Skip to main content

Advertisement

SpringerLink
Log in

A survey of soft cheeses in Greek retail outlets highlights a low prevalence of Listeria spp.

  • Note
  • Published:
Dairy Science & Technology

Abstract

Recently, the European Food Safety Authority proposed that each EU member state should conduct a survey of Listeria monocytogenes in soft cheeses for sale in retail outlets. Hence, retail samples of soft cheeses in Greece (n = 137) were analyzed qualitatively and quantitatively for both L. monocytogenes and other Listeria spp., as well as for pH and a w. None of the cheeses analyzed were found positive for L. monocytogenes (0%; 95% confidence interval (CI) = 0.0–2.2%). Three samples (2.2%; 95% CI = 0.5–6.3%) were positive for other Listeria spp., with populations ranging from <5 to 4.5 × 102 CFU g−1. Although soft cheeses are regarded as foods that permit the proliferation of L. monocytogenes, 15.4% of the whey cheeses tested had pH values ≤4.4 and 29% of the interior mold-ripened cheeses had a w values ≤0.92. Such low pH values for whey cheeses are unexpected, based on their manufacturing technology, and are associated with lower quality and reduced shelf life. Nonetheless, in the present survey, the percentage of whey cheeses in the Greek retail market exhibiting unusually low pH values or testing positive for Listeria spp. was much lower compared to the respective percentages reported from studies conducted in the 1990s. The absence of L. monocytogenes in the tested cheeses undoubtedly constitutes an encouraging result with respect to the safety of soft cheeses in the Greek retail market. However, the presence of other Listeria spp. in three of the tested samples implies that L. monocytogenes would, most likely, also be present in the food-processing or retail-handling environments of these products. Therefore, cheese manufacturers and retail handlers should continue or even intensify the application of all necessary measures with the aim of preventing food contamination.

希腊零售软质干酪李斯特菌的调查

摘要 近年来,欧洲食品安全局(EFSA)要求每个欧盟成员国对零售的软质干酪中李斯特单胞菌(Listeria monocytogenes)进行抽样检查。本文对在希腊零售的软质干酪(n=137)中的李斯特单胞菌、李斯特菌属(Listeria spp)、pH和水分活度进行了定性和定量检测。在这些抽检的样品中,李斯特单胞菌呈阳性的没有检出(0%; 95% 置信区间CI = 0.0-2.2%);但有3个样品的其它李斯特菌属检测呈阳性(2.2%; 95% 置信区间CI = 0.5-6.3%),菌数小于5∼4.5×102 CFU.g-1。虽然,软质干酪有利于李斯特单胞菌的增殖,但是测定结果发现15.4%的乳清干酪的pH≤ 4.4,29%的内部霉菌成熟干酪的水分活度≤ 0.92;根据乳清干酪的生产技术,出现低pH的乳清干酪是未预料到的,低pH会导致干酪品质的降低和减少产品的货架期。在目前的调查结果中,尽管希腊零售市场中出现一定比例的低pH和李斯特菌属呈阳性的乳清干酪,但还是低于文献报道的数据。然而,在三个样品中检测到其它李斯特菌属则说明有可能在加工和零售贮藏过程中存在李斯特单胞菌的污染。因此,干酪的生产者和零售管理者应该采取必要的措施来防止食品污染。

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

References

  • Angelidis AS, Koutsoumanis K (2006) Prevalence and concentration of Listeria monocytogenes in sliced ready-to-eat meat products in the Hellenic retail market. J Food Prot 69:938–942

    Google Scholar 

  • Angelidis AS, Smith LT, Smith GM (2002) Elevated carnitine accumulation by Listeria monocytogenes impaired in glycine betaine transport is insufficient to restore wild-type cryotolerance in milk whey. Int J Food Microbiol 75:1–9

    Article  CAS  Google Scholar 

  • Back JP, Langford SA, Kroll RG (1993) Growth of Listeria monocytogenes in Camembert and other soft cheeses at refrigeration temperatures. J Dairy Sci 60:421–429

    CAS  Google Scholar 

  • Büla CJ, Bille J, Glauser MP (1995) An epidemic of food-borne listeriosis in western Switzerland: description of 57 cases involving adults. Clin Infect Dis 20:66–72

    Article  Google Scholar 

  • Dufour C (2011) Application of EC regulation no. 2073/2005 regarding Listeria monocytogenes in ready-to-eat foods in retail and catering sectors in Europe. Food Control 22:1491–1494

    Article  Google Scholar 

  • European Commission (EC) (2005) Commission Regulation (EC) no. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Off J Eur Union L338:1–26

    Google Scholar 

  • European Commission (EC) (2007) Commission Regulation (EC) no 1441/2007 of 5 December 2007 amending Regulation (EC) no 2073/2005 on microbiological criteria for foodstuffs. Off J Eur Union L332:12–29

