High incidence of Listeria monocytogenes in European red smear cheese

Rudolf, Melanie; Scherer, Siegfried

doi:10.1016/s0168-1605(00)00413-x

Cited by 179 publications

(111 citation statements)

References 18 publications

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“…However, it should be realized that this finding does not diminish its effectivity or affect its applicability in commercial cheese production, since the initial contamination levels actually found on soft-ripened cheese are usually very low. 6,9 Nevertheless, it is also important to note that phage application during soft cheese production and ripening must be precisely timed to correlate with the possible time point(s) of Listeria entry into the product. If phage would only be applied late in the ripening phase, i.e., after bacterial growth has been initiated (after day 3 to 6), the bacterial population may have reached higher cell densities which might reduce efficacy of phage treatment.…”

Section: Discussionmentioning

confidence: 99%

“…1 The incidence of L. monocytogenes on cheese was found to be in a range from 1% and 22%, with an average contamination frequency of 7.4%. [2][3][4][5][6][7][8][9][10] Soft-ripened cheeses seem to be more frequently contaminated than semi-hard or hard cheeses, 9,11 although there are some contrary reports. 6 Soft cheeses provide appropriate growth conditions for Listeria, 12,13 not only because of the psychrotrophic and halotolerant nature of the organism, 14 but also because they are commonly consumed as they are, i.e., without any bactericidal treatment (cooking, heating) to eliminate contaminations introduced throughout the production and ripening period.…”

Section: Introductionmentioning

confidence: 99%

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Bacteriophage biocontrol ofListeria monocytogeneson soft ripened white mold and red-smear cheeses

2011

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bacteriophage biocontrol ofListeria monocytogeneson soft ripened white mold and red-smear cheeses

2011

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“…In herby cheddar tests, the pervasiveness of L. monocytogenes were resolved as 3.93%, L. ivanovii, L. innocua and L. welshimeri as 0.39%. Rudolf and Siegfried, (2001) in European red smear cheddar, the frequency of Listeria spp. was resolved as 15.8%, where 6.4% of the examples were defiled with L. monocytogenes, 10.6% with L. innocua, and 1.2% with L. seeligeri.…”

Section: Introductionmentioning

confidence: 99%

A Review: Prevalence and antimicrobial susceptibility profile of listeria species in milk products

Sarfraz¹,

Ashraf²,

Ashraf³

2017

Matrix sci. medica

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More than 200 known diseases are transmitted through food. The causes of foodborne illness include viruses, bacteria, parasites, toxins, metals, prions, and the symptoms of foodborne illness range from mild gastroenteritis to life-threatening neurologic, hepatic and renal syndromes. In the United States, foodborne diseases have been estimated to cause 6 million to 81 million illnesses and up to 9,000 deaths each year. Milk borne pathogens caused serious diseases in the human which may be related to the raw milk, improper pasteurization of milk and milk products. Some biological tools are developed for the measuring of the contamination by the pathogens. Such species like Listeria, Salmonella and Campylobacter species. Such factors which involved in the contamination catalogue between the area where impermanent cattle confinement, low milk production, low milking machine cleaning frequency, and milk storage area.

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“…The literature is plenty of data on diseases caused by pathogenic microorganisms like Listeria monocytogenes and Salmonella associated to raw milk or raw milk based dairy products (6,12,14,18,19,20,25). Data concerning foodborne diseases caused by raw milk and derivatives in Brazil are inconsistent (10).…”

Section: Introductionmentioning

confidence: 99%

Hazards in non-pasteurized milk on retail sale in Brazil: prevalence of Salmonella spp, Listeria monocytogenes and chemical residues

Nero¹,

Mattos²,

Beloti³

et al. 2004

Braz. J. Microbiol.

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Fluctuations in the Brazilian milk market force small milk producers to find temporary trade alternatives, which include selling raw milk to people who prefer this type of milk rather than heat-processed milk. Considering the importance of these small milk producers to the market and the well-known health risks associated to consumption of raw milk, this study evaluated the microbiological quality and the presence of Listeria monocytogenes, Salmonella spp., chlorine, antimicrobials and insecticides (organophosphates and carbamates) in raw milk produced in 210 small and medium farms located in four important milk-producing Brazilian states (Paraná, São Paulo, Minas Gerais and Rio Grande do Sul). In 66% of the selected farms the milking was manual. In 33% of them, the milking was semi-automatic, and only 1% were equipped with fully automatic milking systems. All raw milk samples were negative for L. monocytogenes, Salmonella spp and chlorine. Mesophilic aerobes counts were higher than 10 5 CFU/ml in 75.7% of the samples. In 80.4%, coliforms were over 10 2 CFU/ml. Escherichia coli was detected in 36.8% of the samples. Insecticides and antimicrobial residues were observed in 74.4% and 11.5% of the samples, respectively. The presence of unacceptable levels of hygiene indicators, insecticides and antimicrobial residues were considered more important risk factors than the two pathogens.

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High incidence of Listeria monocytogenes in European red smear cheese

Cited by 179 publications

References 18 publications

Bacteriophage biocontrol ofListeria monocytogeneson soft ripened white mold and red-smear cheeses

Bacteriophage biocontrol ofListeria monocytogeneson soft ripened white mold and red-smear cheeses

A Review: Prevalence and antimicrobial susceptibility profile of listeria species in milk products

Hazards in non-pasteurized milk on retail sale in Brazil: prevalence of Salmonella spp, Listeria monocytogenes and chemical residues

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