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Aleksic B, Udovicki B, Kovacevic J, Miloradovic Z, Djekic I, Miocinovic J, Tomic N, Smigic N. Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia. Foods 2024; 13:1456. [PMID: 38790756 PMCID: PMC11119881 DOI: 10.3390/foods13101456] [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: 04/14/2024] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
The microbiological quality of dairy products from small-scale producers in Serbia was analysed. A total of 302 dairy products [raw (n = 111) and pasteurized milk cheeses (n = 79) and kajmak (n = 112)], were collected and tested for the presence of pathogens, Listeria monocytogenes and Salmonella spp., and enumerated for Coagulase-positive staphylococci (CPS), Escherichia coli, and yeasts and moulds. None of the samples tested positive for Salmonella spp., while L. monocytogenes was recovered from one raw milk cheese and five kajmak samples. Raw milk cheese and kajmak also had higher levels of indicator microorganisms, namely E. coli and yeast and moulds. Molecular serotyping grouped L. monocytogenes isolates into serogroups 1 (1/2a and 3a) and 3 (1/2b, 3b, and 7). When exposed to eight antibiotics, L. monocytogenes isolates were mostly sensitive, with the exception of oxacillin and reduced susceptibility to clindamycin, penicillin G, and trimethoprim/sulfamethoxazole, emphasizing the importance of continuous surveillance for antimicrobial resistance. Samples that tested positive for Listeria spp. also had higher loads of indicator microorganisms, namely E. coli and yeast and moulds, suggesting lapses in hygiene practices during production. Collectively, these data emphasize the need for improved food safety and hygiene practices among small-scale dairy producers. This is crucial to reduce the microbial contamination and improve both the quality and safety of dairy products in the Serbian market.
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Affiliation(s)
- Biljana Aleksic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (B.A.); (B.U.); (I.D.); (N.T.)
- Dairy Institute, Smolucska 11, 11070 Belgrade, Serbia
| | - Bozidar Udovicki
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (B.A.); (B.U.); (I.D.); (N.T.)
| | - Jovana Kovacevic
- Food Innovation Center, Oregon State University, 1207 NW Naito Parkway, Portland, OR 97209, USA;
| | - Zorana Miloradovic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (Z.M.); (J.M.)
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (B.A.); (B.U.); (I.D.); (N.T.)
| | - Jelena Miocinovic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (Z.M.); (J.M.)
| | - Nikola Tomic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (B.A.); (B.U.); (I.D.); (N.T.)
| | - Nada Smigic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (B.A.); (B.U.); (I.D.); (N.T.)
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Primavilla S, Roila R, Rocchegiani E, Blasi G, Petruzzelli A, Gabucci C, Ottaviani D, Di Lullo S, Branciari R, Ranucci D, Valiani A. Assessment of the Microbiological Safety and Hygiene of Raw and Thermally Treated Milk Cheeses Marketed in Central Italy between 2013 and 2020. Life (Basel) 2023; 13:2324. [PMID: 38137925 PMCID: PMC10744727 DOI: 10.3390/life13122324] [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: 11/10/2023] [Revised: 11/29/2023] [Accepted: 12/09/2023] [Indexed: 12/24/2023] Open
Abstract
A profile of the microbial safety and hygiene of cheese in central Italy was defined based on an analysis of 1373 cheeses sampled under the Italian National Control Plan for Food Safety spanning the years 2013 to 2020 and tested according to Commission Regulation (EC) No. 2073/2005 (as amended). A total of 97.4% of cheese samples were assessed as being satisfactory for food safety criteria and 80.5% for process hygiene criteria. Staphylococcal enterotoxin was found in 2/414 samples, while Salmonella spp. and Listeria monocytogenes were detected in 15 samples out of 373 and 437, respectively. Escherichia coli and coagulase-positive staphylococci counts were found unsatisfactory in 12/61 and 17/88 cheese samples, respectively. The impact of milking species, milk thermal treatment, and cheese hardness category was considered. A statistically significant association (p < 0.05) was found between milk thermal treatment and the prevalence of coagulase-positive staphylococci and Listeria monocytogenes and between hardness and unsatisfactory levels of Escherichia coli. The data depict a contained public health risk associated with these products and confirm, at the same time, the importance of strict compliance with good hygiene practices during milk and cheese production. These results can assist in bolstering risk analysis and providing insights for food safety decision making.
