Prevalence of Some Deteriorating Microorganisms in Some Varieties of Cheese

Abdel‐Salam, Ayah B.; Soliman, Neveen S. M.

doi:10.4236/ojapps.2019.97050

Cited by 5 publications

(3 citation statements)

References 27 publications

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“…The results of processed cheese and Ras cheese samples were similar to those reported by Mohamed et al [57]. Higher results were obtained by Abdel-Salam and Soliman [58] who found that the mean mold counts of processed cheese and Ras cheese were 5.83±5.80 and 5.56±5.40 log CFU/g, respectively, and Mohamed et al [31] who examined Ras cheese and found that the mean mold count was 4.85 log CFU/g. While lower results were obtained by Hameed [59] who examined processed cheese and found that the mean mold count was 1.23±0.4 log CFU/g.…”

Section: Total Mold Count In the Tested Samplessupporting

confidence: 85%

Assessment of aflatoxin M1 and B1 in some dairy products with referring to the analytical performances of enzyme-linked immunosorbent assay in comparison to high-performance liquid chromatography

Esam

Hafez

Khafaga³

et al. 2022

Vet World

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Background and Aim: Aflatoxin M1 (AFM1) is a major fungal metabolite found in milk coming from aflatoxin B1 (AFB1) contaminated rations and is subsequently present in milk-based products demonstrating a serious public health hazard. This study aimed to investigate the levels of AFM1 and AFB1 in milk and some dairy products consumed widely by infants and children. Materials and Methods: This study investigated the incidence of AFM1 in 105 samples of processed cheese, Ras cheese, and raw milk (35 of each) retailed in the Egyptian markets. The degree of sensitivity and accuracy was evaluated using the enzyme-linked immunosorbent assay (ELISA) method followed by the estimation of the positive samples using the high-performance liquid chromatography (HPLC) with fluorescence detection. Mold count was determined in the examined samples by investigating AFB1 content using HPLC. Results: AFM1 was found in all investigated Ras cheese, raw milk, and 82.86% of the processed cheese samples with mean values of 51.05±6.19, 40.27±3.996, and 10.77±1.39 ng/kg, respectively. Moreover, there was statistically no significant difference between AFM1 levels in the core and crust parts of the tested Ras cheese. AFM1 contaminated Ras cheese and raw milk samples were 48.57% and 25.71%, which exceeded the European and Egyptian tolerance levels. Results showed an acceptable correlation between ELISA and HPLC methods with no significant difference (p>0.05). Alternatively, none of the examined samples proved to be contaminated with AFB1 despite the presence of mold with mean counts of 3.79±3.29, 4.39±4.34, and 4.84±4.29 log CFU/g in the examined processed cheese, Ras cheese, and raw milk samples, respectively. Conclusion: Therefore, it is urgent to regularly inspect the contamination of animal feeds with AFB1 and apply special measures and novel techniques to protect the feed and food from public health hazards.

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Section: Total Mold Count In the Tested Samplessupporting

confidence: 85%

Assessment of aflatoxin M1 and B1 in some dairy products with referring to the analytical performances of enzyme-linked immunosorbent assay in comparison to high-performance liquid chromatography

Esam

Hafez

Khafaga³

et al. 2022

Vet World

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“…White soft cheese was prepared using the procedure described by Abdel-Salam and Saad 25 from 3 milk groups previously explained and then stored in the refrigerator (to simulate white soft cheese manufacture on a large scale). LPM samples were reheated at 37 °C for adding Calcium chloride, Sodium chloride, and rennet at the ratio of 0.02%, 3.00%, and 0.10 g/l, respectively, according to the manufacturer's instructions.…”

Section: Methodsmentioning

confidence: 99%

Elimination of detached Listeria monocytogenes from the biofilm on stainless steel surfaces during milk and cheese processing using natural plant extracts

