Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/52588
Campo DC Valoridioma
dc.contributor.authorCarrascosa, Conradoen_US
dc.contributor.authorMillán, Rafaelen_US
dc.contributor.authorSaavedra Santana, Pedroen_US
dc.contributor.authorJaber, José Raduánen_US
dc.contributor.authorRaposo, Antónioen_US
dc.contributor.authorSanjuán, Estheren_US
dc.date.accessioned2018-12-04T08:33:37Z-
dc.date.available2018-12-04T08:33:37Z-
dc.date.issued2016en_US
dc.identifier.issn0022-0302en_US
dc.identifier.urihttp://hdl.handle.net/10553/52588-
dc.description.abstractThe 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.en_US
dc.languageengen_US
dc.relation.ispartofJournal of Dairy Scienceen_US
dc.sourceJournal of Dairy Science [ISSN 0022-0302], v. 99 (4), p. 2606-2616en_US
dc.subject3109 Ciencias veterinariasen_US
dc.subject.otherCheese farmen_US
dc.subject.otherHazard analysis and critical control points (HACCP)en_US
dc.subject.otherPathogenic microorganisms in cheeseen_US
dc.subject.otherRisk factoren_US
dc.titleIdentification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farmsen_US
dc.typeinfo:eu-repo/semantics/Articlees
dc.typeArticlees
dc.identifier.doi10.3168/jds.2015-10301
dc.identifier.scopus84957050600-
dc.identifier.isi000372945500018
dc.contributor.authorscopusid55243552300-
dc.contributor.authorscopusid7004297847-
dc.contributor.authorscopusid56677724200-
dc.contributor.authorscopusid7004667021-
dc.contributor.authorscopusid55257860600-
dc.contributor.authorscopusid6603550348-
dc.description.lastpage2616-
dc.identifier.issue4-
dc.description.firstpage2606-
dc.relation.volume99-
dc.investigacionCiencias de la Saluden_US
dc.type2Artículoen_US
dc.contributor.daisngid1652652
dc.contributor.daisngid1058194
dc.contributor.daisngid8838450
dc.contributor.daisngid959492
dc.contributor.daisngid2742070
dc.contributor.daisngid2418745
dc.contributor.wosstandardWOS:Carrascosa, C
dc.contributor.wosstandardWOS:Millan, R
dc.contributor.wosstandardWOS:Saavedra, P
dc.contributor.wosstandardWOS:Jaber, JR
dc.contributor.wosstandardWOS:Raposo, A
dc.contributor.wosstandardWOS:Sanjuan, E
dc.date.coverdateAbril 2016
dc.identifier.ulpgces
dc.description.sjr1,304
dc.description.jcr2,474
dc.description.sjrqQ1
dc.description.jcrqQ1
dc.description.scieSCIE
item.grantfulltextopen-
item.fulltextCon texto completo-
crisitem.author.deptGIR OHAPA (Higiene y Protección Alimentaria) Grupo de Investigación-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.deptGIR OHAPA (Higiene y Protección Alimentaria) Grupo de Investigación-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.deptGIR Estadística-
crisitem.author.deptDepartamento de Matemáticas-
crisitem.author.deptGIR Anatomía Aplicada y Herpetopatología-
crisitem.author.deptDepartamento de Morfología-
crisitem.author.deptGIR OHAPA (Higiene y Protección Alimentaria) Grupo de Investigación-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.orcid0000-0003-2802-7873-
crisitem.author.orcid0000-0003-0822-4861-
crisitem.author.orcid0000-0003-1681-7165-
crisitem.author.orcid0000-0001-6116-7275-
crisitem.author.orcid0000-0002-4789-8124-
crisitem.author.parentorgDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.parentorgDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.parentorgDepartamento de Matemáticas-
crisitem.author.parentorgDepartamento de Morfología-
crisitem.author.parentorgDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.fullNameCarrascosa Iruzubieta, Conrado Javier-
crisitem.author.fullNameMillán Larriva, Rafael-
crisitem.author.fullNameSaavedra Santana, Pedro-
crisitem.author.fullNameJáber Mohamad, José Raduán-
crisitem.author.fullNameSanjuán Velázquez, Esther-
Colección:Artículos
miniatura
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