1
|
Ricci A, Martelli F, Alinovi M, Garofalo A, Perna G, Neviani E, Mucchetti G, Bernini V. Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
2
|
Jaramillo-Bedoya E, Trujillo-Alzate YA, Ocampo-Ibáñez ID. Surveillance of Fresh Artisanal Cheeses Revealed High Levels of Listeria monocytogenes Contamination in the Department of Quindío, Colombia. Pathogens 2021; 10:pathogens10101341. [PMID: 34684290 PMCID: PMC8537478 DOI: 10.3390/pathogens10101341] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 10/12/2021] [Accepted: 10/13/2021] [Indexed: 11/16/2022] Open
Abstract
Listeriosis is a foodborne disease caused by Listeria monocytogenes. Because outbreaks of listeriosis are associated with the ingestion of contaminated dairy products, surveillance of artisanal cheeses to detect the presence of this microorganism is necessary. We collected three types of artisanal non-acid fresh cheese (Campesino, Costeño, and Cuajada) from 12 municipalities of the Department of Quindío, Colombia. L. monocytogenes was identified using VIDAS® and confirmed with API® Listeria Rapid Kit. L. monocytogenes was detected in 104 (53.6%) of the 194 artisanal fresh-cheese samples analyzed. The highest percentages of contamination were detected in Salento (90.9%), Calracá (65.5%), Armenia (64.9%), and Filandia (50%). A significant association between municipality and contamination with L. monocytogenes was identified. However, no association could be established between the type of cheese and the occurrence of the bacterium. This is the first study on the presence of L. monocytogenes in artisanal fresh cheeses sold in the municipalities of the Department of Quindío, and the findings revealed very high percentages of contaminated samples. The presence of L. monocytogenes in artisanal cheeses remains a public health threat in developing countries, especially Colombia, where existing legislation does not require the surveillance of L. monocytogenes in food.
Collapse
Affiliation(s)
- Elizabeth Jaramillo-Bedoya
- Laboratorio de Salud Pública Departamental, Secretaría de Salud Departamental del Quindío, Gobernación del Quindío, Armenia 630008, Colombia; (E.J.-B.); (Y.A.T.-A.)
| | - Yenny Alexandra Trujillo-Alzate
- Laboratorio de Salud Pública Departamental, Secretaría de Salud Departamental del Quindío, Gobernación del Quindío, Armenia 630008, Colombia; (E.J.-B.); (Y.A.T.-A.)
| | - Iván Darío Ocampo-Ibáñez
- Research Group of Microbiology, Industry and Environment (GIMIA), Faculty of Basic Sciences, Universidad Santiago de Cali, Cali 760035, Colombia
- Correspondence: ; Tel.: +57-518-3000
| |
Collapse
|
3
|
Ricci A, Alinovi M, Martelli F, Bernini V, Garofalo A, Perna G, Neviani E, Mucchetti G. Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese. Front Microbiol 2021; 11:581934. [PMID: 33488535 PMCID: PMC7815519 DOI: 10.3389/fmicb.2020.581934] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Accepted: 12/07/2020] [Indexed: 11/13/2022] Open
Abstract
The presence of Listeria monocytogenes in Mozzarella di Bufala Campana Protected Designation of Origin cheeses may depend on curd stretching conditions and post contaminations before packaging. To avoid cross-contamination, thermal treatment of water, brines and covering liquid may become necessary. The present study aimed to improve knowledge about L. monocytogenes thermal resistance focusing on the influence of some cheese making operations, namely curd stretching and heat treatment of fluids in contact with cheese after molding, in order to improve the safety of the cheese, optimize efficacy and sustainability of the processes. Moreover, the role that cheese curd stretching plays in L. monocytogenes inactivation was discussed. The 12 tested strains showed a very heterogeneous heat resistance that ranged from 7 to less than 1 Log10 Cfu/mL reduction after 8 min at 60°C. D-values (decimal reduction times) and z-values (thermal resistance constant) calculated for the most heat resistant strain among 60 and 70°C were highly affected by the matrix and, in particular, heat resistance noticeably increased in drained cheese curd. As cheese curd stretching is not an isothermal process, to simulate the overall lethal effect of an industrial process a secondary model was built. The lethal effect of the process was estimated around 4 Log10 reductions. The data provided may be useful for fresh pasta filata cheese producers in determining appropriate processing durations and temperatures for producing safe cheeses.
