HIDDEN RISK: TREE-RELATED SPORE CONTAMINATION IN CHEESE MAKING
Spore contamination from forests or nearby trees (and raw, rotten wood) can be a significant issue in cheese manufacturing, especially in artisanal or open-environment facilities. Airborne spore - such as those from moulds, yeast, or bacteria - can originate from soil, bark, leaves or decaying wood and enter production areas through ventilation systems, open windows, footwear, or clothing. These spores can settle on equipment, surfaces, or directly on the cheese, potentially causing defects like off-flavours, discolouration, unwanted surface growth, or even spoilage. Maintaining strict hygiene protocols, air filtration, and environmental control is essential to prevent such contamination, particularly in regions surrounded by forested areas.
Cheese types particularly prone to this type of contamination are Camembert and Brie.
1. Clostridium Spores (esp. Clostridium tyrobutyricum)
* Source: Soil and decaying organic matter under trees, especially in forested or pasture-based systems.
* Impact: Late blowing effect in hard cheeses (e.g. Emmental, Gouda) due to gas and butyric acid production.
* Associated Trees: Not specific to one species, but spores are more prevalent in fertile forest soils or areas with animal traffic near trees (e.g. manure contamination).
2. Mucor spp. or Black Mould (e.g. Mucor racemosus)
* Source: Airborne mould spores from decaying leaves, bark, and forest litter. A saprophite which likes especially dead wood. This spore grows faster than any other spore.
* Impact: Surface mould on ripened cheeses ('cat hair' defect), causing unwanted fuzzy growth.
* Associated Trees: Common in deciduous forests, especially around trees like oak and maple with abundant leaf litter.
3. Penicillium spp (wild types)
* Source: Bark, air, and soil from forested areas.
* Impact: Uncontrolled mould growth that may overpower desired ripening cultures or spoil cheese.
* Associated Trees: Many hardwoods, including beech, oak, and others with decaying bark.
4. Aspergillus spp.
* Source: Decaying vegetation, bark, and airborne dust from forest environments.
* Impact: Off-flavours; potential mycotoxin risk in rare cases.
* Associated Trees: Found near both coniferous and broadleaf trees, especially in humid areas.
5. Geotrichum spp.
* Source: Found in natural environments and within dairies; may be introduced via outdoor air or unclean surfaces.
* Impact: While Geotrichum candidum is beneficial for soft cheese ripening, wild trains may disrupt intended cheese flora.
How These Spores Enter Cheese Factories
* Open doors / windows in rural or forest-adjacent dairies.
* Open doors / windows in rural or forest-adjacent dairies.
* Air systems without proper filtration.
* Footwear, clothing, or tools contaminated from the outdoors.
* Aging rooms using untreated wooden shelving or with natural airflow.
Control Measures
* Use HEPA filtration or UV light in air systems.
* Restrict access to production zones; use clean footwear / clothing protocols.
* Sanatise surfaces and equipment regularly.
* Check if any person working within the manufacturing area, have been working with wood - this usually disturb spore & makes it airborne.
* Deep clean is critical.
Deep Cleaning
* Perform deep cleaning only in controlled or targeted areas - avoid deep cleaning the entire factory.
* Cleaning the entire factory creates a fully 'sterile' environment, allowing mucor spores to re-establish rapidly.
* After deep cleaning, introduce competition by using a fogger or hand sprayer to apply rehydrated white mould spores into a cleaned environment.
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