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Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms

dc.contributor.authorCarrascosa, Conrado
dc.contributor.authorMillán, Rafael
dc.contributor.authorSaavedra, Pedro
dc.contributor.authorRaduán Jaber, José
dc.contributor.authorRaposo, António
dc.contributor.authorSanjuán, Esther
dc.date.accessioned2016-03-11T11:24:04Z
dc.date.available2017-12-31T01:30:09Z
dc.date.issued2016-02-03
dc.description© 2016. This manuscript version is made available under the CC-BY-NC-ND 4.0 license: http://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.description.abstract"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."pt_PT
dc.identifier.citationJ Dairy Sci. 2016 Feb 3. pii: S0022-0302(16)00117-X. doi: 10.3168/jds.2015-10301. [Epub ahead of print]pt_PT
dc.identifier.doi10.3168/jds.2015-10301pt_PT
dc.identifier.issn0022-0302
dc.identifier.urihttp://hdl.handle.net/10400.26/12118
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttp://dx.doi.org/10.3168/jds.2015-10301pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectcheese farmpt_PT
dc.subjectrisk factorpt_PT
dc.subjecthazard analysis and critical control pointspt_PT
dc.subjectHACCPpt_PT
dc.subjectpathogenic microorganisms in cheesept_PT
dc.titleIdentification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farmspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPagepii S0022-0302(16)00117-Xpt_PT
oaire.citation.titleJournal of Dairy Sciencept_PT
oaire.citation.volume99(4)pt_PT
rcaap.embargofctPolítica de Copyright da Elsevierpt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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