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Characterization and control of thread mould in cheese

J C Basílico1, M Z debasílico, C Chiericatti

  • 1Cátedra de Microbiología, Departamento de Ingeniería en Alimentos, Facultad de Ingeniería Química (Universidad Nacional del Litoral), Santiago del Estero 2829, 3000 Santa Fe, Argentina.

Letters in Applied Microbiology
|June 20, 2001
PubMed
Abstract

Insights

Phoma glomerata mould contaminates Argentinian hard cheeses. Natamycin and parabens effectively controlled this fungal contaminant, but factory layout improvements are crucial for preventing future contamination.

Area of Science:

  • Food Microbiology
  • Mycology
  • Industrial Microbiology

Background:

  • Mould contamination poses a significant challenge to the food industry, particularly in dairy production.
  • Identifying the source and effective control measures for fungal contaminants is essential for maintaining product quality and safety.

Purpose of the Study:

  • To identify the mould responsible for contaminating Argentinian vacuum-packed hard cheeses.
  • To evaluate the efficacy of various antifungal treatments against the identified mould species.

Main Methods:

  • Isolation and identification of moulds from contaminated cheeses, factory environment, and equipment surfaces.
  • In vitro testing of antifungal agents, including natamycin, parabens, and p-OH fenilsalicidamide, against mould isolates.
  • Assessment of mould conidia survival rates post-treatment.

Main Results:

  • Phoma glomerata was consistently isolated from all mouldy cheeses and various factory locations.
  • 0.5% natamycin and 2% parabens demonstrated the highest efficacy in inhibiting P. glomerata growth.
  • Fumigation with p-OH fenilsalicidamide proved ineffective in controlling the mould contamination.

Conclusions:

  • Phoma glomerata is a significant fungal contaminant affecting vacuum-packed hard cheeses.
  • Effective control requires a multi-faceted approach, including targeted antifungal treatments and improved factory hygiene and design to manage contamination sources.

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