Collapse
Affiliation(s)
- Annalisa Ricci
- Department of Food and Drug, University of Parma, Parma, Italy
| | | | | | | | - Alessandro Garofalo
- Research and Development, Consorzio Tutela Mozzarella di Bufala Campana DOP, Caserta, Italy
| | - Giampiero Perna
- Research and Development, Consorzio Tutela Mozzarella di Bufala Campana DOP, Caserta, Italy
| | - Erasmo Neviani
- Department of Food and Drug, University of Parma, Parma, Italy
| | | |
Collapse
|
4
|
Bahrami A, Davis S, Mousavi Khaneghah A, Williams L. The efficiency of technologies used for epidemiological characterization of Listeria monocytogenes isolates : an update. Crit Rev Food Sci Nutr 2020; 62:1079-1091. [PMID: 33092402 DOI: 10.1080/10408398.2020.1835816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The characterization of pathogenic bacteria by providing information regarding the identification and source-tracking of the causes of outbreaks is vital for the epidemiological investigations of foodborne diseases. The knowledge of transmission of Listeria monocytogenes (L. monocytogenes) strains from the environment, directly or indirectly (through food processing facilities) to the final food products, due to the complexity of evaluating numerous, affecting parameters is quite limited. The food trade globalization also adds difficulties in tracking the association between the infection occurrence and causative pathogens, aiming to prevent their spread. The occurrence of listeriosis, a notifiable disease throughout the world, can either be sporadic or outbreak-related. Due to the importance of foodborne outbreaks from a public health aspect and its correspondence enormous economic losses, cross-linked surveillance studies regarding the contamination of foods by L. monocytogenes, besides identifying clusters and tracing the sources of infections on an international-scale to prevent and control L. monocytogenes outbreaks sounds very crucial. Contrary to the conventional typing methods, molecular-based techniques, such as whole-genome sequencing, owing to the capacity to discriminate L. monocytogenes strains down to single nucleotide differences, provide an accurate characterization of strains and tracking the causes of outbreaks. However, routinely using molecular-based methods depends on the required improvements in the affordability, proper timing, and preparing reliable, standardized bioinformatics facilities. This work was conducted to critically review the practical potential of diverse typing methods have been used for the characterization of L. monocytogenes and discuss how they might change the future of efforts for control of listeriosis.
Collapse
Affiliation(s)
- Akbar Bahrami
- Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural, and Technical State University, North Carolina Research Campus, Kannapolis, North Carolina, USA
| | - Shurrita Davis
- Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural, and Technical State University, North Carolina Research Campus, Kannapolis, North Carolina, USA
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | - Leonard Williams
- Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural, and Technical State University, North Carolina Research Campus, Kannapolis, North Carolina, USA
| |
Collapse
|
5
|
Martelli F, Cirlini M, Lazzi C, Neviani E, Bernini V. Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria. Foods 2020; 9:E1442. [PMID: 33053649 PMCID: PMC7601287 DOI: 10.3390/foods9101442] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 10/05/2020] [Accepted: 10/08/2020] [Indexed: 02/07/2023] Open
Abstract
Research is more and more focused on studying and selecting food preservatives of natural origin. In this scenario, algae are an excellent source of bioactive compounds, among which are antimicrobials, whose presence is variable depending on the algal species and environmental conditions. The aim of the present study was to obtain, by a food grade approach, antimicrobial extracts from five species already approved as foods and to test their efficacy in vitro (agar well diffusion assay) and in situ (microbial challenge test) towards foodborne pathogenic bacteria. Moreover, the total phenolic compounds of the extracts were determined in order to evaluate possible correlations with the antimicrobial activity. Strains belonging to Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus were considered. Overall, the extracts showed a good antimicrobial activity in vitro towards all the tested microorganisms, especially L. monocytogenes (15 mm of inhibition diameter). The effect of inhibition was monitored during 24, 48 and 120 h showing a good persistence in time. Arthrospira platensis exerted the highest efficacy, further revealed towards L. monocytogenes on salmon tartare as bacteriostatic using 0.45% of the extract and bactericidal using 0.90%. The presence of phenolic compounds could be related to the antimicrobial activity but was not revealed as the main component of this activity. The extract with the highest phenolic content (18.79 ± 1.90 mg GAE/g) was obtained from Himanthalia elongata. The efficacy, confirmed also in a food matrix, might open perspectives for their application as food preservative.
