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Microbiological Risks of Traditional Raw Cow's Milk Cheese (Koryciński Cheeses)
Aleksandra Antoszewska1, Elżbieta Maćkiw1, Joanna Kowalska1
1Department of Food Safety, National Institute of Public Health NIH-National Research Institute, 24 Chocimska Str., 00-791 Warsaw, Poland.
Foods (Basel, Switzerland)
|May 11, 2024
Summary
Microbiological testing of Koryciński cheeses revealed no Salmonella, but some had concerning levels of coagulase-positive staphylococci and Listeria monocytogenes, highlighting risks in raw milk products.
Area of Science:
- Food Microbiology
- Food Safety
- Public Health
Background:
- Consumer demand for traditional and raw milk Koryciński cheeses is rising in Poland.
- Assessing microbiological hazards in these popular regional cheeses is crucial for consumer safety.
Purpose of the Study:
- To evaluate the microbiological safety of Koryciński cheeses sold commercially.
- To detect pathogenic bacteria such as Salmonella spp., Listeria monocytogenes, and coagulase-positive staphylococci, including staphylococcal enterotoxins.
Main Methods:
- Analysis of 45 Koryciński cheese samples using accredited microbiological methods.
- Testing included Salmonella spp. detection, Listeria monocytogenes enumeration, coagulase-positive staphylococci enumeration, and staphylococcal enterotoxin detection.
Main Results:
- Salmonella spp. was absent in all samples.
- Coagulase-positive staphylococci were found in 68.9% of samples, with 15 exceeding 10^5 cfu/g.
- Staphylococcal enterotoxins were detected in one sample, and Listeria monocytogenes exceeded regulatory limits in four samples.
Conclusions:
- Monitoring Koryciński cheese microbiological quality is essential.
- Ensuring hygienic production practices is vital, especially for raw milk products.
- Increased awareness of risks associated with unpasteurized milk products is needed.