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Affiliation(s)
- Sara Primavilla
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.B.); (D.R.)
| | - Elena Rocchegiani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Giuliana Blasi
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Annalisa Petruzzelli
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Claudia Gabucci
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Donatella Ottaviani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Stefania Di Lullo
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.B.); (D.R.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.B.); (D.R.)
| | - Andrea Valiani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
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McLAUCHLIN J, Aird H, Amar CFL, Jenkins C, Jørgensen F, Lai S, Willis C. Microbiological Quality of Ready-to-Eat Salad Products Collected from Retail and Catering Settings in England during 2020 to 2021. J Food Prot 2022; 85:1680-1689. [PMID: 35776061 DOI: 10.4315/jfp-22-116] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Accepted: 06/25/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Salad and other fresh produce were collected in England from retail and catering businesses during 2020 to 2021 and were tested for Salmonella, Shiga toxin-producing Escherichia coli (STEC), Listeria, Bacillus cereus, and E. coli. Of the 604 samples collected, 57% were from retail settings and 43% were from catering settings; 61% were either salad leaves or salad leaves mixed with other products. Equal numbers of samples were prepacked or loose, and 50% were refrigerated at the time of sampling. Combining results for all microbiological parameters, 84% were interpreted as satisfactory, 12% were interpreted as borderline, and 4% were interpreted as unsatisfactory. One sample (prepacked leaves, cucumber, and tomato from a caterer) was categorized as unacceptable and potentially injurious because of detection of STEC O76; no STEC from human infections in the United Kingdom matched this isolate. No Salmonella enterica was detected, but Listeria monocytogenes was recovered from 11 samples: 1 at 20 CFU/g and the remainder at <20 CFU/g. B. cereus was detected at borderline levels (103 to ≤105 CFU/g) in 9% of samples and at an unsatisfactory level (>105 CFU/g) in one sample. E. coli was detected in 3% of samples at borderline levels (20 to ≤102 CFU/g) and in 4% at unsatisfactory levels (>102 CFU/g). There was a significant association between detection of L. monocytogenes and borderline or unsatisfactory levels of E. coli. There were no specific risk profiles associated with products with the higher levels of B. cereus, STEC, or Listeria, but elevated levels of E. coli were predominantly confined to loose products from the United Kingdom collected from caterers in summer or autumn 2021 and may have resulted from relaxation of COVID-19 restrictions. Among the L. monocytogenes isolates, only one matched those from human cases and was recovered from a prepacked mixed salad from a catering business in 2021. This isolate was the same strain as that responsible for a multicountry outbreak (2015 to 2018) associated with Hungarian-produced frozen sweet corn; no link to the outbreak food chain was established. HIGHLIGHTS
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Affiliation(s)
- J McLAUCHLIN
- Food Water and Environmental Microbiology Services, UK Health Security Agency, 61 Colindale Avenue, London NW9 5EQ, UK
| | - H Aird
- Food Water and Environmental Microbiology Laboratory York, York Biotech Campus, UK Health Security Agency, Sand Hutton, York YO41 1LZ, UK
| | - C F L Amar
- Gastrointestinal Bacteria Reference Unit, National Infection Service, UK Health Security Agency, 61 Colindale Avenue, London NW9 5EQ, UK
| | - C Jenkins
- Gastrointestinal Bacteria Reference Unit, National Infection Service, UK Health Security Agency, 61 Colindale Avenue, London NW9 5EQ, UK
| | - F Jørgensen
- Food Water and Environmental Microbiology Laboratory Porton, UK Health Security Agency, Manor Farm Road, Porton, Salisbury SP4 0JG, UK
| | - S Lai
- Food Water and Environmental Microbiology Laboratory London, UK Health Security Agency, 61 Colindale Avenue, Colindale, London NW9 5EQ, UK
| | - C Willis
- Food Water and Environmental Microbiology Laboratory Porton, UK Health Security Agency, Manor Farm Road, Porton, Salisbury SP4 0JG, UK
