Factors Affecting Survival of Salmonella in Cheddar and Colby Cheese1

Hargrove, R. E.; McDonough, F.E.; Mattingly, William A.

doi:10.4315/0022-2747-32.12.480

Cited by 39 publications

(29 citation statements)

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“…This adaptation plus possible salt tolerance may explain the variability in counts within and between treatments after brining. As in the present study on Gouda and in previous work with other cheese types, Salmonella populations can survive (46) and even increase (20,25,26,42) during the initial stages of the manufacturing process of some cheeses in addition to the approximately 10-fold increase resulting from curd entrapment. In mozzarella cheese, despite initial growth during manufacturing, Salmonella levels are reduced substantially if not completely eliminated during stretching and molding, when internal temperatures can reach 80°C or higher (20).…”

Section: Resultssupporting

confidence: 86%

“…Other than these studies, data on the survival of pathogens in Gouda are scant. The majority of Salmonella challenge studies in cheese have been conducted using Cheddar cheese as a model (25,26,47,54,67). Because survival of pathogens, including Salmonella, in cheese differs with changes in manufacturing and aging conditions and resulting differences in physicochemical characteristics, comparisons should be made with caution.…”

Section: Counts (Mean ± Sem) O F Multidrug-resistant (Mdr) Salmonelmentioning

confidence: 99%

“…According to Ryser (54), the results of challenge studies conducted in the first half of the 20th century indicating that Salmonella Typhi could persist in Cheddar cheese led to the present standard of identity requiring Cheddar and other cheeses made from unpasteur ized milk to be cured for a specified amount of time, typically >60 days at >1.7°C (35°F). Several challenge studies have been conducted more recently to examine the behavior of salmonellae in cheese, predominantly Cheddar, under various conditions (9,21,25,26,42,47,54,66). However, to our knowledge, no such studies have been conducted to evaluate the survival of emerging antibioticresistant pathogens during the manufacture and aging of cheese, especially Gouda, or to compare the behavior of resistant with that of nonresistant strains.…”

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confidence: 99%

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Comparing the Behavior of Multidrug-Resistant and Pansusceptible Salmonella during the Production and Aging of a Gouda Cheese Manufactured from Raw Milk

D’Amico

Druart²,

Donnelly

2014

Journal of Food Protection

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Outbreaks of salmonellosis have been linked to the consumption of cheese, and emerging multidrug-resistant (MDR) strains of Salmonella may be more virulent and more tolerant than less resistant strains to stresses encountered in food production, which may enhance the survival of these resistant strains in cheese. This study was conducted to compare the behavior of MDR and pansusceptible Salmonella strains during the manufacture and aging of Gouda cheese and compare pathogen recovery via several rapid and traditional methods. Cheeses were manufactured from raw milk inoculated with a six-strain cocktail of either MDR or susceptible Salmonella Newport and Salmonella Typhimurium at initial levels of <20 CFU/ml. Samples of milk, whey, curd, and finished cheese were analyzed using eight enrichment and detection protocols. Overall, changes in pathogen levels observed throughout manufacture and aging did not differ significantly between MDR and susceptible Salmonella strains. Salmonella counts increased significantly during manufacture to a mean of 734 CFU/g on day 1 followed by a significant decrease over 60 days of aging to <1 CFU/g. Although levels fell and stayed below the direct plating detection limit of $ 5 CFU/g after 54 days on average, viable cells remained detectable after enrichment for an average of 210 ± 40 days. The International Organization for Standardization methods with and without PCR detection provided the most accurate results, and the remaining methods, notably those with selective primary incubation, produced results that disagreed significantly with the true result. Overall, our findings suggest that MDR Salmonella strains may not pose a greater threat to cheese safety than do non-MDR Salmonella strains.

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Section: Resultssupporting

confidence: 86%

Section: Counts (Mean ± Sem) O F Multidrug-resistant (Mdr) Salmonelmentioning

confidence: 99%

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confidence: 99%

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Comparing the Behavior of Multidrug-Resistant and Pansusceptible Salmonella during the Production and Aging of a Gouda Cheese Manufactured from Raw Milk

D’Amico

Druart²,

Donnelly

2014

Journal of Food Protection

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“…Relevant studies for the US FDA showed that Cheddar cheese produced from pasteurized milk inoculated with the following pathogens can survive for up to: 434 days for healthy Listeria monocytogenes, inoculated to contain 5 × 10 2 cells·mL −1 [55]; 270 days (with an average of 195 days for all the experimental condition) for mixed species of Salmonella (S. typhimurium, S. senftenberg 775W, S. New brunswick 1608 and S. Newport) inoculated with 3-5 × 10 2 cells·mL −1 [22]; and 158 days for E. coli O157:H7 inoculated with 1 × 10 3 cells·mL −1 [52]. These studies put in the question the adequacy of the 60-day holding period at ≥ 1.7°C [37].…”

Section: The 60 Days Aging Rolementioning

confidence: 99%

World wide traditional cheeses: Banned for business?

Licitra

2010

Dairy Sci. Technol.

