追踪手工山羊奶酪制造工厂的微生物质量,安全和环境污染源
Olga María Bonilla-Luque1, Arícia Possas1, Marta L Cabo2
1Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, 14014, Córdoba, Spain.
Food microbiology
|June 8, 2023
概括
在西班牙,手工生羊奶奶酪生产显示出大量的微生物污染,包括黄金葡萄球菌,遍及原料,最终产品和加工表面. 这突显了潜在的公共卫生风险,需要在整个奶酪制造链中加以关注.
科学领域:
- 食品微生物学 食品微生物学
- 食品安全 食品安全
- 乳制品科学 乳制品科学
背景情况:
- 工匠手工生羊奶奶酪很受欢迎,但由于微生物污染,可能会造成健康风险.
- 了解生产中的微生物来源对于确保消费者安全至关重要.
- 以前的研究表明,乳制品加工过程中存在潜在的污染点.
研究的目的:
- 在西班牙两家手工生羊奶奶酪工厂进行协调的微生物学调查.
- 在整个奶酪制造过程中识别微生物和病原体污染源.
- 评估与手工加工的原始山羊奶奶酪消费相关的公共卫生风险.
主要方法:
- 总共有165个控制点,包括原材料,最终产品,与食品接触表面 (FCS) 和空气进行了采样.
- 微生物学分析包括有氧化-美索菲尔细菌 (AMB),总大肠杆菌,凝结酶阳性斯塔菲洛可克菌种. (CPS),乳酸细菌 (LAB) 和模具/酵母.
- 病原体检测采用MALDI-TOF和分子PCR,金黄色葡萄球菌被确定为唯一的病原体.
主要成果:
- 在生牛奶,最终产品以及与食品接触的关键表面,如输送带和盐水中发现了高微生物负荷.
- 生产商B的最终产品是最受污染的,其样品中有12.5%检测到金黄色葡萄球菌.
- 发酵区和成熟室在空气中分别显示出较高的微生物和真菌负荷.
结论:
- 工匠手工生羊奶奶酪的微生物质量需要从生牛奶到最终产品进行仔细监测.
- 接触食品的表面和空气质量是微生物污染的重要储存库.
- 黄金葡萄球菌的存在需要严格的卫生做法,以减轻公共卫生风险.
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