Caracterización de la leche y queso artesanal de la región de Ojos Negros Baja California, México.

2020 ◽  
Vol 11 (2) ◽  
pp. 553-564
Author(s):  
Laura E. Silva-Paz ◽  
Gerardo E. Medina-Basulto ◽  
Gilberto López-Valencia ◽  
Martin F. Montaño-Gómez ◽  
Rafael Villa-Angulo ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Baja California ◽  
Salmonella Spp ◽  
Buenas Prácticas

La comunidad de Ojos Negros está ubicada en el municipio de Ensenada Baja California, México. Desde 1930, los residentes locales fabrican un queso artesanal muy apreciado en la región; sin embargo, la leche cruda y el queso nunca han sido analizados por la calidad microbiológica y de higiene del producto final. El objetivo del presente estudio fue evaluar la calidad microbiológica, física y química de la leche cruda utilizada para producir queso y el queso artesanal producido en las 22 unidades de producción individuales. Se tomaron muestras de queso y leche de las unidades de producción para realizar pruebas microbiológicas. Se realizaron determinaciones físicas y químicas de proteínas, grasas y lactosa utilizando un analizador LACTOSCAN-S. Los resultados del análisis de la leche mostraron un contenido de proteína (33,11 g/l) y grasa (39,89 g/l) dentro de los parámetros de la normatividad. Para la calidad microbiológica de la leche, los resultados del recuento de mesófilos aeróbicos mostraron un cumplimiento del 64% con las regulaciones; sin embargo, el mismo conteo de mesófilos aeróbicos en las muestras de queso resultó en solo el 4% de cumplimiento con las regulaciones. No hubo detección de Salmonella spp. o Listeria monocytogenes en cualquiera de las muestras de leche o de queso probadas. Se deben incorporar buenas prácticas sanitarias y de fabricación para mejorar la calidad sanitaria y de higiene para la producción de queso artesanal en la comunidad de Ojos Negros.

scholarly journals Influencia de las BPM sobre la calidad microbiológica del queso amasado en las pymes de la provincia del Carchi, Ecuador

2020 ◽  
Vol 5 (2) ◽  
pp. 1
Author(s):  
Wilman Jenny Yambay Vallejo ◽  
Miguel Ángel Anchundia ◽  
Carlos Paredes ◽  
Marcelo Benavides
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Microbiological Quality ◽  
Professional Staff ◽  
Processing Plant ◽  
Legal Regulations ◽  
Salmonella Spp ◽  
Good Manufacturing Practices ◽  
Processing Plants ◽  
Buenas Prácticas

  Con la finalidad de determinar la influencia de las buenas prácticas de manufactura (BPM) sobre la calidad microbiológica de los quesos amasados producidos por nueve fábricas de la Provincia del Carchi, se analizó mohos, levaduras, Escherichia coli, Salmonella spp. Listeria monocytogenes, según la metodología oficial. Los datos obtenidos se analizaron mediante la aplicación de estadística descriptiva, comparando los resultados con valores de referencia para algunas de las determinaciones, los establecidos en la Norma NTE INEN 1528:2012. En lo que respecta a Escherichia coli la planta de procesamiento PP1 y PP3 tuvieron conteo de 1,0x101 y 4,0x101 UFC/g respectivamente, incumpliendo con la normativa nacional vigente. Con referencia a Salmonella spp y Listeria monocytogenes estuvieron ausentes en todas las muestras estudiadas, para los indicadores de calidad mohos, se encontró menor a 10, mientras que para levaduras la PP1 y PP3 fueron menores a 10, las otras plantas de procesamiento tuvieron un contaje de 1,0x102 y 4,6x102 UFC/g correspondiendo el valor más alto al establecimiento de procesamiento identificado como PP4, también se evidenció que el 55,6% de las empresas no realiza control de calidad de la materia prima y el 11,1% de plantas no pasteuriza la leche. Las diferencias encontradas sugieren la no aplicación de buenas prácticas de manufactura en los procesos productivos y la carencia de personal profesional en el 89,9% de las plantas procesadoras, lo cual conlleva al no cumplimiento de las normativas legales referente a los quesos frescos (Normas INEN 1528 y 3067).   Palabra clave: Calidad microbiológica, Buenas Prácticas de Manufactura, quesos frescos, normativas legales.   Abstract In order to determine the influence of the GMP on the microbiological quality of the kneading cheeses produced by nine factories of the Province of Carchi, molds, yeasts, Escherichia coli, Salmonella spp. Listeria monocytogenes were determined by according to the official methodology. The data obtained were analyzed through the descriptive statistics, comparing the results with reference values for some of the determinations, those established in the INEN 1528 Standard, (2012). With respect to Escherichia coli, the processing plant PP1 and PP3 had a count of 1.0x101 and 4.0x101 CFU/g, respectively, no complying with current national regulations. With reference to Salmonella spp and Listeria monocytogenes were absent in all samples studied, for mold quality indicators, were found in a count less than 10, while for yeast PP1 and PP3 had a count less than 10, the other processing plants had a count of 1.0x102 and 4.6x102 CFU/g corresponding the highest value to the processing establishment identified as PP4, it was also shown that 55.6% of the companies do not perform quality control of the raw material and 11.1% of plants do not pasteurize milk. The differences obtained suggest the non-application of Good Manufacturing Practices in the productive processes and the lack of professional staff in 89.9% of the processing plants, which leads to non-compliance with the legal regulations regarding fresh cheeses (Standards INEN 1528 and 3067).   Keywords: Microbiological quality, Good Manufacturing Practices, fresh cheeses, legal regulations.  

