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SURVIVAL OF LISTERIA MONOCYTOGENES AND ESCHERICHIA COLI O157:H7 DURING AGING OF GOUDA CHEESE MADE USING UNPASTEURIZED MILK
Title
SURVIVAL OF LISTERIA MONOCYTOGENES AND ESCHERICHIA COLI O157:H7 DURING AGING OF GOUDA CHEESE MADE USING UNPASTEURIZED MILK
Creator
Natarajan, Vidya
Date
2018, 2018-05
Description
The FDA code of federal regulations states that cheeses made using unpasteurized milk must be aged for a period of at least 60 days to...
Show moreThe FDA code of federal regulations states that cheeses made using unpasteurized milk must be aged for a period of at least 60 days to minimize the inherent risks associated with unpasteurized milk. However, there have been several foodborne outbreaks associated with 60-day aged semi-soft cheeses made using unpasteurized milk, specifically Gouda cheese. In this study, Gouda cheese was manufactured using unpasteurized milk artificially-inoculated with Listeria monocytogenes (1 or 3 log CFU/mL) and Escherichia coli O157:H7 (1 log CFU/mL). The Gouda cheese was pressed, brined, waxed, and aged at 10°C for 90 (for the 1 log CFU/mL) or 150 (for the 3 log CFU/mL) days. Samples were assessed during cheese manufacture and aging for survival of the pathogen as well as for the population dynamics of the native microflora including Enterobacteriaceae, yeast and mold, lactic acid bacteria, and mesophilic bacteria. In addition, cheese samples during aging were also analyzed for property characteristics including salt and moisture content, fat in solid content, pH, and water activity. Results determined that the population levels of both pathogens significantly increased during manufacture. During aging of the Gouda cheese, E. coli O157:H7 was capable of survival only until 49 days and was henceforth not detected via enrichment. For L. monocytogenes, pathogen populations were 2.07±0.12 log and 1.26±0.00 log CFU/g at 60 and 90 days of aging, respectively, for the 1 log CFU/mL initial inoculation level. Compared to day 60 (2.31±0.92 log CFU/g) of aging, the population of L. monocytogenes for the Gouda cheese made with the 3 log CFU/mL initial inoculation level was significantly higher (p<0.05) on both 90 and 150 d of aging (4.62±0.25 and 6.00±0.72 log CFU/g, respectively). During aging, the populations of lactic acid and mesophilic bacterial were significantly higher than other microflora categories. The population of yeast and mold displayed an increasing trend in population, whereas Enterobacteriaceae populations were highly unsteady. Increases in lactic acid bacterial populations were accompanied by decreases in pH and pathogen populations. These results indicate that the characteristics of Gouda cheese and the native microflora population may play a pivotal role in survival and growth of pathogens. Overall, this study suggests that the current 60-day aging regulation, while sufficient to control E. coli O157:H7, may not be suitable to control the risk of L. monocytogenes in Gouda cheese.The population of yeast and mold displayed an increasing trend in population, whereas Enterobacteriaceae populations were highly unsteady. Increases in lactic acid bacterial populations were accompanied by decreases in pH and pathogen populations. These results indicate that the characteristics of Gouda cheese and the native microflora population may play a pivotal role in survival and growth of pathogens. Overall, this study suggests that the current 60-day aging regulation, while sufficient to control E. coli O157:H7, may not be suitable to control the risk of L. monocytogenes in Gouda cheese.
M.S.in Food Safety and Technology, May 2018
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