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Effect of microbial control measures on farmstead cheesemaking and antimicrobial resistance of Staphylococcus aureus and Enterococcus spp. isolates
The effect of microbial control measures in farmstead cheese making was evaluated in a small dairy farm in Gyeong‐gi province, Korea. Teat washing and pasteurization significantly (p
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| Published in: | Journal of food safety 2018-04, Vol.38 (2), p.n/a |
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| cites | cdi_FETCH-LOGICAL-c3342-865023f6fb732188a0a5c54ecdf9796f2d79c79cbb4d85f12b010789f07b22e33 |
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| container_issue | 2 |
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| container_title | Journal of food safety |
| container_volume | 38 |
| creator | Kang, Il‐Byeong Kim, Dong‐Hyeon Chon, Jung‐Whan Seo, Kun‐Ho |
| description | The effect of microbial control measures in farmstead cheese making was evaluated in a small dairy farm in Gyeong‐gi province, Korea. Teat washing and pasteurization significantly (p |
| doi_str_mv | 10.1111/jfs.12432 |
| format | article |
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Practical applications
Owing to renewed interest in specialty cheeses, small‐scale farmstead cheeses are actively produced worldwide. However, because of various manufacturing steps, including milking, pasteurization, ripening, and storage, farmstead cheese could pose a high risk for the presence of foodborne pathogens. In the current study, teat washing and milk pasteurization effectively reduced microbial contamination loads. However, farmstead cheeses were contaminated post‐pasteurization with increased levels of indicator and pathogenic microorganisms. Comprehensive management systems should be implemented and should focus not only on preprocessing and pasteurization but also on post‐pasteurization steps to ensure the safety of farmstead cheese.</description><identifier>ISSN: 0149-6085</identifier><identifier>EISSN: 1745-4565</identifier><identifier>DOI: 10.1111/jfs.12432</identifier><language>eng</language><publisher>Westport: Blackwell Publishers Inc</publisher><subject>Aerobes ; Agricultural pollution ; Ampicillin ; Antibiotic resistance ; Antibiotics ; Antimicrobial resistance ; Cheese ; Ciprofloxacin ; Coliforms ; Dairy farms ; Dairy products ; E coli ; Enterococcus ; Erythromycin ; Farm management ; Food contamination ; Food safety ; Foodborne pathogens ; Health risks ; Management systems ; Microbial contamination ; Microorganisms ; Milking ; Pasteurization ; Penicillin ; Preprocessing ; Ripening ; Safety ; Staphylococcus aureus ; Washing</subject><ispartof>Journal of food safety, 2018-04, Vol.38 (2), p.n/a</ispartof><rights>2017 Wiley Periodicals, Inc.</rights><rights>2018 Wiley Periodicals, Inc.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3342-865023f6fb732188a0a5c54ecdf9796f2d79c79cbb4d85f12b010789f07b22e33</citedby><cites>FETCH-LOGICAL-c3342-865023f6fb732188a0a5c54ecdf9796f2d79c79cbb4d85f12b010789f07b22e33</cites><orcidid>0000-0001-6208-501X ; 0000-0003-0585-2432</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27922,27923</link.rule.ids></links><search><creatorcontrib>Kang, Il‐Byeong</creatorcontrib><creatorcontrib>Kim, Dong‐Hyeon</creatorcontrib><creatorcontrib>Chon, Jung‐Whan</creatorcontrib><creatorcontrib>Seo, Kun‐Ho</creatorcontrib><title>Effect of microbial control measures on farmstead cheesemaking and antimicrobial resistance of Staphylococcus aureus and Enterococcus spp. isolates</title><title>Journal of food safety</title><description>The effect of microbial control measures in farmstead cheese making was evaluated in a small dairy farm in Gyeong‐gi province, Korea. Teat washing and pasteurization significantly (p < .05) reduced the level of indicator bacteria (mesophilic aerobes, total coliforms, and Escherichia coli). However, farmstead cheeses were contaminated with increased levels of mesophilic aerobes, total coliforms, Staphylococcus aureus, and Enterococcus faecium during post‐pasteurization steps, including the cheesemaking process and ripening. S. aureus isolates from cheese samples exhibited antibiotic resistance to penicillin/ampicillin, whereas teat and milk samples showed resistance to erythromycin/ciprofloxacin. Enterococcus spp. isolates had the highest proportion of organisms resistant to erythromycin and tetracycline among multidrug‐resistant strains. To ensure the safety of farmstead cheese, customized management systems and intervention methods should be established by focusing on control measures for not only preprocessing and pasteurization but also post‐pasteurization steps.