Comparative Salmonella Spp. and Listeria monocytogenes Inactivation Rates in Four Commercial Mayonnaise Products

1991 ◽  
Vol 54 (12) ◽  
pp. 913-916 ◽  
Author(s):  
JOHN P. ERICKSON ◽  
PHYLLIS JENKINS
Keyword(s):  
Acetic Acid ◽  
Listeria Monocytogenes ◽  
Aqueous Phase ◽  
Population Declines ◽  
Salmonella Spp ◽  
Egg White Lysozyme ◽  
Consumer Safety ◽  
Safety Risks ◽  
Broad Cross Section ◽  
Formula Composition

Salmonella spp. and Listeria monocytogenes strains were inoculated into four commercial mayonnaise products: sandwich spread, real mayonnaise, reduced calorie mayonnaise dressing, and cholesterol-free reduced calorie mayonnaise dressing. Products represented a broad cross-section of aqueous phase acetic acid, salt, sucrose, and other compositional factors. Results showed that Salmonella spp. inactivation rates were unaffected by formula composition. The organism was rapidly inactivated, decreasing ≥8 log10 CFU/g in ≤72 h, in each of the four products. L. monocytogenes inactivation rates were directly correlated with aqueous phase acetic acid concentrations as follows: sandwich spread ≥ real mayonnaise > cholesterol-free reduced calorie mayonnaise dressing > reduced calorie mayonnaise dressing. L. monocytogenes inactivation rate in sandwich spread and real mayonnaise was similar to Salmonella spp. The reduced calorie mayonnaise dressings showed gradual, incremental population declines. L. monocytogenes decreased 3 and 5 log10 CFU/g in 72 h in reduced calorie and cholesterol-free reduced calorie mayonnaise dressings, respectively. The higher anti-listerial activity in the cholesterol free formulation was attributed to egg white lysozyme. This study documented that commercial mayonnaise, including reduced calorie mayonnaise dressing varieties, represent negligible consumer safety risks.

Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in Poultry Carcasses and Different Types of Poultry Products for Sale on the Belgian Retail Market

1999 ◽  
Vol 62 (7) ◽  
pp. 735-740 ◽  
Author(s):  
M. UYTTENDAELE ◽  
P. DE TROY ◽  
J. DEBEVERE
Keyword(s):  
Listeria Monocytogenes ◽  
Campylobacter Jejuni ◽  
Broiler Chickens ◽  
Salmonella Enteritidis ◽  
Contamination Level ◽  
Contamination Rate ◽  
Campylobacter Coli ◽  
Retail Market ◽  
Salmonella Spp ◽  
Poultry Products

