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Chacón-Flores NA, Olivas-Orozco GI, Acosta-Muñiz CH, Gutiérrez-Méndez N, Sepúlveda-Ahumada DR. Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit Escherichia coli during Chihuahua Cheese Manufacture. Foods 2023; 12:3751. [PMID: 37893643 PMCID: PMC10606664 DOI: 10.3390/foods12203751] [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: 06/16/2023] [Revised: 09/12/2023] [Accepted: 09/18/2023] [Indexed: 10/29/2023] Open
Abstract
This study aimed to evaluate the effectiveness of pH control, water activity (Aw), and the addition of lactic acid bacteria (LAB) on the proliferation of Escherichia coli in the curd during the manufacturing of Chihuahua cheese. Milk proved to be an excellent culture medium for E. coli, allowing it to develop at concentrations up to 109 cfu/g. However, the presence of LAB, the pH control, Aw, and especially the use of the Cheddarization process during the Chihuahua cheese production proved to be important obstacles that inhibited the proliferation of E. coli under the conditions studied. Moreover, reducing the water activity of the curd as quickly as possible is presented as the most powerful tool to inhibit the development of E. coli during the Chihuahua cheese-making process.
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Affiliation(s)
- Nidia Aracely Chacón-Flores
- Centro de Investigación en Alimentación y Desarrollo, Cuauhtémoc, Chihuahua 31570, Mexico; (N.A.C.-F.); (G.I.O.-O.); (C.H.A.-M.)
| | - Guadalupe Isela Olivas-Orozco
- Centro de Investigación en Alimentación y Desarrollo, Cuauhtémoc, Chihuahua 31570, Mexico; (N.A.C.-F.); (G.I.O.-O.); (C.H.A.-M.)
| | - Carlos Horacio Acosta-Muñiz
- Centro de Investigación en Alimentación y Desarrollo, Cuauhtémoc, Chihuahua 31570, Mexico; (N.A.C.-F.); (G.I.O.-O.); (C.H.A.-M.)
| | | | - David Roberto Sepúlveda-Ahumada
- Centro de Investigación en Alimentación y Desarrollo, Cuauhtémoc, Chihuahua 31570, Mexico; (N.A.C.-F.); (G.I.O.-O.); (C.H.A.-M.)
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Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging. FERMENTATION 2022. [DOI: 10.3390/fermentation8080358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study explored the impacts of modified atmosphere packaging (MAP) treatment on the proteolytic development and volatile compounds of Domiati cheese during storage. Domiati cheese samples were kept for 75 days at refrigerator temperature, under aerobic packaging (C1) or vacuum (C2). In parallel, other Domiati cheese samples were kept under MAP, at different levels of CO2 and N2, as follows: 10% CO2/90% N2 (D1), 15% CO2/85% N2 (D2), 25% CO2/75% N2 (D3), 100% CO2 (D4), and 100% N2 (D5). The normal control (C1) treatment showed the highest reduction in pH from 6.64 at zero time to 6.23 and 6.01 after 40 and 75 days of storage, respectively. On the other hand, the under-vacuum samples (C2) showed the lowest reduction in pH, from 6.64 at zero time to 6.49 and 6.28 after 40 and 75 days of storage, respectively. Proteolysis during cheese storage was lower in MAP of cheeses than in the C1 treatment. Total free amino acids (FAAs) were higher in C1 treatment than other cheeses during the whole storage period. The lowest level of total FAA was detected in D4 treatment after 75 days of storage. Volatile acids, aldehydes, ketones, and esters compounds were detected in all treatments during storage, but particularly higher in aerobic packaging than the other treatments after 75 days. The level of each acid compound increased with storage period, and the increases were particularly clear in pentanoic acid, hexanoic acid, heptanoic acid, benzoic acid, and n-decanoic acid. The normal control (C1) showed high contents of the different volatile ketone compounds. However, the samples packaged under 100% N2 (D5) showed the significantly highest levels of all the volatile ketones after 75 days of storage, particularly 2-pentanone, acetoin, methyl isobutyl ketone, 2-heptanone, 2-nonanone, and 2-undecanone. Some important compounds contributing to the good flavor of the cheese are acetic acid, butanoic acid, pentanal, benzaldehyde, acetoin, and 2,3-butanedione. The CO2 and N2 treatments exerted significant changes in all groups during the storage of cheese. All cheese samples showed gradual increases in CO2 co-occurring with parallel decreases in N2 during refrigerated storage periods, except for D4 treatment (100% CO2), which showed a decrease. A significant decrease in O2 level occurred in C1 treatment during cold storage.
