These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Camembert-type cheese quality and safety implications in relation to the timing of high-pressure processing during aging.
    Author: Batty D, Meunier-Goddik L, Waite-Cusic JG.
    Journal: J Dairy Sci; 2019 Oct; 102(10):8721-8733. PubMed ID: 31400901.
    Abstract:
    Bloomy rind cheeses, including Brie, Camembert, and related varieties, are at high risk of contamination by environmental pathogens during manufacture and ripening. This risk is particularly high during ripening due to open-air exposure of the product. Currently, no kill step is applied after manufacture or post ripening to control food safety risks associated with Listeria monocytogenes contamination. Instead, cheesemakers must rely on sanitation and environmental monitoring to reduce this risk. High-pressure processing (HPP) is a nonthermal food-processing technology that can effectively reduce bacterial contaminants with minimal impact on the organoleptic properties of various foods. The objective of this study was to evaluate HPP as a potential intervention to maintain Camembert cheese quality and reduce risk associated with L. monocytogenes. Timing of HPP treatments (3, 11, and 45 d after manufacture) was based on the growth of L. monocytogenes during Camembert cheese ripening. High-pressure processing treatment of fully ripened cheeses (45 d) resulted in destruction of the surface mold, which caused browning and yellowing of the cheese rind. Applying HPP treatment earlier in the ripening process (11 d) resulted in a similar degradation of cheese appearance, which did not improve with continued ripening. Applying HPP treatment shortly after production (3 d; before the surface flora developed) delayed the development of the cheese rind and the textural ripening of the cheese. This early treatment time also resulted in free whey being expelled from the cheese, creating a firmer body. Applying HPP 11 d after manufacture resulted in >5 log reduction of L. monocytogenes at 450 and 550 MPa with holding times of 10 min. Although HPP was effective at reducing L. monocytogenes associated with bloomy rind cheeses, the quality deterioration would be unacceptable to consumers. Cheesemakers must continue to emphasize sanitation and environmental monitoring to reduce the risk of L. monocytogenes in bloomy rind cheeses.
    [Abstract] [Full Text] [Related] [New Search]