Microbiological Risks of Traditional Raw Cow’s Milk Cheese (Koryciński Cheeses)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Food Samples
- -
- Detection of Salmonella spp., according to EN ISO 6579-1:2017-04+A1:2020 [25], using the XLD and Hektoen media (Biomerieux, Craponne, France), biochemical and serological confirmation using API tests (Biomerieux, France), and OM, HM, and Vi sera (Immunolab, Gdańsk, Poland).
- -
- Enumeration of the L. monocytogenes, according to EN ISO 11290-2:2017-07 [26] using the ALOA medium (Biomerieux, France).
- -
- -
- Detection of staphylococcal enterotoxins in food when the coagulase-positive staphylococci count in a sample is more than 105 cfu/g, according to EN ISO 19020:2017-08 [29], by an immunoenzymatic method using Vidas SET2 (Biomerieux, France).
2.2. Statistical Analysis
3. Results and Discussion
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Samples | Type of Koryciński Cheese | Shopping Location S-Supermarket M-Market Place | Detection of Salmonella spp. in 25 g | Enumeration of Listeria monocytogenes (cfu/g) | Enumeration of Coagulase-Positive Staphylococci (Staphylococcus aureus and Other Species) | Detection of Staphylococcal Enterotoxins from SEA to SEE in 25 g |
---|---|---|---|---|---|---|
1 | with dried tomatoes and olives | S1 | not detected | <100 | 7.6 × 104 | |
2 | with fenugreek | S1 | not detected | <100 | <10 | |
3 | with basil | S1 | not detected | 2.4 × 104 | Estimated number of microorganisms 5.5 × 101 | |
4 | with cranberries | S1 | not detected | Estimated number of microorganisms 4.6 × 102 | <10 | |
5 | with nuts | S1 | not detected | <100 | 1.2 × 105 | detected |
6 | with wild garlic | S1 | not detected | <100 | <10 | |
7 | with black cumin | S1 | not detected | <100 | 1.2 × 105 | not detected |
8 | natural | S2 | not detected | <100 | <10 | |
9 | with black cumin | S2 | not detected | <100 | <10 | |
10 | natural | S2 | not detected | <100 | <10 | |
11 | natural | S1 | not detected | <100 | 1.4 × 105 | not detected |
12 | with basil | S1 | not detected | <100 | <10 | |
13 | with cranberries | S1 | not detected | <100 | 1.6 × 105 | not detected |
14 | with wild garlic | S1 | not detected | <100 | <10 | |
15 | with nuts | S1 | not detected | <100 | 2.1 × 104 | |
16 | with black cumin | S1 | not detected | <100 | <10 | |
17 | with fenugreek | S1 | not detected | <100 | <10 | |
18 | with black cumin | S2 | not detected | <100 | 3.4 × 105 | not detected |
19 | natural | S2 | not detected | <100 | 2.0 × 104 | |
20 | smoked | S3 | not detected | <100 | 1.1 × 105 | not detected |
21 | with herbs | S3 | not detected | <100 | 3.7 × 105 | not detected |
22 | natural | M1 | not detected | <100 | 5.6 × 104 | |
23 | with tomatoes and garlic | M1 | not detected | <100 | 1.8 × 105 | not detected |
24 | with fenugreek | M1 | not detected | <100 | 7.4 × 104 | |
25 | with tomatoes | M1 | not detected | <100 | 6.8 × 104 | |
26 | natural | S1 | not detected | <100 | 4.0 × 103 | |
27 | with Provençal herbs | S1 | not detected | <100 | <10 | |
28 | with fenugreek | S1 | not detected | <100 | 4.2 × 104 | |
29 | with tomatoes and chives | S1 | not detected | <100 | 2.0 × 104 | |
30 | with cranberries | M2 | not detected | <100 | 3.5 × 105 | not detected |
31 | with pistachios | M2 | not detected | <100 | 2.5 × 105 | not detected |
32 | with fenugreek | M2 | not detected | Microorganisms are present. but in numbers less than 4 × 102 per gram | 4.1 × 103 | |
33 | with basil | M2 | not detected | <100 | 3.8 × 103 | |
34 | with wild garlic | M2 | not detected | Microorganisms are present. but in numbers less than 4 × 102 per gram | 3.4 × 105 | not detected |
35 | natural | M3 | not detected | <100 | 5.1 × 105 | not detected |
36 | with black cumin | M3 | not detected | <100 | 2.1 × 103 | |
37 | cream | M3 | not detected | <100 | 2.2 × 105 | not detected |
38 | with cranberries | M3 | not detected | <100 | <10 | |
39 | with black cumin | M3 | not detected | <100 | 3.4 × 104 | |
40 | natural | M3 | not detected | <100 | <10 | |
41 | with black cumin | M3 | not detected | <100 | 9.0 × 105 | not detected |
42 | with nuts | M3 | not detected | <100 | <10 | |
43 | with wild garlic | M3 | not detected | <100 | 7.1 × 104 | |
44 | with cranberries | S4 | not detected | <100 | 2.6 × 103 | |
45 | with dried tomatoes | S4 | not detected | <100 | 7.6 × 106 | not detected |
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Antoszewska, A.; Maćkiw, E.; Kowalska, J.; Patoleta, M.; Ławrynowicz-Paciorek, M.; Postupolski, J. Microbiological Risks of Traditional Raw Cow’s Milk Cheese (Koryciński Cheeses). Foods 2024, 13, 1364. https://doi.org/10.3390/foods13091364
Antoszewska A, Maćkiw E, Kowalska J, Patoleta M, Ławrynowicz-Paciorek M, Postupolski J. Microbiological Risks of Traditional Raw Cow’s Milk Cheese (Koryciński Cheeses). Foods. 2024; 13(9):1364. https://doi.org/10.3390/foods13091364
Chicago/Turabian StyleAntoszewska, Aleksandra, Elżbieta Maćkiw, Joanna Kowalska, Małgorzata Patoleta, Maja Ławrynowicz-Paciorek, and Jacek Postupolski. 2024. "Microbiological Risks of Traditional Raw Cow’s Milk Cheese (Koryciński Cheeses)" Foods 13, no. 9: 1364. https://doi.org/10.3390/foods13091364