title: Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms.
abstract: 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%, >10(5)cfu/mL) was found in milk, and the highest contamination by E. coli (5.18%, >10(3) 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.
authors: Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain. Electronic address: ccarrascosa@dpat.ulpgc.es.
authors: Conrado
authors: C
authors: Carrascosa
authors: Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain.
authors: Rafael
authors: R
authors: Millán
authors: Department of Mathematics, Universidad de Las Palmas de Gran Canaria, Mathematics Building, Campus Universitario de Tafira, 35018 Las Palmas de Gran Canaria, Spain.
authors: Pedro
authors: P
authors: Saavedra
authors: Department of Morphology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, 35413 Arucas, Las Palmas, Spain.
authors: José Raduán
authors: JR
authors: Jaber
authors: Centro de Investigação Interdisciplinar Egas Moniz, CiiEM, Instituto Superior de Ciências da Saúde Egas Moniz, ISCSEM, Quinta da Granja, Monte de Caparica, 2829-511 Caparica, Portugal. Electronic address: araposo@egasmoniz.edu.pt.
authors: António
authors: A
authors: Raposo
authors: Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain.
authors: Esther
authors: E
authors: Sanjuán
mesh_terms: D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D018407:Bacterial Physiological Phenomena; D002611:Cheese / Q000032:analysis / Q000382:microbiology* / Q000592:standards; D015169:Colony Count, Microbial; D003612:Dairying / Q000379:methods* / Q000592:standards*; D004926:Escherichia coli / Q000302:isolation & purification / Q000502:physiology; D005511:Food Handling / Q000592:standards*; D005516:Food Microbiology / Q000592:standards*; D064088:Hazard Analysis and Critical Control Points; D006920:Hygiene / Q000592:standards; D008089:Listeria monocytogenes / Q000302:isolation & purification / Q000502:physiology; D008892:Milk / Q000382:microbiology; D012307:Risk Factors; D012475:Salmonella / Q000302:isolation & purification / Q000502:physiology; D013030:Spain; D013211:Staphylococcus aureus / Q000302:isolation & purification / Q000502:physiology
keywords: cheese farm; hazard analysis and critical control points (HACCP); pathogenic microorganisms in cheese; risk factor