Microbiological quality of some commercial dairy products and cheese analogues focused on Mideast

PDF (English)
Pubblicato: Apr 20, 2024
DOI: https://doi.org/10.12681/jhvms.33549
AH Adam
Cairo University, Faculty of Veterinary Medicine, Department of Food Hygiene & Control, Giza, Egypt
A Aly Salwa
Cairo University, Faculty of Veterinary Medicine, Department of Food Hygiene & Control, Giza, Egypt
MF Saad
Cairo University, Faculty of Veterinary Medicine, Department of Food Hygiene & Control, Giza, Egypt
https://orcid.org/0000-0002-6010-8879
Abstract

Dairy products are food consumed by people of all age groups, especially children. They are highly nutritious and provide micro and macro-nutrients essential for the growth and maintenance of human health. However, they are not only nutritious for humans but also excellent growth substrates for microorganisms. Owing to insufficient animal health control, inadequate training of farmers & dairy processing workers about dairy hygiene, and weakness in the cold chain during production and storage, milk and dairy products are considered a high-risk category for potential microbial contamination. This review is considered a scarce review aimed to show the degree of microbiological quality of some varieties of dairy and non-dairy products, fermented milk, dairy cheeses, and cheese analogues, predominately in the Mideast.

Article Details
  • Sezione
  • Research Articles
Creative Commons License

Questo lavoro è fornito con la licenza Creative Commons Attribuzione - Non commerciale 4.0 Internazionale.

Authors who publish with this journal agree to the following terms:

· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Downloads
I dati di download non sono ancora disponibili.
Biografia autore
MF Saad, Cairo University, Faculty of Veterinary Medicine, Department of Food Hygiene & Control, Giza, Egypt

