Selected microbiological and chemical characteristics of illegally produced and marketed soft Hispanic-style cheeses in California

Recently, there has been a great concern among California state health authorities and the dairy industry that large volumes of illegally produced Hispanic-style cheeses find their way into local markets. In cooperation with the State Milk and Dairy Foods Control Branch, California Department of Agr...

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Bibliographic Details
Published in:Journal of food protection 1991-08, Vol.54 (8), p.598-601
Main Authors: Genigeorgis, C. (University of California, Davis, CA), Toledo, J.H, Garayzabal, F.J
Format: Article
Language:English
Subjects:
ALIMENTOS
Biological and medical sciences
CALIFORNIA
CALIFORNIE
COMPORTEMENT ALIMENTAIRE
COMPORTEMENT CULTUREL
CONDUCTA CULTURAL
CONTAMINACION
CONTAMINATION
CONTENIDO DE HUMEDAD
CONTEO DE CELULAS
ESTERASAS
ESTERASE
Food industries
FROMAGE
Fundamental and applied biological sciences. Psychology
HABITOS ALIMENTARIOS
INSPECCION DE LOS ALIMENTOS
INSPECTION DES ALIMENTS
LISTERIA
Milk and cheese industries. Ice creams
NUMERATION CELLULAIRE
PRODUIT ALIMENTAIRE
QUESO
SAL
SALMONELLA
SEL DE CUISINE
TENEUR EN EAU
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Summary:Recently, there has been a great concern among California state health authorities and the dairy industry that large volumes of illegally produced Hispanic-style cheeses find their way into local markets. In cooperation with the State Milk and Dairy Foods Control Branch, California Department of Agriculture, 100 samples of soft Hispanic-style cheese were collected from all over the state by undercover agents during seizures by state authorities. The cheeses were analyzed in our laboratory for aerobic plate counts, the presence of Salmonella and Listeria, pH, moisture, and salt (%). The state laboratory tested for the presence of phosphatase. Salmonella was not detected in any of the samples. Two samples harbored Listeria monocytogenes and 2 more L. innocua. Geometric mean of APC on APT agar (Difco, Detroit, MI) was log10 8.64 (range 7.1-9.97) and on brain heart infusion (BHI) agar (Difco) was log10 8.81 (range 7.3-9.98). Fifty-six samples had a pH greater than or equal to 6.0 with 13 samples greater than or equal to 6.5. Forty percent of the samples had a brine of 4 to 8%. Thirty-one samples were phosphatase positive. The four Listeria positive samples had pH of 6.2, 6.2, 6.5, and 6.5 and brine of 4.15%, 4.29%, 3.93%, and 1.48%, respectively. All four samples were phosphatase positive. The high APC and the presence of Listeria spp. is a reflection of the overall unhygienic conditions prevailing during the processing and handling of these cheeses. They definitely present a serious threat to public health
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-54.8.598