Volume 5, Issue 3 (September 2018)                   J. Food Qual. Hazards Control 2018, 5(3): 109-115 | Back to browse issues page


XML Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Shahbazi Y, Shavisi N. Fate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe's Milk . J. Food Qual. Hazards Control. 2018; 5 (3) :109-115
URL: http://jfqhc.ssu.ac.ir/article-1-458-en.html
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran , y.shahbazi@razi.ac.ir
Abstract:   (192 Views)
Background: One of the most well-known Iranian traditional cheeses is Koozeh. The aim of present work was to evaluate the survival of L. monocytogenes during ripening of Iranian traditional Koozeh cheese made from raw ewe's milk.
Methods: A 2-factor experimental design was applied to study the effect of ripening conditions, including different temperatures (4, 9, and 14 °C) and different concentrations of NaCl (0, 8, 12, and 15%) on the survival of L. monocytogenes in the Koozeh cheese. Microbial analysis was carried out over a period of 150 days with sampling in every 10 days. SPSS software (v. 16.0) was used for statistical analysis.
Results: Three NaCl concentrations (8, 12, and 15%) significantly affect the inactivation L. monocytogenes (p<0.05). After inoculation, L. monocytogenes populations were reduced most rapidly during the first ten days of storage (~0.5-1.5 log Colony Forming Unit/g) at three mentioned temperatures; after that, the bacteria were continually decreased, being below the detection limit (1 log CFU/g) at the end of ripening. Numbers of L. monocytogenes were reduced more effectively at 14 °C storage temperature than 9 and 4 °C (p<0.05).
Conclusion: L. monocytogenes was declined drastically during ripening days and eliminated at the end of ripening of Koozeh cheese. L. monocytogenes counts were decreased during ripening of Koozeh cheese under adverse conditions such as high salt concentrations and high temperatures. However, since Iranian Koozeh cheese is made from raw and unpasteurized milk, there are still some concerns about health risk of L. monocytogenes in this product. Also, the effects of temperature and salting parameters on the sensorial properties of Koozeh cheese should be investigated in future.

DOI: 10.29252/jfqhc.5.3.109
Full-Text [PDF 398 kb]   (70 Downloads)    
Type of Study: Original article | Subject: Special
Received: 18/03/22 | Accepted: 18/07/05 | Published: 18/09/24