Collapse
Affiliation(s)
| | | | | | | | - Valentina Bernini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (F.M.); (M.C.); (C.L.); (E.N.)
| |
Collapse
|
6
|
AFLP protocol comparison for microbial diversity fingerprinting. J Appl Genet 2019; 60:217-223. [PMID: 30989627 DOI: 10.1007/s13353-019-00492-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 02/20/2019] [Accepted: 03/12/2019] [Indexed: 10/27/2022]
Abstract
Over the last decade, several methods based on genomic DNA have been developed for the identification and genotyping of prokaryotic and eukaryotic organisms. These genomic methods differ regarding taxonomic range, discriminatory power, reproducibility, and ease of interpretation and standardization. The amplified fragment length polymorphism (AFLP) technique is a very powerful DNA fingerprinting technique for DNA of any source or complexity, varying in both size and base composition. In addition, this method shows high discriminatory power and good reproducibility allowing it to be efficient in discriminating at both the species and strain levels. The development and application of AFLP have allowed significant progress in the study of biodiversity and taxonomy of microorganisms. In the last years, the Applied Biosystems AFLP Microbial Fingerprinting Kit, now out of production, was widely used in various studies to perform AFLP characterization of selected bacteria strains (described by Vos et al. (Nucleic Acids Res 23(21):4407-4414, 1995)). Its replacement gives the possibility for laboratories to continue the use of the previous AFLP data as a reference for bacteria genetic fingerprinting analysis in biodiversity studies. To overcome this issue a result comparison, by using an improved AFLP protocol and the AFLP commercial kit, was performed. In particular, previous results on different species (Listeria monocytogenes, Lactobacillus plantarum, and Streptococcus thermophilus) obtained with the commercial kit were compared with the improved AFLP procedure to validate the protocol. When compared with the AFLP Microbial Fingerprinting Kit, the improved protocol shows high reproducibility, resolution, and overall, is a faster method with lower costs.
Collapse
|
7
|
DA Costa Lima M, DA Conceição ML, Schaffner DW, DE Souza EL. Intrinsic Parameters and Bacterial Growth Prediction in a Brazilian Minimally Ripened Cheese (Coalho) during Refrigerated Storage. J Food Prot 2018; 81:1800-1809. [PMID: 30299978 DOI: 10.4315/0362-028x.jfp-18-265] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study evaluated the microbiological and physicochemical characteristics in different commercial brands of a Brazilian minimally ripened (coalho) cheese during 60 days of storage under refrigeration. Combinations of maximum and minimum values of water activity and pH determined in cheese samples at refrigeration temperature (7°C) were used in a bacterial growth prediction analysis. Maximum growth rate (Grmax) was estimated for different pathogenic and/or spoilage bacteria using the ComBase Predictor. Results of microbiological characterization analyses showed persistent high counts for all monitored microbial groups ( Lactobacillus spp., Lactococcus spp., Enterococcus spp., Staphylococcus spp., Enterobacteriaceae, proteolytic and lipolytic microorganisms, and fungi) in cheese samples; no dominant microbial group was observed over time. Values of pH (6.03 ± 0.16 to 7.28 ± 0.55), acidity (0.15% ± 0.09% to 0.66% ± 0.26%), sodium chloride (1.05% ± 0.19% to 1.97% ± 0.75%), and water activity (0.948 ± 0.020 to 0.974 ± 0.012) did not vary in cheese samples during storage. Estimated Grmax values for the tested bacteria were in the range of 0.004 to 0.044 log CFU/h. Highest Grmax values (0.005 to 0.044 log CFU/h) were predicted for the psychrotrophic Aeromonas hydrophila, Listeria monocytogenes, Pseudomonas spp., and Yersinia enterocolitica. Grmax values predicted for Escherichia coli, Salmonella spp., and Staphylococcus aureus were in the range of 0.004 to 0.016 log CFU/h. These results indicate unsatisfactory microbiological characteristics of commercially available coalho cheese. Physicochemical characteristics of commercial coalho cheese stored under refrigeration allow bacterial growth to occur, indicating higher risk for fast growth of contaminant bacteria in this product.