El-sawy,

Abdel-Salam,

Abd-Elhady

et al. 2024

Sci Rep

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Bacterial cells can form biofilm on food contact surfaces, becoming a source of food contamination with profound health implications. The current study aimed to determine some Egyptian medicinal plants antibacterial and antibiofilm effects against foodborne bacterial strains in milk plants. Results indicated that four ethanolic plant extracts, Cinnamon (Cinnamomum verum), Chamomile (Matricaria chamomilla), Marigold (Calendula officinalis), and Sage (Salvia officinalis), had antibacterial (12.0–26.5 mm of inhibition zone diameter) and antibiofilm (10–99%) activities against Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes and Salmonella Typhimurium. The tested extracts had minimum inhibitory concentration values between 0.14 and 2.50 mg/ml and minimum bactericidal concentration values between 0.14 and 12.50 mg/ml. L. monocytogenes was more sensitive for all tested ethanolic extracts; Sage and Cinnamon showed a bacteriocidal effect, while Chamomile and Marigold were bacteriostatic. The ethanolic extracts mixture from Chamomile, Sage, and Cinnamon was chosen for its antibiofilm activity against L. monocytogenes using L-optimal mixture design. Gas chromatography and mass spectrometry analysis showed that this mixture contained 12 chemical compounds, where 2-Propenal,3-phenyl- had the maximum area % (34.82%). At concentrations up to 500 µg/ml, it had no cytotoxicity in the normal Vero cell line, and the IC50 value was 671.76 ± 9.03 µg/ml. Also, this mixture showed the most significant antibacterial effect against detached L. monocytogenes cells from formed biofilm in stainless steel milk tanks. At the same time, white soft cheese fortified with this mixture was significantly accepted overall for the panelist (92.2 ± 2.7) than other cheese samples, including the control group.

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“…In the United Kingdom, there were an estimated 2.4 million instances of food-borne gastroenteritis in 2018, with 16 300 cases requiring hospitalization and more than 180 deaths (Jenkins et al, 2022). S. aureus, E. coli, Salmonella species, and B. cereus are the most prevalent microorganisms isolated in the previous studies (Abdel-Salam and Soliman, 2019;Atia et al, 2020;Adam et al, 2021;Halim et al, 2022;Taher et al, 2022;Nadi et al, 2023). In addition, P. aeruginosa is the leading cause of spoiled dairy products; it releases thermo-tolerant proteolytic and lipolytic enzymes that impact dairy product quality and shelf life (Eleboudy et al, 2015;Ahmed et al, 2021).…”

mentioning

confidence: 99%

Lactoferrin's potential application in enhancing yoghurt's microbial and sensory qualities, with emphasis on the starter culture activity

Nadi,

Taher,

Awad

et al. 2023

Journal of Dairy Research

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This research paper aimed to examine the antibacterial activity of lactoferrin (LF) as a potential natural alternative in the dairy sector, by measuring its minimum inhibitory concentration (MIC) against a number of common food-borne pathogens as well as Pseudomonas aeruginosa, one of the major dairy product spoiling microorganisms. Additionally, a viability experiment was applied to laboratory-manufactured set yoghurt to assess its impact on the activity of starter culture, sensory properties and STEC survivability. The findings demonstrated that LF exhibited significant antimicrobial activity, particularly against E. coli and S. typhimurium with MIC values of 0.0001 and 0.01 mg/ml, respectively. However, P. aeruginosa and B. cereus were quite resistant to LF requiring higher concentrations for MIC (2.5 mg/ml). By the third day of storage, LF at 0.0001 and 0.001 mg/ml significantly reduced the survivability of Shiga toxin-producing E. coli STEC by 70 and 91.6%, respectively, in the lab-manufactured yoghurt. Furthermore, LF enhanced the sensory properties of fortified yoghurt with a statistically significant difference in comparison to the control yoghurt group. There was no interference with the activity of the starter culture throughout the manufacturing process and the storage period. In conclusion, the potent antimicrobial effect of LF opens a new avenue for the dairy industry's potential applications of LF as a natural preservative without negatively influencing the sensory properties and starter culture activity of fermented products.

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Prevalence of Some Deteriorating Microorganisms in Some Varieties of Cheese

Cited by 5 publications

References 27 publications

Assessment of aflatoxin M1 and B1 in some dairy products with referring to the analytical performances of enzyme-linked immunosorbent assay in comparison to high-performance liquid chromatography

Assessment of aflatoxin M1 and B1 in some dairy products with referring to the analytical performances of enzyme-linked immunosorbent assay in comparison to high-performance liquid chromatography

Elimination of detached Listeria monocytogenes from the biofilm on stainless steel surfaces during milk and cheese processing using natural plant extracts

Lactoferrin's potential application in enhancing yoghurt's microbial and sensory qualities, with emphasis on the starter culture activity

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