Prevalence of Listeria monocytogenes in Idiazabal cheese

Raw-milk cheese has been identified in risk assessment as a food of greater concern to public health due to listeriosis. To determine the prevalence and levels of Listeria monocytogenes in semi-hard Idiazabal cheese manufactured by different producers in the Basque Country at consumer level. A total...

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Bibliographic Details
Published inNutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral Vol. 27; no. 6; pp. 2139 - 2141
Main Authors Arrese, E, Arroyo-Izaga, M
Format Journal Article
LanguageEnglish
Published Spain Grupo Arán 01.11.2012
Subjects
Animals
Bacterial Load
Cheese - microbiology
Listeria monocytogenes
Listeriosis - epidemiology
Listeriosis - microbiology
Nutrition & Dietetics
Prevalence
Public Health
Sheep
Spain - epidemiology
Spain
Food microbiology
Queso
Consumer
Listeria monocytogenes
Microbiología de los alimentos
Cheese
Consumidor
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Summary:Raw-milk cheese has been identified in risk assessment as a food of greater concern to public health due to listeriosis. To determine the prevalence and levels of Listeria monocytogenes in semi-hard Idiazabal cheese manufactured by different producers in the Basque Country at consumer level. A total of 51 Idiazabal cheese samples were obtained from 10 separate retail establishments, chosen by stratified random sampling. Samples were tested using the official standard ISO procedure 11290-1 for detection and enumeration methods. All cheese samples tested negative for L. monocytogenes. However, 9.8% tested positive for Listeria spp., different from L. monocytogenes. Positive samples came from two brands, two were natural and three were smoked. The presence of Listeria spss. suggests that the cheese making process and the hygiene whether at milking or during cheese making could be insufficient.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:1699-5198
1699-5198
DOI:10.3305/nh.2012.27.6.6052