Collapse
Affiliation(s)
- Maiara DA Costa Lima
- 1 Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba, João Pessoa, Paraíba, 58051-900 Brazil
| | - Maria Lúcia DA Conceição
- 1 Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba, João Pessoa, Paraíba, 58051-900 Brazil
| | - Donald W Schaffner
- 2 Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, USA
| | - Evandro Leite DE Souza
- 1 Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba, João Pessoa, Paraíba, 58051-900 Brazil
| |
Collapse
|
8
|
Melero B, Stessl B, Manso B, Wagner M, Esteban-Carbonero ÓJ, Hernández M, Rovira J, Rodriguez-Lázaro D. Listeria monocytogenes colonization in a newly established dairy processing facility. Int J Food Microbiol 2018; 289:64-71. [PMID: 30199737 DOI: 10.1016/j.ijfoodmicro.2018.09.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2018] [Revised: 08/30/2018] [Accepted: 09/03/2018] [Indexed: 11/25/2022]
Abstract
The presence and colonization of Listeria monocytogenes were investigated in a newly established dairy processing plant during a one-year period. A total of 250 non-food contact surfaces, 163 food contact surfaces, 46 personnel and 77 food samples were analyzed in two different buildings according to the cheese production chain. Initial steps, including salting, are performed in building I (old facility), while the final steps, including ripening, cutting and packaging, are performed in building II (new facility). Overall, 218 samples were collected from building I and 318 from building II. L. monocytogenes isolates were subtyped by PFGE and MLST, and a questionnaire about quality measures was completed. The overall prevalence of L. monocytogenes was 8.40%, and while the presence of the pathogen was observed just during the first sampling in building I, L. monocytogenes was found in building II at the third sampling event. The salting area in building I had the highest proportion of positive samples with the highest diversity of PFGE types. Moreover, L. monocytogenes PFGE type 3 (sequence type -ST- 204) was first detected in building II in the third visit, and spread through this building until the end of the study. The answers to the questionnaire implied that lack of hygienic barriers in specific parts of the facilities and uncontrolled personnel flow were the critical factors for the spread of L. monocytogenes within and between buildings. Knowledge of the patterns of L. monocytogenes colonization can help a more rational design of new cheesemaking facilities, and improve the food safety within current facilities.
