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Microbiological Quality and Safety Issues in Cheesemaking

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  • Author: Dennis J. D'amico1
  • Editor: Catherine W. Donnelly2
  • VIEW AFFILIATIONS HIDE AFFILIATIONS
    Affiliations: 1: Department of Animal Science, University of Connecticut, Storrs, CT 06268; 2: University of Vermont, Burlington, VT
    • Source: microbiolspec February 2014 vol. 2 no. 1 doi:10.1128/microbiolspec.CM-0011-2012
  • Received 22 July 2011 Accepted 04 April 2012 Published 07 February 2014
  • Dennis J. D'Amico, [email protected]
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  • Abstract:

    As the manufacture of cheese relies in part on the select outgrowth of microorganisms, such conditions can also allow for the multiplication of unwanted contaminants. Milk ultimately becomes contaminated with microorganisms originating from infection, the farm environment, and feedstuffs, as well as milking and processing equipment. Thus, poor sanitation, improper milk handling, and animal health issues can result in not only decreased yield and poor quality but also sporadic cases and outbreaks of dairy-related disease. The entry, establishment, and persistence of food-borne pathogens in dairy processing environments also present a considerable risk to products postprocessing. Food safety management systems coupled with regulatory policies and microbiological standards for milk and milk products currently implemented in various nations work to reduce risk while improving the quality and safety of cheese and other dairy products. With that, cheese has enjoyed an excellent food safety record with relatively few outbreaks of food-borne disease considering the amount of cheese produced and consumed worldwide. However, as cheese production and consumption continue to grow, we must remain vigilant in ensuring the continued production of safe, high-quality cheese.

  • Citation: D'amico D. 2014. Microbiological Quality and Safety Issues in Cheesemaking. Microbiol Spectrum 2(1):CM-0011-2012. doi:10.1128/microbiolspec.CM-0011-2012.

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2014-02-07
2021-01-24

Abstract:

As the manufacture of cheese relies in part on the select outgrowth of microorganisms, such conditions can also allow for the multiplication of unwanted contaminants. Milk ultimately becomes contaminated with microorganisms originating from infection, the farm environment, and feedstuffs, as well as milking and processing equipment. Thus, poor sanitation, improper milk handling, and animal health issues can result in not only decreased yield and poor quality but also sporadic cases and outbreaks of dairy-related disease. The entry, establishment, and persistence of food-borne pathogens in dairy processing environments also present a considerable risk to products postprocessing. Food safety management systems coupled with regulatory policies and microbiological standards for milk and milk products currently implemented in various nations work to reduce risk while improving the quality and safety of cheese and other dairy products. With that, cheese has enjoyed an excellent food safety record with relatively few outbreaks of food-borne disease considering the amount of cheese produced and consumed worldwide. However, as cheese production and consumption continue to grow, we must remain vigilant in ensuring the continued production of safe, high-quality cheese.

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Microbiological Quality and Safety Issues in Cheesemaking
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Citation: D'amico D. 2014. Microbiological quality and safety issues in cheesemaking. microbiolspec 2(1): doi:10.1128/microbiolspec.CM-0011-2012
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FIGURE 1

“Early blowing” gas defect in cheese at dehooping. doi:10.1128/microbiolspec.CM-0011-2012.f1

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FIGURE 1

“Early blowing” gas defect in cheese at dehooping. doi:10.1128/microbiolspec.CM-0011-2012.f1

Source: microbiolspec February 2014 vol. 2 no. 1 doi:10.1128/microbiolspec.CM-0011-2012
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“Late blowing” gas defect in aged cheese. doi:10.1128/microbiolspec.CM-0011-2012.f2

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“Late blowing” gas defect in aged cheese. doi:10.1128/microbiolspec.CM-0011-2012.f2

