Hostname: page-component-cd9895bd7-hc48f Total loading time: 0 Render date: 2024-12-28T18:21:14.947Z Has data issue: false hasContentIssue false
  • English
  • Français

Identification of bacterial hazards in the production of artisan fresh cheese in Cuba

Published online by Cambridge University Press:  20 May 2020

Ailin Martínez ,
Nivian Montes de Oca ,
Mabelín Armenteros ,
Odalys Uffo ,
Yamilka Riverón ,
Dayaimi González ,
Dianys Remón ,
Severino Benone Paes ,
Manoel Adrião  and
Soraya Farías de Andrade
...Show all authors
Ailin Martínez*
Affiliation:
Trial Center for Quality Control of Food (CENLAC), National Center for Animal and Plant Health (CENSA), PO Box 10, 32700, San José de las Lajas, Mayabeque, Cuba
Nivian Montes de Oca
Affiliation:
Trial Center for Quality Control of Food (CENLAC), National Center for Animal and Plant Health (CENSA), PO Box 10, 32700, San José de las Lajas, Mayabeque, Cuba
Mabelín Armenteros
Affiliation:
Agrarian University Fructuoso Rodríguez Pérez, PO Box 18–19, CP 32700, San José de Las Lajas, Mayabeque, Cuba
Odalys Uffo
Affiliation:
Trial Center for Quality Control of Food (CENLAC), National Center for Animal and Plant Health (CENSA), PO Box 10, 32700, San José de las Lajas, Mayabeque, Cuba
Yamilka Riverón
Affiliation:
Trial Center for Quality Control of Food (CENLAC), National Center for Animal and Plant Health (CENSA), PO Box 10, 32700, San José de las Lajas, Mayabeque, Cuba
Dayaimi González
Affiliation:
Trial Center for Quality Control of Food (CENLAC), National Center for Animal and Plant Health (CENSA), PO Box 10, 32700, San José de las Lajas, Mayabeque, Cuba
Dianys Remón
Affiliation:
Trial Center for Quality Control of Food (CENLAC), National Center for Animal and Plant Health (CENSA), PO Box 10, 32700, San José de las Lajas, Mayabeque, Cuba
Severino Benone Paes
Affiliation:
Department of Animal Science, Federal Rural University of Pernambuco (UFRPE), 52171-900, Recife, Brazil
Manoel Adrião
Affiliation:
Department of Animal Morphology and Physiology, Federal Rural University of Pernambuco (UFRPE), 52171-90, Recife, Brazil
Soraya Farías de Andrade
Affiliation:
Department of Genetics, Animal Genetic Improvement and Experimental Statistics, Federal University of Amazonas (UFAM), 69067-005, Manaus, Brazil
Alejandra Villoch
Affiliation:
Trial Center for Quality Control of Food (CENLAC), National Center for Animal and Plant Health (CENSA), PO Box 10, 32700, San José de las Lajas, Mayabeque, Cuba
*
Author for correspondence: Ailin Martínez, Email: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Artisan fresh cheese producing farms from six provinces of Cuba were studied to identify the presence of bacterial hazards and the results are presented in this research communication. The bacterial hazards identified in milk and cheese respectively were: Listeria spp. (9.5 and 18.9%), Bacillus cereus (23.2 and 24.2%), Escherichia coli O157 (12.6 and 13.7%), Salmonella spp. (10.5 and 17.9%), and Staphylococcus aureus (29.5 and 51.6%). Listeria monocytogenes was not detected. Nine Salmonella serotypes corresponding to Salmonella enterica subsp. enterica and Salmonella enterica subsp. arizonae were isolated, whereas Salmonella Anatum was present most often. Biofilm formation by the isolated species and enterotoxin production by S. aureus strains demonstrated the pathogenic potential of the identified bacterial hazards. Results proved the presence of bacterial hazards in the raw milk and cheeses analyzed, so that good manufacturing practices must be accomplished throughout the entire production process in order to avoid the occurrence of foodborne diseases in the population.