Collapse
Affiliation(s)
- Beatriz Melero
- Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain
| | - Beatrix Stessl
- Institute of Milk Hygiene, Milk Technology and Food Science, Department of Veterinary Public Health and Food Science, University of Veterinary Medicine, Vienna, Austria
| | - Beatriz Manso
- Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain
| | - Martin Wagner
- Institute of Milk Hygiene, Milk Technology and Food Science, Department of Veterinary Public Health and Food Science, University of Veterinary Medicine, Vienna, Austria
| | | | - Marta Hernández
- Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain; Laboratory of Molecular Biology and Microbiology, Instituto Tecnológico Agrario de Castilla y León, Valladolid, Spain
| | - Jordi Rovira
- Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain
| | | |
Collapse
|
9
|
Gérard A, El-Hajjaji S, Niyonzima E, Daube G, Sindic M. Prevalence and survival of Listeria monocytogenes
in various types of cheese-A review. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12552] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Amaury Gérard
- Laboratory of Quality and Safety of Agro-Food Products; Gembloux Agro-Bio Tech; University of Liège; Passage des Déportés, 2 5030 Gembloux Belgium
| | - Soundous El-Hajjaji
- Laboratory of Quality and Safety of Agro-Food Products; Gembloux Agro-Bio Tech; University of Liège; Passage des Déportés, 2 5030 Gembloux Belgium
| | - Eugène Niyonzima
- Food Safety and Quality Management Department; School of Food Science and Technology; University of Rwanda; Avenue de l'armée, P.O. Box 3900 Kigali Rwanda
| | - Georges Daube
- Food Science Department; Faculty of Veterinary Medicine; FARAH, University of Liège; Sart-Tilman B43b 4000 Liège Belgium
| | - Marianne Sindic
- Laboratory of Quality and Safety of Agro-Food Products; Gembloux Agro-Bio Tech; University of Liège; Passage des Déportés, 2 5030 Gembloux Belgium
| |
Collapse
|
10
|
Tucci P, Sperandii AF, Salini R, Centorotola G, Neri D, Iannetti L, Migliorati G, Pomilio F. A new procedure for surface contamination of food products using absorbent paper. J Food Saf 2018. [DOI: 10.1111/jfs.12461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Patrizia Tucci
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Anna Franca Sperandii
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Romolo Salini
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Gabriella Centorotola
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Diana Neri
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Luigi Iannetti
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Giacomo Migliorati
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Francesco Pomilio
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| |
Collapse
|
11
|
Listeria monocytogenes in Gorgonzola cheese: Study of the behaviour throughout the process and growth prediction during shelf life. Int J Food Microbiol 2017; 262:71-79. [DOI: 10.1016/j.ijfoodmicro.2017.09.018] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2016] [Revised: 08/11/2017] [Accepted: 09/24/2017] [Indexed: 11/30/2022]
|
12
|
Losio MN, Dalzini E, Pavoni E, Merigo D, Finazzi G, Daminelli P. A survey study on safety and microbial quality of “gluten-free” products made in Italian pasta factories. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
13
|
Moosavy MH, Esmaeili S, Mortazavian AM, Mostafavi E, Habibi-Asl B, Hosseini H, Khatibi SA. Behaviour of Listeria monocytogenes
in Lighvan cheese following artificial contamination during making, ripening and storage in different conditions. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12372] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mir-Hassan Moosavy
- Department of Food Hygiene and Aquatics; Faculty of Veterinary Medicine; University of Tabriz; P.O. Box 51666-16471 Tabriz Iran
| | - Saber Esmaeili
- Department of Epidemiology; Pasteur Institute of Iran; P.O. Box 13169-43551 Tehran Iran
- Department of Bacteriology; Faculty of Medical Sciences; Tarbiat Modares University; Tehran Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology; Faculty of Nutrition Sciences, Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Ehsan Mostafavi
- Department of Epidemiology; Pasteur Institute of Iran; P.O. Box 13169-43551 Tehran Iran
| | - Bohlol Habibi-Asl
- Department of Pharmacology; Faculty of Pharmacy; Tabriz University of Medical Sciences; P.O. Box 51664-14766 Tabriz Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology; Faculty of Nutrition Sciences, Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Seyed Amin Khatibi
- Department of Food Hygiene; Faculty of Veterinary Medicine; University of Tehran; P.O. Box 14155-6453 Tehran Iran
| |
Collapse
|
14
|
Costa A, Bertolotti L, Brito L, Civera T. Biofilm Formation and Disinfectant Susceptibility of Persistent and Nonpersistent Listeria monocytogenes Isolates from Gorgonzola Cheese Processing Plants. Foodborne Pathog Dis 2016; 13:602-609. [DOI: 10.1089/fpd.2016.2154] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Affiliation(s)