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Atallah AA, El-Deeb AM, Mohamed EN. Shelf-life of Domiati cheese under modified atmosphere packaging. J Dairy Sci 2021; 104:8568-8581. [PMID: 34024598 DOI: 10.3168/jds.2020-19956] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Accepted: 04/06/2021] [Indexed: 11/19/2022]
Abstract
The present study describes the effects of modified atmosphere packaging (MAP) on shelf-life extension, chemical, microbiological, and sensory properties of Domiati cheese. Five different MAP were studied [10% CO2/90% N2 (G1), 15% CO2/85% N2 (G2), 25% CO2/75% N2 (G3), 100% CO2 (G4), and 100% N2 (G5)]. Control samples were packaged in air (CA) and under vacuum. In both groups of cheeses, chemical analysis was significantly affected by MAP during cold storage. Ripening indexes were significantly affected by MAP during cold storage. Microbiological data showed that G4, followed by G5, were the most effective groups inhibiting the growth of total aerobic mesophilic and psychrotrophic bacteria, and yeasts and molds until the end of storage. Sensory evaluation was significantly affected by MAP and storage period, at 45 d CA cheese samples were judged as unacceptable. The best sensory properties were obtained in G5, G4, and G3 treatments, and recorded a relatively higher sensory evaluation scores. The best shelf-life extension was obtained in G5, G4, and G3 treatments.
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Affiliation(s)
- A A Atallah
- Department of Dairy Science, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt.
| | - Amany M El-Deeb
- Dairy Research Department, Food Technology Research Institute, Agricultural Research Center, Giza 12619, Egypt
| | - Entsar N Mohamed
- Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center, Giza 12619, Egypt
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García-Díez J, Saraiva C. Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:2544. [PMID: 33806611 PMCID: PMC7967642 DOI: 10.3390/ijerph18052544] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 02/25/2021] [Accepted: 02/28/2021] [Indexed: 01/30/2023]
Abstract
Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.
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Affiliation(s)
- Juan García-Díez
- CECAV—Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal
| | - Cristina Saraiva
- Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal;
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Ibarra-Sánchez L, Van Tassell M, Miller M. Invited review: Hispanic-style cheeses and their association with Listeria monocytogenes. J Dairy Sci 2017; 100:2421-2432. [DOI: 10.3168/jds.2016-12116] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Accepted: 12/14/2016] [Indexed: 11/19/2022]
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Miszczycha SD, Perrin F, Ganet S, Jamet E, Tenenhaus-Aziza F, Montel MC, Thevenot-Sergentet D. Behavior of different Shiga toxin-producing Escherichia coli serotypes in various experimentally contaminated raw-milk cheeses. Appl Environ Microbiol 2013; 79:150-8. [PMID: 23087038 PMCID: PMC3536096 DOI: 10.1128/aem.02192-12] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2012] [Accepted: 10/08/2012] [Indexed: 02/07/2023] Open
Abstract
Shiga toxin-producing Escherichia coli (STEC) is an important cause of food-borne illness. The public health implication of the presence of STEC in dairy products remains unclear. Knowledge of STEC behavior in cheeses would help to evaluate the human health risk. The aim of our study was to observe the growth and survival of experimentally inoculated STEC strains in raw-milk cheeses manufactured and ripened according to five technological schemes: blue-type cheese, uncooked pressed cheese with long ripening and with short ripening steps, cooked cheese, and lactic cheese. Cheeses were contaminated with different STEC serotypes (O157:H7, O26:H11, O103:H2, and O145:H28) at the milk preparation stage. STEC growth and survival were monitored on selective media during the entire manufacturing process. STEC grew (2 to 3 log(10) CFU · g(-1)) in blue-type cheese and the two uncooked pressed cheeses during the first 24 h of cheese making. Then, STEC levels progressively decreased in cheeses that were ripened for more than 6 months. In cooked cheese and in lactic cheese with a long acidic coagulation step (pH < 4.5), STEC did not grow. Their levels decreased after the cooking step in the cooked cheese and after the coagulation step in the lactic cheese, but STEC was still detectable at the end of ripening and storage. A serotype effect was found: in all cheeses studied, serotype O157:H7 grew less strongly and was less persistent than the others serotypes. This study improves knowledge of the behavior of different STEC serotypes in various raw-milk cheeses.
