Cheeses (At 2Nd Call for Submissions) – P1022

Total Page:16

File Type:pdf, Size:1020Kb

Cheeses (At 2Nd Call for Submissions) – P1022 Supporting document 3 Scientific information for the assessment of raw milk products – Cheeses (at 2nd call for submissions) – P1022 Primary Production & Processing Requirements for Raw Milk Products Executive summary Standard 4.2.4 of the Food Standards Code contains requirements for the production of raw milk products where it can be demonstrated that processing ensures that pathogenic microorganisms that may be present in the raw milk are reduced to safe levels. The food safety outcomes can achieved through: 1) Controls on production, collection and transport that ensure the initial level of an identified hazard in the raw milk at the start of processing will not impact on the safety of the final product. 2) The intrinsic physico-chemical characteristics of the raw milk product do not support growth. 3) Controls during processing that result in no net increase in hazard levels during manufacture. Food safety outcome 1 deals with the production, collection and transportation of raw milk and is dealt with in the document Guide to the requirements for raw milk products in Standard 4.2.4 -– Primary Production and Processing Standard for Dairy Products. This document examines the range of scientific information that may be required to demonstrate food safety outcomes 2 and 3. Examples of the application of existing tools such as default criteria and predictive equations are presented to aid decision making. A focus is on the type of pathogen challenge studies available to meet the food safety outcomes. This includes demonstrating that the physico-chemical characteristics of the cheese do not support the growth of pathogens through to determining the time required for no net increase in pathogen concentration. The document is to be considered in conjunction with the Guide to the validation of raw milk products. Demonstration of the food safety outcome 2 requires evidence that the physico-chemical characteristics of the cheese (e.g. pH, moisture, salt, water activity, lactic acid etc.) do not support the growth of pathogens. Methods available to assess the likelihood of pathogen growth in cheeses can include default physico-chemical parameters, predictive equations using growth rates or probability of growth and cheese challenge studies. Predictive equations were evaluated to determine their utility for determining the growth rate or probability of growth based on a limited number of characteristics (pH, salt and moisture) against published cheese challenge studies for Listeria monocytogenes. i The probability of growth equation developed by Augustin et al. (2005) has been selected as an appropriate screening tool. This equation was found to accurately predict (greater than 90% probability of growth) those cheeses where growth was found to occur in challenge studies. However, predictions where growth was not observed in challenge study cheeses were less clear. Use of predictive equations such as this could allow cheese makers to consider changes in the manufacturing processes, selection of starter/adjunct cultures or ingredients (such as salt) to re-formulate cheeses which are less likely to support the growth of pathogens. Pilot scale production of raw milk cheeses could be used to determine the variability in the characteristics of raw milk cheese. Demonstration of the food safety outcome 3 requires evidence of no net increase in pathogen concentration through the entire cheese making process. This is likely to require evidence from cheese challenge studies, where pathogens are deliberately added to milk and their concentration measured over time (at key stages of the cheesemaking process). The growth rate of pathogens during the early stages of cheese making (e.g. milk warming prior to addition of starter cultures) is much faster than the inactivation rate during maturation. This highlights the importance of rapid acidification at the start of the cheese making process to limit the growth of pathogens during this stage in an effort to minimise the time required to achieve no net increase (taking account reductions during ripening/maturation). Quantitative analysis of milk challenge studies, where pathogens are grown with lactic acid bacteria showed that there was a strong negative correlation between the maximum rate of acidification and the total amount of growth of pathogens; faster acidification rates results in less growth. The applicability of published challenge studies in the scientific literature was analysed. The cheese making process involves many different processing steps, temperatures and times, ingredients (salt, coagulating agents) etc. Challenge studies are almost exclusively observational and based on recipes rather than replicating commercial practice. Subtle variations between a published challenge study and a proposed process may lead to different outcomes. This is especially true as very few published challenge studies are conducted using raw milk as a starting ingredient. For the purposes of demonstrating no net growth, it is likely that challenge studies will need to be conducted using the same processes, starter cultures and ingredients as proposed for the commercially produced product. ii Table of Contents EXECUTIVE SUMMARY ............................................................................................................................... I LIST OF FIGURES ...................................................................................................................................... IV LIST OF TABLES........................................................................................................................................ VI 1 BACKGROUND .................................................................................................................................... 7 2 ESTABLISHING NO GROWTH IN CHEESE ..................................................................................... 9 2.1 CHEESE CLASSIFICATION ...................................................................................................................... 9 2.2 CHEESE PHYSICO-CHEMICAL CHARACTERISTICS ............................................................................... 11 2.3 AVAILABLE TOOLS TO ESTABLISH NO GROWTH ................................................................................... 13 Default criteria ............................................................................................................................................ 14 Predictive equations ................................................................................................................................. 15 2.4 VALIDATION OF TOOLS TO ESTABLISH NO GROWTH............................................................................ 16 2.5 DISCUSSION ........................................................................................................................................ 21 3 ESTABLISHING NO NET INCREASE .............................................................................................. 23 3.1 CHEESE PRODUCTION STEPS ............................................................................................................. 23 3.2 STARTER CULTURE BEHAVIOUR .......................................................................................................... 23 3.3 MILK CHALLENGE STUDIES .................................................................................................................. 25 Effect of starter cultures on pathogen growth ....................................................................................... 25 Variability in pathogen response to a starter culture ............................................................................ 29 3.4 CHEESE CHALLENGE STUDIES ............................................................................................................ 30 Cheese formation ...................................................................................................................................... 32 Maturation and ripening............................................................................................................................ 35 3.5 ESTABLISHING NO NET INCREASE ....................................................................................................... 38 3.6 DEMONSTRATING THROUGH CHALLENGE STUDIES ............................................................................ 43 3.7 DISCUSSION ........................................................................................................................................ 44 4 CONCLUSION .................................................................................................................................... 46 5 REFERENCES .................................................................................................................................... 47 APPENDIX 1 STARTER AND ADJUNCT CULTURES USED IN PATHOGEN CHALLENGE STUDY CHEESES .................................................................................................................................................... 51 APPENDIX 2 SUMMARY OF PHYSICO-CHEMICAL TESTS PERFORMED IN CHEESE CHALLENGE STUDIES ............................................................................................................................. 53 APPENDIX 3 PREDICTION OF WATER ACTIVITY FOR CHALLENGE STUDY CHEESES ............. 57 APPENDIX 4 QUANTIFYING ACIDIFICATION KINETICS ..................................................................... 63 iii List
Recommended publications
  • The Influence of Milk Fat and Starter Cultures on Cholesterol Content and Nutrient Characteristics of Quarg Cheese
    FOOD TECHNOLOGIES MIRELA ILIČIĆ1*, SPASENIJA MILANOVIĆ1, MARIJANA CARIĆ1, ANAMARIJA MANDIĆ2, RADE POPOVIĆ3 *Corresponding author 1. University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad. Serbia 2. University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia 3. University of Novi Sad, Faculty of Economics of Subotica, Subotica, Serbia Mirela Iličić The influence of milk fat and starter cultures on cholesterol content and nutrient characteristics of Quarg cheese KEYWORDS: Quarg, cheese, starter culture, milkfat, cholesterol. The effect of milk fat content and different starter cultures on cholesterol content and other nutrients Abstract characteristics of Quarg cheese was investigated in this study. Quarg samples were produced from milk of 1.6%(w/w), 2.2%(w/w) and 3.2%(w/w) fat content by using traditional culture or traditional culture in combination with probiotic starter culture in ratio 1:1. The sample produced from milk with 1.6%(w/w) fat with traditional culture contained 26.18mg/100g of cholesterol, while the cholesterol content of the same sample produced from 3.2%(w/w) fat content was 57.46mg/100g. The cholesterol/fat ratio is maximum in low fat Quarg (5.65) in contrast to Quarg from full fat milk (3.38), in which the fat/protein ratio is approx. two-fold higher, while the isocaloric value cholesterol/energy ranged from 249mg/1000 kcal to 274mg/1000 kcal. INTRODUCTION Microorganisms play essential roles in the manufacture of Fresh cheeses are unripened cheeses, manufactured by the cheese, largerly contributing to the development of coagulation of milk, cream or whey using acid, a organoleptic properties by their metabolism and to combination of acid and rennet or a combination of acid microbiological safety through barrier, effects of complex and heat.
    [Show full text]
  • Cheeses – P1022
    Supporting document 3 Scientific information for the assessment of raw milk products – Cheeses – P1022 Primary Production & Processing Requirements for Raw Milk Products Executive summary Under Proposal P1022 (Primary production and processing standards for raw milk products) raw milk products may be permitted where it can be demonstrated: that the intrinsic physico-chemical characteristics of the raw milk product do not support the growth of pathogens, and there is no net increase in pathogen levels during processing. This document examines the range of scientific information that may be required to demonstrate these two food safety outcomes. Examples of the application of existing tools such as default criteria and predictive equations are presented to aid decision making. A focus is on the range of pathogen challenge studies available to meet the food safety outcomes. This includes demonstrating that the physico-chemical characteristics of the cheese do not support the growth of pathogens through to determining the time required for no net increase in pathogen concentration. The document is to be considered in conjunction with the FSANZ Guide to the Validation of Raw Milk Products document. Demonstration of the first food safety outcome requires evidence that the physico-chemical characteristics of the cheese (e.g. pH, moisture, salt, water activity, lactic acid etc.) do not support the growth of pathogens. Methods available to assess the likelihood of pathogen growth in cheeses can include default physico-chemical parameters, predictive equations using growth rates or probability of growth and cheese challenge studies. Predictive equations were evaluated to determine their utility for determining the growth rate or probability of growth based on a limited number of characteristics (pH, salt and moisture) against published cheese challenge studies for Listeria monocytogenes.
    [Show full text]
  • Non-Lactic Acid, Contaminating Microbial Flora in Ready-To-Eat Foods
    ARTICLE IN PRESS FOOD MICROBIOLOGY Food Microbiology 23 (2006) 95–100 www.elsevier.com/locate/fm Short communication Non-lactic acid, contaminating microbial flora in ready-to-eat foods: A potential food-quality index A.S. Angelidisa,Ã,1, E.N. Chronisb,1, D.K. Papageorgiouc, I.I. Kazakisb, K.C. Arsenogloub, G.A. Stathopoulosd aSchool of Food Science and Nutrition, Technological Educational Institution of Thessaloniki, 54101 Sindos, Greece bFood and Water Testing Laboratory, Detachment of Veterinary Support, 492 Military Hospital, 68100 Alexandroupolis, Greece cLaboratory of Milk Hygiene and Technology, Department of Food Hygiene and Technology, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece dLaboratory of Hygiene and Environmental Protection, School of Medicine, Democritus University of Thrace, 68100 Alexandroupolis, Greece Received 17 June 2004; received in revised form 18 January 2005; accepted 18 January 2005 Abstract The bacteriological profile of 87 samples of commercially available ready-to-eat (RTE) dairy and meat-products, packaged sandwiches and salads was obtained by testing for aerobic colony count, for lactic acid bacterial (LAB) count, for the presence and the extent of non-LAB microflora (contaminating microflora), and by testing for certain food-borne pathogens. The pathogens Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia were not detected in any of the analysed samples. Whereas only three samples (3.4%) were deemed unacceptable for consumption for exceeding
    [Show full text]
  • Data Submission
    Food Additives and Contaminants Part B – raw data submission Food Additives & Contaminants, Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. This note describes the REQUIRED format for submission of data to enable easy and rapid entry onto the database. Entry will allow readers to access the original data set behind the paper and subscribers to the journal to download aggregated data sets across a range of papers where matrices and/or analytes are common. Food Additives & Contaminants, Part B has a restricted scope in terms of classes of food additives, residues and contaminants that are included, being based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. Accumulated data sets available from the database will assist in such analyses. The Sample spreadsheet This should contain one row for EVERY sample, including any samples which were analysed but no residues were found, if these are included in the final data set reported in the paper. Sample_id – this column is vital and should be used to give each sample a unique identifier. It may be simple, for example 1, 2, 3 .....n or contain a more complex textual string used by the original survey, for example something like “13547/27.6 AAC”. It does not matter how complex it is, as long as the same identifier is used to relate that sample to all the rows of results on the results spreadsheet for that sample.
    [Show full text]
  • Master Thesis
    Department of Urban Environmental Management Management Studies Group Master of Science Urban Environmental Management Master Thesis Sustainability and Corporate Social Responsibility in agri-food companies’ strategies: A case study of dairy sector in Greece Anastasia Fouseki Wageningen, 6 July 2015 Master of Science Urban Environmental Management Master Thesis Sustainability and Corporate Social Responsibility in agri-food companies’ strategies: A case study of dairy sector in Greece Anastasia Fouseki Course Code: MST-80436 (36 ECTS) Student Number: 850527243020 MSc Program: Urban Environmental Management Specialization: Management Thesis Department: Management Studies Supervisor: Dr. Stefano Pascucci Co-reader: Dr. Valentina Materia Wageningen, 6 July 2015 Acknowledgments Taking the opportunity, I would primarily like to thank my supervisor Prof. Stefano Pascucci for the cooperation, his support and his valuable feedback throughout this effort, in order to successfully complete my master thesis. In addition, I sincerely thank all the participants in the research interview process each of them individually for their time and the valuable input. Admitting thus, without their contribution the present report would not have been completed. Last, but not least, I would really like to thank my parents, my siblings and my friends for their valuable support throughout my studies. 5 Abstract The main objective of the thesis is to identify and illustrate sustainable and corporate social responsibility (CSR) actions/practices adopted by food companies operating in the dairy sector in Greece. The primary data collection method for small and micro companies is a preliminary field survey conducted by interviewing the responsible managers. Information regarding CSR and sustainability practices for large and multinational enterprises is gathered through their respective websites.
    [Show full text]
  • Listeria Infections
    Complimentary Contributor Copy Complimentary Contributor Copy BACTERIOLOGY RESEARCH DEVELOPMENTS LISTERIA INFECTIONS EPIDEMIOLOGY, PATHOGENESIS AND TREATMENT No part of this digital document may be reproduced, stored in a retrieval system or transmitted in any form or by any means. The publisher has taken reasonable care in the preparation of this digital document, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained herein. This digital document is sold with the clear understanding that the publisher is not engaged in rendering legal, medical or any other professional services. Complimentary Contributor Copy BACTERIOLOGY RESEARCH DEVELOPMENTS Additional books in this series can be found on Nova’s website under the Series tab. Additional e-books in this series can be found on Nova’s website under the e-book tab. ALLERGIES AND INFECTIOUS DISEASES Additional books in this series can be found on Nova’s website under the Series tab. Additional e-books in this series can be found on Nova’s website under the e-book tab. Complimentary Contributor Copy BACTERIOLOGY RESEARCH DEVELOPMENTS LISTERIA INFECTIONS EPIDEMIOLOGY, PATHOGENESIS AND TREATMENT ANDINO ROMANO AND CARMINE F. GIORDANO EDITORS Nova Science Publishers, Inc. New York Complimentary Contributor Copy Copyright © 2012 by Nova Science Publishers, Inc. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical photocopying, recording or otherwise without the written permission of the Publisher.
    [Show full text]
  • State of the National Report
    STATE OF THE NATIONAL REPORT LARISSA ON THESSALY REGION – GREECE [1] Table of contents 1 Introduction .................................................................................................................. 3 2 Pastures and aromatic plants in Thessaly region ............................................................ 4 2.1 Main pastures in Thessaly region .......................................................................... 4 3 Animal biodiversity ...................................................................................................... 12 4 Mountain herbal flavored cheeses ............................................................................... 13 4.1 Feta cheese ......................................................................................................... 13 4.2 Anthotiro............................................................................................................. 14 4.3 Galotyri ............................................................................................................... 15 4.4 Kasseri ................................................................................................................. 16 5 Concluding remarks and recommendations ................................................................. 17 6 References .................................................................................................................. 17 [2] 1 Introduction Greece is located in Southern Europe, bordering the Ionian Sea and the Mediterranean Sea, between Albania
    [Show full text]
  • Cheese Molds English
    Cheese Molds Disc for Pressure Cheese Press SKU Title Possible Use Production Dimensions Weight Overlying Mold that Fits that Fits Up 10.3 x 9.5 cm Square Feta, Up to 0.5 Kg P00632B Bottom 9.5 x 8.5 cm 20 gr - - - No1 Mizithra of Cheese. Height 7 cm Up 11 x 10.5 cm Square Feta, Up to 0.5 Kg P00631 Bottom 10.5 x 10 cm 50 gr - - - No2 Mizithra of Cheese. Height 8.5 cm Anthotyros, Up 15.5 x 15.5 cm Square Up to 1 Kg P00808 Mizithra, Bottom 13.5 x 13.5 cm 50 gr - - - No3 of Cheese. Fresh Cheese Height 9.5 cm Up 23 x 23 cm Square Up to 4 Kg P00800 Hard Cheese Bottom 21.5 x 21.5 cm 800 gr - - - No4 of Cheese. Height 18.5 cm Square Up 19 x 19 cm Up to 4 Kg P43310 No5 Feta Bottom 19 x 19 cm 340 gr - - - of Cheese. Open Height 15 cm Up 16 x 11 cm Oval Up to 1.8 Kg P00811 Hard Cheese Bottom 14 x 10 cm 130 gr - - - No1 of Cheese. Height 15 cm Up 16 x 12 cm Rectangular Up to 1-1.5 Kg P00687 Feta, Mizithra Bottom 14.5 x 9.5 cm 65 gr - - - No1 of Cheese. Height 11 cm Up 20 x 13 cm Rectangular Up to 1.5 Kg P00645 Feta, Mizithra Bottom 18 x 10 cm 115 gr - - - No2 of Cheese. Height 11 cm Up 23 x 13 cm Rectangular Up to 2 Kg P00695 Feta, Mizithra Bottom 21 x 11.5 cm 80 gr - - - No3 of Cheese.
    [Show full text]
  • Growth of <I>Aeromonas Hydrophila</I> in the Whey Cheeses Myzithra, Anthotyros, and Manouri During Storage at 4
    308 Journal of Food Protection, Vol. 69, No. 2, 2006, Pages 308±314 Copyright Q, International Association for Food Protection Growth of Aeromonas hydrophila in the Whey Cheeses Myzithra, Anthotyros, and Manouri during Storage at 4 and 128C DEMETRIOS K. PAPAGEORGIOU,* DIMITRIOS S. MELAS, AMIN ABRAHIM, AND APOSTOLOS S. ANGELIDIS Laboratory of Milk Hygiene and Technology, Department of Food Hygiene and Technology, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece MS 05-340: Received 15 July 2005/Accepted 19 September 2005 ABSTRACT Downloaded from http://meridian.allenpress.com/jfp/article-pdf/69/2/308/1677981/0362-028x-69_2_308.pdf by guest on 02 October 2021 The fresh whey cheeses Myzithra, Anthotyros, and Manouri were inoculated with Aeromonas hydrophila strain NTCC 8049 (type strain) or with an A. hydrophila strain isolated from food (food isolate) at levels of 3.0 to 5.0 3 102 CFU/g of cheese and stored at 4 or 128C. Duplicate samples of cheeses were tested for levels of A. hydrophila and pH after up to 29 days of storage. At 48C, A. hydrophila grew in Myzithra and Anthotyros with a generation time of ca. 19 h, but no growth was observed in Manouri. In Myzithra, average maximum populations of 8.87 log CFU/g (type strain) and 8.79 log CFU/g (food isolate) were recorded after 20 and 22 days of storage at 48C, respectively. The average maximum populations observed in Anthotyros stored at 48C were 6.72 log CFU/g (food isolate) and 6.13 log CFU/g (type strain) and were observed after 15 and 16 days of storage, respectively.
    [Show full text]
  • 1455189355674.Pdf
    THE STORYTeller’S THESAURUS FANTASY, HISTORY, AND HORROR JAMES M. WARD AND ANNE K. BROWN Cover by: Peter Bradley LEGAL PAGE: Every effort has been made not to make use of proprietary or copyrighted materi- al. Any mention of actual commercial products in this book does not constitute an endorsement. www.trolllord.com www.chenaultandgraypublishing.com Email:[email protected] Printed in U.S.A © 2013 Chenault & Gray Publishing, LLC. All Rights Reserved. Storyteller’s Thesaurus Trademark of Cheanult & Gray Publishing. All Rights Reserved. Chenault & Gray Publishing, Troll Lord Games logos are Trademark of Chenault & Gray Publishing. All Rights Reserved. TABLE OF CONTENTS THE STORYTeller’S THESAURUS 1 FANTASY, HISTORY, AND HORROR 1 JAMES M. WARD AND ANNE K. BROWN 1 INTRODUCTION 8 WHAT MAKES THIS BOOK DIFFERENT 8 THE STORYTeller’s RESPONSIBILITY: RESEARCH 9 WHAT THIS BOOK DOES NOT CONTAIN 9 A WHISPER OF ENCOURAGEMENT 10 CHAPTER 1: CHARACTER BUILDING 11 GENDER 11 AGE 11 PHYSICAL AttRIBUTES 11 SIZE AND BODY TYPE 11 FACIAL FEATURES 12 HAIR 13 SPECIES 13 PERSONALITY 14 PHOBIAS 15 OCCUPATIONS 17 ADVENTURERS 17 CIVILIANS 18 ORGANIZATIONS 21 CHAPTER 2: CLOTHING 22 STYLES OF DRESS 22 CLOTHING PIECES 22 CLOTHING CONSTRUCTION 24 CHAPTER 3: ARCHITECTURE AND PROPERTY 25 ARCHITECTURAL STYLES AND ELEMENTS 25 BUILDING MATERIALS 26 PROPERTY TYPES 26 SPECIALTY ANATOMY 29 CHAPTER 4: FURNISHINGS 30 CHAPTER 5: EQUIPMENT AND TOOLS 31 ADVENTurer’S GEAR 31 GENERAL EQUIPMENT AND TOOLS 31 2 THE STORYTeller’s Thesaurus KITCHEN EQUIPMENT 35 LINENS 36 MUSICAL INSTRUMENTS
    [Show full text]
  • Recent Advances in Dairy Goat Products
    Open Access Asian-Australas J Anim Sci Vol. 32, No. 8:1306-1320 August 2019 https://doi.org/10.5713/ajas.19.0487 pISSN 1011-2367 eISSN 1976-5517 — Special Issue — Recent advances in dairy goat products Lucia Sepe1,* and Anastasio Argüello2 * Corresponding Author: Lucia Sepe Abstract: Goat population world-wide is increasing, and the dairy goat sector is developing Tel: +39-0976-72915, E-mail: [email protected] accordingly. Although the new technology applied to the goat industry is being introduced 1 CREA Research Centre for Animal Production and slowly because the weight of traditional subsector in the dairy sector, considerable advances Aquaculture, Bella Muro 85051, Italy have been made in the last decade. Present review focuses on the emerging topics in the dairy 2 Animal Production and Biotechnology Group, Institute of Animal Health and Food Safety, goat sector. Research and development of traditional and new dairy goat products are re- Universidad de Las Palmas de Gran Canaria, Arucas, viewed, including the new research in the use of goat milk in infant formula. The research Las Palmas 35413, Spain in alternatives to brine, production of skimmed goat cheeses and the use of different mo- ORCID dified atmosphere packaging are also addressed. Special attention is given to antibiotic Lucia Sepe residues and their determination in goat milk. Functional foods for human benefits are https://orcid.org/0000-0003-4626-897X a trending topic. Health properties recently discovered in dairy goat products are included Anastasio Argüello https://orcid.org/0000-0002-4426-0678 in the paper, with special attention to the antioxidant activity.
    [Show full text]
  • Greek Traditional Cuisine Some Information for Greek Cuisine
    GREEK TRADITIONAL CUISINE SOME INFORMATION FOR GREEK CUISINE Greek cuisine is a Mediterranean cuisine, sharing numerous characteristics with Middle Eastern cuisines of the region. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Greek cuisine has a long tradition and its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond .It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods. It was Archestratos in 320 B.C. who wrote the first cookbook in history. Greece has a culinary tradition of some 4,000 years. Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common .This trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization. The Greek cuisine is comprised of: •Kritiki (Cretan cuisine) •Ipirotiki (Epirotic cuisine) •Cuisine of the Ionian islands •Cuisine of the Aegean islands Wine The origins of wine-making in Greece go back 6,500 years and evidence suggesting wine production confirm that Greece is home to the oldest known grape wine remnants discovered in the world and the world’s earliest evidence of crushed grapes.
    [Show full text]