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Wang M, Bai Z, Liu S, Liu Y, Wang Z, Zhou G, Gong X, Jiang Y, Sui Z. Accurate quantification of total bacteria in raw milk by flow cytometry using membrane potential as a key viability parameter. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Loads of Coliforms and Fecal Coliforms and Characterization of Thermotolerant Escherichia coli in Fresh Raw Milk Cheese. Foods 2022; 11:foods11030332. [PMID: 35159482 PMCID: PMC8834472 DOI: 10.3390/foods11030332] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/17/2022] [Accepted: 01/20/2022] [Indexed: 12/15/2022] Open
Abstract
The aim of this study was to assess the hygienic status of raw milk cheese and determine the trends of virulence and antimicrobial resistance in thermotolerant Escherichia coli. Two hundred samples of karish, a popular Egyptian fresh raw milk cheese, were analyzed for coliforms and fecal coliforms using a standard most probable number (MPN) technique. Overall, 85% of samples were unsuitable for consumption, as they exceeded Egyptian standards for coliforms (10 MPN/g), and 65% of samples exhibited coliforms at 44.5 °C. Of 150 recovered thermotolerant strains, 140 (93.3%) were identified as E. coli. Importantly, one Shiga toxin-producing E. coli (STEC) strain carrying a striking virulence pattern, stx1−, stx2+, eae−, was detected. Eleven strains (7.8%, 11/140) showed resistance to third-generation cephalosporins. Antibiotic resistance genes included blaSHV, blaCTX-M, qnrS, tet(A), and tet(B), which were present in 4.3%, 2.8%, 0.71%, 2.1%, and 0.71% of isolates, respectively. In conclusion, this study indicated that hygienic-sanitary failures occurred throughout the production process of most retail karish cheese. Furthermore, our findings emphasize the need for adopting third-generation cephalosporin-resistant E. coli as an indicator for monitoring antimicrobial resistance in raw milk cheese to identify the potential public health burden associated with its consumption.
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Mladenović KG, Grujović MŽ, Kocić-Tanackov SD, Bulut S, Iličić M, Degenek J, Semedo-Lemsaddek T. Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics. Microorganisms 2021; 10:90. [PMID: 35056539 PMCID: PMC8778733 DOI: 10.3390/microorganisms10010090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 12/23/2021] [Accepted: 12/29/2021] [Indexed: 11/30/2022] Open
Abstract
This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the determination of dry matter, fat, ash, protein, pH, water activity and NaCl content. The presence of Enterobacteriaceae and fungi was estimated on milk and cheese samples, and a sensory panel evaluated the products' features and acceptability during ripening. The results show that the cheese under study belongs to the acid full-fat cheese group. A consumer panel attributed high scores to the goat cheese, until the 21st day of ripening. After this period, the overall features altered significantly, including augmented bitterness, odor intensification and the development of molds on the surface. The presence of fungi, associated with Enterobacteriaceae, suggests that the hygiene of the production processes needs to be improved. Regarding microbial safety, the detection of putative pathogens and antibiotic resistances recommend an active surveillance of traditional foods to avoid foodborne infections and/or the dissemination of resistant microorganisms along the food chain.
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Affiliation(s)
- Katarina G. Mladenović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijica bb, 34000 Kragujevac, Serbia;
| | - Mirjana Ž. Grujović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijica bb, 34000 Kragujevac, Serbia;
| | - Sunčica D. Kocić-Tanackov
- Faculty of Technology, University in Novi Sad, Cara Lazara 1, 21000 Novi Sad, Serbia; (S.D.K.-T.); (S.B.); (M.I.); (J.D.)
| | - Sandra Bulut
- Faculty of Technology, University in Novi Sad, Cara Lazara 1, 21000 Novi Sad, Serbia; (S.D.K.-T.); (S.B.); (M.I.); (J.D.)
| | - Mirela Iličić
- Faculty of Technology, University in Novi Sad, Cara Lazara 1, 21000 Novi Sad, Serbia; (S.D.K.-T.); (S.B.); (M.I.); (J.D.)
| | - Jovana Degenek
- Faculty of Technology, University in Novi Sad, Cara Lazara 1, 21000 Novi Sad, Serbia; (S.D.K.-T.); (S.B.); (M.I.); (J.D.)
| | - Teresa Semedo-Lemsaddek
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;
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