Food Hygiene and Control

Dairy Technology

Dairy Microbiology

Food analysis

Food chemistry

Food Physics

Edible oils and fats safety and technology

Edible eggs safety and quality

Food Safety

Udder diseases in dairy animals

ISO 22000:2018 and HACCP system

ISO 9001: 2015

Riferimenti bibliografici
Abdalla M, Fawi NM, Ahmed MS, Mohamed GE, Ahmed GE (2015) Quality evaluation of stirred yoghurt flavoured with Guddaim (Grewiatenax) fruit. Asian Journal of Agriculture and Food Sciences, 3(1): 27-33.
Abdeen EE, Hussien H, Hadad GA, Mousa WS (2020) Prevalence of virulencedeterminants among Bacillus cereusisolated from milk products with potential public health concern. Pak J BiolSci, 23(3):206-212. doi: 10.3923/pjbs.2020.206.212. PMID: 31944080.
Adam AH, Salwa AA,Saad MF (2021) Evaluation of microbial quality and safety of selected dairy products with special focus on toxigenic genes of Bacillus cereus.Mljekarstvo, 71(4): 257-268.
Aini N, Prihananto V, Sustriawan B, Romadhon D,Riza NR (2019) The formulation of cheese analogue from sweet corn extract. Int J of Food Sci, 5: 1-8.
Al-Gamal MS, Ibrahim GA, Sharaf OM, Radwan AA, Dabiza NM, Youssef AM,El-sayad MF (2019) The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt. Heliyon, 5(3):1-19.
Allam A, Shafik N, Zayed A, Khalifa I, Bakry IA, Farag MA (2023) Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpoints. Peer J, 11: e14648.
Aly SA,Galal EA (2016) Microbiological quality aspect associated with plain and flavoured drinking yoghurt. Int J Perceptions in Public Health, 1(1): 66-80.
Asmaa HMM, Zohri AA, Abd-Elmonem MA, Tammam AA, El-Desoki WI (2022) Isolation and identification of fungi from Egyptian Rascheese made with some probiotic Lactobacillus spp. with reference to their toxins and enzymes.
Banjari I, Domiter M, Ostrognjaj T, Vidić IP (2020) Consumers’ attitudes towards functional dairy market in Croatia - a cross-sectional study. Mljekarstvo, 70(4): 242-252. DoI: 10.15567/mljekarstvo.2020.0402
Bintsis T,Papademas P (2002) Microbiological quality of white-brined cheeses, Areview.Int J Dairy Technol, 55(3): 113-120.
Biolcati F, Ferrocino I, Bottero MT,Dalmasso A (2022) The bacterial and fungal microbiota of “Robiola di Roccaverano” protected designation of origin raw milk cheese. Front Microbiol, 12: 776862.
Cancino-Padilla N, Fellenberg A, Franco W, Ibáñez R, Vargas-Bello-Pérez E (2017) Foodborne bacteria in dairy products: Detection by molecular techniques. Ciencia e InvestigaciónAgraria, 44(3): 215-229.
Caro-Astorga J, Frenzel E, James R Perkins, Alvarez-Mena A, De Vicente A, Ranea JAG, Kuipers OP, RomeroD (2020) Biofilm formation displays intrinsic offensive and defensive features of Bacillus cereus. J. Biofilms and Microbiomes,6(3):1-15.
Celik O, Temiz H (2020) Traditional yogurt dilemma; rich flavor vs. microbial safety: An investigation on volatile aroma profiles, chemical, and microbiological qualities of traditional yogurts. Journal of Central European Agriculture, 21: 461-475.
Chavarría G, Granados-Chinchilla F, Alfaro-Cascante M,MolinaA (2015) Detection of aflatoxin M1 in milk, cheese and sour cream samples from Costa Rica using enzyme-assisted extraction and HPLC. Food Additives & Contaminants: Part B.
Cokal Y, Dagdelen A, Cenet O, Gunsen U (2012) Presence of L. monocytogenes and some bacterial pathogens in two Turkish traditional foods, Mihalic cheese and Hosmerim dessert. Food Control, 26: 337-340.
Cretenet M, Even S, Le Loir Y (2011) Unveiling Staphylococcus aureusenterotoxin production in dairy products, a review of recent advances to face new challenge. Dairy Sci&Technol, 91(2): 27-35.
Dehkordi FS, Yazdani F, Mozafari J, Valizadeh Y (2014) Virulence factors, serogroups and antimicrobial resistance roperties of Escherichia coli strains in fermented dairy products. BMC Res Notes, 7(1):1-8
EFSA, European Food Safety Authority (2015) The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2013. EFSA J, 13:1-162.
EFSA (2016) Risks for public health related to the presence of Bacillus cereus and other Bacillus spp. including Bacillus thuringiensis in foodstuffs. EFSA J, 14(12): 4524-4531.