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-Traditional cheeses are characterized by strong links to their territory of origin and are testimonial of the history and the culture of the community that produces them. Every traditional cheese originates from a complex system which results in unique organoleptic characteristics. The development of these unique characteristics is linked to several biodiverse factors: the environment, the climate, the natural pasture, the breed of the animals, the use of raw milk and its natural microflora, the cheesemaking technology with the unique role of human beings rather than automated technology, historical tools as well as the natural aging conditions. In many countries traditional products are almost banned, even in Europe, despite Article 8 of the Directive 92/46 of the EEC, which grants derogations for the manufacture of cheese with a period of aging or ripening of at least 60 days. Issues relating to "food safety" are frequently given as a "false" argument to explain the banning of traditional products. Reviews of food safety outbreaks have demonstrated that raw-milk cheeses do not pose any greater risk than industrial cheeses made from pasteurized milk. Improper pasteurization, post-processing contamination, storage and cross-contamination are the main contributing factors that are responsible for these outbreaks. Traditional cheeses cannot be identified simply by the use of "raw milk"; there are a "multiplicity of practices" that have the potential to make safe products. The challenge for the research community is to demonstrate the role and the importance of those practices to deliver the maximum safety benefits to the consumer. Eliminating the production of traditional cheeses would make it much easier to market industrial products. However, consumers would lose the opportunity to compare the natural aroma, the health benefits, the cultural background as well as the biodiversity of traditional products.traditional cheese / food safety / health property / biodiversity / raw milk Article published by EDP SciencesRésumé -Les fromages traditionnels dans le monde : bannis des affaires. Les fromages traditionnels sont caractérisés par un lien fort avec leur terroir d'origine et attestent de l'histoire et de la culture de la communauté qui les produit. Chaque fromage traditionnel provient de systèmes complexes qui lui donnent des caractéristiques organoleptiques spécifiques. Ces caractéristiques sont liées à divers facteurs de biodiversité, comme l'environnement, le climat, la prairie naturelle, la race des animaux, l'utilisation de lait cru et de sa microflore naturelle, la technologie fromagère s'appuyant sur le savoir-faire unique des hommes et non pas sur une technologie automatisée, les outils historiques et enfin les conditions naturelles d'affinage. Dans de nombreux pays, les produits traditionnels sont presque interdits, même en Europe, malgré l'article 8 de la Directive 92/46 de la CEE qui accorde des dérogations pour les fromages affinés plus de 60 jours. La « sécurité alimentaire » est fréquemment...

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“…Shrestha et al (2011) found that the population of Salmonella 52 gradually decreased over time at storage temperatures of 4, 10, and 21 °C in Cheddar cheese with salt concentrations (0.7% and 1.8%) at different pH ranges (5.1 to 5.5). Hargrove, McDonough, and Mattingly (1969) found that salt did not enhance the inhibition of Salmonella in Cheddar or Colby cheeses made with a salt content of 1.8, 2.01, and 2.63%, a lactic starter of 0.5, 1, 2, and 3%, and a final pH of 5.0, 5.2, 5.4, and 5.7. Only pH and starter cultures were directly related to Salmonella inhibition.…”

Section: Resultsmentioning

confidence: 99%

Effect of Reduced Sodium Cheese on the Growth of Pathogenic Bacteria and Inactivation of Listeria Innocua Using Supercritical Fluid Extraction With Co2

Antunez¹

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Listeria monocytogenes continues to challenge the dairy industry in causing post-process contamination of cheeses. To reduce risk of contamination, it is crucial to understand the growth and survival of pathogenic bacteria in cheese products and to develop post-process mitigation strategies. This study evaluated the fate of pathogens in reduced and regular sodium Mozzarella cheese, and the potential of Supercritical Fluid Extraction with CO 2 (SFE) to reduce Listeria innocua on Mozzarella and Queso Fresco. The survival of L. monocytogenes, Salmonella, and E.coli O157:H7 (2-3 log CFU/g) in reduced sodium Mozzarella (1.62%), compared to regular sodium Mozzarella cheese (2.15%) at 4ºC and 12ºC for 90 and 30 days, respectively, was evaluated. Salmonella and E. coli O157:H7 populations decreased over incubation time at both temperatures and no difference (p<0.05) in reduced and regular sodium Mozzarella cheese was observed. Listeria monocytogenes population also decreased during incubation time at 4°C regardless of the sodium concentration in Mozzarella cheese. However, there was a difference in the population of L. monocytogenes for regular and reduced sodium incubated 12°C, and its populations increased 1 log CFU/g in reduced sodium Mozzarella cheese. Additionally, this study determined the bactericidal effect of SFE on the population of L. innocua, a surrogate for L. monocytogenes, in Mozzarella and Queso Fresco cheese (6 log CFU/g) treated with SFE at two pressures and temperatures (120 bar at 40°C and 150 bar at 50°C) for 30 min. SFE treatment at 120 bar, 40°C for 30 min decreased L. innocua by approximately 3.0 and 3.5 log CFU/g in Mozzarella and Queso Fresco cheeses, respectively. SFE at 150 bar and 50°C reduced L. innocua by approximately 3.78 and 5.2 log CFU/g in Mozzarella and Queso Fresco cheeses, respectively. Since SFE had a minimal effect on the physico-chemical characteristics of the cheeses assayed, the results suggest SFE might be used to reduce L. monocytogenes in cheeses without negatively impacting product quality.

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Factors Affecting Survival of Salmonella in Cheddar and Colby Cheese1

Cited by 39 publications

References 0 publications

Comparing the Behavior of Multidrug-Resistant and Pansusceptible Salmonella during the Production and Aging of a Gouda Cheese Manufactured from Raw Milk

Comparing the Behavior of Multidrug-Resistant and Pansusceptible Salmonella during the Production and Aging of a Gouda Cheese Manufactured from Raw Milk

World wide traditional cheeses: Banned for business?

Effect of Reduced Sodium Cheese on the Growth of Pathogenic Bacteria and Inactivation of Listeria Innocua Using Supercritical Fluid Extraction With Co2

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