From January 1997 to May 1998, 772 samples of poultry carcasses and poultry products for sale on the retail market in Belgium were analyzed for the presence of Salmonella spp., Salmonella Enteritidis, Campylobacter jejuni, C. coli, and Listeria monocytogenes per 100 cm2 or 25 g. Poultry samples were contaminated with Salmonella (36.5%), C. jejuni and C. coli (28.5%), and L. monocytogenes (38.2%). In about 12.3% of the poultry samples, the L. monocytogenes contamination level exceeded 1 CFU per g or cm2. Significant differences in pathogen contamination rates of poultry products were noticed between the poultry products originating from Belgian, French, and U.K. abattoirs. Poultry products derived from broiler chickens running free in pine woods until slaughtering age (12 to 13 weeks) had a significantly (P < 0.05) lower contamination rate of Salmonella than poultry products from enclosed broilers slaughtered at the age of 6 to 8 weeks. A significantly (P < 0.05) lower pathogen contamination rate was noted for Salmonella, C. jejuni, and C. coli for poultry cuts without skin compared to poultry cuts with skin on. An increase in pathogen contamination rate was noticed during cutting and further processing. To diminish C. jejuni, C. coli, Salmonella, and L. monocytogenes contamination rates, hygienic rules of slaughter and meat processing must be rigorously observed. At the moment, zero tolerance for these pathogens is not feasible, and there is a need to establish criteria allowing these pathogens to be present at reasonable levels in the examined poultry samples.

scholarly journals Pathogenic micro-organisms in waste waters from daiies

2000 ◽  
Vol 18 (No. 5) ◽  
pp. 170-174
Author(s):  
P. Navrátilová
Keyword(s):  
Waste Water ◽  
Listeria Monocytogenes ◽  
Activated Sludge ◽  
Cleaning Process ◽  
Waste Waters ◽  
Excess Sludge ◽  
Salmonella Spp ◽  
Potential Health ◽  
Treated Water ◽  
Micro Organisms

Waste waters from dairies were tested for the presence of bacterial pathogens – Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. The prevalence of bacteria was investigated in each stage of the cleaning process (activated sludges systems) too. Two hunder samples of raw waste water, activated sludge, returned activated sludge, excess sludge and treated water from 14 dairies were tested. The samples were all negative for Salmonella spp. From a total of 102 (51%) strains Listeria spp., Listeria inoccua 95 (47.5%) and Listeria monocytogenes 7 (3.5%) were identified. 47 samples were positive for S. aureus. L. monocytogenes were detected in raw waste water 1 (1.6%), in activated sludge 3 (5.5%), in excess sludge 1 and in treated water 2 (3.1%). S. aureus were detected in raw waste water 14 (22.6%), in activated sludge 23 (41.8%), in excess sludge 1 and in treated water 8 (12.3%). These results demonstrate a prevalence of L. monocytogenes and S. aureus in waste waters from dairies. During the cleaning process pathogenic bacteria were not devitalized. The excess sludge and treated water including pathogenic micro-organisms represent a potential health hazard.

scholarly journals Occurrence of Salmonella spp. and Listeria spp. in snail meat

2018 ◽  
Vol 74 (2) ◽  
pp. 6074-2018
Author(s):  
WALDEMAR PASZKIEWICZ ◽  
KRZYSZTOF SZKUCIK ◽  
MONIKA ZIOMEK ◽  
MICHAŁ GONDEK ◽  
RENATA PYZ-ŁUKASIK
Keyword(s):  
Listeria Monocytogenes ◽  
Natural Habitat ◽  
Soil Samples ◽  
The Other ◽  
Lower Percentage ◽  
Salmonella Spp ◽  
Raw Meat ◽  
Other Hand ◽  
Cornu Aspersum ◽  
Meat Samples

