behavior of Escherichia coli O157:H7 during the ripening of herby cheese manufactured from raw milk

Alemdar, Süleyman

doi:10.3153/jfhs16005

Cited by 5 publications

(10 citation statements)

References 25 publications

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“…Nevertheless, the presence of STEC and aEPEC in milk and dairy products, such as cheese manufactured from raw milk, has been frequently reported [10,[17][18][19][20]. Nowadays, there is an significant number of works in the scientific literature studying the behaviour of STEC during cheese manufacturing, most of them focused on the O157:H7 serotype, neglecting the importance of non-O157 serogroups [21][22][23][24][25]. However, strains of non-O157 serotypes found in milk and dairy products [26,27] suggest that they could be as resistant to inhibition factors of food processing as the O157 serogroup.…”

Section: Introductionmentioning

confidence: 99%

Behaviour of Non-O157 STEC and Atypical EPEC during the Manufacturing and Ripening of Raw Milk Cheese

Rios

Ramos-Pereira

Santos

et al. 2020

Foods

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This study was carried out to assess the survival of Shiga toxin-producing E. coli (STEC) and atypical enteropathogenic Escherichia coli (aEPEC) during the traditional manufacturing and ripening of Spanish hard cheese from raw cow’s milk. Milk samples were spiked with up to 3.1–3.5 log cfu/mL of one strain of STEC (O140:H32 serotype) and one of aEPEC (serotype O25:H2). The first steps of cheesemaking allow for a STEC and aEPEC increase of more than 1 log cfu/mL (up to 4.74 log cfu/g and 4.55 log cfu/g, respectively). After cheese pressing, a steady reduction of both populations was observed, with the STEC strain being more sensitive. The studied pathogenic E. coli populations decreased by 1.32 log cfu/g in STEC and 0.59 log cfu/g in aEPEC in cheese ripened during a minimum period of 60 d. Therefore, a moderate contamination by these diarrhoeagenic E. coli pathotypes, in particular, with aEPEC, on cheese manufactured from raw milk may not be totally controlled through the cheesemaking process and during a maturation of 90 d. These findings remark the importance of improvement in bacteriological quality of raw milk and cross-contamination prevention with diarrhoeagenic E. coli in the dairy industry.

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Section: Introductionmentioning

confidence: 99%

Behaviour of Non-O157 STEC and Atypical EPEC during the Manufacturing and Ripening of Raw Milk Cheese

Rios

Ramos-Pereira

Santos

et al. 2020

Foods

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“…Hasta la fecha, la mayoría de los autores han centrado sus trabajos en el comportamiento de STEC, principalmente E. coli O157:H7, durante la fabricación del queso (Alemdar, 2016;D'Amico et al, 2010;Lekkas et al, 2006;Miszczycha et al, 2013;Peng et al, 2013;Spano et al, 2003), pero poco se sabe sobre el comportamiento de aEPEC durante la fabricación y maduración del queso.…”

Section: Bibliografíaunclassified

“…Este incremento se puede justificar por la concentración bacteriana, ya que la cuajada funciona como una barrera física atrapando las bacterias y expulsando el suero, concentrándolas hasta diez veces (Maher et al, 2001). (Alemdar, 2016;Miszczycha et al, 2013).…”

Section: Fase De Producciónunclassified

“…En la Figura V.1 se observa la reducción a lo largo de la maduración del queso de la población STEC O140:H32 de aEPEC ONT:H2 con relación al nivel poblacional que cada cepa presentaba tras el escurrido posterior al salado, es decir, en el momento de su introducción en la cámara de maduración. tipos de queso y estudiando diversas cepas de E. coli a diferentes concentraciones iniciales de inóculo (10 1 -10 3 ufc/ml), fue observado que a lo largo de 2 meses de maduración se produce una reducción efectiva en los recuentos de E. coli patógenas, aunque en ninguno se mostró una eliminación completa (Alemdar, 2016;D'Amico et al, 2010;Miszczycha et al, 2013;Peng et al, 2013).…”

