Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese

Fate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe's Milk

“…Previously, some other researchers found that decreasing of pH could inhibit the growth of food-borne pathogenic microorganisms due to generation of acid by lactic acid bacteria present in cheese (Delbes et al, 2006;Öztürkoğlu et al, 2006). With regards the effect of temperature, we found that 14 °C is more effective than 9 and 4 °C that is in agreement with those achieved by Callon et al (2011) and also Tamagnini et al (2005). Lower growth of most pathogens such as L. monocytogenes is probably due to alternation of fatty acid components of lipids in cell membrane of bacteria that cause to interfere with membrane fluidity and lead to death of the bacteria (Al-Holy et al, 2012).…”

Qualidade Microbiológica E Físico-Química De Queijo Minas Frescal Artesanal E Industrial

“…Os resultados microbiológicos revelaram ausência de Salmonella spp., em todas as amostras analisadas, em concordância com a legislação vigente. Esses resultados foram semelhantes a diversos estudos como, no trabalho realizado por Callon et al (2011), que realizaram queijos Minas frescal e nenhuma amostra apresentou Salmonella spp. A contaminação com Salmonella spp., pode estar relacionada a diferentes fontes, porém, a pasteurização é capaz de eliminá-la.…”

On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

“…Therefore, this condition may be adequate for the establishment of foodborne pathogens in the environment of cheese processing, which may lead to persistence of microorganisms and contamination of foods produced (Chiarini, Tyler, Farber, Pagotto, & Destro, 2009;Dass, Abu-Ghannam, Antony-Babu, & Cummins, 2010;Jensen et al, 2008;Oliver, Jayarao, & Almeida, 2005). This is of particular concern since cheeses have been constantly associated with foodborne diseases caused by Listeria monocytogenes (Callon, Picque, Corrieu, & Montel, 2011;Jakobsen, Heggebø, Sunde, & Skjervheim, 2011;Schvartzman et al, 2011), a pathogen that is well-known for its ability to persist in the environment of processing and to survive and/or grow in cheeses (Blatter, Giezendanner, Stephan, & Zweifel, 2010;Carpentier & Cerf, 2011;Ortiz et al, 2010). The concerns with potential establishment of L. monocytogenes in the cheese processing plant are increased due to the accumulation of whey in the floors, lack of adequate cleaning procedures and sanitization, lack of acclimatized environment leading to accumulation of drip in the walls and roof of the processing plant (Table 2).…”