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Kačániová M, Joanidis P, Lakatošová J, Kunová S, Benešová L, Ikromi K, Akhmedov F, Boboev K, Gulmahmad M, Niyatbekzoda F, Toshkhodjaev N, Bobokalonov F, Kamolov N, Čmiková N. Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese. Foods 2024; 13:2016. [PMID: 38998522 PMCID: PMC11241544 DOI: 10.3390/foods13132016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 06/21/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024] Open
Abstract
In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (Thymus serpyllum L.), black pepper (Piper nigrum L.), clove (Eugenia caryophyllus Thunb.), mint (Mentha × piperita L.), and basil (Ocimum basilicum L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradský čaj (Poprad, Slovakia) and Mäspoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, Lactococcus garvieae, L. lactis, Enterobacter cloacae, and Serratia liquefaciens were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese.
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Affiliation(s)
- Miroslava Kačániová
- Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
- School of Medical and Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland
| | - Patrícia Joanidis
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Jana Lakatošová
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Simona Kunová
- Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Lucia Benešová
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Khurshed Ikromi
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Farkhod Akhmedov
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Khayyol Boboev
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Mirzozoda Gulmahmad
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Fariza Niyatbekzoda
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Nasimjon Toshkhodjaev
- Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan
| | - Farkhod Bobokalonov
- Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan
| | - Nasimdzhon Kamolov
- Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan
| | - Natália Čmiková
- Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
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Bonilla-Luque OM, Possas A, Cabo ML, Rodríguez-López P, Valero A. Tracking microbial quality, safety and environmental contamination sources in artisanal goat cheesemaking factories. Food Microbiol 2023; 114:104301. [PMID: 37290877 DOI: 10.1016/j.fm.2023.104301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 04/26/2023] [Accepted: 04/27/2023] [Indexed: 06/10/2023]
Abstract
A harmonised microbiological survey was performed in two artisanal factories of raw goat milk cheeses (A and B) located in the Andalusian region (Spain). A total of 165 different control points or samples (raw materials, final products, food-contact surfaces [FCS], and air) were examined as microbial and pathogen sources of contamination of artisanal goat raw milk cheeses. For raw milk samples analysed from both producers, the concentrations of aerobic-mesophilic bacteria (AMB), total coliforms, coagulase-positive Staphylococcus spp. (CPS), lactic-acid bacteria (LAB) and moulds and yeasts ranged between 3.48 and 8.59, 2.45-5.48, 3.42-4.81, 4.99-8.59 and 3.35-6.85 log cfu/mL respectively. For the same microbial groups, the analysis of raw milk cheeses revealed concentrations ranging from 7.82 to 8.88, 2.00-6.82, 2.00-5.28, 8.11-9.57 and 2.00-5.76 log cfu/g, respectively. Although the raw material analysed from producer A presented higher microbial loads and between-batch variability, it was B the producer with the most loaded final products. Regarding the microbial air quality, the fermentation area, storage room, milk reception and packaging room were the most AMB loaded places, while the ripening chamber was the area with higher fungal loads in bioareosol from both producers. Conveyor belts, cutting machine, storage boxes and brine tank were highlighted as the most contaminated FCS evaluated. Staphylococcus aureus was the only pathogen detected within the set of 51 isolates from samples as revealed by MALDI-TOF and molecular PCR, with a prevalence of 12.5% for samples from the producer B. The public health risk attributed to the consumption of artisanal goat cheese should not be neglected, and may consider the whole cheesemaking processing chain, from microbiological quality of raw milk to the ready-to-eat final product, especially concerning the presence of S. aureus.
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Affiliation(s)
- Olga María Bonilla-Luque
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, 14014, Córdoba, Spain.
| | - Arícia Possas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, 14014, Córdoba, Spain.
| | - Marta L Cabo
- Laboratory of Microbiology and Technology of Marine Products (MICROTEC), Instituto de Investigacións Mariñas, CSIC, Eduardo Cabello, 6, 36208, Vigo, Spain.
| | - Pedro Rodríguez-López
- Laboratory of Microbiology and Technology of Marine Products (MICROTEC), Instituto de Investigacións Mariñas, CSIC, Eduardo Cabello, 6, 36208, Vigo, Spain; Department of Animal and Food Science, Faculty of Veterinary Medicine, Universitat Autònoma de Barcelona, Travessera Dels Turons S/n, 08193, Bellaterra, Cerdanyola Del Vallès, Spain.
| | - Antonio Valero
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, 14014, Córdoba, Spain.
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Hwanhlem N, Salaipeth L, Charoensook R, Kanjan P, Maneerat S. Lactic Acid Bacteria from Gamecock and Goat Originating from Phitsanulok, Thailand: Isolation, Identification, Technological Properties and Probiotic Potential. J Microbiol Biotechnol 2022; 32:355-364. [PMID: 35058398 PMCID: PMC9628785 DOI: 10.4014/jmb.2110.10040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 01/05/2022] [Accepted: 01/11/2022] [Indexed: 12/15/2022]
Abstract
From independent swab samples of the cloaca of indigenous gamecocks (CIG), anus of healthy baby goats (AHG), and vagina of goats (VG) originating from Phitsanulok, Thailand, a total of 263 isolates of lactic acid bacteria (LAB) were collected. Only three isolates, designated C707, G502, and V202, isolated from CIG, AHG, and VG, respectively, exhibited an excellent inhibitory zone diameter against foodborne pathogenic bacteria when evaluated by agar spot test. Isolates C707 and G502 were identified as Enterococcus faecium, whereas V202 was identified as Pediococcus acidilactici, based on 16S rRNA sequence analysis. When foodborne pathogenic bacteria were co-cultured with chosen LAB in mixed BHI-MRS broth at 39°C, their growth was suppressed. These LAB were found to be capable of surviving in simulated stomach conditions. Only the isolate G502 was able to survive in the conditions of simulated intestinal juice. This research suggests that selected LAB could be used as a food/feed supplement to reduce foodborne pathogenic bacteria and improve the safety of animal-based food or feed.