Ehsannia S,Sanjabi MR (2016) Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage. J Food SciTechnol, 53(2): 996-1003.
El-Bakri JM, El-Zubeir IEM (2009) Chemical and microbiological evaluation of plain and fruit yoghurt in Khartoum State, Sudan.Int J Dairy Sci, 4(1): 1-7
El-Fadaly HM, El-Kadi SM, Hamad MN, Habib AA (2015) Isolation and identification of Egyptian Rascheese (Romy) contaminating fungi during ripening period, J Microbiol Res, 5(1): 1-10.
El-Kady F, Ali AA, Hassan ZMR, Aumara IE (2013) Improvement of Ras cheese flavour using different starter cultures. J. Biol. Chem. Environ. Sci, 8(2):531-551
El-Leboudy AA, Amer AA, El-Ansary MA, El Asuoty MS, Ahmida MR (2017) Evaluation of some fermented milks sold in Alexandria City. Assiut Vet Med J, 63(154): 59-66.
El-Malt L, Abdel hameed K, Ahmed A (2013) Microbiological evaluation of yoghurt products in Qena city, Egypt. Veterinary World, 6(30):400-404.
El-Sayed MA, Hosny I, El-Kholy WI, El-Dairouty RK, Mohamed HS (2011) Microbiological evaluation of Egyptian white soft cheeses style. J America Sci, 7: 517-526.
El-Sayed, AS, Ibrahim H, Farag MA (2022) Detection of potential microbial contaminants and their toxinsin fermented dairy products: a comprehensive review. Food Analytical Methods, 15:1880-1898.
El-Ziney MG (2018) Evaluation of microbiological quality and safety of milk and dairy products with reference to European and Gulf Standards. Food and Public Health, 8(2): 47-56. doi:10.5923/j.fph.20180802.03
ES “Egyptian Standards” (2005) Cheeses of plant origin.Egyptian Organization for Standardization.(ES: 1867/2005).Kareish cheeses. Egyptian Organization for Standardization. (ES: 1008/4/2005). ES (2020).Romy cheeses. (ES: 1007/4/2020). ES (2020) Soft cheeses. (ES: 8390/2020).
Fadel HM, Ismail J (2009) Prevalence and significance of Staphylococcus aureus and Enterobacteriaceae species in selected dairy products and handlers. IntJDairySci, 4(3): 100-108.
Farrag AF, Zahran H, Al-Okaby MH, Morsy ME,SolimaTN (2020) Physicochemical properties of white soft cheese supplemented with encapsulated olive phenolic compounds. Egypt J Chem, 63(8): 2921-2931.
Fetouh M, Ibrahim E, ElBarbary H, Maarouf A (2022) Isolation and genotypic identification of some spoilage and pathogenic microbes from yogurt. Benha Veterinary Medical Journal, 43(1): 123-128. doi: 10.21608/bvmj.2022.147816.1539
Fox PF, Guinee TP, Cogan TM,McSweeney PL (2017) Microbiology of cheese ripening, fundamentals of cheese science, 2nd Edition, Springer, USA, 333-390.
Ganesan B, Irish DA, Brothersen C, McMahon DJ (2012) Evaluation of microbial survival post-incidence on fresh mozzarella cheese, J Dairy Sci, 95(10): 6891-6896.
GovarisA, KoidisP, PapatheodorouK (2018) Survival of Escherichia coli 0157:H7 in Feta cheese during storage. Journal of the Hellenic Veterinary Medical Society, 53(1): 24-32. https://doi.org/10.12681/jhvms.15356
Habliza RA, Abeer M AbdElhamid, Shamsia SM, Wafaa M Salama, Awad SA (2022)Production of Ras cheese analogue by partially or totally substitution of milk fat with palm oil. Alex Sci. Exchange J, 43(2): 343-352.
Hachak Y, Gutyj B, Bilyk O, Nagovska V,Mykhaylytska O (2018) Investigation of the influence of Amaranth cryoadditive on organoleptic and microbiological parameters of processed cheeses. EUREKA: Life Sciences, 1: 18-24.
Haddad MA, Yamani MI (2017) Microbiological quality of soft white cheese produced traditionally in Jordan. J Food Process Technol, 8(2): 706-710
Hajikhani R, Darilmaz DO, Yuksekdag ZN,Beyatli Y (2021) Assessment of some metabolic activities and potential probiotic properties of eight Enterococcus bacteria isolated from white cheese microbiota. Antonie van Leeuwenhoek 114: 1259-1274.
Hamad MN (2017) Effect of fortification palm oil with some spices on physico-chemical composition, microbiological analysis, sensory evaluation, and economic study of Tallaga-like cheese. Indian J Dairy Sci. 70: 23-31. 10.5146/ijds.v70i1.52879.
Hammad AM, Eltahan A, Khalifa E, Abbas NH,Shimamoto T (2021) Toxigenic potential of Bacillus cereus strains isolated from retail dairy products in Egypt. Foodborne Pathog Dis, 10(1): 108-114.
