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Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
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Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
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Cheese Microbial Risk Assessments - A Review.

Kyoung-Hee Choi1, Heeyoung Lee2, Soomin Lee2

  • 1Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan 570-749, Korea ; Institute of Biomaterials-Implant, Wonkwang University, Iksan 570-749, Korea .

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Foodborne illnesses from cheese can be reduced by understanding pathogen risks. Microbial risk assessments and predictive models help identify factors like moisture content, especially in raw milk cheeses, to improve food safety.

Keywords:
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Area of Science:

  • Food Safety
  • Microbiology
  • Risk Assessment

Background:

  • Cheese consumption is linked to foodborne illnesses caused by pathogens like Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli.
  • Previous microbial risk assessments have primarily focused on soft cheeses and their association with pathogenic bacteria.

Purpose of the Study:

  • To analyze microbial risks associated with cheese consumption.
  • To review existing predictive models for pathogen behavior in cheese.
  • To identify data gaps for improving quantitative microbial risk assessment.

Main Methods:

  • Review of existing microbial risk assessments for cheese.
  • Analysis of predictive models incorporating factors like pH, water activity (Aw), starter culture, and time.
  • Identification of key variables influencing pathogen survival in cheese.

Main Results:

  • Risk of foodborne illness increases with higher moisture content, particularly in raw milk cheeses.
  • Predictive models have been developed to assess pathogen fates based on cheese characteristics.
  • Preharvest and postharvest interventions can effectively reduce microbial risks.

Conclusions:

  • Quantitative microbial risk assessment requires more comprehensive data, including curd cooking conditions and ripening periods.
  • Enhanced predictive models incorporating consumption data and dose-response relationships are needed.
  • Continued research is essential for ensuring cheese safety and preventing foodborne diseases.