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Cited by 36Probiotics and Fermented FoodsListeria monocytogenes in Food SafetyFood Safety and Hygiene

The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt

Open access
Al-Gamal, Mamdouh S., Ibrahim, Gamal A., Sharaf, Osama M., Radwan, Ahmed A., Dabiza, Nadia M., Youssef, Ahmed M., El-ssayad, Mohamed F.·2019·Heliyon
DOI 10.1016/j.heliyon.2019.e01362PMC PMC6429812
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Abstract

Dairy products, especially cheeses have a great nutritional value and a high consumption level around the world. Considering a widespread consumption of cheeses, there is a growing concern regarding safety and microbiological quality. The current study was designed to conduct a recent evaluation of cheeses microbiological quality. Sixty cheese samples from retailing Egyptian markets were analyzed on different selective microbiological media and 64 bacteria, 35 yeasts and 8 molds were isolated. Out of 60 samples; 26.6% were contaminated with Escherichia coli , 73.3% with Staphylococcus scuiri , 3.33% with Bacillus cereus , 1.66% with Salmonella enterica , and 1.66% with Pseudomonas aeruginosa . The presence of such microorganisms in cheeses referred to the wrong management in cheese manufacturing. These organisms are significant from public health view as they have been associated with the base of human food poisoning. Promising antagonistic behavior was observed using the tested lactic acid bacteria (LAB) either single or in combinations toward the undesired isolates. Lactobacillus helveticus CNRZ 32 ( Lb. helveticus ) was the most potent culture; recording ≥95% reduction in undesired microbial counts.

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  • Fungal spoilage causes visible or invisible sensory defects in cheese, such as visible growth of the fungus on the surface, and production of metabolites that lead to noticeable and unpleasant changes in aroma, flavor, and texture, thus resulting in a loss of product quality.

    “Fungal spoilage causes visible or invisible sensory defects in cheese, such as the visible growth of the fungus on the surface, and the production of metabolites that lead to noticeable and unpleasant changes in aroma, flavor, and texture, thus resulting in a loss of product quality [130,135,148,149,150].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [130]

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  • In the dairy industry, the main bacterial pathogens that need to be controlled are those that can survive and multiply in products produced from raw milk, or that arise from contamination after pasteurization, such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella spp.

    “In the dairy industry, the main bacterial pathogens that need to be controlled are those that can survive and multiply in products produced from raw milk, or that arise from contamination after pasteurization, such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella spp. [128,129,130].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [130]

  • Molds and yeasts are ubiquitous contaminants of dairy products, especially under conditions that favor their growth.

    “Molds and yeasts are ubiquitous contaminants of dairy products, especially under conditions that favor their growth [130,136].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [130]

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Authors
Al-Gamal, M. S., Ibrahim, G. A., Sharaf, O. M., Radwan, A. A., Dabiza, N. M., Youssef, A. M., & El-ssayad, M. F.
Affiliations
  • Al-Azhar University (EG)
  • National Research Centre (EG)
Corresponding author
El-ssayad, Mohamed F.
ORCID
Venue
Heliyon
Publisher
Elsevier BV
Published
2019-03
Volume
5
Issue
3
Pages
e01362
ISSN
2405-8440 (ISSN-L)
DOI
10.1016/j.heliyon.2019.e01362
PMC
PMC6429812
OpenAlex
W2925219790
Cited by
36
References
45
Citations by year
2026: 2 · 2025: 3 · 2024: 3 · 2023: 6 · 2022: 4 · 2021: 9 · 2020: 6 · 2019: 3
FWCI
4.25
Type
journal article
Language
en
Open access
Licence
Locations
  • Heliyon (publishedVersion, cc-by-nc-nd)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by-nc-nd)
  • PubMed Central (publishedVersion, cc-by-nc-nd)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
Keywords
lactic acid bacteria, cheese microbiological quality, food safety, Escherichia coli, Staphylococcus aureus, Bacillus cereus, Salmonella enterica, Pseudomonas aeruginosa, antagonistic activity, Lactobacillus helveticus, food poisoning, Egyptian cheese

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