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

Detalhes bibliográficos
Autor(a) principal: Carrascosa, Conrado
Data de Publicação: 2016
Outros Autores: Millán, Rafael, Saavedra, Pedro, Raduán Jaber, José, Raposo, António, Sanjuán, Esther
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.26/12118
Resumo: © 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/
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spelling Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farmscheese farmrisk factorhazard analysis and critical control pointsHACCPpathogenic microorganisms in cheese© 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/"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."ElsevierRepositório ComumCarrascosa, ConradoMillán, RafaelSaavedra, PedroRaduán Jaber, JoséRaposo, AntónioSanjuán, Esther2017-12-31T01:30:09Z2016-02-03T00:00:00Z2016-02-03T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.26/12118engJ Dairy Sci. 2016 Feb 3. pii: S0022-0302(16)00117-X. doi: 10.3168/jds.2015-10301. [Epub ahead of print]0022-030210.3168/jds.2015-10301info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-10-06T14:51:56Zoai:comum.rcaap.pt:10400.26/12118Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:07:01.536397Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms
title Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms
spellingShingle Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms
Carrascosa, Conrado
cheese farm
risk factor
hazard analysis and critical control points
HACCP
pathogenic microorganisms in cheese
title_short Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms
title_full Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms
title_fullStr Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms
title_full_unstemmed Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms
title_sort Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms
author Carrascosa, Conrado
author_facet Carrascosa, Conrado
Millán, Rafael
Saavedra, Pedro
Raduán Jaber, José
Raposo, António
Sanjuán, Esther
author_role author
author2 Millán, Rafael
Saavedra, Pedro
Raduán Jaber, José
Raposo, António
Sanjuán, Esther
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Comum
dc.contributor.author.fl_str_mv Carrascosa, Conrado
Millán, Rafael
Saavedra, Pedro
Raduán Jaber, José
Raposo, António
Sanjuán, Esther
dc.subject.por.fl_str_mv cheese farm
risk factor
hazard analysis and critical control points
HACCP
pathogenic microorganisms in cheese
topic cheese farm
risk factor
hazard analysis and critical control points
HACCP
pathogenic microorganisms in cheese
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/
publishDate 2016
dc.date.none.fl_str_mv 2016-02-03T00:00:00Z
2016-02-03T00:00:00Z
2017-12-31T01:30:09Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.26/12118
url http://hdl.handle.net/10400.26/12118
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv J Dairy Sci. 2016 Feb 3. pii: S0022-0302(16)00117-X. doi: 10.3168/jds.2015-10301. [Epub ahead of print]
0022-0302
10.3168/jds.2015-10301
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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