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Affiliation(s)
- Noraphat Hwanhlem
- Division of Animal Science and Feed Technology, Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok 65000, Thailand,Corresponding author Phone: +6655962737 E-mail:
| | - Lakha Salaipeth
- School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok 10150, Thailand
| | - Rangsun Charoensook
- Division of Animal Science and Feed Technology, Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok 65000, Thailand
| | - Pochanart Kanjan
- Department of Agricultural and Fishery Science, Faculty of Science and Technology, Prince of Songkla University, Pattani, 94000 Thailand
| | - Suppasil Maneerat
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
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Ribeiro LLSM, Araújo GP, de Oliveira Ribeiro K, Torres IMS, De Martinis ECP, Marreto RN, Alves VF. Use of encapsulated lactic acid bacteria as bioprotective cultures in fresh Brazilian cheese. Braz J Microbiol 2021; 52:2247-2256. [PMID: 34363592 PMCID: PMC8578368 DOI: 10.1007/s42770-021-00579-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 07/12/2021] [Indexed: 11/30/2022] Open
Abstract
There is great interest for biopreservation of food products, and encapsulation may be a good strategy to extend the viability of protective cultures. In this study, Lactobacillus paraplantarum FT-259 and Lactococcus lactis QMF 11 were separately encapsulated in casein/pectin (C/P) microparticles, which were tested for antilisterial and anti-staphylococcal activity in fresh Minas cheese (FMC) stored at 8 °C. The encapsulation efficiency for both lactic acid bacteria (LAB) was 82.5%, with viability over 6.2 log CFU/g after storage of C/P microparticles for 90 days under refrigeration. Interestingly, free Lb. paraplantarum and free Lc. lactis grew significantly in refrigerated FMC, both in the presence and absence of pathogens, but only the first significatively grew when encapsulated. Encapsulation increased the antilisterial activity of Lb. paraplantarum in FMC. Moreover, Lc. lactis significantly inhibited listerial growth in FMC in both its free and encapsulated forms, whereas Staphylococcus aureus counts were only significantly reduced in the presence of free Lc. lactis. In conclusion, these results indicate that C/P microparticles are effective carriers of LAB in FMC, which can contribute for the assurance of the safety of this product.
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Assessing the Microbiological Safety Parameters of Minas Artisanal Cheese Samples in Retail Environments in São Paulo, Brazil. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11199331] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Minas artisanal cheese is the best known and most consumed type of cheese in Brazil. Prepared with raw bovine milk and starter cultures, these cheeses face many opportunities for post-processing contamination during their transport to commercial establishments as well as in how they are stored, displayed, and maintained for cutting/slicing at retail establishments. It is a common practice for retailers to purchase entire cheeses from the producers, cut them into smaller pieces for retail sale, and store them at room temperature instead of properly refrigerating them. This study evaluated the microbiological safety parameters of samples of Minas artisanal cheeses collected at retail establishments in the city of São Paulo, Brazil, to more realistically assess consumer exposure to the most common pathogens. Samples were submitted for investigation of Salmonella spp., Listeria monocytogenes, and the counts of total coliforms, Escherichia coli, and coagulase-positive enterotoxigenic staphylococci using culture and real-time PCR methods. A worrisome number of samples failed to comply with the current Brazilian legislation for foods in retail environments and presented more than one non-compliance issue. Results highlighted that quality and safety management tools, such as good hygiene practices and HACCP, in retail environments deserve more attention to reduce the possible risks to consumer health.
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Pineda APA, Campos GZ, Pimentel-Filho NJ, Franco BDGDM, Pinto UM. Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector. Front Microbiol 2021; 12:666922. [PMID: 33959118 PMCID: PMC8093504 DOI: 10.3389/fmicb.2021.666922] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Accepted: 03/11/2021] [Indexed: 11/13/2022] Open
Abstract
Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small facilities across different production regions in the country, some of which have been granted a protected designation of origin and are award winners. The most prominent state that manufactures these products is Minas Gerais (MG), but production is also gaining strength in other Brazilian states. The major challenge faced by artisanal cheese production is related to microbial risks associated with foodborne pathogens when the quality of the raw milk is unsatisfactory. Regulations created for the dairy industry are constantly been revised and adapted, considering the small-scale production of Brazilian artisanal cheeses, in order to guarantee safety at all steps of cheese production and commercialization. This text presents a summary of the huge diversity of artisanal cheeses produced in the country, grouped by geographical regions, and reviews the current challenges faced by producers and government considering the safety of these cheeses.
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Affiliation(s)
- Ana Paulina Arellano Pineda
- Department of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Gabriela Zampieri Campos
- Department of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | | | | | - Uelinton Manoel Pinto
- Department of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
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