Brucella melitensis Survival During Manufacture of Ripened Goat Cheese at Two Temperatures.
Summary of "Brucella melitensis Survival During Manufacture of Ripened Goat Cheese at Two Temperatures."
Abstract The aim of the current work was to assess the influence of two temperatures, 4°C and 24°C, on pH and water activity and their association with Brucella melitensis survival during the traditional manufacture of ripened goat cheese. Raw milk from a brucellosis-free goat herd was used for the manufacture of ripened cheese. The cheese was inoculated with 5×10(9) of the B. melitensis 16M strain during the tempering stage. The cheeses were matured for 5, 20, and 50 days at both temperatures. To assess Brucella survival, the pH and a(w) were recorded at each stage of the process (curd cutting, draining whey, immersion in brine, ripening I, ripening II, and ripening III). B. melitensis was detected at ripening stage III (1×10(3) colony-forming unit [CFU]/mL) from cheeses matured at 4°C with a pH of 5.0 and a(w) of 0.90, and at a ripening stage II (1×10(4) CFU/mL) from cheeses ripened at 24°C with a pH of 4.0 and a(w) of 0.89. The remaining stages were free from the inoculated pathogen. In addition, viable B. melitensis was recovered in significant amounts (1-2×10(6) CFU/mL) from the whey fractions of both types of cheese ripened at 24°C and 4°C. These results revealed the effects of high temperature (24°C vs. 4°C) on the low pH (4) and a(w) (0.89) that appeared to be associated with the suppression of B. melitensis at the early stages of cheese ripening. In the ripened goat cheeses, B. melitensis survived under a precise combination of temperature during maturation, ripening time, and a(w) in the manufacturing process.
1 Departamento de Microbiología e Inmunología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México , Coyoacán, México.
This article was published in the following journal.
Name: Foodborne pathogens and disease
- PubMed Source: http://www.ncbi.nlm.nih.gov/pubmed/22129442
- DOI: http://dx.doi.org/10.1089/fpd.2011.0887
Medical and Biotech [MESH] Definitions
A species of the genus BRUCELLA whose natural hosts are sheep and goats. Other mammals, including humans, may be infected. In general, these organisms tend to be more virulent for laboratory animals than BRUCELLA ABORTUS and may cause fatal infections.
Diseases of the domestic or wild goat of the genus Capra.
Articles of food which are derived by a process of manufacture from any portion of carcasses of any animal used for food (e.g., head cheese, sausage, scrapple).
A species of the genus BRUCELLA which are pathogenic to SHEEP.
A disease of cattle caused by bacteria of the genus BRUCELLA leading to abortion in late pregnancy. BRUCELLA ABORTUS is the primary infective agent.
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