植物性奶酪类型的微生物学质量和基于果仁的品种中的病原体行为
Jaqueline Sousa Correia1, Dionisio Pedro Amorim-Neto1, Emilie Lang1
1Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
International journal of food microbiology
|February 10, 2026
概括
对奶酪类型的微生物分析显示,由于缺乏法规,安全性和质量不一致. 发现了一些病原体,如Bacillus cereus子,Listeria monocytogenes在特定条件下生长,突出了安全问题.
科学领域:
- 食品微生物学 食品微生物学
- 食品安全 食品安全
- 乳制品替代品 乳制品替代品
背景情况:
- 对植物性食品的需求日益增加,导致奶酪类产品的激增.
- 缺乏针对奶酪类型的具体法规,导致未明确的微生物标准,造成潜在的安全和质量风险.
研究的目的:
- 评估商用奶酪类型的微生物质量和安全性.
- 为了评估在果仁基奶酪类型中特定病原体的行为.
主要方法:
- 对来自八个品牌的37种奶酪类型产品 (74个样本) 的微生物质量分析.
- 检测Bacillus cereus 子,有氧性介质子,乳酸细菌,精神养细菌,酵母,菌,Listeria monocytogenes 和沙门氏菌 spp. 的检测.
- 测量物理化学参数 (pH,水活性,湿度) 和8°C的病原体生长评估.
主要成果:
- 沙门氏菌 spp. 沙门氏菌 和Listeria spp. 这种病. 最初没有检测到; 在27%的样本中存在Bacillus cereus子.
- 在35-38%的样本中检测到有氧共胞,乳酸细菌,精神缩细菌和酵母/菌.
- 大多数类似物不支持显著的病原体生长,但Listeria monocytogenes在帕尔梅桑类型的类似物中在8°C生长.
结论:
- 奶酪类型中的物理化学不一致性可以允许微生物的生存和潜在生长.
- 迫切需要制定专门的法规,以确保奶酪类产品的微生物安全性和质量.
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