Food-Borne Pathogens Associated with Natural Cheese Related Outbreaks: A Review

Abstract

Natural cheeses are made from pasteurized or raw milk and commonly consumed around the world. Due to their varying practices of production and/or processing, natural cheeses can be susceptible for contamination with food-borne pathogens becoming potential source of health risk for consumers. Food-borne pathogens are concerns not only for consumers but also for industries involved in production of dairy products. As in the case of all processed foods, cheese making require superb production and processing hygiene in production lines over the value chain to prevent occurrence and adverse effects of pathogens. Among others, pathogenic E. coli, Salmonella spp., S. aureus and L. monocytogenes are pathogens of the concern implicated with natural cheese related outbreaks worldwide. Therefore, this review tries to show the general characteristics of these pathogens, their brief epidemiology, source and routes of transmission, clinical significance, isolation and identification, and their prevention and control. This is aspired to serve readers and concerned audiences as important updates to contribute their parts for prevention and control of these pathogens in cheese making process.

Keywords: Natural cheese, E. coli, Salmonella, S. aureus, L. monocytogenes

DOI: 10.7176/FSQM/97-04

Publication date:May 31^st 2020