Keywords

Artisan fresh cheesesmicrobiological hazardmilk
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 2 , May 2020 , pp. 263 - 265
Copyright
© The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Brooks, J, Martinez, B, Stratton, J, Bianchini, A, Krokstrom, R and Hutkins, R (2012) Survey of raw milk cheeses for microbiological quality and prevalence of foodborne pathogens. Food Microbiology 31, 154–158.CrossRefGoogle ScholarPubMed
Castañeda, GM, Soto, M and Chaidez, C (2017) Detecting sources of Staphylococcus aureus in one small-scale cheese plant in northwestern Mexico. Journal of Food Safety 37, 1–8.Google Scholar
Chiou, S, Hong, Y, Liao, Y, Wang, Y, Tu, Y, Chen, B and Chen, Y (2019) New multidrug-resistant Salmonella enterica Serovar Anatum Clone, Taiwan, 2015–2017. Emerging Infectious Diseases 25, 144–147.CrossRefGoogle Scholar
Di Rienzo, JA, Casanoves, F, Balzarini, MG, Gonzalez, L, Tablada, M and Robledo, CW (2010) InfoStat versión 2010. Grupo InfoStat, FCA, National University of Cordoba, Argentina.Google Scholar
Hummerjohann, J, Naskova, J, Baumgartner, A and Graber, HU (2014) Enterotoxin producing Staphylococcus aureus genotype B as a major contaminant in Swiss raw milk cheese. Journal of Dairy Science 97, 1305–1312.CrossRefGoogle ScholarPubMed
Johler, S, Weder, D, Bridy, C, Huguenin, MC, Robert, L, Hummerjohann, J and Stephan, R (2015) Outbreak of staphylococcal food poisoning among children and staff at a Swiss boarding school due to soft cheese made from raw milk. Journal of Dairy Science 98, 2944–2948.CrossRefGoogle Scholar
Kadariya, J, Smith, TC and Thapaliya, D (2014) Staphylococcus aureus and staphylococcal food-borne disease: an ongoing challenge in public health. BioMed Research International 2014, 1–9.CrossRefGoogle ScholarPubMed
Ledesma, ML, Hernández, JE, Hurtado, E, Hernández, Y and Martín, E (2005) Diagnosis on microbiological quality and production technology of fresh artisanal cheeses marketed in Sancti Spíritus province. Available at http://www.monografias.com/trabajos59/calidad-microbiologica-tecnologica-queso-fresco/calidad-microbiologica-tecnologica-queso-fresco2.shtml.Google Scholar
Martinez, A, Ribot, A, Riverón, Y, Remón, D, Martínez, Y, Jacsens, L and Uyttendaele, M (2019) Staphylococcus aureus in the production chain of artisan fresh cheese. Journal of Animal Health 41, 1–9.Google Scholar
Milanov, D, Lazic, S, Vidic, B, Petrovic, J, Bugarski, D and Seguljev, Z (2010) Slime production and biofilm forming ability by Staphylococcus aureus bovine mastitis isolates. Veterinary Act (Beograd) 60, 217–226, ISSN: 0567-8315.CrossRefGoogle Scholar
Montel, MC, Buchin, S, Mallet, A, Delbes-Paus, C, Vuitton, DA, Desmasures, N and Berthier, F (2014) Traditional cheeses: rich and diverse microbiota with associated benefits. International Journal of Food Microbiology 177, 136–154.CrossRefGoogle ScholarPubMed
Novak, P, Vera, M, Dallagnol, A and Pucciarelli, A (2013) Evaluation of Listeria monocytogenes and microbiological quality in fresh artisanal cheeses. Latin American Milk Technology 79, 52–55.Google Scholar
Peng, S, Hoffmann, W, Bockelmann, W, Hummerjohann, J, Stephan, R and Hammer, P (2013) Fate of Shiga toxin-producing and generic Escherichia coli during production and ripening of semihard raw milk cheese. Journal of Dairy Science 96, 815–823.CrossRefGoogle ScholarPubMed
Peton, V and Le Loir, Y (2014) Staphylococcus aureus in veterinary medicine. Infection, Genetics and Evolution 21, 602–615.CrossRefGoogle ScholarPubMed
Verraes, C, Vlaemynck, G, Van Weyenberg, S, De Zutter, L, Daube, G, Sindic, M, Uyttendaele, M and Herman, L (2015) A review of the microbiological hazards of dairy products made from raw milk. International Dairy Journal 50 32–44.CrossRefGoogle Scholar