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Affiliation(s)
- Stéphane D. Miszczycha
- Université de Lyon, CALITYSS-EMSA-VetAgro Sup, Campus Vétérinaire de Lyon, Marcy l'Etoile, France
- Centre National de l'Interprofession et de l'Economie Laitière (CNIEL), Paris, France
| | | | - Sarah Ganet
- Université de Lyon, CALITYSS-EMSA-VetAgro Sup, Campus Vétérinaire de Lyon, Marcy l'Etoile, France
- LMAP-NRL STEC-VetAgro Sup, Campus Vétérinaire de Lyon, Marcy l'Etoile, France
| | | | - Fanny Tenenhaus-Aziza
- Centre National de l'Interprofession et de l'Economie Laitière (CNIEL), Paris, France
| | | | - Delphine Thevenot-Sergentet
- Université de Lyon, CALITYSS-EMSA-VetAgro Sup, Campus Vétérinaire de Lyon, Marcy l'Etoile, France
- LMAP-NRL STEC-VetAgro Sup, Campus Vétérinaire de Lyon, Marcy l'Etoile, France
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Pinto MS, de Carvalho AF, Pires ACDS, de Paula JCJ, Sobral D, Magalhães FAR. Survival of Listeria innocua in Minas Traditional Serro cheese during ripening. Food Control 2009. [DOI: 10.1016/j.foodcont.2009.02.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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BAYLIS CHRISTOPHERL. Raw milk and raw milk cheeses as vehicles for infection by Verocytotoxin-producingEscherichia coli. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2009.00504.x] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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9
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Linton M, Mackle AB, Upadhyay VK, Kelly AL, Patterson MF. The fate of Listeria monocytogenes during the manufacture of Camembert-type cheese: A comparison between raw milk and milk treated with high hydrostatic pressure. INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2008.01.001] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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UHLICH GAYLENA, LUCHANSKY JOHNB, TAMPLIN MARKL, MOLINA-CORRAL FRANCISCOJ, ANANDAN SHIVANTHI, PORTO-FETT ANNAC. EFFECT OF STORAGE TEMPERATURE ON THE GROWTH OF LISTERIA MONOCYTOGENES ON QUESO BLANCO SLICES*. J Food Saf 2006. [DOI: 10.1111/j.1745-4565.2006.00043.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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OKTAY HATICEIMGE, HEPERKAN DILEK. EVALUATION OF ISO METHOD AND VIDAS AUTOMATED SYSTEM FOR IDENTIFYING LISTERIA AND SALMONELLA IN SELECTED FOODS. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4581.2006.00033.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Lekkas C, Kakouri A, Paleologos E, Voutsinas LP, Kontominas MG, Samelis J. Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12°C. Food Microbiol 2006; 23:268-76. [PMID: 16943013 DOI: 10.1016/j.fm.2005.03.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2004] [Revised: 03/14/2005] [Accepted: 03/29/2005] [Indexed: 10/25/2022]
Abstract
Post-process contamination of fresh acid-curd cheeses with Escherichia coli O157:H7 may pose a risk considering the low infectious dose and the ability of the pathogen to survive in acidic foods. To evaluate its survival in Galotyri, a traditional Greek acid-curd cheese, portions (0.5 kg) of two commercial fresh products, one artisan (pH 3.9+/-0.1) and the other industrial (pH 3.7+/-0.1), were inoculated with approximately 3.0 or 6.5 log cfu g(-1) of a five-strain cocktail of E. coli O157:H7, including rifampicin-resistant derivatives of the strains ATCC 43895 and ATCC 51657, and stored aerobically at 4 and 12 degrees C. Survival was monitored for 28 days by plating cheese samples on tryptic soy agar with 100 mg l(-1) rifampicin (TSA+Rif), SMAC and Fluorocult E. coli O157:H7 agar media. The pathogen declined much faster (P<0.05) in the industrial as compared to the artisan cheeses at both temperatures. Thus, while E. coli O157:H7 became undetectable by culture enrichment after 14 days at 4 degrees C in industrial samples, irrespective of the inoculation level, populations of 1.4-1.9 and 4.2-5.1 log cfu g(-1) survived after 28 days in the corresponding artisan cheeses with the low and high inocula, respectively. Survival was longer and greater (P<0.05) on TSA+Rif than on SMAC and Fluorocult, indicating the presence of acid-injured cells. Interestingly, survival of E. coli O157:H7 after 14-28 days in cheeses was better at 12 degrees C than at 4 degrees C, probably due to yeasts which grew on the surface of temperature-abused cheeses. The large difference in the pathogen's inactivation between the industrial and artisan cheeses at 4 degrees C could not be associated with major differences in pH or type/concentration of organic acids, suggesting another anti-E. coli O157:H7 activity by the industrial starter. The high survival of the pathogen in artisan Galotyri under conditions simulating commercial storage should be of concern.