Section: Fase De Producciónunclassified

“…Las bacterias acido-lácticas de ambos quesos aumentaron en la cuajada del queso y fueron levemente disminuyendo a lo largo de la maduración, presentando recuentos de 7,06 log ufc/g para el queso inoculado y 7,23 log ufc/g para el queso control sin inóculo de las cepas de E. coli (Tabla V.2). Estas bacterias son las principales productoras de ácido láctico en el queso y consecuentemente son responsables de la bajada del pH, jugando un papel fundamental en el control de las bacterias patógenas en el queso (Alemdar, 2016). Además, algunas especies de dichas bacterias son capaces de 196 producir bacteriocinas que son efectivas en el control de algunos microorganismos patogénicos (Yoon et al, 2016).…”

Section: Fase De Producciónunclassified

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Incidencia y control de tipos patógenos de Escherichia coli (STEC y EPEC) en leche de vaca y quesos derivados en Castilla y León = Occurrence and control of pathogenic types of Escherichia coli (STEC and EPEC) in cow's milk and cheese in Castilla y León

Rios¹

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Altas presiones hidrostática ANOVA Análisis de varianza ARN Ácido ribonucleico aw Actividad de agua BAL Bacterias ácido-lácticas BHI Brain heart infusion BLEE Productoras de ß-lactamasas de espectro extendido CH Colitis hemorrágica CLB Cell lysis buffer CLSI Clinical and Laboratory Standards Institute CMB Concentración mínima bactericida CMI Concentración mínima inhibidora CSB Cell suspension buffer CT-SMAC Sorbitol MacConkey suplementado con cefiximatelurito

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The Determination of Some Microbiological and Chemical Features in Herby Cheese

Ekıcı

Okut

Işleyici

et al. 2019

Foods

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The objective of this study is to measure the amounts of biogenic amines, microbial counts, values of pH, titratable acidity, dry matter, and salt (%) in herby cheese, a very popular staple in the Turkish diet, and to evaluate the concentration of biogenic amines in terms of public health risks. A high-performance liquid chromatography (HPLC) method was used for the determination of eight biogenic amines in 100 herby cheeses sold in the local markets of Van. The bacterial load of the herby cheeses ranged between 4.0 and 8.90 log CFU/g for viable total aerobic mesophilic bacteria (TAMB), <1 and 7.0 log CFU/g for lactic bacteria (LAB), <1 and 6.08 log CFU/g for coliform bacteria, <1 and 5.81 log CFU/g for Enterobacteriaceae, <1 and 2.60 log CFU/g for Staphylococcus aureus, and 3.70 and 8.05 log CFU/g for yeasts and molds. The results obtained suggested significant changes in the pH, titratable acidity, dry matter, and salt contents of the examined herby cheese samples. The detection levels of biogenic amines in the samples ranged from <0.025 to 33.36 mg/kg for tryptamine, from <0.038 to 404.57 mg/kg for β-phenylethylamine, from 0.03 to 426.35 mg/kg for putrescine, from <0.039 to 1438.22 mg/kg for cadaverine, from <0.033 to 469 mg/kg for histamine, from <0.309 to 725.21 mg/kg for tyramine, from <0.114 to 1.70 mg/kg for spermidine, and from <0.109 to 1.88 mg/kg for spermine. As a result, these cheeses are fit for consumption in terms of the amounts of biogenic amines they contain.

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behavior of Escherichia coli O157:H7 during the ripening of herby cheese manufactured from raw milk

Cited by 5 publications

References 25 publications

Behaviour of Non-O157 STEC and Atypical EPEC during the Manufacturing and Ripening of Raw Milk Cheese

Behaviour of Non-O157 STEC and Atypical EPEC during the Manufacturing and Ripening of Raw Milk Cheese

Incidencia y control de tipos patógenos de Escherichia coli (STEC y EPEC) en leche de vaca y quesos derivados en Castilla y León = Occurrence and control of pathogenic types of Escherichia coli (STEC and EPEC) in cow's milk and cheese in Castilla y León

The Determination of Some Microbiological and Chemical Features in Herby Cheese

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