Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK

Little, C. L.; Rhoades, Jonathan; Sagoo, S. K.; Harris, John P.; Greenwood, M.; Mithani, V.; Grant, Kathie; McLauchlin, Jim

doi:10.1016/j.fm.2007.10.007

Cited by 154 publications

(132 citation statements)

References 21 publications

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“…Technological factors include milk quality, heat treatment, hygiene practices, manufacture technology, compositional parameters and ripening temperature/moisture, which influence cheese making and ripening (Bogović Matijaŝić et al 2007). Microbiological factors are the most difficult to control, because undesirable microorganisms, such as coliforms, yeasts, heterofermentative lactic acid bacteria and spore-forming bacteria, may cause early or late blowing defects in cheeses (Little et al 2008;G omez-Torres et al 2014). Late blowing defect in semihard and hard cheeses has been attributed to the outgrowth of strains of Clostridium spp.…”

Section: Jenny Milk As Inhibitor In Cheese Makingmentioning

confidence: 99%

Innovative Use of Jenny Milk from Sustainable Rearing

Cosentino

Paolino

Musto

et al. 2015

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

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Thanks to its chemical composition and nutrient profile, jenny milk is usually recommended for the needs of newborn, heart and cholesterolemic patients. Nevertheless, the future use of this product is still to be defined. In the present, contributions of two promising ways of milk valorisation were discussed: natural cosmetics and new cheese productions. The results of our studies showed that face creams made with jenny milk allow a better skin hydration and moisturisation compared to conventional cosmetics. Moreover, the addition of small amounts of jenny milk is able to prevent late blowing defects in cow and in ewe cheese making. The provision of these findings to farmers may have important socio-economic and ecological implications.

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Section: Jenny Milk As Inhibitor In Cheese Makingmentioning

confidence: 99%

Innovative Use of Jenny Milk from Sustainable Rearing

Cosentino

Paolino

Musto

et al. 2015

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

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“…The presence of high loads of lactic acid bacteria, coupled with low pH levels (4.0 to 4.1 on average) and A w mean that yogurt and other fermented milk products are a very unfit food matrix for allowing the growth and even the survival of Salmonella. Cheese is among the foods which are less likely to cause salmonellosis in humans due to their production process (Little et al, 2008). Nevertheless, in 2008 it was responsible for 0.4% of all episodes of illness reported in the EU (EFSA, 2010).…”

Section: Salmonella In Raw Milk and Milk Productsmentioning

confidence: 99%

“…For example, in Spain Cabedo et al (2008) conducted a large study to test the microbiological quality of the cheeses of their land: they never detected Salmonella in any of the samples they analysed. In Britain, two studies conducted by Little et al (2008) first in 2004 and then in 2005, showed that a total of 4,437 samples of various types of cheeses (fresh, semi-mature and mature, made with raw or pasteurized milk) never showed the presence of Salmonella.…”

Section: Salmonella In Raw Milk and Milk Productsmentioning

confidence: 99%

Food as Cause of Human Salmonellosis

Giaccone¹,

Catellani²,

Alberghini³

2012

Salmonella - A Dangerous Foodborne Pathogen

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“…Listeria monocytogenes in variety of foods, particularly milk and dairy products, animal products, ready-to-eat foods, fruit and vegetables has been well documented (26,32,52,57,98,137,152,192,196,206).In USA and Canada, widespread presence and high prevalence of L monocytogenes in bulk tank raw milk samples with incidence variations from 4 -12.6% has been reported in a number of studies (74,108,217) Such a presence has raised concerns about L. monocytogenes survival and persistence in food processing facilities as a result of poor sanitation practices or ability of Lm to grow under abusive conditions. Persistent presence of this microorganism could lead to biofilm formation and possible cross contamination at the farm, plant or during the transport and storage whether the milk is pasteurized or not (5, 145, 159).…”

Section: Assessment Of L Monocytogenes Growth In Raw and Pasteurisedmentioning

confidence: 99%

“…">Assessment of L. monocytogenes growth in raw and pasteurised milk. Presence ofListeria monocytogenes in variety of foods, particularly milk and dairy products, animal products, ready-to-eat foods, fruit and vegetables has been well documented (26,32,52,57,98,137,152,192,196,206).In USA and Canada, widespread presence and high prevalence of L monocytogenes in bulk tank raw milk samples with incidence variations from 4 -12.6% has been reported in a number of studies (74, Table 3.1.1. …”

mentioning

confidence: 98%

Identification of the mechanisms of resistance and potential cross resistance of Listeria monocytogenes upon adaptation to different antimicrobials

Rakić-Martinez¹

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ACKNOWLEDGMENTSI would like to thank Dr. Vera Katić for being my mentor, not only through PhD studies, but in my undergraduate years as well. Her objectivity, articulate thinking and dedication to work inspired me to keep moving forward even after long, tiresome days in the lab. I will forever appreciate Dr. Katic's encouragement to pursue personal happiness and her support in important life decisions.I am forever grateful to Dr. Sophia Kathariou for accepting me in her lab and making me feel at home while far from it. Her incredible ability to find the best solutions when things were not looking promising and open completely new horizons along with her creativity and knowledge made science so attractive. Looking at all the great, bright and skilful young people pursuing their dreams under Dr. Kathariou's guidance makes me very proud for being a part of it.My appreciation also goes to Dr. Lepšanović and Dr. Mišić for accepting to be members of the committee. I am thankful to all my lab mates and to Ms. Robin Siletzky for her solid support throughout my work. A special thanks to Dr. Vikrant Dutta for his patience, willingness to help and his much admired teaching skills.Lastly and foremost I would like to thank my family. To my dear parents Ljubo and Zora whose unconditional love, support and presence whenever I needed them have been and will always be my motive to be better. To my big brother Zoran, who has been, and is my role model, but still owes me German lessons. Finally, I want to thank my boys, my beloved husband Sergio and my precious son Gregory, who have been an endless source of energy, support and love. Thanks for being my wingmen guys! ABSTRACTAbility to contaminate ready-to-eat, highly processed, cold-stored food products, relatively high fatality rate and environmental adaptations define .Listeria monocytogenes as a challenging foodborne pathogen of high public health significance. Listeria's adaptations and prolonged persistence in food processing facilities are a key link to contamination of foods.In recent years, bacterial multidrug resistance has been recognized as an emerging health challenge. Exposure to antimicrobials (antibiotics, disinfectants or environmentally ubiquitous heavy metals), may provide selective pressures for resistance with accompanying cross-resistance and increase in environmental fitness.In this work I addressed some of the possible mechanisms of adaptations that may contribute to persistence of L. monocytogenes in the environment as well as to survival and growth in different foods. This includes adaptations to heavy metals such as cadmium, disinfectants such as benzalkonium chloride (BC), selected antibiotics (e.g. the fluoroquinolone ciprofloxacin) and other toxic compounds (e.g. tetraphenyl-phosponium, often used as an anti-carcinogenic and efflux pump substrate). In order to characterize the impact of multidrug resistance on survival and growth of L. monocytogenes in different foods, we tested mutants adapted to higher concentrations of antibiotic ciprofloxacin and ...

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Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK

Cited by 154 publications

References 21 publications

Innovative Use of Jenny Milk from Sustainable Rearing

Innovative Use of Jenny Milk from Sustainable Rearing

Food as Cause of Human Salmonellosis

Identification of the mechanisms of resistance and potential cross resistance of Listeria monocytogenes upon adaptation to different antimicrobials

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