NDLI: A survey of soft cheeses in Greek retail outlets highlights a low prevalence of Listeria spp.

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A survey of soft cheeses in Greek retail outlets highlights a low prevalence of Listeria spp.

Content Provider	Springer Nature Link
Author	Angelidis, Apostolos S. Georgiadou, Sofia S. Zafeiropoulou, Vasiliki Velonakis, Emmanuel N. Papageorgiou, Demetrios K. Vatopoulos, Alkiviadis
Copyright Year	2011
Abstract	Recently, the European Food Safety Authority proposed that each EU member state should conduct a survey of Listeria monocytogenes in soft cheeses for sale in retail outlets. Hence, retail samples of soft cheeses in Greece (n = 137) were analyzed qualitatively and quantitatively for both L. monocytogenes and other Listeria spp., as well as for pH and a $_{w}$. None of the cheeses analyzed were found positive for L. monocytogenes (0%; 95% confidence interval (CI) = 0.0–2.2%). Three samples (2.2%; 95% CI = 0.5–6.3%) were positive for other Listeria spp., with populations ranging from <5 to 4.5 × 10$^{2}$ CFU g$^{−1}$. Although soft cheeses are regarded as foods that permit the proliferation of L. monocytogenes, 15.4% of the whey cheeses tested had pH values ≤4.4 and 29% of the interior mold-ripened cheeses had a $_{w}$ values ≤0.92. Such low pH values for whey cheeses are unexpected, based on their manufacturing technology, and are associated with lower quality and reduced shelf life. Nonetheless, in the present survey, the percentage of whey cheeses in the Greek retail market exhibiting unusually low pH values or testing positive for Listeria spp. was much lower compared to the respective percentages reported from studies conducted in the 1990s. The absence of L. monocytogenes in the tested cheeses undoubtedly constitutes an encouraging result with respect to the safety of soft cheeses in the Greek retail market. However, the presence of other Listeria spp. in three of the tested samples implies that L. monocytogenes would, most likely, also be present in the food-processing or retail-handling environments of these products. Therefore, cheese manufacturers and retail handlers should continue or even intensify the application of all necessary measures with the aim of preventing food contamination.摘要近年来,欧洲食品安全局(EFSA)要求每个欧盟成员国对零售的软质干酪中李斯特单胞菌(Listeria monocytogenes)进行抽样检查。本文对在希腊零售的软质干酪(n=137)中的李斯特单胞菌、李斯特菌属(Listeria spp)、pH和水分活度进行了定性和定量检测。在这些抽检的样品中,李斯特单胞菌呈阳性的没有检出(0%; 95% 置信区间CI = 0.0-2.2%);但有3个样品的其它李斯特菌属检测呈阳性(2.2%; 95% 置信区间CI = 0.5-6.3%),菌数小于5∼4.5×102 CFU.g-1。虽然,软质干酪有利于李斯特单胞菌的增殖,但是测定结果发现15.4%的乳清干酪的pH≤ 4.4,29%的内部霉菌成熟干酪的水分活度≤ 0.92;根据乳清干酪的生产技术,出现低pH的乳清干酪是未预料到的,低pH会导致干酪品质的降低和减少产品的货架期。在目前的调查结果中,尽管希腊零售市场中出现一定比例的低pH和李斯特菌属呈阳性的乳清干酪,但还是低于文献报道的数据。然而,在三个样品中检测到其它李斯特菌属则说明有可能在加工和零售贮藏过程中存在李斯特单胞菌的污染。因此,干酪的生产者和零售管理者应该采取必要的措施来防止食品污染。
Starting Page	189
Ending Page	201
Page Count	13
File Format	PDF
ISSN	19585586
Journal	Dairy Science & Technology
Volume Number	92
Issue Number	2
e-ISSN	19585594
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-11-01
Publisher Place	Paris
Access Restriction	Subscribed
Subject Keyword	Listeria monocytogenes Listeria spp. Soft cheese Prevalence Greece Agriculture Microbiology Food Science
Content Type	Text
Resource Type	Article
Subject	Biochemistry Food Science

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