Hammam A, Elfaruk M, Mahmoud A,Sunkesula V (2020) Characteristics and technological aspects of the Egyptian cheeses. Int J CurrMicrobiolApplSci, 9(6): 3338-3354.
Hassan GM, Gomaa SM (2016) Microbiological quality of soft cheese marketed in Cairo and Giza Governorates. Alexandria Journal of Veterinary Sciences, 50(1): 18-23.
Hawazen AS, El-Attar LA,Omran EA (2016) Microbiological assessment of some Parameters of Kariesh cheese sold by supermarkets and street vendors in Alexandria, Egypt. J High Inst Public Health, 46(2): 77-85.
Heydari S, Hosseini SE, Mortazavian AM,Taheri S (2021) Biochemical, microbiological, and sensory properties of probiotic yoghurt made from Iranian native strains compared to commercial strains. J Food Process Preserv, 45(10): 1502-1509.
Hickey CD, Sheehan JJ, Wilkinson MG, Auty MAE (2015) Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review. Front Microbiol, 2(6): 99-107.
Hosny IM, El Kholy WI, Murad HA, El Dairouty RK (2011) Antimicrobial activity of Curcumin upon pathogenic microorganisms during manufacture and storage of a novel style cheese ‘Karishcum”. J American Sci, 7(5):611-618.
Hussein ND, Hassan JW, Osman M, El-Omari K, Kharroubi SA, Toufeili I, Kassem II (2023) Assessment of the microbiological acceptability of white cheese (Akkawi) in Lebanon and the antimicrobial resistance profiles of associated Escherichia coli. Antibiotics, 12: 610. https://doi.org/10.3390/antibiotics12030610
Hussein GA, Shalaby SM (2018) Properties of imitation cheese products prepared with non-dairy ingredients. Haya: The Saudi Journal of Life Sciences, 3(9): 578-587.
Ians (2011) Man dies after eating contaminated yoghurt. Gaea Times. Available at: http://health.gaeatimes.com/2011/01/28/man-dies-after-eating-contaminated-yoghurt-30264/Jessberger N, Dietrich R, Einar GP, Märtlbauer E (2020) The Bacillus cereus food infection as multifactorial process. Toxins,12(6): 701-738.
Ibrahim GA, Sharaf OM,Abd El-Khalek AB (2015) Microbiological quality of commercial raw milk, domiati cheese and kareish cheese. Middle East J ApplSci, 5(1): 171-176.
Jeewanthi R, Paik H (2020) Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes. J Food SciTechnol, 55(12): 4384-4394.
Jingkai J, Jianming Z, Zhenmin L,Huaxi Y (2020) Dynamic changes of microbiota and texture properties during the ripening of traditionally prepared cheese of China. Archives of Microbiology, 202: 2059-2069.
Kamal AM, Abo El-Makarem HS,Amer AA (2017) Safety and public health hazards associated with Egyptian soft cheese consumption. Alex J Vet Sci, 54(1): 135-141.
Kirdar S, Yurdakul O, Kalit S,Kalit M (2018) Microbiological changes throughout ripening of Keş cheese. J Cent EurAgric, 19(1): 61-71.
Kousta M, Mataragas M, Skandamis P,Drosinos EH (2010) Prevalence and sources of cheese contamination with pathogens at farm and processing levels. Food Control, 21(5): 805- 815.
Kümmel J, Stessl B, Gonano M, Walcher G, Bereuter O, Fricker M, Grunert T, Wagner M,Ehling-Schulz M (2016) Staphylococcus aureus entrance into the dairy chain: Tracking S. aureus from dairy cow to cheese. Front Microbiol, 7(10): 1603-1609.
Law JW-F, Letchumanan V, Chan KG, Goh BH, Lee L-H (2017) Insights into detection and identification of foodborne pathogens. In: Foodborne pathogens and antibiotic resistance. John Wiley & Sons, Inc. 1st ed. 1899-1920.
LeJeune JT, Rajala-Schultz PJ (2009) Unpasteurized milk: A continued public health threat. Clinical Infectious Diseases 48:93-100. https://doi.org/10.1086/595007
Madani A, Esfandiari Z, Shoaei P, Ataei B (2022) Evaluation of virulence factors, antibiotic resistance, and Biofilm Formation of Escherichia coli Isolated from milk and dairy products in Isfahan, Iran. Foods, 11(7): 960.
Mirazaei H, Khosroshahi AG, Karim G (2008) The microbiological and chemical quality of traditional lighvan cheese (White cheese in brine) produced in Tabriz, Iran. J Animal Vet Adv, 7: 1594-1599.
Omar D, Al-Ashmawy M, Ramadan H, El-Sherbiny M (2018) Occurrence and PCR identification of Salmonella spp. from milk and dairy products in Mansoura, Egypt. Int Food Res J, 25(1): 446-452.
Ombarak RA, Hinenoya A, Awasthi SP, Iguchi A, Shima A, Elbagory AM, Yamasaki S (2016) Prevalence and pathogenic potential of Escherichia coli isolates from raw milk and raw milk cheese in Egypt. International Journal of Food Microbiology, 221: 69-76.