References
1. Akrami-Mohajeri F., Derakhshan Z., Ferrante M., Hamidiyan N., Soleymani M., Conti G.O., Tafti R.D. (2018). The prevalence and antimicrobial resistance of Listeria spp. in raw milk and traditional dairy products delivered in Yazd, central Iran. Food and Chemical Toxicology. 114: 141-144. [DOI:10.1016/j.fct.2018.02.006]
2. Al-Holy M.A., Al-Nabulsi A., Osaili T.M., Ayyash M.M., Shaker R.R. (2012). Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat. Food Control. 23: 48-53. [DOI:10.1016/j.foodcont.2011.06.009]
3. Bovo F., De Cesare A., Manfreda G., Bach S., Delaquis P. (2015). Fate of Salmonella enterica in a mixed ingredient salad containing lettuce, cheddar cheese, and cooked chicken meat. Journal of Food Protection. 78: 491-497. [DOI:10.4315/0362-028X.JFP-14-187]
4. Callon C., Picque D., Corrieu G., Montel M.C. (2011). Ripening conditions: a tool for the control of Listeria monocytogenes in uncooked pressed type cheese. Food Control. 22: 1911-1919. [DOI:10.1016/j.foodcont.2011.05.003]
5. Dalzini E., Cosciani-Cunico E., Monastero P., Bernini V., Neviani E., Bellio A., Decastelli L., Losio M.N., Daminelli P., Varisco G. (2017). Listeria monocytogenes in Gorgonzola cheese: study of the behaviour throughout the process and growth prediction during shelf life. International Journal of Food Microbiology. 262: 71-79. [DOI:10.1016/j.ijfoodmicro.2017.09.018]
6. Delbes C., Alomar J., Chougui N., Martin J.F., Montel M.C. (2006). Staphylococcus aureus growth and enterotoxin production during the manufacture of uncooked, semi hard cheese from cows' raw milk. Journal of Food Protection. 69: 2161-2167. [DOI:10.4315/0362-028X-69.9.2161]
7. Edalatian M.R., Najafi M.B.H., Mortazavi S.A., Alegría Á., Nassiri M.R., Bassami M.R., Mayo B. (2012). Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches. Dairy Science and Technology. 92: 75-90. [DOI:10.1007/s13594-011-0045-2]
8. Hammer P., Bockelmann W., Hoffmann W. (2017). Fate of Listeria innocua during production and ripening of smeared hard cheese made from raw milk. Journal of Dairy Science. 100: 7846-7856. [DOI:10.3168/jds.2017-12823]
9. Hanifian S., Khani S. (2012). Fate of Yersinia enterocolitica during manufacture, ripening and storage of Lighvan cheese. International Journal of Food Microbiology. 156: 141-146. [DOI:10.1016/j.ijfoodmicro.2012.03.015]
10. Hassanzadazar H., Ehsani A., Mardani K., Hesari J. (2012). Investigation of antibacterial, acid and bile tolerance properties of lactobacilli isolated from Koozeh cheese. Veterinary Research Forum. 3: 181-185.
11. Jakobsen R.A., Heggebø R., Sunde E.B., Skjervheim M. (2011). Staphylococcus aureus and Listeria monocytogenes in Norwegian raw milk cheese production. Food Microbiology. 28: 492-496. [DOI:10.1016/j.fm.2010.10.017]
12. Jamali H., Radmehr B., Thong K.L. (2013). Prevalence, characterisation, and antimicrobial resistance of Listeria species and Listeria monocytogenes isolates from raw milk in farm bulk tanks. Food Control. 34: 121-125. [DOI:10.1016/j.foodcont.2013.04.023]
13. Jay J.M., Loessner M.J., Golden D.A. (2005). Modern food microbiology. 7th Edition. Springer, New York.
14. Kondrotiene K., Kasnauskyte N., Serniene L., Gölz G., Alter T., Kaskoniene V., Maruska A.S., Malakauskas M.K. (2018). Characterization and application of newly isolated nisin producing Lactococcus lactis strains for control of Listeria monocytogenes growth in fresh cheese. LWT-Food Science and Technology. 87: 507-514. [DOI:10.1016/j.lwt.2017.09.021]
15. Masoud W., Vogensen F.K., Lillevang S., Al-Soud W.A., Sørensen S.J., Jakobsen M. (2012). The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR. International Journal of Food Microbiology. 153: 192-202. [DOI:10.1016/j.ijfoodmicro.2011.11.014]
16. Navidghasemizad S., Hesari J., Saris P., Nahaei M.R. (2009). Isolation of lactic acid bacteria from Lighvan cheese, a semihard cheese made from raw sheep milk in Iran. International Journal of Dairy Technology. 62: 260-264. [DOI:10.1111/j.1471-0307.2009.00462.x]
17. Oliveira T.S., Varjão L.M., da Silva L.N.N., Pereira R.D.C.L., Hofer E., Vallim D.C., de Castro Almeida R.C. (2018). Listeria monocytogenes at chicken slaughterhouse: occurrence, genetic relationship among isolates and evaluation of antimicrobial susceptibility. Food Control. 88: 131-138. [DOI:10.1016/j.foodcont.2018.01.015]
18. Ong L., Shah N.P. (2009). Probiotic Cheddar cheese: influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles. LWT-Food Science and Technology. 42: 1260-1268. [DOI:10.1016/j.lwt.2009.01.011]
19. Öztürkoğlu S., Gürakan G.C., Alpas H. (2006). Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese. European Food Research and Technology. 222: 614-621. [DOI:10.1007/s00217-005-0197-5]
20. Pinto M.S., de Carvalho A.F., dos Santos Pires A.C., de Paula J.C.J., Sobral D., Magalhães F.A.R. (2009). Survival of Listeria innocua in Minas Traditional Serro cheese during ripening. Food Control. 20: 1167-1170. [DOI:10.1016/j.foodcont.2009.02.007]
21. Rahimi E., Ameri M., Momtaz H. (2010). Prevalence and antimicrobial resistance of Listeria species isolated from milk and dairy products in Iran. Food Control. 21: 1448-1452. [DOI:10.1016/j.foodcont.2010.03.014]
22. Shahbazi Y., Nikousefat Z., Karami N. (2017). Occurrence, seasonal variation and risk assessment of exposure to aflatoxin M1 in Iranian traditional cheeses. Food Control. 79: 356-362. [DOI:10.1016/j.foodcont.2017.04.021]
23. Tamagnini L.M., De Sousa G.B., González R.D., Revelli J., Budde C.E. (2005). Behavior of Yersinia enterocolitica and Salmonella typhimurium in Crottin goat's cheese. International Journal of Food Microbiology. 99: 129-134. [DOI:10.1016/j.ijfoodmicro.2004.07.017]
24. Tiganitas A., Zeaki N., Gounadaki A.S., Drosinos E.H., Skandamis P.N. (2009). Study of the effect of lethal and sublethal pH and aw stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium. International Journal of Food Microbiology. 134: 104-112. [DOI:10.1016/j.ijfoodmicro.2009.02.016]
25. Warriner K., Namvar A. (2009). What is the hysteria with Listeria? Trends in Food Science and Technology. 20: 245-254. [DOI:10.1016/j.tifs.2009.03.008]
26. Yoon Y., Lee S., Choi K.H. (2016). Microbial benefits and risks of raw milk cheese. Food Control. 63: 201-215. [DOI:10.1016/j.foodcont.2015.11.013]
27. Zamani-Zadeh M., Sheikh-Zeinoddin M., Soleimanian-Zad S. (2011). Prevalence and characterization of Listeria species in domestic and industrial cheeses of Isfahan region. Iranian Journal of Public Health. 40: 98-104.

Add your comments about this article : Your username or Email:
CAPTCHA code

© 2018 All Rights Reserved | Journal of food quality and hazards control

Designed & Developed by : Yektaweb