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Occurrence of foodborne pathogens in Irish farmhouse cheese

机译：爱尔兰农舍奶酪中食源性病原体的发生

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摘要

Food safety is a critical factor in the production of farmhouse cheese. In Ireland the varieties of farmhouse cheese produced reflect a much broader range than those produced commercially and some of these cheese varieties are associated with greater microbiological risk. These include cheese produced from unpasteurised milk and soft ripened cheese such as mould or smear-ripened cheeses which have high pH and relatively short ripening times. The aim of this study was to determine the microbiological quality of farmhouse cheeses in Ireland. Three hundred and fifty one cheese samples, from 15 cheese producers, were analysed for microbiological quality on a monthly basis throughout the year. The analyses included enumeration of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes (using the relevant agars) and enrichment for L. monocytogenes. The cheeses selected were produced from ovine, caprine and bovine milk. Both unpasteurised and pasteurised milk cheeses were sampled and these included hard, semi-hard and soft cheeses, internal/external mould-ripened and smear-ripened cheeses and the cheeses represented different geographic regions. Of the cheeses tested, 94% were free of L. monocytogenes, all were within the EU limits for E. coli and only one cheese variety had S. aureus levels above the recommended numbers for the first 6 months of the year. Due to a modified production process the numbers were within the guidelines for the second six months. The results indicate that Irish farmhouse cheeses are of a high microbiological quality.
机译：食品安全是生产农家奶酪的关键因素。在爱尔兰，生产的农家干酪品种比商业生产的品种反映的范围要广得多，其中某些干酪品种具有更大的微生物风险。这些包括由未经巴氏消毒的牛奶制得的奶酪和软的成熟奶酪，例如具有高pH值和相对较短的熟化时间的霉菌或涂抹糊状的奶酪。这项研究的目的是确定爱尔兰农舍奶酪的微生物质量。全年每月对来自15个奶酪生产商的351个奶酪样品进行微生物质量分析。分析包括大肠杆菌，金黄色葡萄球菌和单核细胞增生李斯特菌的计数（使用相关琼脂）和单核细胞增生李斯特菌的富集。选择的奶酪是从羊，山羊精和牛乳制成的。对未经巴氏消毒和巴氏消毒的牛奶奶酪都进行了采样，包括硬，半硬和软奶酪，内部/外部霉菌剥落和涂抹糊化的奶酪，这些奶酪代表了不同的地理区域。在测试的奶酪中，有94％不含单核细胞增生李斯特氏菌，均在欧盟的大肠杆菌限量范围内，并且只有一种奶酪的金黄色葡萄球菌水平高于今年前6个月的建议数量。由于生产工艺的修改，该数字在接下来的六个月内均在准则之内。结果表明，爱尔兰农家干酪的微生物质量很高。

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  • 来源
    《Food microbiology》 |2009年第8期|910-914|共5页
  • 作者

    Martina OBrien; Karen Hunt; Sara McSweeney; Kieran Jordan;

  • 作者单位

    Teagasc, Moorepark Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;

    Teagasc, Moorepark Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;

    Teagasc, Moorepark Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;

    Teagasc, Moorepark Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    farmhouse cheese; listeria; S. aureus; E. coli; food safety;

    机译：农家奶酪;李斯特菌金黄色葡萄球菌;大肠杆菌;食品安全;

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