Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/52588
Título: Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms
Autores/as: Carrascosa, Conrado 
Millán, Rafael 
Saavedra Santana, Pedro 
Jaber, José Raduán 
Raposo, António
Sanjuán, Esther 
Clasificación UNESCO: 3109 Ciencias veterinarias
Palabras clave: Cheese farm
Hazard analysis and critical control points (HACCP)
Pathogenic microorganisms in cheese
Risk factor
Fecha de publicación: 2016
Publicación seriada: Journal of Dairy Science 
Resumen: The purpose of this paper was to evaluate, by statistical analyses, risk factors on cheese farms that can influence the microbial contamination of their products. Various assessment tools, such as cheese production questionnaires, food handlers' knowledge testing, and hygiene assessment system surveys, were used on 39 cheese farms on the island of Gran Canaria, Spain. The microbiological status of 773 raw milk and cheese samples from the cheese farms was assessed by enumerating total viable counts and 4 pathogens: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. The results revealed that the highest contamination by Staph. aureus (4.39%, >105 cfu/mL) was found in milk, and the highest contamination by E. coli (5.18%, >103 cfu/mL) was found in cheese. Very few samples (0.52%) were contaminated by L. monocytogenes or Salmonella spp. The factors associated with any tested microorganism were "handling," "knowledge," and "type of milk." Subsequently, multidimensional logistic analysis for contamination by E. coli showed an independent association for factors "cleaning and disinfection test" and "type of milk." The probability of total aerobic contamination of milk increased with lower hygiene assessment system survey scores. These results emphasize the need to apply and maintain good hygiene practices, and to study risk factors to prevent contamination and bacterial growth. Further research is required in other areas with different cheese farm types to reinforce the validity of these results.
URI: http://hdl.handle.net/10553/52588
ISSN: 0022-0302
DOI: 10.3168/jds.2015-10301
Fuente: Journal of Dairy Science [ISSN 0022-0302], v. 99 (4), p. 2606-2616
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