Choi Kyoung-Hee, Lee Heeyoung, Lee Soomin, Kim Sejeong, Yoon Yohan
Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan 570-749, Korea ; Institute of Biomaterials-Implant, Wonkwang University, Iksan 570-749, Korea .
Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea .
Asian-Australas J Anim Sci. 2016 Mar;29(3):307-14. doi: 10.5713/ajas.15.0332. Epub 2016 Mar 1.
Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to cheese consumption have occurred in many countries. Several microbial risk assessments related to Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli infections, causing cheese-related foodborne illnesses, have been conducted. Although the assessments of microbial risk in soft and low moisture cheeses such as semi-hard and hard cheeses have been accomplished, it has been more focused on the correlations between pathogenic bacteria and soft cheese, because cheese-associated foodborne illnesses have been attributed to the consumption of soft cheeses. As a part of this microbial risk assessment, predictive models have been developed to describe the relationship between several factors (pH, Aw, starter culture, and time) and the fates of foodborne pathogens in cheese. Predictions from these studies have been used for microbial risk assessment as a part of exposure assessment. These microbial risk assessments have identified that risk increased in cheese with high moisture content, especially for raw milk cheese, but the risk can be reduced by preharvest and postharvest preventions. For accurate quantitative microbial risk assessment, more data including interventions such as curd cooking conditions (temperature and time) and ripening period should be available for predictive models developed with cheese, cheese consumption amounts and cheese intake frequency data as well as more dose-response models.
奶酪通常被认为是一种安全且营养丰富的食品，但许多国家都发生过与食用奶酪相关的食源性疾病。已经开展了多项与单核细胞增生李斯特菌、金黄色葡萄球菌和大肠杆菌感染相关的微生物风险评估，这些感染会引发与奶酪相关的食源性疾病。尽管对半硬质和硬质等软质和低水分含量奶酪的微生物风险评估已经完成，但由于与奶酪相关的食源性疾病多归因于食用软质奶酪，所以评估更多地集中在病原菌与软质奶酪之间的相关性上。作为这种微生物风险评估的一部分，已经开发出预测模型来描述几个因素（pH值、水分活度、发酵剂培养物和时间）与奶酪中食源性病原体的命运之间的关系。这些研究的预测结果已被用作暴露评估的一部分用于微生物风险评估。这些微生物风险评估已经确定，水分含量高的奶酪，尤其是生乳奶酪，风险会增加，但通过收获前和收获后的预防措施可以降低风险。为了进行准确的定量微生物风险评估，对于基于奶酪、奶酪消费量和奶酪摄入频率数据以及更多剂量反应模型开发的预测模型，应该有更多的数据，包括诸如凝乳烹饪条件（温度和时间）和成熟期等干预措施的数据。