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Affiliation(s)
- Charidimos Lekkas
- National Agricultural Research Foundation, Dairy Research Institute, Katsikas, Ioannina 45221, Greece
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Rey J, Sánchez S, Blanco JE, Hermoso de Mendoza J, Hermoso de Mendoza M, García A, Gil C, Tejero N, Rubio R, Alonso JM. Prevalence, serotypes and virulence genes of Shiga toxin-producing Escherichia coli isolated from ovine and caprine milk and other dairy products in Spain. Int J Food Microbiol 2006; 107:212-7. [PMID: 16260057 DOI: 10.1016/j.ijfoodmicro.2005.08.025] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2005] [Revised: 07/13/2005] [Accepted: 08/17/2005] [Indexed: 10/25/2022]
Abstract
The aim of this study was to determinate the prevalence, serotypes and virulence genes of Shiga toxin-producing Escherichia coli (STEC) strains isolated from different dairy products (DP) in Spain with the purpose of determining whether DP represent a potential source of STEC pathogenic for humans. A total of 502 DP were examined from 64 different ovine and caprine flocks and 6 dairy plants in Extremadura (Western Spain). Samples were collected monthly between March 2003 and June 2004 and included 360 unpasteurised milk obtained from the bulk tank, 103 fresh cheese curds and 39 cheeses. Samples obtained were examined for STEC using genotypic (PCR) methods. STEC strains were detected from 39 (10.8%) bulk tank, 4 (3.9%) fresh cheese curds and 2 (5%) cheese, whereas O157:H7 serotype were isolated from one (0.3%) bulk tank. A total of 9 STEC strains (O27:H18, O45:H38, O76:H19, O91:H28, O157:H7, ONT:H7, ONT:H9 and ONT:H21) were identified in this study. One of them, the serotype O27:H18, has not been reported previously as STEC. PCR showed that 3 strains carried stx1 genes, 5 possessed stx2 genes and 1 both stx1 and stx2. Whereas all STEC caprine isolates showed ehxA genes, only O157:H7 serotype showed eae virulence genes. The strain O157:H7 isolated possessed intimin type gamma1 and belonged to phage type 31. This study confirms that dairy product is an important reservoir of STEC pathogenic for humans.
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Affiliation(s)
- J Rey
- Unidad de Patología Infecciosa y Epidemiología, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad s/n, 10071 Cáceres, Spain.
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Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4°C and 12°C. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.05.002] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Donnelly C. Growth and Survival of Microbial Pathogens in Cheese. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY 2004. [DOI: 10.1016/s1874-558x(04)80081-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Leuschner RGK, Ielsch V. Antimicrobial effects of garlic, clove and red hot chilli on Listeria monocytogenes in broth model systems and soft cheese. Int J Food Sci Nutr 2003; 54:127-33. [PMID: 12701369 DOI: 10.1080/0963748031000084070] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Antimicrobial activity of 1% (w/v) fresh garlic, ground clove and red dried chilli on Listeria monocytogenes was tested in broth systems at 37 degrees C and at 4 degrees C for 7 h. The initial cell concentration in the broth systems was between 2 x 10(6) and 4 x 10(6) CFU/ml. At 37 degrees C, growth to viable numbers of 3 x 10(8) CFU/ml in 7 h was measured. Clove had bacteriocidal activity and reduced the count to 1 CFU/ml. Garlic displayed bacteriostatic properties, and a count of 4 x 10(6) CFU/ml was maintained. Red chilli displayed an inhibitory effect and resulted in 50% lower counts than the control. L. monocytogenes had a slow growth rate at 4 degrees C and increased from an initial value of 3 x 10(6) to 5 x 10(6) CFU/ml during 7 h. The addition of garlic resulted in 3 x 10(6) CFU/ml, and clove reduced the viable cell concentration to 1 x 10(3) CFU/ml after 7 h. Two batches of soft cheese were produced in the laboratory using milk that was supplemented with L. monocytogenes. The final cheese containing L. monocytogenes with about 1 x 10(5) CFU/g. Half of each cheese batch was supplemented with either 1% garlic or 1% clove, whereby the other half served as a control. After 7 or 11 days incubation at 4 degrees C, the cheese was incubated at abuse temperature of 25 degrees C for 7 or 3 days, respectively. No antimicrobial effects of 1% (w/w) fresh garlic or clove powder on L. monocytogenes were observed in cheese after 1 or 2 weeks at the lower or higher temperature.
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Affiliation(s)
- Renata G K Leuschner
- Department for Environment, Food and Rural Affairs, Central Science Laboratory, Sand Hutton, York YO41 1LZ, UK
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Nassib TA, Zin El-Din M, El-Sharoud WM. Viability of Salmonella enterica subsp. enterica during the preparation and cold storage of Egyptian soft cheeses and ice-cream. INT J DAIRY TECHNOL 2003. [DOI: 10.1046/j.1471-0307.2003.00072.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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