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dc.contributor.authorGriffin, Sholeem-
dc.contributor.authorFalzon, Owen-
dc.contributor.authorCamilleri, Kenneth-
dc.contributor.authorValdramidis, Vasilis-
dc.date.accessioned2020-07-10T06:24:41Z-
dc.date.available2020-07-10T06:24:41Z-
dc.date.issued2020-
dc.identifier.citationGriffin, S., Falzon, O., Camilleri, K., & Valdramidis, V. (2020). Bacterial and fungal contaminants in caprine and ovine cheese: a meta-analysis assessment. Food Research International, 137, 109445.en_GB
dc.identifier.urihttps://www.um.edu.mt/library/oar/handle/123456789/58600-
dc.description.abstractThe dairy industry is of great importance to the European economy contributing towards € 8.7 billion of the total trade surplus. Caprine and ovine milk amount to 3.1% of the 152 million tonnes of milk produced in Europe, 95% of which is transformed into dairy products such as cheese. This cheese is mostly produced in small holdings from untreated milk, making it a high-risk dairy product for human consumption. A total of 49 foodborne disease outbreaks caused by dairy products were registered in 2017 in Europe. Therefore, these products remain a serious health risk. This meta-analysis examined 30 studies assessing bacterial or fungal contamination of caprine or ovine milk cheeses. The significantly contaminating microbes were found to be Acremonium spp. (19%), Aspergillus spp. (23%), Bacillus spp. (2%), Brucella spp. (34%), Enterobactericae spp. (36%), Enterococcus spp. (28%), Escherichia spp. (15%), Fusarium spp. (21%), Geotrichum spp. (22%), Listeria spp. (11%), Mucor spp. (15%), Penicillium spp. (25%), Phoma spp. (20%), Rhizopus spp. (15%), Salmonella spp. (3%), Scopulariopsis spp. (19%) and Staphylococcus spp. (25%) in caprine and ovine cheese, indicating a variety of food pathogens as well as spoilers. Raw milk is nutritious hence prone to contamination. However, since traditional cheese is often made from untreated milk, it is important to educate cheesemakers of key safety measures and good manufacturing practice allowing for the safe production of these food items.en_GB
dc.language.isoenen_GB
dc.publisherElsevieren_GB
dc.rightsinfo:eu-repo/semantics/restrictedAccessen_GB
dc.subjectSheep milken_GB
dc.subjectMilk -- Microbiologyen_GB
dc.subjectRaw milk -- Microbiologyen_GB
dc.subjectRaw milk -- Health aspectsen_GB
dc.subjectCheese -- Microbiology -- Researchen_GB
dc.subjectCheesemakersen_GB
dc.titleBacterial and fungal contaminants in caprine and ovine cheese : a meta-analysis assessmenten_GB
dc.typearticleen_GB
dc.rights.holderThe copyright of this work belongs to the author(s)/publisher. The rights of this work are as defined by the appropriate Copyright Legislation or as modified by any successive legislation. Users may access this work and can make use of the information contained in accordance with the Copyright Legislation provided that the author must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the prior permission of the copyright holder.en_GB
dc.description.reviewedpeer-revieweden_GB
dc.identifier.doi10.1016/j.foodres.2020.109445-
dc.publication.titleFood Research Internationalen_GB
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