Abstract
There has been a growing interest in traditional dairy (such as raw milk cheeses) and meat products, in recent years. However, these products are suitable and nutrient medium and may be easily contaminated by microorganisms such as Enterobacteriaceae. Enterobacteriaceae are considered to be the indicator bacteria for microbiological quality of food and hygiene status of a production process. Additionally, the food contaminated by Enterobacteriaceae poses a microbiological risk for consumers. In fact, the contamination of raw milk and meat by Enterobacteriaceae amid manufacturing may easily occur from various environmental sources, and this group of bacteria is frequently detected in dairy and meat products. Therefore, monitoring the microbiological quality of the used raw material and maintaining high standards of hygiene in the production process are mandatory for a high quality of traditional products and the safety of the potential consumers. The goal of this review is to present the most recent survey on Enterobacteriaceae growth, number, and distribution in raw milk cheeses and meat, as well as to discuss the sources of contamination and methods of control.
Key points
• Enterobacteriaceae: role and importance in milk and meat products, EU legal regulations
• Dynamics, distribution, and survival of Enterobacteriaceae in milk and meat
• Mechanisms of control of Enterobacteriaceae in dairy products
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This work was supported by the Serbian Ministry of Education, Science and Technological Development (No. 451–03-9/2021–14/200122).
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KG Mladenović and MŽ Grujović have the idea for the article and represented literature of enterobacteria and raw milk cheeses; M Kiš, S Furmeg, and V Jaki Tkalec represented literature of enterobacteria in meat products; OD Stefanović and S Kocić-Tanackov represented a legal act and mechanism of control the enterobacteria and critically revised the manuscript. All authors read and approved the final manuscript.
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Mladenović, K.G., Grujović, M., Kiš, M. et al. Enterobacteriaceae in food safety with an emphasis on raw milk and meat. Appl Microbiol Biotechnol 105, 8615–8627 (2021). https://doi.org/10.1007/s00253-021-11655-7
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DOI: https://doi.org/10.1007/s00253-021-11655-7