Survival of <i>Salmonella</i> Serovars Introduced as a Post‐Aging Contaminant during Storage of Low‐Salt Cheddar Cheese at 4, 10, and 21 °C

Shrestha, Subash; Grieder, James A.; McMahon, Donald J.; Nummer, Brian

doi:10.1111/j.1750-3841.2011.02430.x

Cited by 21 publications

(18 citation statements)

References 18 publications

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“…These results show that salt content is sufficient (Telemea), even though there have been some difference between dairy types, but this kind of results were communicated by other recent studies as well (Hashem et al, 2014). Even though the importance of salt in obtaining the texture and savor of the product has been already demonstrated (Pastorino et al, 2003;Shrestha et al, 2011), the tendency is to reduce the Na content or to replace it with other chlorine salts (K, Mg, Ca) (Johnson et al, 2009), but this has a negative influence upon savor and consumer acceptance (Grummer et al, 2013 ). Other researchers went further and quantified the effect on the micro flora in dairy when replacing totally or partially NaCl with KCl, but the results have been insignificant (Wachowska, 2011;Ayyash et al, 2012.…”

Section: Resultsmentioning

confidence: 53%

Determination of Calcium and Magnesium Content Following the Natural Brine Adding in Some Dairy Products

Somesan¹,

Barabasi²,

Laurenţ³

2015

BUASVMCN-VM

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Our study aimed to determine and quantify the calcium and magnesium addition given by natural brine used in the processing of two dairy products. The research has been made on brine samples (natural and conventional) and commercially processed dairy (telemea and cheese) in the south-west Oriental Carpathian Mountains. We determined the calcium and magnesium content of the studied milk by two comparative methods (Perkin Elmer ICP device and complexometeric method) together with other basic physical and chemical parameters: dry matter/ humidity (steamer drying method), fat (butirometric method), sodium chloride (Mohr method) and pH (with an electronic pH meter). We also investigated the preferences of two consumer groups through tastings, for salted/ unsalted cheese and cheese salted with natural/conventional brine. Data analysis revealed that calcium as well as magnesium content are significantly higher in Cheese (p=0.008) and natural brine (p=0.009) added in Telemea (p=0.10). In the consumer preferences, results have shown a predominance for salted Cheese (90.3%), followed by Cheese prepared in natural brine (69.2%). We concluded that, natural, mineral rich brine resulted to be mostly relevant and can increase the biological and sensory qualities of dairy products for a lower processing price.

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Section: Resultsmentioning

confidence: 53%

Determination of Calcium and Magnesium Content Following the Natural Brine Adding in Some Dairy Products

Somesan¹,

Barabasi²,

Laurenţ³

2015

BUASVMCN-VM

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“…Studies with surface-ripened, mold-ripened, Swiss, or processed cheeses or cheese made with nonbovine milk were excluded. Of 155 studies published between 1959 and 2012 and which investigated pathogen behavior in or on cheeses, six published studies met the criteria (14,24,25,33,34,39). From each publication, the following information was extracted ( Table 4): type of cheese, temperature and length of storage, type and number of pathogen strains, composition (all available information for pH, aw, percentage of moisture, %SMP, %TA) of cheeses and behavior (growth versus no growth) of pathogen(s).…”

Section: Sample Inoculationmentioning

confidence: 99%

Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C

Leong

Geier

Engstrom³

et al. 2014

Journal of Food Protection

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Potentially hazardous foods require time/temperature control for safety. According to the U.S. Food and Drug Administration Food Code, most cheeses are potentially hazardous foods based on pH and water activity, and a product assessment is required to evaluate safety of storage >6 h at 21°C. We tested the ability of 67 market cheeses to support growth of Listeria monocytogenes (LM), Salmonella spp. (SALM), Escherichia coli O157:H7 (EC), and Staphylococcus aureus (SA) over 15 days at 25°C. Hard (Asiago and Cheddar), semi-hard (Colby and Havarti), and soft cheeses (mozzarella and Mexican-style), and reduced-sodium or reduced-fat types were tested. Single-pathogen cocktails were prepared and individually inoculated onto cheese slices (∼10(5) CFU/g). Cocktails were 10 strains of L. monocytogenes, 6 of Salmonella spp., or 5 of E. coli O157:H7 or S. aureus. Inoculated slices were vacuum packaged and stored at 25°C for ≤ 15 days, with surviving inocula enumerated every 3 days. Percent salt-in-the-moisture phase, percent titratable acidity, pH, water activity, and levels of indigenous/starter bacteria were measured. Pathogens did not grow on 53 cheeses, while 14 cheeses supported growth of SA, 6 of SALM, 4 of LM, and 3 of EC. Of the cheeses supporting pathogen growth, all supported growth of SA, ranging from 0.57 to 3.08 log CFU/g (average 1.70 log CFU/g). Growth of SALM, LM, and EC ranged from 1.01 to 3.02 log CFU/g (average 2.05 log CFU/g), 0.60 to 2.68 log CFU/g (average 1.60 log CFU/g), and 0.41 to 2.90 log CFU/g (average 1.69 log CFU/g), respectively. Pathogen growth varied within cheese types or lots. Pathogen growth was influenced by pH and percent salt-in-the-moisture phase, and these two factors were used to establish growth/no-growth boundary conditions for safe, extended storage (≤25°C) of pasteurized milk cheeses. Pathogen growth/no-growth could not be predicted for Swiss-style cheeses, mold-ripened or bacterial surface-ripened cheeses, and cheeses made with nonbovine milk, as insufficient data were gathered. This challenge study data can support science-based decision making in a regulatory framework.

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“…Salmonella was introduced into regular and low salt (0.7%) cheddar cheese as a post-aging contaminant (Shrestha et al, 2011b). In regular cheddar cheese, Salmonella was undetectable by plating after 30, 30 and 20 days when incubated at 4°, 10° and 21°C, respectively.…”

Section: Pathogen Growth and Survival In Cheesementioning

confidence: 99%

Effect of Antimicrobials and Sodium Replacement Agents on the Survival of Pathogenic Bacteria in Low Sodium Low-Moisture Part-Skim (LMPS) Mozzarella Cheese

Taylor

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Survival of Salmonella Serovars Introduced as a Post‐Aging Contaminant during Storage of Low‐Salt Cheddar Cheese at 4, 10, and 21 °C

Cited by 21 publications

References 18 publications

Determination of Calcium and Magnesium Content Following the Natural Brine Adding in Some Dairy Products

Determination of Calcium and Magnesium Content Following the Natural Brine Adding in Some Dairy Products

Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C

Effect of Antimicrobials and Sodium Replacement Agents on the Survival of Pathogenic Bacteria in Low Sodium Low-Moisture Part-Skim (LMPS) Mozzarella Cheese

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