Modeling the inhibition of Listeria monocytogenes by lactic acid bacteria during r...
| Full text | |
| Author(s): |
Campagnollo, Fernanda Bovo
[1, 2]
;
Gonzales-Barron, Ursula
[3]
;
Pilao Cadavez, Vasco Augusto
[3]
;
Sant'Ana, Anderson S.
[1]
;
Schaffner, Donald W.
[2]
Total Authors: 5
|
| Affiliation: | [1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
[2] Rutgers State Univ, Sch Environm & Biol Sci, Dept Food Sci, New Brunswick, NJ - USA
[3] Polytech Inst Braganca, Sch Agr, CIMO Mt Res Ctr, Campus Santa Apolonia, Braganza - Portugal
Total Affiliations: 3
|
| Document type: | Journal article |
| Source: | FOOD CONTROL; v. 92, p. 370-379, OCT 2018. |
| Web of Science Citations: | 5 |
| Abstract | |
This study estimated the risk of listeriosis from Brazilian cheese consumption using quantitative microbial risk assessment (QMRA). Risks associated to consumption of two cheese types were assessed: artisanal ripened semihard cheese (produced with raw milk) and refrigerated fresh soft cheese (produced with pasteurized milk). The semi-hard cheese model predicted Listeria monocytogenes growth or decline during ripening, while the soft cheese model predicted pathogen growth during refrigerated storage. Semi-hard cheese modeling scenarios considered L. monocytogenes starting concentration from - 2.4 to 6 log CFU/mL in raw milk and three ripening times (4, 22 and 60 days). Soft cheese modeling scenarios considered L. monocytogenes starting concentration from - 2.4 to 4 log CFU/mL in milk. The inclusion of anti-listerial lactic acid bacteria (LAB) in cheeses was also examined. Risk of listeriosis due to consumption of soft cheese was 6000 and 190 times greater than that of semi-hard cheese, for general and vulnerable populations, respectively. Aging semi-hard cheese reduced risk, and risk was influenced by L. monocytogenes starting concentration. Aging cheese with inhibitory LAB for 22 days reduced risk over 4 million-fold when L. monocytogenes was assumed to be 6 log CFU/mL in raw milk. The inclusion of inhibitory LAB also reduced risk of listeriosis due to soft cheese consumption, but not as much as for semi-hard cheese. QMRA results predicted that consumption of contaminated cheeses can carry a high risk of listeriosis, especially for vulnerable populations. Scenario analyses indicated that aging of semi-hard cheese and inclusion of antimicrobial LAB mix in semi-hard and soft cheeses are effective risk mitigation measures. (AU) | |
| FAPESP's process: | 16/09346-5 - Modeling the inhibition of Listeria monocytogenes by lactic acid bacteria during ripening of Brazilian artisanal cheeses and the impacts of microbial interaction on cheese safety |
| Grantee: | Fernanda Bovo Campagnollo |
| Support type: | Scholarships abroad - Research Internship - Post-doctor |
| FAPESP's process: | 14/14891-7 - Modelling the inhibition of Listeria monocytogenes by lactic acid bacteria (LAB) in traditional Minas cheeses |
| Grantee: | Fernanda Bovo Campagnollo |
| Support type: | Scholarships in Brazil - Post-Doctorate |