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Microbiological Quality and Safety Issues in Cheesemaking
[com.pub2web.rdf.cci.facet.ContentItem[id=http://asm.metastore.ingenta.com/content/author/microbiolspec/10.1128/microbiolspec.CM-0011-2012-1,webId=/content/author/microbiolspec/10.1128/microbiolspec.CM-0011-2012-1,properties={foaf_givenname=Dennis J., foaf_name=Dennis J. D'amico, foaf_surname=D'amico, pub_isAffiliatedWith=[com.pub2web.rdf.cci.facet.ContentItem[id=http://asm.metastore.ingenta.com/content/affiliation/microbiolspec/10.1128/microbiolspec.CM-0011-2012-aff1]]}]]
Citation: D'amico D. 2014. Microbiological quality and safety issues in cheesemaking. microbiolspec 2(1): doi:10.1128/microbiolspec.CM-0011-2012
/content/microbiolspec/10.1128/microbiolspec.CM-0011-2012.T1
TABLE 1

Cooling requirements for milk utilized for the manufacture of cheese in select regions

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TABLE 1

Cooling requirements for milk utilized for the manufacture of cheese in select regions

Source: microbiolspec February 2014 vol. 2 no. 1 doi:10.1128/microbiolspec.CM-0011-2012
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TABLE 2

Human pathogens associated with milk and milk products

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TABLE 2

Human pathogens associated with milk and milk products

Source: microbiolspec February 2014 vol. 2 no. 1 doi:10.1128/microbiolspec.CM-0011-2012
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TABLE 3

Limiting conditions for the growth of certain pathogenic microorganisms

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TABLE 3

Limiting conditions for the growth of certain pathogenic microorganisms

Source: microbiolspec February 2014 vol. 2 no. 1 doi:10.1128/microbiolspec.CM-0011-2012
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TABLE 4

Microbiological criteria for cheese in the EU as outlined in commission regulation 1441/2007 ( 317 )

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TABLE 4

Microbiological criteria for cheese in the EU as outlined in commission regulation 1441/2007 ( 317 )

Source: microbiolspec February 2014 vol. 2 no. 1 doi:10.1128/microbiolspec.CM-0011-2012
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TABLE 5

Microbiological criteria for cheese as outlined in the Australia New Zealand FSC ( 318 )

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TABLE 5

Microbiological criteria for cheese as outlined in the Australia New Zealand FSC ( 318 )

Source: microbiolspec February 2014 vol. 2 no. 1 doi:10.1128/microbiolspec.CM-0011-2012
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TABLE 6

Microbiological criteria for raw milk cheese in New Zealand as outlined in ( 323 )

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TABLE 6

Microbiological criteria for raw milk cheese in New Zealand as outlined in ( 323 )

Source: microbiolspec February 2014 vol. 2 no. 1 doi:10.1128/microbiolspec.CM-0011-2012
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TABLE 7

Monitoring criteria and acceptance limits for individual farm dairy raw milk supplies for the manufacture of raw milk products in New Zealand as outlined in ( 324 )

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TABLE 7

Monitoring criteria and acceptance limits for individual farm dairy raw milk supplies for the manufacture of raw milk products in New Zealand as outlined in ( 324 )

Source: microbiolspec February 2014 vol. 2 no. 1 doi:10.1128/microbiolspec.CM-0011-2012
/content/microbiolspec/10.1128/microbiolspec.CM-0011-2012.T8
TABLE 8

Monitoring criteria and acceptance limits for individual farm dairy raw milk supplies for the manufacture of raw milk products in New Zealand as outlined in ( 324 )

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TABLE 8

Monitoring criteria and acceptance limits for individual farm dairy raw milk supplies for the manufacture of raw milk products in New Zealand as outlined in ( 324 )

Source: microbiolspec February 2014 vol. 2 no. 1 doi:10.1128/microbiolspec.CM-0011-2012
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TABLE 9

Microbiological criteria for cheese in Quebec as outlined in ( 330 )

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TABLE 9

Microbiological criteria for cheese in Quebec as outlined in ( 330 )

Source: microbiolspec February 2014 vol. 2 no. 1 doi:10.1128/microbiolspec.CM-0011-2012

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