Sources of enterococci in Idiazábal-type cheese

Ortigosa, M.; Irigoyen, A.; Urdin, M.; García, S.; Ibáñez, Francisco C.; Torre, P.

doi:10.1016/j.ijfoodmicro.2008.03.035

Cited by 23 publications

(12 citation statements)

References 31 publications

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“…Thermophilic culture of cheese, workers hands and room floors were harbor of the Enterobacteriaceae in the dairy plant. Ortigosa et al (2008) found 5 and 3.2 log kob/ml for brine solution and one day old cheese from the farm cheese making plants in Spain, respectively. In the study of Salo et al (2006), from the three Estonian dairies shown that food contact surfaces were mostly clean from Enterobacteria but non-contact surfaces in food processing were in most cases contaminated with Enterobacteria.…”

Section: Resultsmentioning

confidence: 98%

Determination of microbial contamination sources for use in quality management of cheese industry: “Dil” cheese as an example

İrkin

2010

J. Verbr. Lebensm.

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The microbiological quality, safety and shelf-life of cheeses depend on manufacture and handling in an environment that meets basic standards for hygiene and the management of hygiene in the process. In this research contamination sources of ''Dil'' cheese during production in a local dairy plant in Bursa, Turkey were determined. Eighteen different control points (raw milk, pasteurized milk, heated curd, molded cheese before kneading, kneaded cheese, brine solution for kneading, thermophilic culture, rennet, calcium chloride solution, brine solution for cheese, cheese vat, workers hands, production room air, production room floor, production room wall, packaging material and packaged cheese) have been examined for the enumeration of total aerobic mesophilic bacteria, Staphylococci, Enterobacteriaceae, Salmonella spp., Escherichia coli, lactic acid bacteria, Pseudomonas spp. and yeast-moulds. It was determined that viability of lactic acid bacteria in thermophilic culture was not in high numbers and some contaminations to ''Dil'' cheese were detected from the starter culture. Brine solutions and rennet were contaminated with Staphylococci. Yeast and moulds in production room air were the major sources of contamination. Pasteurization and kneading in hot brine solution can eliminate some of the microorganisms but that was not sufficient in the production of Dil cheese. Finish cheese should meet specific hygienic standards, with respect to regulations post-contaminations to the cheese must be inhibited and a HACCP plan should be established during production.

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Section: Resultsmentioning

confidence: 98%

Determination of microbial contamination sources for use in quality management of cheese industry: “Dil” cheese as an example

İrkin

2010

J. Verbr. Lebensm.

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“…The enterococci population was also detected at a considerable level, with counts ranging from 6.32 to 7.65 log cfu/g. The presence of high numbers of enterococci is typical of artisan raw milk cheese, which, due to their ubiquitous presence, can easily contaminate the raw milk during its collection or at various stages of cheese making, due to poor manufacturing practices (Ordiales et al., , b; Ortigosa et al., ). However, they are considered a common member of cheese microbiota, with important influence in the ripening process (Moreno, Sarantinopoulos, Tsakalidou, & De Vuyst, ).…”

Section: Resultsmentioning

confidence: 99%

Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High‐throughput Sequencing Analysis

Gonçalves

Benito

Córdoba

et al. 2018

Journal of Food Science

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“…For this reason, Enterococci can be used as indicators of faecal contamination (Franza et al, 1999). Enterococci may enter the milk either directly from the faecal matter of humans or animals or indirectly from contaminated water sources, from the surface of the animals, from milking equipment, and from bulk milk holding tanks (Ortigosa al., 2008). The presence of a high number of Enterococci is because of poor hygiene during the manufacturing process and the resistance of Enterococci to high temperatures, freezing, drying and concentrations of salts or acids (Caridi et al, 2003;Buja et al, 2001).…”

Section: Resultsmentioning

confidence: 99%

Microbiological changes in Lighvan cheese throughout its manufacture and ripening

Mirzaei¹

2011

Afr. J. Microbiol. Res.

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The aim of this research was to monitor the microbiological changes throughout the manufacture and ripening of Lighvan cheese. In summer 2009, ten independent batches of cheese were manufactured by experienced workers without any intervention by the researcher. Duplicate samples of raw milk, coagulum and 0, 15, 30, 60 and 90 days old cheese were analyzed. The main groups, such as mesophilic Lactococci, thermophilic Lactococci, mesophilic Lactobacilli, thermophilic Lactobacilli, Enterococci, and the total aerobic count reached its highest levels during the first 15 days and then declined approximately 2 to 3 log units until the end of ripening. The number of coliforms, Micrococci, and Staphylococcus increased at early phases of manufacturing and at the end of the manufacturing and ripening phase they showed a falling trend. The number of yeasts throughout this phase decreased at the rate of 3 log units. Generally, we may claim that in ripening Lighvan cheese a large number of different microbes were involved and its hygienic matters call for more attention.

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Sources of enterococci in Idiazábal-type cheese

Cited by 23 publications

References 31 publications

Determination of microbial contamination sources for use in quality management of cheese industry: “Dil” cheese as an example

Determination of microbial contamination sources for use in quality management of cheese industry: “Dil” cheese as an example

Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High‐throughput Sequencing Analysis

Microbiological changes in Lighvan cheese throughout its manufacture and ripening

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