Microbiological Quality and Safety of Brazilian Mozzarella Cheese During Production Stages.

IF 16.4 1区化学 Q1 CHEMISTRY, MULTIDISCIPLINARY

Accounts of Chemical Research Pub Date : 2024-04-11 DOI:10.1089/fpd.2023.0135

Fernando Loiola Nunes, Jeycy Kelle Sirqueira Mendonça, Bianca Pereira Dias, Elifaz Pereira Ribeiro da Silva, Nara Teles Aguiar, Alessandro José Ferreira Dos Santos, Ana Carolina Muller Conti, Amauri Alcindo Alfieri, J. C. Ribeiro-Júnior

{"title":"Microbiological Quality and Safety of Brazilian Mozzarella Cheese During Production Stages.","authors":"Fernando Loiola Nunes, Jeycy Kelle Sirqueira Mendonça, Bianca Pereira Dias, Elifaz Pereira Ribeiro da Silva, Nara Teles Aguiar, Alessandro José Ferreira Dos Santos, Ana Carolina Muller Conti, Amauri Alcindo Alfieri, J. C. Ribeiro-Júnior","doi":"10.1089/fpd.2023.0135","DOIUrl":null,"url":null,"abstract":"This study assessed the microbiological quality and safety of mozzarella during various production stages in northern Tocantins, Brazil, by identifying critical biological points in the industrial environment within a tropical climatic region. Batches of mozzarella were evaluated, from raw milk to primary packaging, with a shelf life of 120 d at 4°C. Indicator microorganisms were quantified, and through microbiological and biomolecular approaches, Salmonella spp. and Listeria monocytogenes were identified. In addition, the toxigenic potential of coagulase-positive staphylococci (CPS) was characterized. Results indicated that the raw milk used for mozzarella production had low microbiological quality; pasteurization of raw milk effectively eliminated all identified pathogens and reduced microbiological counts (p > 0.05). An increase in bacterial counts (>2 log colony-forming unit [CFU]/g) and recontamination with Salmonella spp. and CPS, which potentially produce staphylococcal enterotoxin B, were observed during milk coagulation and curd draining. Stretching of the fermented curd reduced the enterobacteria, total coliforms, and Escherichia coli median values by 2.56, 2.64, and 2.3 log CFU/mL, respectively. Similarly, brining the pieces by immersion reduced the quantity of enterobacteria and total coliforms by 2.3 and 1.6 log CFU/mL, respectively. Of interest, in the freshly finished product, Salmonella spp. was present but L. monocytogenes was absent; however, after the shelf-life period, L. monocytogenes was present but Salmonella spp. was absent. Considering the environmental conditions that can promote the multiplication and preservation of pathogens and spoilage of dairy products in tropical climates, it is necessary to review operational hygiene procedures, particularly in milk coagulation vats and fermentation tables. This will ensure the production of high-quality mozzarella cheese with a reduced consumption risk.","PeriodicalId":1,"journal":{"name":"Accounts of Chemical Research","volume":"12 9","pages":""},"PeriodicalIF":16.4000,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Accounts of Chemical Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1089/fpd.2023.0135","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

This study assessed the microbiological quality and safety of mozzarella during various production stages in northern Tocantins, Brazil, by identifying critical biological points in the industrial environment within a tropical climatic region. Batches of mozzarella were evaluated, from raw milk to primary packaging, with a shelf life of 120 d at 4°C. Indicator microorganisms were quantified, and through microbiological and biomolecular approaches, Salmonella spp. and Listeria monocytogenes were identified. In addition, the toxigenic potential of coagulase-positive staphylococci (CPS) was characterized. Results indicated that the raw milk used for mozzarella production had low microbiological quality; pasteurization of raw milk effectively eliminated all identified pathogens and reduced microbiological counts (p > 0.05). An increase in bacterial counts (>2 log colony-forming unit [CFU]/g) and recontamination with Salmonella spp. and CPS, which potentially produce staphylococcal enterotoxin B, were observed during milk coagulation and curd draining. Stretching of the fermented curd reduced the enterobacteria, total coliforms, and Escherichia coli median values by 2.56, 2.64, and 2.3 log CFU/mL, respectively. Similarly, brining the pieces by immersion reduced the quantity of enterobacteria and total coliforms by 2.3 and 1.6 log CFU/mL, respectively. Of interest, in the freshly finished product, Salmonella spp. was present but L. monocytogenes was absent; however, after the shelf-life period, L. monocytogenes was present but Salmonella spp. was absent. Considering the environmental conditions that can promote the multiplication and preservation of pathogens and spoilage of dairy products in tropical climates, it is necessary to review operational hygiene procedures, particularly in milk coagulation vats and fermentation tables. This will ensure the production of high-quality mozzarella cheese with a reduced consumption risk.

查看原文本刊更多论文

巴西马苏里拉奶酪生产过程中的微生物质量和安全性。

这项研究通过确定热带气候地区工业环境中的关键生物点，评估了巴西托坎廷斯北部马苏里拉奶酪在各个生产阶段的微生物质量和安全性。对一批批马苏里拉奶酪进行了评估，从原料奶到初级包装，在 4°C 下的保质期为 120 天。对指示微生物进行了量化，并通过微生物和生物分子方法确定了沙门氏菌属和单核细胞增生李斯特菌。此外，还对凝固酶阳性葡萄球菌（CPS）的致毒潜力进行了鉴定。结果表明，用于生产马苏里拉芝士的生奶微生物质量较低；对生奶进行巴氏杀菌可有效消除所有已确定的病原体并降低微生物数量（p > 0.05）。在牛奶凝固和凝乳脱水过程中，观察到细菌数量增加（大于 2 log 菌落总数 [CFU]/g），沙门氏菌属和 CPS 重新污染，可能产生葡萄球菌肠毒素 B。拉伸发酵凝乳可将肠杆菌、总大肠菌群和大肠埃希氏菌的中值分别降低 2.56、2.64 和 2.3 log CFU/mL。同样，通过浸泡盐渍的方式减少肠杆菌和总大肠菌群的数量分别为 2.3 和 1.6 log CFU/mL。值得注意的是，在新鲜成品中，存在沙门氏菌属，但不存在单核细胞增多性酵母菌；但在保质期过后，存在单核细胞增多性酵母菌，但不存在沙门氏菌属。考虑到热带气候环境条件会促进病原体的繁殖和保存以及乳制品的腐败变质，有必要审查操作卫生程序，特别是牛奶凝固桶和发酵台的卫生程序。这将确保生产出高质量的马苏里拉奶酪，降低消费风险。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Accounts of Chemical Research 化学-化学综合

CiteScore

31.40

自引率

1.10%

发文量

312

审稿时长

2 months

期刊介绍： Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance. Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.