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Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: the cases of artisanal semi-hard and fresh soft cheeses

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TypeOfResource
Text
TitleInfo
Title
Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: the cases of artisanal semi-hard and fresh soft cheeses
Name (type = personal)
NamePart (type = family)
Campagnollo
NamePart (type = given)
Fernanda Bovo
Affiliation
University of Campinas; Rutgers University
Role
RoleTerm (type = text); (authority = marcrt)
author
Name (type = personal)
NamePart (type = family)
Gonzales-Barron
NamePart (type = given)
Ursula
Affiliation
Polytechnic Institute of Bragança
Role
RoleTerm (type = text); (authority = marcrt)
author
Name (type = personal)
NamePart (type = family)
Cadavez
NamePart (type = given)
Vasco Augusto Pilão
Affiliation
Polytechnic Institute of Bragança
Role
RoleTerm (type = text); (authority = marcrt)
author
Name (type = personal)
NamePart (type = family)
Sant’Ana
NamePart (type = given)
Anderson S.
Affiliation
University of Campinas
Role
RoleTerm (type = text); (authority = marcrt)
author
Name (type = personal)
NamePart (type = family)
Schaffner
NamePart (type = given)
Donald W.
Affiliation
Food Science, Rutgers University
Role
RoleTerm (type = text); (authority = marcrt)
author
Name (type = corporate); (authority = RutgersOrg-Department)
NamePart
Food Science
Name (type = corporate); (authority = RutgersOrg-School)
NamePart
School of Environmental and Biological Sciences (SEBS)
Genre (authority = RULIB-FS)
Article, Refereed
Genre (authority = NISO JAV)
Accepted Manuscript (AM)
Note (type = peerReview)
Peer reviewed
OriginInfo
DateIssued (encoding = w3cdtf); (keyDate = yes)
2018
Language
LanguageTerm (authority = ISO 639-3:2007); (type = text)
English
PhysicalDescription
InternetMediaType
application/pdf
Extent
40 p.
Extension
DescriptiveEvent
Type
Citation
AssociatedObject
Name
Food Control
Type
Journal
Relationship
Has part
Reference (type = url)
https://doi.org/10.1016/j.foodcont.2018.05.019
DateTime (encoding = w3cdtf)
2018
Subject (authority = local)
Topic
Traditional foods
Subject (authority = local)
Topic
Dairy products
Subject (authority = local)
Topic
Risk analysis
Subject (authority = local)
Topic
Food safety
Subject (authority = local)
Topic
Intervention strategies
Subject (authority = local)
Topic
Ready-to-eat foods
Subject (authority = local)
Topic
Public health
Subject (authority = local)
Topic
On-farm
Subject (authority = local)
Topic
Shelf-life
Subject (authority = local)
Topic
Food storage
Subject (authority = local)
Topic
Commercialization
Subject (authority = local)
Topic
Natural antimicrobial
Subject (authority = local)
Topic
Protected designation of origin
Subject (authority = local)
Topic
Immunocompromised
Subject (authority = local)
Topic
Food inspection
Abstract (type = abstract)
This study estimated the risk of listeriosis from Brazilian cheese consumption using quantitative microbial risk assessment (QMRA). Risks associated to consumption of two cheese types were assessed: artisanal ripened semi-hard cheese (produced with raw milk) and refrigerated fresh soft cheese (produced with pasteurized milk). The semi-hard cheese model predicted Listeria monocytogenes growth or decline during ripening, while the soft cheese model predicted pathogen growth during refrigerated storage. Semi-hard cheese modeling scenarios considered L. monocytogenes starting concentration from -2.4 to 6 log CFU/mL in raw milk and three ripening times (4, 22 and 60 days). Soft cheese modeling scenarios considered L. monocytogenes starting concentration from -2.4 to 4 log CFU/mL in milk. The inclusion of anti-listerial lactic acid bacteria (LAB) in cheeses was also examined. Risk of listeriosis due to consumption of soft cheese was 6,000 and 190 times greater than that of semi-hard cheese, for general and vulnerable populations, respectively. Aging semi-hard cheese reduced risk, and risk was influenced by L. monocytogenes starting concentration. Aging cheese with inhibitory LAB for 22 days reduced risk over 4 million-fold when L. monocytogenes was assumed to be 6 log CFU/mL in raw milk. The inclusion of inhibitory LAB also reduced risk of listeriosis due to soft cheese consumption, but not as much as for semi-hard cheese. QMRA results predicted that consumption of contaminated cheeses can carry a high risk of listeriosis, especially for vulnerable populations. Scenario analyses indicated that aging of semi-hard cheese and inclusion of antimicrobial LAB mix in semi-hard and soft cheeses are effective risk mitigation measures.
RelatedItem (type = host)
TitleInfo
Title
Schaffner, Donald W.
Identifier (type = local)
rucore30170500001
Location
PhysicalLocation (authority = marcorg); (displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier (type = doi)
doi:10.7282/T3HX1GZS
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RightsDeclaration (AUTHORITY = FS); (TYPE = [FS] statement #1); (ID = rulibRdec0004)
Copyright for scholarly resources published in RUcore is retained by the copyright holder. By virtue of its appearance in this open access medium, you are free to use this resource, with proper attribution, in educational and other non-commercial settings. Other uses, such as reproduction or republication, may require the permission of the copyright holder.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
RightsEvent
Type
Permission or license
AssociatedObject
Type
License
Name
Multiple author license v. 1
Detail
I hereby grant to Rutgers, The State University of New Jersey (Rutgers) the non-exclusive right to retain, reproduce, and distribute the deposited work (Work) in whole or in part, in and from its electronic format, without fee. This agreement does not represent a transfer of copyright to Rutgers.Rutgers may make and keep more than one copy of the Work for purposes of security, backup, preservation, and access and may migrate the Work to any medium or format for the purpose of preservation and access in the future. Rutgers will not make any alteration, other than as allowed by this agreement, to the Work.I represent and warrant to Rutgers that the Work is my original work. I also represent that the Work does not, to the best of my knowledge, infringe or violate any rights of others.I further represent and warrant that I have obtained all necessary rights to permit Rutgers to reproduce and distribute the Work and that any third-party owned content is clearly identified and acknowledged within the Work.By granting this license, I acknowledge that I have read and agreed to the terms of this agreement and all related RUcore and Rutgers policies.
RightsEvent
Type
Embargo
DateTime (point = end); (encoding = w3cdtf)
2019-05-14
Detail
Access to this PDF has been restricted at the publisher's request. It will be publicly available after May 14, 2019.
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Technical

RULTechMD (ID = TECHNICAL1)
ContentModel
Document
CreatingApplication
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1.7
DateCreated (point = end); (encoding = w3cdtf); (qualifier = exact)
2018-05-14T07:47:43
DateCreated (point = end); (encoding = w3cdtf); (qualifier = exact)
2018-05-14T13:28:30
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itext-paulo-155 (itextpdf.sf.net-lowagie.com)
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