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Title: | Microbiological Characteristics and Behavior of Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and Staphylococcal Toxin during Making and Maturing Cotija Cheese |
Authors: | Olea Rodríguez, María de los Ángeles Chombo Morales, Patricia Nuño, Karla Vázquez Paulino, Olga Villagrán de la Mora, Blanca Zuamí Garay Martínez, Luz E. Castro Rosas, Javier Villarruel López, Angélica Torres Vitela, Ma. Refugio |
Keywords: | Cotija Staphylococcus aureus Salmonella spp Listeria monocytogenes maturing cheese |
Issue Date: | Sep-2021 |
Publisher: | MDPI |
Citation: | Olea-Rodríguez, M.d.l.Á.; Chombo-Morales, P.; Nuño, K.; Vázquez-Paulino, O.;Villagrán-de la Mora, Z.; Garay-Martínez, L.E.; Castro-Rosas, J.; Villarruel-López, A.; Torres-Vitela, M.R. Microbiological Characteristics and Behavior of Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and Staphylococcal Toxin during Making and Maturing Cotija Cheese. Appl. Sci. 2021, 11, 8154. https://doi.org/ 10.3390/app11178154 |
Series/Report no.: | Appl. Sci.;2021, 11, 8154 |
Abstract: | Abstract: Cotija cheese is an artisanal matured Mexican cheese from unpasteurized milk. This work determined the microbiological characteristics and behavior of Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and staphylococcal toxin during cheese elaboration and ripening. Sixteen 20-kg cheeses were used, eight inoculated with 6 log CFU/mL of each pathogen, and eight uninoculated, and samples were taken at each stage of the process. In the uninoculated samples, the survival of S. aureus and L. monocytogenes decreased after 30 days of ripening. The average counts of S. aureus in milk, curd, and serum were 7 log MPN /mL, and 8.7 log MPN /g in cheese, decreasing from day 15. Salmonella spp. counts (initial inoculum: 7.2 log MPN /mL) decreased after 24 h, and L. monocytogenes counts (8.7 log MPN/g at 24 h) decreased from day 15 in the cheese. Salmonella spp. and L. monocytogenes were not detected in any sample after 60 days of ripening, unlike S. aureus, which was detected at the end of the study. Lactic acid bacteria counts were 9 log CFU/mL in milk and whey and 7.2 log CFU/g in cheese. Pathogens behavior during the ripening process reduces the health risks by consuming products made with unpasteurized milk when subjected to ripening. |
Description: | Artículo |
URI: | http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1238 |
ISSN: | 2076-3417 |
Appears in Collections: | 2403 Artículos |
Files in This Item:
File | Description | Size | Format | |
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Microbiological Characteristics and Behavior of Staphylococcus aureus.pdf | Documento | 911.73 kB | Adobe PDF | View/Open |
Enlace a_Microbiological Characteristics and Behavior of Staphylococcus aureus.htm | Enlace a publicación | 44.65 kB | HTML | View/Open |
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