Dairy farms; Milk products; Bacteriological analysis; Food safety; Exploitation laitière; Produit laitier; Analyse bactériologique; Inocuité des produits alimentaires
Abstract :
[en] Description of the subject. Due to the potential hazards caused by pathogenic bacteria, farm dairy production remains a challenge from the point of view of food safety. As part of a public program to support farm diversification and short food supply chains, farm dairy product samples including yogurt, ice cream, raw-milk butter and cheese samples were collected from 318 Walloon farm producers between 2006 and 2014.
Objectives. Investigation of the microbiological quality of the Belgian dairy products using the guidelines provided by the European food safety standards.
Method. The samples were collected within the framework of the self-checking regulation. In accordance with the European Regulation EC 2073/2005, microbiological analyses were performed to detect and count Enterobacteriaceae, Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus.
Results. Even when results met the microbiological safety standards, hygienic indicator microorganisms like E. coli and S. aureus exceeded the defined limits in 35% and 4% of butter and cheese samples, respectively. Unsatisfactory levels observed for soft cheeses remained higher (10% and 2% for S. aureus and L. monocytogenes respectively) than those observed for pressed cheeses (3% and 1%) and fresh cheeses (3% and 0%) (P ≥ 0.05). Furthermore, the percentages of samples outside legal limits were not significantly higher in the summer months than in winter months for all mentioned bacteria.
Conclusions. This survey showed that most farm dairy products investigated were microbiologically safe. However, high levels of hygiene indicators (e.g., E. coli) in some products, like butter, remind us of applying good hygienic practices at every stage of the dairy production process to ensure consumer safety. [fr] Description du sujet. Dans le cadre d’un programme public belge de soutien aux fermiers dans la diversification de leurs productions, des échantillons de produits laitiers incluant du yaourt, de la crème glacée, du beurre et du fromage au lait cru ont été prélevés dans 318 fermes en Wallonie, entre les années 2006 et 2014.
Objectifs. Investiguer la qualité microbiologique des produits laitiers fabriqués dans les fermes en Belgique.
Méthode. Selon le Règlement européen EC 2073/2005, des analyses bactériologiques ont été réalisées en vue de la détection et du dénombrement des bactéries telles que les Enterobacteriaceae, Listeria monocytogenes, Salmonella spp., Escherichia coli ainsi que Staphylococcus aureus.
Résultats. Les résultats obtenus sont conformes aux critères microbiologiques définis. Cependant, dans 35 % des échantillons de beurre et 4 % des échantillons de fromages analysés, les nombres de micro-organismes indicateurs d’hygiène des procédés tels qu’E. coli et S. aureus sont au delà des limites microbiologiques fixées. Le nombre d’échantillons non conformes observé parmi les fromages à pâte molle est plus élevé (10 % et 2 % pour S. aureus et L. monocytogenes) que celui observé parmi les fromages à pâte pressée (3 % et 1 %) ainsi que les fromages frais (3 % et 0 %) (P ≥ 0,05). Par ailleurs, le nombre d’échantillons non conformes est significativement élevé pendant l’été pour toutes les bactéries impliquées.
Conclusions. Cette étude montre que la plupart des produits laitiers étudiés est satisfaisant. Cependant, le nombre élevé de micro-organismes indicateurs d’hygiène (e.g., E. coli) dans certains produits comme le beurre, met en évidence l’importance d’appliquer les bonnes pratiques d’hygiène à toutes les étapes de la production afin d’assurer la sécurité des consommateurs.
Disciplines :
Food science Microbiology
Author, co-author :
N'Guessan, Elise; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment.
Godrie, Thérèse ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment.
De Laubier, Juliette ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment.
Ringuet, Mélanie ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment.
Sindic, Marianne ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment.
Language :
English
Title :
A survey of bacteria found in Belgian dairy farm products
Alternative titles :
[fr] Qualité microbiologique des produits laitiers issus des fermes belges
Publication date :
2015
Journal title :
Biotechnologie, Agronomie, Société et Environnement
ISSN :
1370-6233
eISSN :
1780-4507
Publisher :
Presses Agronomiques de Gembloux, Gembloux, Belgium
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