Perricone M, Gallo MR, Corbo M,Bevilacqua AS (2017) Yeasts. In: The microbiological quality of food. Woodhead Publishing, 1st eds., Chapter 5, 121-131.
Rad, AH, Javadi M, Kafil HS, Pirouzian HR, Khaleghi M (2019) The safety perspective of probiotic and non-probiotic yoghurts: a review.Food Quality and Safety, 3: 9-14.
Rodrigues LA, Ortolani MBT, Nero LA (2010) Microbiological quality of yoghurt commercialized in viçosa, Minas Gerais, Brazil. Afr J Microbiol Res, 4(3): 210-213.
Saiful I, ZubairiN, ZwanieIshakN,AbdullahSaniS(2021) Yoghurt drink spoilage profiles: Characterization of physico-chemical properties and coliform potability analysis. Arab j Chem, 14(9): 2220-2228.
Sallam SS, Aly SA, Al Banna A (2016) Occurrence of Escherichia coli and coliforms in processed cheese. Int. J. Chemtech Res, 9(12): 313-319.
Short EC, Kinchla AJ, Nolden AA (2021) Plant-Based Cheeses: A systematic review of sensory evaluation studies and strategies to increase consumer acceptance. Int Food Technol, 30(4): 725-731.
Silva FRN, Bortolotte AR, Braga PAC, Reyes FGR, Arisseto-Bragotto AP (2020) Polyether ionophores residues in Minas Frescal cheese by UHPLC-MS/MS. Food Additives & Contaminants: Part B, DOI: 10.1080/19393210.2020.1739149
Sömer VF, Kılıç GB (2012) Microbiological, physicochemical properties and biogenic amine contents of the strained yoghurts from Turkish local markets. African Journal of Biotechnology. 11(78):1433-1439. DOI: 10.5897/AJB12.2117.
Statista (2022) Percentage of population who recently consumed cheese in Africa as of 2021, by country.
Sulaiman IM, Hsieh Y-H (2017) Foodborne pathogens in milk and dairy products: genetic characterization and rapid diagnostic approach for food safety of public health importance. In: R. Watson, R. J. Collier, V. Preedy (eds), Dairy in human health and disease across the lifespan. Academic Press, London. p. 127-143. ISBN:9780128098684.
Suranská H, Raspor P, Uroić K, Golić N, Kos B, Mihajlović S, Begović J, Šušković J, Topisirović L,Čadež N (2016) Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques. Folia Microbiol, 61: 455-463
Szczawiński J, Szczawińska ME, Łobacz A,Jackowska-Tracz A (2016) Modeling the effect of temperatureon survival rate of Listeria monocytogenesinyoghurt.Pol J Vet Sci, 19(2): 317-324.
Tannous RI (1991) Miscellaneous white brined cheeses: Feta and related cheeses. Ellis Horwood Ltd, England.
TecherC,Michèle S, Olivier T, Valérie E, Vincent LM, Jacques-Antoine H, Michel G, Florence V (2013) Detection and quantification of staphylococcal enterotoxin A in foods with specific and sensitive polyclonal antibodies. Food Control, 32(1): 255-261.
Temelli S, Anar S, Sen C, Akyuva P (2006) Determination of microbiological contamination sources during Turkish white cheese production. Food Cont, 17: 856-861.
Todaro A, Adly FA, Omar OAH (2013) History, processing, and quality enhancement of traditional Egyptian Kariesh cheese: A review. J Food SciTechnol, 31(1): 1-6.
Tolu A, Altun I (2022) Comparison of homemade and commercial yoghurtin Van province, Turkey. Food Sci. Technol, 42: e08321.
Van Asselt E, Fels-Klerx H, Marvin H, De Veen H, Groot M (2017) Overview of food safety hazards in the European dairy supply chain. In: Food Science and Food Safety academic press London, 59-75. https://doi.org/10.1111/1541-4337.12245
WHO (2015) Estimates of the global burden of foodborne diseases, foodborne disease burden epidemiology reference group 2007-2015, ISBN 978 92.118.
Wijesekara A, Weerasingha V, Jayarathna S,Priyashantha H (2022) Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yoghurt during the storage. Food Chem X, 14: 100332.
Xiao L, Li W (2022) Microbiological research on fermented dairy products. Foods, 11: 2109.
Yang SY, Yoon KS (2022) Quantitative microbial risk assessment of Listeria monocytogenes and enterohemorrhagicEscherichia coli in yoghurt. Foods, 11: 971.
Zoidou E, Andreadaki I, Massouras T,Kaminarides S (2016) A new whey cheese analogue made from whey protein concentrate and vegetable fat with 15% olive oil. J Nutri Med Diet Care, 2(2): 017