Enterobacteriaceae in food safety with an emphasis on raw milk and meat

Mladenović, Katarina G.; Grujović, Mirjana Ž.; Kiš, Maja; Furmeg, Sanja; Tkalec, Vesna Jaki; Stefanović, Olgica D.; Kocić‐Tanackov, Sunčica

doi:10.1007/s00253-021-11655-7

Cited by 45 publications

(20 citation statements)

References 84 publications

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“…Similar results were verified in the present study, since the Enterobacteriaceae levels ranged from 9.09 × 10 4 to 1.24 × 10 8 CFU/g of cheese, from the first to the last day of ripening, respectively. The number of enterobacteria depends on the pH value of the cheese; as it becomes more acidic, the number of Enterobacteriaceae decreases [52]. In the present investigation, the highest microbial count was observed on the 14th day, when the pH marked a value of 5.3.…”

Section: Discussionsupporting

confidence: 46%

“…The presence of Gram-negative bacteria in dairy foods is common [3,4,47,60,61]. Although these microorganisms are frequently considered indicators of poor hygiene and may constitute a health risk if pathogenic and or antibiotic resistant species are present, some may also play important roles in dairy fermentations by contributing to the sensory quality of the dairy products [52,62]. Enterobacteriaceae present in the milk and cheese probably come from the udder of the animal, hands of the manipulators, or the utensils or equipment used [41,63,64].…”

Section: Discussionmentioning

confidence: 99%

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Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics

et al. 2021

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This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the determination of dry matter, fat, ash, protein, pH, water activity and NaCl content. The presence of Enterobacteriaceae and fungi was estimated on milk and cheese samples, and a sensory panel evaluated the products’ features and acceptability during ripening. The results show that the cheese under study belongs to the acid full-fat cheese group. A consumer panel attributed high scores to the goat cheese, until the 21st day of ripening. After this period, the overall features altered significantly, including augmented bitterness, odor intensification and the development of molds on the surface. The presence of fungi, associated with Enterobacteriaceae, suggests that the hygiene of the production processes needs to be improved. Regarding microbial safety, the detection of putative pathogens and antibiotic resistances recommend an active surveillance of traditional foods to avoid foodborne infections and/or the dissemination of resistant microorganisms along the food chain.

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Section: Discussionsupporting

confidence: 46%

Section: Discussionmentioning

confidence: 99%

Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics

et al. 2021

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“…Specifically, some cheeses had members of the family Enterobacteriaceae and the genus Staphylococcus . The family Enterobacteriaceae includes some severe foodborne pathogens, including toxin producing Shigella spp., Salmonella spp., and some serotypes of E. coli , such as E. coli O157:H7 [ 64 ]. Among the Staphylococcus spp., S. aureus , which is commonly detected in cheeses, is an important foodborne pathogen and disease-causing bacterium in humans [ 65 ].…”

Section: Discussionmentioning

confidence: 99%

Metataxonomic Mapping of the Microbial Diversity of Irish and Eastern Mediterranean Cheeses

Kamilari

Tsaltas

Stanton

et al. 2022

Foods

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The distinct sensorial characteristics of local cheeses influence consumer preferences, and make an essential contribution to the local economy. Microbial diversity in cheese is among the fundamental contributors to sensorial and qualitative characteristics. However, knowledge regarding the existence of microbial patterns associated with regional production practices in ripened cheeses remains limited. The present research was conducted to test the hypothesis that the background metagenome of cheeses could be used as a marker of their origin. We compared Irish versus Eastern Mediterranean cheeses—namely Greek and Cypriot—using High Throughput Sequencing (HTS). The study identified a significantly distinct separation among cheeses originating from the three different countries, in terms of the total microbial community composition. The use of machine learning and biomarkers discovery algorithms defined key microbes that differentiate each geographic region. Finally, the development of interaction networks revealed that the key species developed mostly negative interactions with the other members of the communities, highlighting their dominance in the community. The findings of the present research demonstrate that metagenome could indeed be used as a biological marker of the origin of mature cheeses, and could provide further insight into the dynamics of microbial community composition in ripened cheeses.

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“…However, lactic acid is created when lactose is fermented by the endogenous microflora of milk during the cheesemaking process, which is potent against some bacteria [2]. In general, bacterial contamination of raw milk during the milking process or from environmental sources (such as contaminated water or milking equipment) is a significant contributor to the microbial contamination of raw milk cheeses [3,4]. In processing plants, workers' hands and cheese-contact surfaces have been recognized as primary sources for contamination with spoilage and pathogenic bacteria [2].…”

Section: Introductionmentioning

confidence: 99%

Loads of Coliforms and Fecal Coliforms and Characterization of Thermotolerant Escherichia coli in Fresh Raw Milk Cheese

Hammad

El-Tahan

Hassan

et al. 2022

Foods

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The aim of this study was to assess the hygienic status of raw milk cheese and determine the trends of virulence and antimicrobial resistance in thermotolerant Escherichia coli. Two hundred samples of karish, a popular Egyptian fresh raw milk cheese, were analyzed for coliforms and fecal coliforms using a standard most probable number (MPN) technique. Overall, 85% of samples were unsuitable for consumption, as they exceeded Egyptian standards for coliforms (10 MPN/g), and 65% of samples exhibited coliforms at 44.5 °C. Of 150 recovered thermotolerant strains, 140 (93.3%) were identified as E. coli. Importantly, one Shiga toxin-producing E. coli (STEC) strain carrying a striking virulence pattern, stx1−, stx2+, eae−, was detected. Eleven strains (7.8%, 11/140) showed resistance to third-generation cephalosporins. Antibiotic resistance genes included blaSHV, blaCTX-M, qnrS, tet(A), and tet(B), which were present in 4.3%, 2.8%, 0.71%, 2.1%, and 0.71% of isolates, respectively. In conclusion, this study indicated that hygienic-sanitary failures occurred throughout the production process of most retail karish cheese. Furthermore, our findings emphasize the need for adopting third-generation cephalosporin-resistant E. coli as an indicator for monitoring antimicrobial resistance in raw milk cheese to identify the potential public health burden associated with its consumption.

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Enterobacteriaceae in food safety with an emphasis on raw milk and meat

Cited by 45 publications

References 84 publications

Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics

Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics

Metataxonomic Mapping of the Microbial Diversity of Irish and Eastern Mediterranean Cheeses

Loads of Coliforms and Fecal Coliforms and Characterization of Thermotolerant Escherichia coli in Fresh Raw Milk Cheese

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