

confidence: 52%

Enteroxigenic Staphylococcus spp. and other microbial contaminants during production of Canastra cheese, Brazil

Borelli¹,

Ferreira²,

Lacerda³

et al. 2006

Braz. J. Microbiol.

View full text Add to dashboard Cite

Canastra cheese is produced from raw cow's milk, and it is made at the farmhouse level using artisanal procedures and natural starters. The aim of this work was to determine the main hygienic-sanitary indicators and enterotoxigenic staphylococcal strains present during the manufacturing of traditional cheese of Serra da Canastra region, Minas Gerais state, Brazil. Samples from 10 farms were studied, and they included: water employed in the process, raw milk, natural starters, cheese curd before salting and cheese after five days of ripening. All water samples exhibited faecal coliform contamination above the maximum acceptable value recommended by Brazilian standards. Pseudomonas aeruginosa and sulfite-reducing clostridia were also isolated from the water samples. In five samples of raw milk faecal coliform were above the limits allowed by the Brazilian legislation. The counts of Staphylococcus spp. in milk were between <2.0 to 4.9 log.cfu.ml -1. The counts of microbiological indicators were higher in natural starters and curd. High levels of faecal and total coliform, as well as molds, were found in the cheese samples. In all cheeses analyzed Staphylococcus spp. were found in levels above 5.0 log.cfu.g -1. The enterotoxins (SE) most frequently produced by Staphylococcus spp. strains were SEB and SEC. A high number of coagulase negative Staphylococcus strains were also enterotoxin producers. None of the samples contained Salmonella spp. or Listeria spp. These results point out a need for improvements in the production process of the artisanal cheese produced at Serra da Canastra in Brazil.

show abstract

Section: Resultscontrasting

confidence: 52%

Enteroxigenic Staphylococcus spp. and other microbial contaminants during production of Canastra cheese, Brazil

Borelli¹,

Ferreira²,

Lacerda³

et al. 2006

Braz. J. Microbiol.

View full text Add to dashboard Cite

show abstract

“…As enterobactérias, por sua vez, indicam possível contaminação fecal decorrente de inadequado processamento ou contaminação pós-processamento (tornADiJo et al, 2001). A população de enterobactérias na carne embalada a vácuo pode atingir entre 10 5 e 10 7 UFC/g, ou seja, entre 5 e 7 log UFC/g.…”

Section: Resultsunclassified

Qualidade da carne bovina maturada e tenderizada comercializada na região de Dracena, Sp

et al. 2016

View full text Add to dashboard Cite

RESUMO: Esse trabalho foi realizado com o objetivo de avaliar as características físicas e microbiológicas de carnes maturadas e tenderizadas, comercializadas na região de Dracena, SP. Foram adquiridas aleatoriamente oito amostras de carne maturada e oito amostras de carne tenderizada de estabelecimentos comerciais, as quais foram submetidas a análises de pH, força de cisalhamento, perdas por cocção, cor e microbiologia. O delineamento experimental utilizado foi inteiramente casualizado, com dois tratamentos e oito repetições. Dentre as características físicas estudadas, foi observada diferença significativa entre os processos de amaciamento para pH, perdas por cocção, intensidade de vermelho (a*), intensidade de amarelo (b*) e teores de oximioglobina e metamioglobina (O/M) (P<0,05), sendo as carnes maturadas as que apresentaram menor pH e perdas por cocção e maior a*, b* e O/M. Não foram encontradas diferenças significativas (P>0,05) entre os processos de amaciamento para força de cisalhamento e luminosidade. Dentre as características microbiológicas estudadas, foi observada diferença significativa entre os processos na contagem total de bactérias e no grupo de psicrotróficos (P<0,05), e não foi encontrada diferença entre os processos para o grupo de enterobactérias (P>0,05). As carnes bovinas maturadas e tenderizadas em comercialização na região de Dracena, SP, embora com diferenças bastante claras e perceptíveis ao olho humano em algumas características físicas, são semelhantes quanto à maciez e apresentam cor e qualidade microbiológica dentro dos padrões adequados para a comercialização e consumo humano.Palavras-chave: contagem bacteriana, força de cisalhamento, Longissimus, processo de amaciamento. QUALITY OF AGED AND TENDERIZED BEEF COMMERCIALIZED IN THE DRACENA REGION, SPABSTRACT: The objective of this study was to evaluate the physical and microbiological characteristics of aged and tenderized beef commercialized in the Dracena region, SP. Eight samples of aged meat and eight samples of tenderized meat were randomly purchased from commercial establishments and submitted to measurements of pH, shear force, cooking losses and color and to microbiological analysis. A completely randomized design consisting of two treatments and eight replicates was used. Among the physical characteristics studied, significant differences between the tenderization processes were observed for pH, cooking loss, redness (a*), yellowness (b*) and oxymyoglobin/metmyoglobin ratio (O/M) (P<0.05), with aged meat exhibiting a lower pH and cooking losses and higher a*, b* and O/M values. There were no significant differences (P>0.05) in shear force or lightness between processes. Microbiological analysis revealed a significant difference (P<0.05) in total bacterial count and psychotropic count between processes, while there was no difference in the number of enterobacteria (P>0.05) Despite clear and perceptible differences

show abstract

“…To the same statement have come Tornadijo et al (2001), styding the cheese San Simon. They have shown the weak influence of pH on the number of Enterobacteriaceae.…”

mentioning

confidence: 82%

Changes in the chemical composition of Musculus quadriceps femoris of beef kept at different temperatures

et al. 2011

View full text Add to dashboard Cite

The study contains the result from the test f the vacuum - packed meat sliices ( M.quadriceps femoris) obtained from ox Simmental breed. After the primary treatment, the refrigeration an the sorting out , the meat slices were vacuum -packed and kept and a temperature of 4?C and 6?C. At the 2nd, the 3rd and the 5th day, a chemical analysis of the meat slices was made. At the 2nd and the 5th day it was made a microbiological test of the meat slices in relation to the overall number of bacteria, as well as a sensor analysis in terms of outward appearance, consistence, color, odor and taste. It was noted that, during the storage the water content in the meat slices significantly reduced, and the fat, protein and mineral substance content was increased. The overall number of bacteria was increased in the meat slices kept at a temperature of 6?C. The best sensor marks were given to the meat slices kept at a temperature of 4?C.

show abstract

Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese

Cited by 56 publications

References 25 publications

Enteroxigenic Staphylococcus spp. and other microbial contaminants during production of Canastra cheese, Brazil

Enteroxigenic Staphylococcus spp. and other microbial contaminants during production of Canastra cheese, Brazil

Qualidade da carne bovina maturada e tenderizada comercializada na região de Dracena, Sp

Changes in the chemical composition of Musculus quadriceps femoris of beef kept at different temperatures

Contact Info

Product

Resources

About