• español
    • English
  • English 
    • español
    • English
  • Login
View Item 
  •   DSpace Home
  • Producción Científica
  • Artículos, capítulos, libros...UCO
  • View Item
  •   DSpace Home
  • Producción Científica
  • Artículos, capítulos, libros...UCO
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Tracking microbial quality, safety and environmental contamination sources in artisanal goat cheesemaking factories

Thumbnail
View/Open
1-s2.0-S0740002023000886-main.pdf (2.291Mb)
Author
Bonilla Luque, Olga María
Possas, Arícia
López Cabo, Marta
Rodríguez López, Pedro
Valero, Antonio
Publisher
Elsevier
Date
2023
Subject
Goat milk
Staphylococcus aureus
Contamination sources
Public health
Food safety
METS:
Mostrar el registro METS
PREMIS:
Mostrar el registro PREMIS
Metadata
Show full item record
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.
URI
http://hdl.handle.net/10396/29966
Fuente
Bonilla-Luque, O. M., Possas, A., Cabo, M. L., Rodríguez-López, P., & Valero, A. (2023). Tracking microbial quality, safety and environmental contamination sources in artisanal goat cheesemaking factories. Food Microbiology, 114, 104301.
Versión del Editor
https://doi.org/10.1016/j.fm.2023.104301
Collections
  • DBTA-Artículos, capítulos, libros...
  • Artículos, capítulos, libros...UCO

DSpace software copyright © 2002-2015  DuraSpace
Contact Us | Send Feedback
© Biblioteca Universidad de Córdoba
Biblioteca  UCODigital
 

 

Browse

All of DSpaceCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

My Account

LoginRegister

Statistics

View Usage Statistics

De Interés

Archivo Delegado/AutoarchivoAyudaPolíticas de Helvia

Compartir


DSpace software copyright © 2002-2015  DuraSpace
Contact Us | Send Feedback
© Biblioteca Universidad de Córdoba
Biblioteca  UCODigital