- Annalisa Costa
- Dipartimento di Scienze Veterinarie, University of Turin, Grugliasco, Italy
| | - Luigi Bertolotti
- Dipartimento di Scienze Veterinarie, University of Turin, Grugliasco, Italy
| | - Luisa Brito
- LEAF-Linking Landscape, Environment, Agriculture and Food/Laboratório de Microbiologia, DRAT-Departamento dos Recursos Naturais, Ambiente e Território, Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
| | - Tiziana Civera
- Dipartimento di Scienze Veterinarie, University of Turin, Grugliasco, Italy
| |
Collapse
|
15
|
Bernini V, Dalzini E, Lazzi C, Bottari B, Gatti M, Neviani E. Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
16
|
Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.019] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
17
|
Dalzini E, Galuppini E, Merigo D, Buizza PF, Losio MN, Bertasi B, Varisco G. Anti-Listeria Activity of Bioactive Food Packaging on Artificially Contaminated Sliced Cheese. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12602] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Elena Dalzini
- National Reference Centre for Emerging Risk in Food Safety; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Elisa Galuppini
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Daniela Merigo
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Paolo-Felice Buizza
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Marina-Nadia Losio
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Barbara Bertasi
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Giorgio Varisco
- National Reference Centre for Emerging Risk in Food Safety; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| |
Collapse
|
18
|
Strydom A, Witthuhn CR. Listeria monocytogenes: A Target for Bacteriophage Biocontrol. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12153] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Amy Strydom
- Dept. of Microbial, Biochemical and Food Biotechnology; Univ. of the Free State; Private Bag 339 Bloemfontein 9300 South Africa
| | - Corli R. Witthuhn
- Dept. of Microbial, Biochemical and Food Biotechnology; Univ. of the Free State; Private Bag 339 Bloemfontein 9300 South Africa
| |
Collapse
|
19
|
Bernini V, Dalzini E, Lazzi C, Bottari B, Bisotti S, Fontana M, Neviani E. A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.02.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
20
|
The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document. Food Res Int 2015; 75:233-243. [DOI: 10.1016/j.foodres.2015.06.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2015] [Revised: 05/28/2015] [Accepted: 06/03/2015] [Indexed: 11/24/2022]
|
21
|
Antibacterial activity of bovine milk lactoferrin and its hydrolysates prepared with pepsin, chymosin and microbial rennet against foodborne pathogen Listeria monocytogenes. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.01.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
22
|
Survival kinetics of Listeria monocytogenes on raw sheep milk cured cheese under different storage temperatures. Int J Food Microbiol 2014; 184:39-44. [PMID: 24630556 DOI: 10.1016/j.ijfoodmicro.2014.02.017] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2014] [Revised: 02/18/2014] [Accepted: 02/19/2014] [Indexed: 11/22/2022]
Abstract
Raw sheep milk cured cheese produced in the Castilla y Leon region (Spain) constitutes a traditional semi-hard aromatic cheese typically aged for three to six months. This product is catalogued as ready-to-eat since it is not submitted to any further treatment before consumption. Thus, foodborne pathogens such as Listeria monocytogenes can represent a health concern for susceptible consumers. This study was aimed at evaluating the survival of L. monocytogenes on raw sheep milk cured cheese under different storage temperatures. Log-linear+shoulder and Weibull type models were fitted to data observed in order to estimate kinetic parameters. The Arrhenius relationship was further used to predict the impact of temperature on L. monocytogenes behavior during storage at 4, 12 and 22°C. Additionally, growth of lactic acid bacteria (LAB) as a representative group of the indigenous microbiota was evaluated. Results obtained indicated that the time to eradication (time when absence of L. monocytogenes in the analyzed samples was observed) was 114, 104, and 77 days for cheese samples stored at 4, 12 and 22°C, respectively. The LAB population showed an increase at 12 and 22°C during storage. However, an increase of 1 log CFU/g was observed during the first 2 weeks irrespectively of the storage temperature. The log-linear+shoulder model indicated a good fit to observed data. Likewise, the Arrhenius relationship explained sufficiently the dependency of temperature on L. monocytogenes behavior. This study demonstrated that cheese storage at ambient temperatures could lead to the preservation of its quality properties as well as its safety against L. monocytogenes.
Collapse
|