Mexican unpasteurised fresh cheeses are contaminated with Salmonella spp., non-O157 Shiga toxin producing Escherichia coli and potential uropathogenic E. coli strains: A public health risk

Guzmán-Hernández, Rosa Lilia; Contreras-Rodríguez, Araceli; Hernandez-Velez, Rosa; Perez-Martinez, Iza; López-Merino, Ahidé; Zaidi, Mussaret B.; Estrada-García, Teresa

doi:10.1016/j.ijfoodmicro.2016.08.018

Cited by 56 publications

(37 citation statements)

References 57 publications

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“…In mentioned study, fifty samples of cheese were tested in total, and the strain E. coli O157 was identified in two cases. Moreover, all cheese samples contained the nonpathogenic E. coli strains at the level of 1-4 log cfu g À1 (Ӧks€ uz et al, 2004;Guzman-Hernandez et al, 2016). The pathogenic strains of E. coli were isolated from cheese produced from sheep milk (soft cheese called Bryndza) produced and popular in Slovakia, Poland and Romania.…”

Section: Resultsmentioning

confidence: 99%

Analysis and mathematical modelling of the behaviour of Escherichia coli in the mascarpone cheese during cold storage

Kowalik

Łobacz

Żulewska

et al. 2018

Int J of Food Sci Tech

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Summary The aim of this work was to study the behaviour of E. coli in mascarpone cheese during storage at the temperatures ranging from 3 to 15 °C, as well as application of predictive microbiology to describe the experimental data. The Baranyi, Gompertz and logistic models were fitted at the stage of primary modelling. Although all applied primary models described the growth of micro‐organisms accurately, the most accurate goodness of fit was obtained for the Gompertz model and the growth rates generated by this model were used for secondary modelling. The polynomial model predicted accurately the influence of temperature on the growth rate of E. coli, reaching the adjusted coefficient of linear regression 0.99. Generated predictive model that describes the growth of E. coli in mascarpone cheese constitutes a valuable tool in assessing the microbiological stability of the food product with similar physicochemical properties.

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Section: Resultsmentioning

confidence: 99%

Analysis and mathematical modelling of the behaviour of Escherichia coli in the mascarpone cheese during cold storage

Kowalik

Łobacz

Żulewska

et al. 2018

Int J of Food Sci Tech

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“…Diarrheagenic E. coli (DEC) is reported as one of the leading causes of gastrointestinal disorders worldwide and signified as an important issue to address in public health. [6][7][8][9] In low-to middle-income countries, >40% of diarrheal episodes among children are caused by diarrheagenic E. coli pathotypes. 10 These pathotypes also play a considerable role in diarrhea morbidity in the Indian population.…”

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confidence: 99%

Molecular characterization of diarrheagenic Escherichia coli pathotypes: Association of virulent genes, serogroups, and antibiotic resistance among moderate‐to‐severe diarrhea patients

Thakur

Jain

Changotra

et al. 2018

Clinical Laboratory Analysis

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“…The four samples of raw milk used in the elaboration of Bola de Ocosingo cheese showed an elevated microbial count (Table 4), principally a high number of total coliform colonies, with the principal reason for this being that the milk production sites show deficiencies in their sanitary practices and hygiene in milking, so also in the same Table 4 are included the values of these parameters for the samples of Bola de Ocosingo cheese produced from unpasteurized milk. The sources of contamination and possible causes for the high microbial count in the cheese are, milk residue remaining on the surfaces of the apparatus used for milking and storage of milk, unclean udders or not cleaned before milking, and no rapid refrigeration of milk (Guzman-Hernandez et al, 2016). Furthermore, the presence of coliforms becomes an indicator of the degree of fecal contamination, in the case of raw milk, and is transformed into an evaluation of the degree of cleanliness of the hands of machine operators, the cleanliness and disinfection of the skin of the udder, among other factors (Guzman-Hernandez et al, 2016).…”

Section: Physicochemical and Microbiological Characterizationmentioning

confidence: 99%

“…On the other hand, it has been documented that Mexican cheeses elaborated with unpasteurized milk can become a medium for transmission of pathogens of dire importance to public health (Guzman-Hernandez et al, 2016). In addition, there is a growing social interest in assuring food safety.…”

Section: Introductionmentioning

confidence: 99%

Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable

Vázquez-Velázquez

Salvador-Figueroa

Adriano-Anaya

et al. 2018

CyTA - Journal of Food

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Ovando (2018) Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable, ABSTRACT Unpasteurized artisanal cheeses are a source of pathogens for humans. We isolated lactic acid bacteria (LAB) from raw milk and from cheeses made with raw milk, and formulate starter cultures for producing an artisanal Mexican cheese known as 'Queso Bola de Ocosingo'. We evaluated six combinations of strains as starter culture-treatments. The proximate composition of the cheeses, the sensorial evaluation, and the microbiological safety of cheeses made with pasteurized milk was evaluated. The use of starter culture helped to maintain the pathogen microbial total count of pasteurized cheese below the standard limit maximums. The sensory judges did not find differences among the cheese elaborated with unpasteurized milk and that elaborated with pasteurized milk and the starter culture added. The starter culture formulated with LAB derived from unpasteurized cheese can be used for producing 'Bola de Ocosingo' cheese which is sensory acceptable and microbiological safe.Uso de bacterias ácido lácticas nativas como cultivo iniciador para producir un queso artesanal mexicano seguro y sensorialmente aceptable RESUMEN Los quesos artesanales no pasteurizados son una fuente de patógenos para los consumidores. Se aislaron y seleccionaron 23 bacterias lácticas (BAL) a partir de leche cruda y de quesos elaborados con leche cruda, y se formularon seis cultivos iniciadores (tratamientos) para la elaboración de Queso Bola de Ocosingo, un queso artesanal mexicano. Se evaluaron la composición proximal, la inocuidad microbiológica y las características sensoriales de los quesos. La combinación de 6 BAL usadas como cultivo iniciador ayudó a mantener las cuentas de microorganismos indicadores de contaminación en el queso pasteurizado por debajo de los límites máximos permitidos por la normativa local. Los panelistas no encontraron diferencias entre el queso elaborado con leche no pasteurizada y el elaborado con leche pasteurizada y añadido con el cultivo iniciador. El uso de este cultivo iniciador formulado con bacterias ácido lácticas obtenidas de queso no pasteurizado es útil para la producción de queso Bola de Ocosingo pasteurizado, el cual resulta sensorialmente aceptable y microbiológicamente inocuo. ARTICLE HISTORY Queso Bola de Ocosingo cheese; lactic acid bacteria; starter cultures; sensory analysis PALABRAS CLAVE Queso Bola de Ocosingo; bacterias ácido lácticas; cultivo iniciador; evaluación sensorial CONTACT Alfredo Vázquez-Ovando

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Mexican unpasteurised fresh cheeses are contaminated with Salmonella spp., non-O157 Shiga toxin producing Escherichia coli and potential uropathogenic E. coli strains: A public health risk

Cited by 56 publications

References 57 publications

Analysis and mathematical modelling of the behaviour of Escherichia coli in the mascarpone cheese during cold storage

Analysis and mathematical modelling of the behaviour of Escherichia coli in the mascarpone cheese during cold storage

Molecular characterization of diarrheagenic Escherichia coli pathotypes: Association of virulent genes, serogroups, and antibiotic resistance among moderate‐to‐severe diarrhea patients

Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable

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