Microbiological quality of white‐brined cheeses: a review

Bintsis, Thomas; Papademas, Photis

doi:10.1046/j.1471-0307.2002.00054.x

Cited by 94 publications

(81 citation statements)

References 47 publications

(54 reference statements)

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“…Many yeasts can contribute to taste, flavor, and appearance; however, not all species produce beneficial effects, and a species may benefit one cheese while spoiling another. Particular yeasts on the surface of the cheese can cause spoilage or generate undesirable aromas, flavors, or other metabolic products that reduce the quality of cheese [2,4,23,50]. Furthermore, while yeasts are rarely associated with foodborne infections, studies have shown the presence of medically relevant yeast species in various cheeses, including Candida albicans [11,51], Candida tropicalis [13,51], C. krusei, and C. glabrata [51].…”

Section: Introductionmentioning

confidence: 99%

Diversity of Yeast and Mold Species from a Variety of Cheese Types

2015

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To generate a comprehensive profile of viable fungi (yeasts and molds) on cheese as it is purchased by consumers, 44 types of cheese were obtained from a local grocery store from 1 to 4 times each (depending on availability) and sampled. Pure cultures were obtained and identified by DNA sequence of the ITS region, as well as growth characteristics and colony morphology. The yeast Debaryomyces hansenii was the most abundant fungus, present in 79 % of all cheeses and 63 % of all samples. Penicillium roqueforti was the most common mold, isolated from a variety of cheeses in addition to the blue cheeses. Eighteen other fungal species were isolated, ten from only one sample each. Most fungi isolated have been documented from dairy products; a few raise potential food safety concerns (i.e. Aspergillus flavus, isolated from a single sample and capable of producing aflatoxins; and Candida parapsilosis, an emerging human pathogen isolated from three cheeses). With the exception of D. hansenii (present in most cheese) and P. roqueforti (a necessary component of blue cheese), no strong correlation was observed between cheese type, manufacturer, or sampling time with the yeast or mold species composition.

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Section: Introductionmentioning

confidence: 99%

Diversity of Yeast and Mold Species from a Variety of Cheese Types

2015

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“…Total anaerobic counts reached 3.08, 2.84, and 3.06 log 10 CFU/g at the end of storage at 5, 15, and 25°C, respectively. A number of species of Bacillus and Clostridium have been reported to thrive under the low pH and high salt content of white-brined cheeses (Bintsis & Papademas 2002).…”

Section: Resultsmentioning

confidence: 99%

“…The consumption of Halloumi has become widespread and the cheese is currently manufactured on an industrial scale in the North East Mediterranean and the Balkans (Bintsis & Papademas 2002). In addition, Halloumi is exported to the European Union and North America to meet the demands of consumers for this cheese (Papademas 2006).…”

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confidence: 99%

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Estimation of the shelf-life of halloumi cheese using survival analysis

Kamleh¹,

Toufeili²,

Ajib³

et al. 2012

Czech J. Food Sci.

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Kamleh R., Toufeili I., Ajib R., Kanso B., Haddad J. (2012): Estimation of the shelf-life of Halloumi cheese using survival analysis. Czech J. Food Sci., 30: 512-519.Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25°C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25°C, respectively. The Q 10 values (shelf-life at T °C/shelf-life at T + 10°C) at 5°C and 15°C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese.

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“…Traditionally, white-brined cheeses have been manufactured from raw milk and there is a risk that certain pathogens can survive, multiply in restrictive cheese matrix and contaminate the fi nal product [5][6][7]. Furthermore, traditional cheese-making is open to contamination, so there is a growing need to monitor the process hygiene.…”

Section: Introductionmentioning

confidence: 99%

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

et al. 2015

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Sjenica cheese is an artisanal cheese stored in brine, traditionally produced from raw sheep's milk in the southern part of Serbia -Sjenica Pester plateau.The aim of this study was to perform the safety evaluation of Sjenica cheese. As one of the safety criteria we considered the number of coagulase positive staphylococci and their enterotoxigenic potential. Antibiotic susceptibility/resistance patterns of autochthonous lactic acid bacteria and coagulase-positive staphylococci isolated from Sjenica cheese was also investigated.During the monitoring period of the cheese-making process, coagulase positive staphylococci did not reach the value of 10 5 cfu/g. Among coagulase positive staphylococci, 12 (46,15%) isolates showed enterotoxigenic potential and were identifi ed as Staphylococcus intermedius (11 isolates) and Staphylococcus aureus (1 isolate). Vancomycin resistance was the most prevalent phenotypic resistance profi le in coagulase positive staphylococci.Lactococci present the most dominant population among lactic acid bacteria. The most prevalent resistance phenotype in lactococci was resistance to streptomycin (83.33%), ampicillin and penicillin (70.83%); lactobacilli were characterized by resistance to vancomycin (62.5%) and tetracycline (54.17%), while resistance to streptomycin (82.46%) was the most prevalent phenotypic profi le in enterococci.All coagulase positive staphylococci and lactic acid bacteria isolates that showed resistance to tetracycline on disc diffusion and E-test, were tested for the presence of ribosomal protection proteins, tet(M) and tet(K) genes. All isolates were positive for ribosomal protection proteins genes; 14 (60.87%) isolates showed tet(M) gene presence, while 2 lactobacilli isolates revealed the presence of tet(K) gene.

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Microbiological quality of white‐brined cheeses: a review

Cited by 94 publications

References 47 publications

Diversity of Yeast and Mold Species from a Variety of Cheese Types

Diversity of Yeast and Mold Species from a Variety of Cheese Types

Estimation of the shelf-life of halloumi cheese using survival analysis

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

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