    Google Scholar 

  • EFSA (2007) The community summary report on trends and sources of zoonoses and zoonotic agents, antimicrobial resistance and foodborne outbreaks in the European Union in 2006. EFSA J 130:1–352

    Google Scholar 

  • EFSA (2009a) The community summary report on trends and sources of zoonoses and zoonotic agents in the European Union in 2007. EFSA J 223:1–312

    Google Scholar 

  • EFSA (2009b) Report of the Task Force on Zoonoses Data Collection on proposed technical specifications for a survey on Listeria monocytogenes in selected categories of ready-to-eat food at retail in the EU. EFSA J 300:1–66

    Google Scholar 

  • EFSA (2010) The community summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in the European Union in 2008. EFSA J 8:1–368

    Google Scholar 

  • Farber JM, Peterkin PI (1991) Listeria monocytogenes, a food-borne pathogen. Microbiol Rev 55:476–511

    CAS  Google Scholar 

  • Genigeorgis C, Carniciu M, Dutulescu D, Farver TB (1991) Growth and survival of Listeria monocytogenes in market cheeses stored at 4 to 30 °C. J Food Prot 54:662–668

    Google Scholar 

  • Goulet V, Jacquet C, Vaillant V, Rebiere I, Mouret E, Lorente C, Mailot E, Stainer F, Rocourt J (1995) Listeriosis from consumption of raw-milk cheeses. Lancet 345:1581–1582

    Article  CAS  Google Scholar 

  • Hado BH, Yousef AE (2007) In: Ryser ET, Marth EH (eds) Listeria, listeriosis and food safety, 3rd edn. CRC, Boca Raton

    Google Scholar 

  • Hanley JA, Lippman-Hand A (1983) If nothing goes wrong, is everything all right? Interpreting zero numerators. JAMA 249:1743–1745

    Article  CAS  Google Scholar 

  • ISO 11290-1:1996/Amd 1-2004 (2004a) Microbiology of food and animal feedingstuffs—horizontal method for the detection and enumeration of Listeria monocytogenes—part 1: detection method. International Organization for Standardization, Geneva

    Google Scholar 

  • ISO 11290-2:1998/Amd 1-2004 (2004b) Microbiology of food and animal feedingstuffs—horizontal method for the detection and enumeration of Listeria monocytogenes—part 2: enumeration method. International Organization for Standardization, Geneva

    Google Scholar 

  • Kagkli D-M, Iliopoulos V, Stergiou V, Lazaridou A, Nychas G-J (2009) Differential Listeria monocytogenes strain survival and growth in Katiki, a traditional Greek soft cheese, at different storage temperatures. Appl Environ Microbiol 75:3621–3626

    Article  CAS  Google Scholar 

  • Kalogridou-Vassiliadou D, Tzanetakis N, Litopoulou-Tzanetaki E (1994) Microbiological and physicochemical characteristics of ‘Anthotyro’, a Greek traditional whey cheese. Food Microbiol 11:15–19

    Article  Google Scholar 

  • Kornacki JL, Gurtler JB (2007) In: Ryser ET, Marth EH (eds) Listeria, listeriosis and food safety, 3rd edn. CRC, Boca Raton

    Google Scholar 

  • Kousta M, Mataragas M, Skandamis P, Drosinos EH (2010) Prevalence and sources of cheese contamination with pathogens at farm and processing levels. Food Control 21:805–815

    Article  CAS  Google Scholar 

  • Koutsoumanis K, Angelidis AS (2007) Probabilistic modeling approach for evaluating the compliance of ready-to-eat foods with new European Union safety criteria for Listeria monocytogenes. Appl Environ Microbiol 73:4996–5004

    Article  CAS  Google Scholar 

  • Lianou A, Sofos JN (2007) A review of the incidence and transmission of Listeria monocytogenes in ready-to-eat products in retail and food service environments. J Food Prot 70:2172–2198

    Google Scholar 

  • Linan MJ, Mascola L, Dong Lou X, Goulet V, May S, Salminen C, Hird DW, Yonekura ML, Hayes P, Weaver R, Audurier A, Plikaytis BD, Fannin SL, Kleks A, Broome CV (1988) Epidemic listeriosis associated with Mexican-style cheese. N Engl J Med 319:823–828

    Article  Google Scholar 

  • Lioliou K, Litopoulou-Tzanetaki E, Tzanetakis N, Robinson RK (2001) Changes in the microflora of Manouri, a traditional Greek whey cheese, during storage. Int J Dairy Tech 54:100–106

    Article  Google Scholar 

  • Papageorgiou DK, Bori M, Mantis A (1996) Growth of Listeria monocytogenes in the whey cheeses Myzithra, Anthotyros, and Manouri during storage at 5, 12, and 22 °C. J Food Prot 59:1193–1199