Practical applications
Owing to renewed interest in specialty cheeses, small‐scale farmstead cheeses are actively produced worldwide. However, because of various manufacturing steps, including milking, pasteurization, ripening, and storage, farmstead cheese could pose a high risk for the presence of foodborne pathogens. In the current study, teat washing and milk pasteurization effectively reduced microbial contamination loads. However, farmstead cheeses were contaminated post‐pasteurization with increased levels of indicator and pathogenic microorganisms. Comprehensive management systems should be implemented and should focus not only on preprocessing and pasteurization but also on post‐pasteurization steps to ensure the safety of farmstead cheese.</description><subject>Aerobes</subject><subject>Agricultural pollution</subject><subject>Ampicillin</subject><subject>Antibiotic resistance</subject><subject>Antibiotics</subject><subject>Antimicrobial resistance</subject><subject>Cheese</subject><subject>Ciprofloxacin</subject><subject>Coliforms</subject><subject>Dairy farms</subject><subject>Dairy products</subject><subject>E coli</subject><subject>Enterococcus</subject><subject>Erythromycin</subject><subject>Farm management</subject><subject>Food contamination</subject><subject>Food safety</subject><subject>Foodborne pathogens</subject><subject>Health risks</subject><subject>Management systems</subject><subject>Microbial contamination</subject><subject>Microorganisms</subject><subject>Milking</subject><subject>Pasteurization</subject><subject>Penicillin</subject><subject>Preprocessing</subject><subject>Ripening</subject><subject>Safety</subject><subject>Staphylococcus aureus</subject><subject>Washing</subject><issn>0149-6085</issn><issn>1745-4565</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp1kMtKAzEYhYMoWKsL3yDgysW0uc5lKaXeKLiorkMmk9jUmcmYpEifwxc2dRRXhoQD4Tvn5z8AXGI0w-nMtybMMGGUHIEJLhjPGM_5MZggzKosRyU_BWchbBGiOSF0Aj6XxmgVoTOws8q72soWKtdH71rYaRl2Xgfoemik70LUsoFqo3XQnXyz_SuUfZNetH_mxNsQZa_0IXQd5bDZt045pXYByhR3kORa9lH73_8wDDNog2tl1OEcnBjZBn3xo1Pwcrt8Xtxnq6e7h8XNKlOUMpKVOUeEmtzUBSW4LCWSXHGmVWOqosoNaYpKpVvXrCm5waRGGBVlZVBRE6IpnYKrMXfw7n2nQxRbt_N9GikISu0QlJcsUdcjlRYMwWsjBm876fcCI3HoXKTOxXfniZ2P7Idt9f5_UDzerkfHF2w1hgc</recordid><startdate>201804</startdate><enddate>201804</enddate><creator>Kang, Il‐Byeong</creator><creator>Kim, Dong‐Hyeon</creator><creator>Chon, Jung‐Whan</creator><creator>Seo, Kun‐Ho</creator><general>Blackwell Publishers Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7T2</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0001-6208-501X</orcidid><orcidid>https://orcid.org/0000-0003-0585-2432</orcidid></search><sort><creationdate>201804</creationdate><title>Effect of microbial control measures on farmstead cheesemaking and antimicrobial resistance of Staphylococcus aureus and Enterococcus spp. isolates</title><author>Kang, Il‐Byeong ; Kim, Dong‐Hyeon ; Chon, Jung‐Whan ; Seo, Kun‐Ho</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3342-865023f6fb732188a0a5c54ecdf9796f2d79c79cbb4d85f12b010789f07b22e33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Aerobes</topic><topic>Agricultural pollution</topic><topic>Ampicillin</topic><topic>Antibiotic resistance</topic><topic>Antibiotics</topic><topic>Antimicrobial resistance</topic><topic>Cheese</topic><topic>Ciprofloxacin</topic><topic>Coliforms</topic><topic>Dairy farms</topic><topic>Dairy products</topic><topic>E coli</topic><topic>Enterococcus</topic><topic>Erythromycin</topic><topic>Farm management</topic><topic>Food contamination</topic><topic>Food safety</topic><topic>Foodborne pathogens</topic><topic>Health risks</topic><topic>Management systems</topic><topic>Microbial contamination</topic><topic>Microorganisms</topic><topic>Milking</topic><topic>Pasteurization</topic><topic>Penicillin</topic><topic>Preprocessing</topic><topic>Ripening</topic><topic>Safety</topic><topic>Staphylococcus