Presence of Certain Foodborne Pathogens in Traditional Balearic Islands' Meat, Pastry, and Cheese Specialties Supported by European Union Quality Schemes, from 2018 to 2021
- 1 December 2022
- journal article
- research article
- Published by Mary Ann Liebert Inc in Foodborne Pathogens & Disease
- Vol. 19 (12), 787-795
- https://doi.org/10.1089/fpd.2022.0058
Abstract
The cuisine of the Balearic Islands (Spain, southern Europe) has several products of a great tradition, recognized worldwide and covered by European Union quality schemes, such as Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI). Among them, the most emblematic products are sobrasada de Mallorca (a type of raw curated pork meat), ensaimada de Mallorca (pastry product), and Mahón-Menorca cheese (cow's milk cheese). During 4 consecutive years (2018–2021), the presence/absence of Escherichia coli β-glucuronidase positive (henceforth as E. coli), Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus in these products has been monitored, as well as the total yeast and mold count in ensaimada de Mallorca. The results of the microbiological analysis showed that sobrasada presented similar microbiological patterns to those of other raw curated meat products (some presence of E. coli and L. monocytogenes). Furthermore, the sobrasada de Mallorca made with white pork tended to be positive in E. coli compared to other sobrasada subtypes. In the case of ensaimada, only a reduced number of cases within filled ensaimadas (with higher moisture content) presented unacceptable mold and yeast counts (>500 colony-forming unit [CFU]/g). Finally, the Mahón-Menorca cheese presented a surprising microbiology pattern: higher E. coli contamination in the pasteurized milk cheese compared to its raw counterpart. This pattern was observed for all the years, being statistically significant in 2020. This study has detected good microbiological status in the three traditional products studied. However, worrisome issues in Good Hygienic Practices have been detected for some companies that produce pasteurized milk Mahón-Menorca cheese under the PDO quality label. The companies involved and even the competent authorities should address these problems to correct this deviation in food security.Keywords
This publication has 31 references indexed in Scilit:
- Microbiological Food Safety and a Low-Microbial Diet to Protect Vulnerable PeopleFoodborne Pathogens & Disease, 2014
- Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteensFood Microbiology, 2013
- Effectiveness of Prerequisites and the HACCP Plan in the Control of Microbial Contamination in Ice Cream and Cheese CompaniesFoodborne Pathogens & Disease, 2013
- Prevalence of Salmonella spp. and Listeria monocytogenes at Small-Scale Spanish Factories Producing Traditional Fermented SausagesJournal of Food Protection, 2011
- Occurrence of foodborne pathogens in Irish farmhouse cheeseFood Microbiology, 2009
- Food Safety Issues and the Microbiology of PorkPublished by Wiley ,2008
- Occurrence of Shiga toxin-producing Escherichia coli in a Spanish raw ewe's milk cheeseInternational Journal of Food Microbiology, 2007
- An updated review of Listeria monocytogenes in the pork meat industry and its productsJournal of Applied Microbiology, 2006
- Prevalence of Listeria monocytogenes and the other Listeria spp. in cakes in CroatiaFood Control, 2004
- Pathogenic Escherichia coliNature Reviews Microbiology, 2004