    Google Scholar 

  • Papageorgiou DK, Bori M, Mantis A (1998) Survival of Listeria monocytogenes during storage of soft cheeses Galotyri and Touloumotyri at 5 °C and 12 °C. Bull Hell Vet Med Soc 49:48–53

    Google Scholar 

  • Papageorgiou DK, Marth EH (1989) Fate of Listreria monocytogenes during the manufacture and ripening of Blue cheese. J Food Prot 7:459–465

    Google Scholar 

  • Rocourt J, BenEmbarek P, Toyofuku H, Schlundt J (2003) Quantitative risk assessment of Listeria monocytogenes in ready-to-eat foods: the FAO/WHO approach. Int J Food Microbiol 35:263–267

    CAS  Google Scholar 

  • Rogga KJ, Samelis J, Kakouri A, Katsiari MC, Savvaidis IN, Kontominas MG (2005) Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4 °C and 12 °C. Int Dairy J 15:59–67

    Article  CAS  Google Scholar 

  • Ryser ET (2007) In: Ryser ET, Marth EH (eds) Listeria, listeriosis and food safety, 3rd edn. CRC, Boca Raton

    Chapter  Google Scholar 

  • Samelis J, Kakouri A, Rogga KJ, Savvaidis IN, Kontominas MG (2003) Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional Greek whey cheese, stored at 4 °C in vacuum packages. Food Microbiol 20:661–669

    Article  CAS  Google Scholar 

  • Samelis J, Kakouri A (2007) Microbial and safety qualities of PDO Galotyri cheese manufactured at the industrial or artisan scale in Epirus, Greece. It J Food Sci 19:81–90

    Google Scholar 

  • Schlech WF III, Lavigne PM, Bortolussi RA, Allen AC, Haldane EV, Wort AJ, Hightower AW, Johnson SE, King SH, Nicholls ES, Broome CV (1983) Epidemic listeriosis—evidence for transmission by food. New England J Med 308:203–206

    Article  Google Scholar 

  • Theodoridis A, Abrahim A, Sarimvei S, Panoulis C, Karaioannoglou P, Genigeorgis C, Mantis A (1998) Prevalence and significance of Listeria monocytogenes in Greek whey cheeses. A comparison between the years 1990 and 1996. Milchwissenschaft 53:147–149

    CAS  Google Scholar 

  • Tsiotsias A, Savvaidis I, Vassila A, Kontominas M, Kotzekidou P (2002) Control of Listeria monocytogenes by low-dose irradiation in combination with refrigeration in the soft whey cheese ‘Anthotyros’. Food Microbiol 19:117–126

    Article  Google Scholar 

  • Vitas AI, Aguado V, Garcia-Jalon I (2004) Occurrence of Listeria monocytogenes in fresh and processed foods in Navarra (Spain). Int J Food Microbiol 90:349–356

    Article  CAS  Google Scholar 

  • Weis J, Seeliger HPR (1975) Incidence of Listeria monocytogenes in nature. Appl Microbiol 30:29–32

    CAS  Google Scholar 

  • WHO/FAO (2004) Risk assessment of Listeria monocytogenes in ready-to-eat foods: interpretative summary, 2004. Microbiological risk assessment series no. 4. World Health Organization, Geneva

    Google Scholar 

Download references

Acknowledgement

This research was supported by funds from the Ministry of Education and the Ministry of Health and Solidarity of Greece, as well as by personal expenses of the authors.

Author information

Authors and Affiliations

  1. Laboratory of Milk Hygiene and Technology, Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece

    Apostolos S. Angelidis, Sofia S. Georgiadou & Demetrios K. Papageorgiou

  2. Department of Microbiology, National School of Public Health, 196, Alexandras Avenue, 11521, Athens, Greece

    Sofia S. Georgiadou, Vasiliki Zafeiropoulou, Emmanuel N. Velonakis & Alkiviadis Vatopoulos

  3. Central Public Health Laboratory, Hellenic Centre of Disease Control and Prevention, 34 A. Fleming Street, 16672, Vari, Attica, Greece

    Emmanuel N. Velonakis & Alkiviadis Vatopoulos

Authors
  1. Apostolos S. Angelidis
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sofia S. Georgiadou
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Vasiliki Zafeiropoulou
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Emmanuel N. Velonakis
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Demetrios K. Papageorgiou
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Alkiviadis Vatopoulos
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Apostolos S. Angelidis.

About this article

Cite this article

Angelidis, A.S., Georgiadou, S.S., Zafeiropoulou, V. et al. A survey of soft cheeses in Greek retail outlets highlights a low prevalence of Listeria spp.. Dairy Science & Technol. 92, 189–201 (2012). https://doi.org/10.1007/s13594-011-0049-y

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13594-011-0049-y

Keywords

关键词

Search

Navigation