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Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil.
Foodborne Pathog Dis. 2009 Mar; 6(2):245-9.FP

Abstract

The consumption of raw milk soft cheeses (RMSC), which are typically manufactured in small dairy farms under unsatisfactory hygiene conditions, is common in Brazil. Due to these production characteristics, this type of cheese is a potential carrier of pathogenic microorganisms, such as Listeria monocytogenes, Salmonella, and enterotoxin-producing Staphylococcus spp. Considering these characteristics, in this work, we aimed to detect the presence of these pathogenic microorganisms in RMC and to evaluate their microbiological quality. Fifty-five samples of this product were collected from different noninspected commercial establishments and submitted to the enumeration of mesophilic aerobes (MA), total coliforms (TC), Escherichia coli, and coagulase-positive staphylococci (CPS), and detection of L. monocytogenes and Salmonella spp. All analyzed samples were negative for Salmonella spp. and L. monocytogenes. All samples presented counts of MA higher than 10(6) colony forming units/g (CFU/g; range, 3.0x10(6) to 4.0x10(9)). TC were present at levels between 1.0x10(3) and 1.8x10(8) CFU/g, and E. coli between 1.0x10(2) and 3.5x10(6) CFU/g. CPS were detected in 17 (30.9%) samples at levels higher than 10(4) CFU/g. These results confirm the poor microbiological quality of raw milk used in the manufacturing of RMC samples, and also the inadequate production conditions. Therefore, the evaluation of microbiological safety and quality of these products must be constantly reported to alert the official agencies about the significance of proper inspection.

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Authors+Show Affiliations

Moraes PM
Departamento de Veterinária, Universidade Federal de Viçosa, Brazil.
Viçosa GN
No affiliation info available
Yamazi AK
No affiliation info available
Ortolani MB
No affiliation info available
Nero LA
No affiliation info available

MeSH

AnimalsBacteria, AerobicBrazilCheeseColony Count, MicrobialConsumer Product SafetyEnterobacteriaceaeEscherichia coliFood ContaminationFood InspectionFood MicrobiologyHumansHygieneMilkQuality ControlSalmonellaStaphylococcus

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19099356

Citation

Moraes, Paula Mendonça, et al. "Foodborne Pathogens and Microbiological Characteristics of Raw Milk Soft Cheese Produced and On Retail Sale in Brazil." Foodborne Pathogens and Disease, vol. 6, no. 2, 2009, pp. 245-9.
Moraes PM, Viçosa GN, Yamazi AK, et al. Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil. Foodborne Pathog Dis. 2009;6(2):245-9.
Moraes, P. M., Viçosa, G. N., Yamazi, A. K., Ortolani, M. B., & Nero, L. A. (2009). Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil. Foodborne Pathogens and Disease, 6(2), 245-9. https://doi.org/10.1089/fpd.2008.0156
Moraes PM, et al. Foodborne Pathogens and Microbiological Characteristics of Raw Milk Soft Cheese Produced and On Retail Sale in Brazil. Foodborne Pathog Dis. 2009;6(2):245-9. PubMed PMID: 19099356.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil. AU - Moraes,Paula Mendonça, AU - Viçosa,Gabriela Nogueira, AU - Yamazi,Anderson Keizo, AU - Ortolani,Maria Beatriz Tassinari, AU - Nero,Luís Augusto, PY - 2008/12/23/entrez PY - 2008/12/23/pubmed PY - 2009/6/3/medline SP - 245 EP - 9 JF - Foodborne pathogens and disease JO - Foodborne Pathog Dis VL - 6 IS - 2 N2 - The consumption of raw milk soft cheeses (RMSC), which are typically manufactured in small dairy farms under unsatisfactory hygiene conditions, is common in Brazil. Due to these production characteristics, this type of cheese is a potential carrier of pathogenic microorganisms, such as Listeria monocytogenes, Salmonella, and enterotoxin-producing Staphylococcus spp. Considering these characteristics, in this work, we aimed to detect the presence of these pathogenic microorganisms in RMC and to evaluate their microbiological quality. Fifty-five samples of this product were collected from different noninspected commercial establishments and submitted to the enumeration of mesophilic aerobes (MA), total coliforms (TC), Escherichia coli, and coagulase-positive staphylococci (CPS), and detection of L. monocytogenes and Salmonella spp. All analyzed samples were negative for Salmonella spp. and L. monocytogenes. All samples presented counts of MA higher than 10(6) colony forming units/g (CFU/g; range, 3.0x10(6) to 4.0x10(9)). TC were present at levels between 1.0x10(3) and 1.8x10(8) CFU/g, and E. coli between 1.0x10(2) and 3.5x10(6) CFU/g. CPS were detected in 17 (30.9%) samples at levels higher than 10(4) CFU/g. These results confirm the poor microbiological quality of raw milk used in the manufacturing of RMC samples, and also the inadequate production conditions. Therefore, the evaluation of microbiological safety and quality of these products must be constantly reported to alert the official agencies about the significance of proper inspection. SN - 1556-7125 UR - https://www.unboundmedicine.com/medline/citation/19099356/Foodborne_pathogens_and_microbiological_characteristics_of_raw_milk_soft_cheese_produced_and_on_retail_sale_in_Brazil_ L2 - https://www.liebertpub.com/doi/10.1089/fpd.2008.0156?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -