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Low Incidence of Foodborne Pathogens of Concern in Raw Milk Utilized for Farmstead Cheese Production

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Low Incidence of Foodborne Pathogens of Concern in Raw Milk Utilized for Farmstead Cheese Production 1580 Journal of Food Protection, Vol. 71, No. 8, 2008, Pages 1580–1589 Copyright ᮊ, International Association for Food Protection Low Incidence of Foodborne Pathogens of Concern in Raw Milk Utilized for Farmstead Cheese Production DENNIS J. D’AMICO, ERROL GROVES, AND CATHERINE W. DONNELLY* Department of Nutrition and Food Sciences, University of Vermont, Burlington, Vermont 05405, USA MS 08-030: Received 15 January 2008/Accepted 3 March 2008 ABSTRACT Downloaded from http://meridian.allenpress.com/jfp/article-pdf/71/8/1580/1679328/0362-028x-71_8_1580.pdf by guest on 26 September 2021 Overall milk quality and prevalence of four target pathogens in raw milk destined for farmstead cheesemaking was examined. Raw milk samples were collected weekly from June to September 2006 from 11 farmstead cheese operations manufacturing raw milk cheese from cow’s, goat’s, and sheep’s milk. Samples were screened for Listeria monocytogenes, Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 both quantitatively (direct plating) and qualitatively (PCR). Overall, 96.8% of samples had standard plate counts of Ͻ100,000 CFU/ml, 42.7% of which were Ͻ1,000 CFU/ml. Although no federal standards exist for coliforms in raw milk, 61% of samples tested conformed to pasteurized milk standards under the U.S. Pasteurized Milk Ordinance (PMO) at Ͻ10 CFU/ml. All cow and sheep milk samples and 93.8% of goat milk samples were within the limits dictated by the PMO for somatic cell counts. Of the 11 farms, 8 (73%) produced samples that were positive for S. aureus, which was detected in 34.6% (46 of 133) of milk samples. L. monocytogenes was isolated from three milk samples (2.3%), two of which were from the same farm. E. coli O157:H7 was recovered from one sample of goat’s milk for an overall incidence of 0.75%. Salmonella was not recovered from any of the 133 samples. The findings of this study suggest that most raw milk intended for farmstead cheesemaking is of high microbiological quality with a low incidence of pathogens. These data will help inform risk assessments associated with the microbiological safety of farmstead cheeses, particularly those manufactured from raw milk. U.S. Standards of Identity for cheese and cheese prod- the Centers for Disease Control (CDC); Campylobacter and ucts (42) permit the manufacture of more than 30 varieties Salmonella infections constituted the majority of cases (16). of cheese from raw milk, most of which must be aged for As a result of these outbreaks, in 1987 a final rule was a minimum of 60 days at a temperature no less than 35ЊF published requiring mandatory pasteurization of all milk (1.67ЊC). U.S. federal regulations (43) governing milk, and milk products intended for human consumption enter- however, do not include microbiological standards, includ- ing interstate commerce (21 CFR §1240.61(a)). Federally, ing the presence of pathogenic bacteria, for raw milk used the Grade ‘‘A’’ Pasteurized Milk Ordinance (PMO) (43) for the manufacture of raw milk products. Because of re- provides guidance to ensure that fluid milk is produced newed interest in specialty cheeses, small-scale artisan and safely. Milk intended for cheesemaking, however, is subject farmstead producers are manufacturing numerous varieties to different regulations as determined by individual states of cheese from raw milk, including cheeses such as surface- and not necessarily governed by the PMO (48); some states ripened soft cheeses that present a higher risk of carrying (e.g., New York) allow the use of grade B (manufacturing foodborne pathogens. grade) milk for the production of cheese. Grade B milk is Unpasteurized milk has been a known vehicle of food- produced under less stringent hygienic guidelines and may borne disease since the inception of the dairy industry. In be at higher risk for the presence of pathogens than is grade the early 1900s, poor sanitation, improper milk handling, A milk (19). and animal health issues resulted in numerous disease out- The presence of pathogenic bacteria in raw milk has breaks associated with milk (37). With the gradual imple- been well documented (21, 24, 29, 30, 36, 44, 46), and the mentation of pasteurization, the risk of milkborne infection dairy farm itself can serve as a reservoir of these bacteria. was greatly reduced (2). Since the late 1970s, changes in Fecal contamination of teats, udder surfaces, and milking agricultural practices and food processing operations and machines can result in subsequent contamination of milk the globalization of the food supply have resulted in the (20). Although the presence of pathogens in the farm en- emergence of newly recognized foodborne pathogens in the vironment does not always lead to the contamination of United States (2), including Listeria monocytogenes, mul- bulk tank milk, artisan cheeses produced in small process- tidrug-resistant Salmonella, and Escherichia coli O157:H7. ing facilities on dairy farms (farmstead) may be at a higher From 1973 to 1992, 46 raw milk–associated foodborne dis- risk for the presence of pathogens because of the potential ease outbreaks resulting in 1,733 illnesses were reported to for environmental contamination of raw materials from the farm environment (32). The excessive workload of on-farm * Author for correspondence. Tel: 802-656-8300; Fax: 802-656-0001; dairies also may deter producers from employing proper E-mail: [email protected]. food hygiene practices (39). For these and other reasons, J. Food Prot., Vol. 71, No. 8 PATHOGEN INCIDENCE IN FARMSTEAD RAW MILK 1581 the use of raw milk for the production of farmstead cheese shifts during refrigeration (23), all samples were processed within may be perceived as a high-risk practice. Typically, a 8 h of collection. cheese classified as ‘‘farmstead’’ (e.g., according to the Standard aerobic bacteria, coliform, and somatic cell American Cheese Society at http://www.cheesesociety.org) counts. Standard counts of aerobic bacteria were determined using is made with milk from the farmer’s own herd or flock on Petrifilm aerobic count plates (3M Microbiology, St. Paul, Minn.) the farm where the animals are raised. The reduction in that were incubated for 48 Ϯ 3hat32Ϯ 1ЊC (official method transport that results from using on-farm milk may help 986.33, AOAC International, Gaithersburg, Md.). Resulting prevent increases in microbial populations that occur from counts were rounded to two significant figures at the time of con- additional surface contact and pumping during gradient version to standard plate counts (SPCs). Coliform counts (CCs) transport (4). The reduced time from milking to cheese- were determined using Petrifilm coliform count plates (3M Mi- Ϯ Ϯ Њ making also limits the outgrowth of undesirable bacteria crobiology) that were incubated for 24 2 h at 32 1 C (official method 986.33). Colonies were counted on all plates containing that may be present in the milk (48). Extended holding of 25 to 250 CFU/ml. Counts outside this range are displayed in Downloaded from http://meridian.allenpress.com/jfp/article-pdf/71/8/1580/1679328/0362-028x-71_8_1580.pdf by guest on 26 September 2021 cooled milk in the bulk tank allows for the selective growth tables as estimates. For the determination of somatic cell counts of psychrotrophic pathogens, including L. monocytogenes (SCCs), vials containing bronopol were filled upon arrival at the and spoilage flora, which are negative contributors to milk laboratory, shaken to ensure even distribution, and shipped to the and cheese quality and safety (23). Vermont Dairy Herd Improvement Association (White River Although the incidence of pathogens in milk from Junction). SCCs were determined with a Somacount 500 (Bentley commercial dairy farms is well documented, there are few Instruments, Inc., Chaska, Minn.) calibrated for cow’s milk. data regarding the microbiological quality and prevalence Quantitative pathogen detection and isolation. Target of pathogenic bacteria in milk used for the manufacture of pathogen population levels were determined through surface plat- artisan and farmstead cheeses (8), which are often made ing of 1 ml of raw milk over six plates (167 ␮l each) of chro- from raw milk. Data concerning changes in bacterial levels mogenic agar (CHROMagar Microbiology, Paris, France) for- in milk from a given farm over time also are scant (8). The mulated for each specific target pathogen (CHROMagar Staph au- objective of this study was to fill data gaps concerning the reus, CHROMagar Salmonella, CHROMagar O157, and threat of pathogens in raw milk intended for the manufac- CHROMagar Listeria). CHROMagar Salmonella was modified by ture of farmstead cheese. We aimed to examine the overall the addition of 5 mg/liter cefsulodin (Sigma-Aldrich, St. Louis, quality and pathogen prevalence in raw milk destined for Mo.). CHROMagar O157 was modified to include 2.5 mg/liter farmstead cheese manufacture throughout the main produc- potassium tellurite (Dynal, Invitrogen, Carlsbad, Calif.), 0.025 mg/liter cefixime (Dynal), and 5 mg/liter cefsulodin (Sigma-Al- tion season. drich). All samples were plated in duplicate. Typical colonies, as defined by the manufacturer, were enumerated after 24 h of in- MATERIALS AND METHODS cubation at 37 Ϯ 0.5ЊC. All presumptive colonies enumerated Milk collection. Study farms meeting the definition of farm- were purified on tryptic soy agar (Becton Dickinson, Sparks, Md.) stead were chosen based on geographic location, willingness to with 0.6% yeast extract (Becton Dickinson) added (TSAYE) and Ϯ Њ participate, and type of milk used for cheese manufacture (raw or incubated for 24 h at 35 0.5 C. A single colony from each pasteurized). Although all study farms produced raw milk cheese, TSAYE plate was then inoculated into 9 ml of tryptic soy broth which was the focus of the study, some also produced additional (Becton Dickinson) with 0.6% yeast extract added and incubated Ϯ Њ products from pasteurized milk.
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