ArticleFoods (Basel, Switzerland)2022
Microbiological Quality and Safety of Traditional Raw Milk Cheeses Manufactured on a Small Scale by Polish Dairy Farms.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Microbiological Safety of Selected Albanian Foods in Relation to EU Criteria: Evidence from Artisanal Dairy and Meat Supply Chains.Foods (Basel, Switzerland) · 2026Article
- Integrating Veterinary Public Health Data into EPCIS-Based Digital Traceability for Dairy Supply Chains.Foods (Basel, Switzerland) · 2026Article
- Effect of Organic Acids on Pathogenic and Lactic Acid Bacteria in Directly Raw Milk Cheddar Cheese.Probiotics and antimicrobial proteins · 2026Article
- Shotgun metagenomic and phenotypic characterization of indigenous lactic acid bacteria from raw milk artisanal cheeses: metagenomic functional insight and starter culture traits.Frontiers in microbiology · 2026Article
- Assessment of Bacterial Communities in Raw Milk Cheeses from Central Poland Using Culture-Based Methods and 16S rRNA Amplicon Sequencing.Foods (Basel, Switzerland) · 2025Article
- Multi-Omics Insights into Microbial Interactions and Fermented Food Quality.Microorganisms · 2025Review
- Cheese Analogues, an Alternative to Dietary Restrictions and Choices: The Current Scenario and Future.Foods (Basel, Switzerland) · 2025Article
- Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement.Foods (Basel, Switzerland) · 2025Review
- Characterization of family goat farms and determination of risk factors associated with the sanitary qualities of raw milk and fresh cheese in three production areas in Mexico.Veterinary world · 2025Article
- Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia.Foods (Basel, Switzerland) · 2024Article
- Microbiological Safety and Quality of Fermented Products.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Polish raw milk artisanal cheese may pose a threat to consumer safety due to pathogen presence. The aim of this study was to assess the microbiological safety, quality and physicochemical composition of cow’s and goat’s milk fresh cheeses produced by farmers on a small scale. A total of 62 samples of six cheese types were analyzed for Listeria monocytogenes, Salmonella spp., lactic acid bacteria and coliform presence and concentration levels. The physicochemical analysis estimated energy, water, protein, fat, carbohydrate, ash and salt content. The cheeses were also tested for heavy metal contamination. Listeria monocytogenes and Salmonella spp. were not detected in any of the samples. Coliforms were present in all the goat’s milk cheeses and only in two of the cow’s milk cheeses. Low levels of cadmium, below 0.008 ppm, were detected in three of the cows’ milk samples. The raw milk cheeses studied were free of the pathogens examined and were of high nutritional value.
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