The objective of the research was to determine the occurrence of microorganisms of the Salmonella spp. and Listeria spp. in raw and frozen (cooked) snail meat obtained from both free-living and farmed edible snails. The research material comprised meat samples collected from three snail species (25g from each), that is, Roman snail (Helix pomatia – HP), small brown garden snail (Cornu aspersum aspersum – CAA) and large brown garden snail (Cornu aspersum maxima – CAM). Roman snails came from their natural environment and were harvested in Wielkopolska Voivodeship and Lower Silesia Voivodeship (regions A and B, respectively). The Cornu genus snails were obtained from two heliciculture farms located in the abovementioned voivodeships (farms A and B, respectively). On both farms, the snails were maintained under the mixed rearing system. The raw meat samples taken from the edible portion of snails, that is, the foot with collar and a fragment of the mantle, were obtained after the snails were sacrificed in the laboratory. The frozen meat samples, on the other hand, came from a snail meat processing facility. A total of 300 samples were examined for the presence of Salmonella spp., and 240 for the presence of Listeria spp. The research also included pooled soil samples of 0.5 kg each collected from polytunnels (in the pre-fattening stage) and outdoor farming plots (in the fattening stage). The tests for the Salmonella presence were performed in accordance with Polish standard PN-EN ISO 6579:2003, and the test for Listeria complied with PN-EN ISO 11290-1:1999. Listeria monocytogenes was identified by the PCR technique. Salmonella spp. were not detected in any of the 300 samples of raw and cooked snail meat under study. Nor were these pathogens isolated from the soil samples. The absence of these bacteria in the raw meat samples indicates that Salmonella spp. did not occur in either the natural habitat of Roman snails or the two farms producing Cornu genus snails. On the other hand, bacteria of Listeria spp. were detected in 101 (42.1%) snail meat samples. A particularly high load of microbiota was found in raw meat, as these bacteria contaminated from 60% (for HP from region A and CAM from farm B) up to 75% (for CAA from farm A) of samples. Notably, a markedly lower percentage (35%) of samples containing Listeria spp. was found only among the Roman snail raw meat samples from the region B. Listeria spp. were also detected in all the soil samples. Thermal treatment of meat achieved a substantial reduction in the load of Listeria spp., but did not eliminate it. The frequency of this genus in frozen meat samples was from 63.5% (for CAM from farm A) to 15.4% (for CAA from farm B) of that in raw meat. The PCR technique was used identify 15 selected strains, including 11 from raw meat samples and 4 from cooked meat. A total of 5 isolates were recognized as Listeria monocytogenes (2.1% of all samples examined and 4.95% of samples with Listeria spp.). All of them originated from the raw meat of farmed snails, including one (CAA) from the farm A and four (3 CAA and 1 CAM) from the farm B. Bacteria of the Salmonella and Listeria genera occur in the natural habitat of edible snails, which poses a potential hazard to human health. Effective implementation of control programmes at the primary production stage is the first step that could considerably limit the presence of these pathogens in farmed snails and, consequently, in snail meat. .

scholarly journals Evaluation of sanitary quality of goat milk in dairy industries from the Cariri region, state of Paraíba

2021 ◽  
Vol 10 (12) ◽  
pp. e596101220735
Author(s):  
Iara Nunes de Siqueira ◽  
Aline Antas Cordeiro Cavalcanti ◽  
Joyce Galvão de Souza ◽  
Filipe Jordão Pereira de Medeiros ◽  
João Carlos Taveira ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Goat Milk ◽  
Salmonella Spp ◽  
Pasteurized Milk ◽  
Enterococcus Spp ◽  
Bacillus Spp ◽  
Thermotolerant Coliforms ◽  
Staphylococcus Spp

The sanitary evaluation of equipment and hands is fundamental to investigate the presence of pathogens in the dairy industry. Then, this study aims to evaluate the sanitization of equipment, workers’ hands, raw and pasteurized milk in goat milk dairies in the Cariri region, state of Paraíba.  Collected 32 samples of four dairies represented by letters A, B, C, and D. The followings contents were analyzed: mesophiles, total and thermotolerant coliforms, Escherichia coli, Staphylococcus aureus, Samonella spp. and Listeria monocytogenes in the reception tank, pasteurization tank, packing machine, package, wall, workers’ hand, and each dairy’s raw and pasteurized milk. After isolation, 84 colonies were confirmed by MALDI TOF. The indicator microorganisms presented variations for the workers’ hands, while A and B stayed within the patterns. For the equipment, only dairy B was within limits. They were out of the standard for mesophiles, total coliforms, and thermotolerant regarding raw and pasteurized milk. The microorganisms, the Enterobacteriaceae family presented a higher frequency, with 77.38%, and within this family, Escherichia coli, Klebsiella spp., and Enterobacter spp. were the most prevalent. Gram-positive corresponded to 22.62%, Bacillus spp., Staphylococcus spp., Enterococcus spp., and Macrococcus caseolyticus. Listeria monocytogenes and Salmonella spp. were not isolated. These demonstrate failures in goat milk processing with pathogenic bacteria in several dairy plants, indicating the need to adjust the product’s quality control.

Prevalence and diversity of Salmonella spp., Campylobacter spp., and Listeria monocytogenes in two free-range pig slaughterhouses

Food Control ◽  
2018 ◽  
Vol 92 ◽  
pp. 208-215 ◽  
Author(s):  
A.M. Morales-Partera ◽  
F. Cardoso-Toset ◽  
I. Luque ◽  
R.J. Astorga ◽  
A. Maldonado ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Spp ◽  
Free Range ◽  
Campylobacter Spp
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