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Foodborne Pathogen Assessment in Raw Milk Cheeses
Nicola Costanzo1, Carlotta Ceniti1, Adriano Santoro2
1Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S. Venuta", Viale "S. Venuta", I-88100 Catanzaro, Italy.
International Journal of Food Science
|February 18, 2020
Summary
Raw milk cheeses require improved hygiene, as most samples contained coagulase-positive Staphylococci. While Salmonella and Listeria monocytogenes were absent, E. coli and staphylococcal enterotoxin issues were noted in some products.
Area of Science:
- Food Science
- Microbiology
- Public Health
Background:
- Raw milk cheeses are popular but can pose food safety risks.
- Contamination by foodborne pathogens and toxins is a significant concern.
- European regulations set standards for food safety in dairy products.
Purpose of the Study:
- To assess general hygienic parameters in raw milk cheeses.
- To detect specific foodborne pathogens and toxins in retail raw milk cheese samples.
- To evaluate compliance with European food safety regulations.
Main Methods:
- Analysis of 245 raw milk cheese samples.
- Microbiological testing for total bacterial count, Enterobacteriaceae, E. coli, Salmonella spp., Listeria monocytogenes, and coagulase-positive Staphylococci.
- Detection of staphylococcal enterotoxin.
Main Results:
- Coagulase-positive Staphylococci were present in all tested samples.
- E. coli was detected in 20 samples.
- Only 3 samples exceeded European limits for staphylococcal enterotoxin; Salmonella and Listeria monocytogenes were not detected.
Conclusions:
- Raw milk cheese production requires enhanced good manufacturing practices.
- Improvements in milking operations are necessary to reduce microbial contamination.
- Ongoing surveillance is crucial for ensuring the safety of raw milk cheese.
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