aureus</topic><topic>Washing</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kang, Il‐Byeong</creatorcontrib><creatorcontrib>Kim, Dong‐Hyeon</creatorcontrib><creatorcontrib>Chon, Jung‐Whan</creatorcontrib><creatorcontrib>Seo, Kun‐Ho</creatorcontrib><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food safety</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kang, Il‐Byeong</au><au>Kim, Dong‐Hyeon</au><au>Chon, Jung‐Whan</au><au>Seo, Kun‐Ho</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of microbial control measures on farmstead cheesemaking and antimicrobial resistance of Staphylococcus aureus and Enterococcus spp. isolates</atitle><jtitle>Journal of food safety</jtitle><date>2018-04</date><risdate>2018</risdate><volume>38</volume><issue>2</issue><epage>n/a</epage><issn>0149-6085</issn><eissn>1745-4565</eissn><abstract>The effect of microbial control measures in farmstead cheese making was evaluated in a small dairy farm in Gyeong‐gi province, Korea. Teat washing and pasteurization significantly (p < .05) reduced the level of indicator bacteria (mesophilic aerobes, total coliforms, and Escherichia coli). However, farmstead cheeses were contaminated with increased levels of mesophilic aerobes, total coliforms, Staphylococcus aureus, and Enterococcus faecium during post‐pasteurization steps, including the cheesemaking process and ripening. S. aureus isolates from cheese samples exhibited antibiotic resistance to penicillin/ampicillin, whereas teat and milk samples showed resistance to erythromycin/ciprofloxacin. Enterococcus spp. isolates had the highest proportion of organisms resistant to erythromycin and tetracycline among multidrug‐resistant strains. To ensure the safety of farmstead cheese, customized management systems and intervention methods should be established by focusing on control measures for not only preprocessing and pasteurization but also post‐pasteurization steps.
Practical applications
Owing to renewed interest in specialty cheeses, small‐scale farmstead cheeses are actively produced worldwide. However, because of various manufacturing steps, including milking, pasteurization, ripening, and storage, farmstead cheese could pose a high risk for the presence of foodborne pathogens. In the current study, teat washing and milk pasteurization effectively reduced microbial contamination loads. However, farmstead cheeses were contaminated post‐pasteurization with increased levels of indicator and pathogenic microorganisms. Comprehensive management systems should be implemented and should focus not only on preprocessing and pasteurization but also on post‐pasteurization steps to ensure the safety of farmstead cheese.</abstract><cop>Westport</cop><pub>Blackwell Publishers Inc</pub><doi>10.1111/jfs.12432</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0001-6208-501X</orcidid><orcidid>https://orcid.org/0000-0003-0585-2432</orcidid></addata></record> |
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| ispartof | Journal of food safety, 2018-04, Vol.38 (2), p.n/a |
| issn | 0149-6085 1745-4565 |
| language | eng |
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| source | Wiley |
| subjects | Aerobes Agricultural pollution Ampicillin Antibiotic resistance Antibiotics Antimicrobial resistance Cheese Ciprofloxacin Coliforms Dairy farms Dairy products E coli Enterococcus Erythromycin Farm management Food contamination Food safety Foodborne pathogens Health risks Management systems Microbial contamination Microorganisms Milking Pasteurization Penicillin Preprocessing Ripening Safety Staphylococcus aureus Washing |
| title | Effect of microbial control measures on farmstead cheesemaking and antimicrobial resistance of Staphylococcus aureus and Enterococcus spp. isolates |
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