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Gebeyehu A, Taye M, Abebe R. Isolation, molecular detection and antimicrobial susceptibility profile of Salmonella from raw cow milk collected from dairy farms and households in southern Ethiopia. BMC Microbiol 2022; 22:84. [PMID: 35361106 PMCID: PMC8969351 DOI: 10.1186/s12866-022-02504-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Accepted: 03/23/2022] [Indexed: 11/28/2022] Open
Abstract
BACKGROUND Salmonella is one of the foodborne pathogens affecting public health around the globe. A cross-sectional bacteriological study was conducted from December 2019 to November 2020. This study aimed to isolate, molecularly detect and determine antibiotic susceptibility patterns of Salmonella from raw cows' milk collected from dairy farms and households in Hawassa, Arsi Negele, and Dale districts. MATERIALS AND METHODS A total of 384 raw milk samples were collected using a simple random sampling technique. Standard bacteriological and biochemical tests were used to isolate Salmonella. The positive samples were further confirmed by the molecular test. Kirby-Bauer disk diffusion method was used for antimicrobial susceptibility testing of Salmonella. RESULTS Using bacteriological and biochemical detection tests, Salmonella was isolated from 10.42% (N = 40) of the total sample. However, in molecular detection, only 32 of the 40 isolates were confirmed to be Salmonella using PCR test. The prevalence was 8.54, 12.69, and 10.46% in Hawassa, Dale, and Arsi Negele districts, respectively. Bacteriological prevalence did not vary significantly between the districts (P > 0.05). Likewise, no significant (P > 0.05) variation was observed in the Salmonella isolation rate between households (12.5%) and farms (8.33%) as well as between dry (8.85%) and wet (11.98%) seasons. Based on herd size, the isolation rate of Salmonella was significantly higher (P < 0.05) in large-scale farms (19.51%) than in small (5.1%) or medium (5.6%) scale dairy farms. The result of the antibiotic susceptibility test showed that Salmonella isolates were 100% resistant to ampicillin, while they were 100% sensitive to ciprofloxacin. Multi-drug resistance (MDR) was demonstrated in all isolates. CONCLUSION This study showed that Salmonella is widespread in the raw milk samples and developing MDR, which may be of public health concern in the study area. It is therefore important that dairy farmers and raw milk sellers in the study area take serious measures to avoid contamination of the milk with Salmonella spp. In addition, the active commitment of the animal health departments in the respective districts to sensitizing dairy farmers and the sensible use of antibiotics at the farm level can help to reduce the antibiotic resistance of Salmonella spp.
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Affiliation(s)
| | - Mestawet Taye
- School of Animal and Range Sciences, Hawassa University, Hawassa, Ethiopia
| | - Rahmeto Abebe
- Faculty of Veterinary Medicine, Hawassa University, Hawassa, Ethiopia
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Morar A, Ban-Cucerzan A, Herman V, Tîrziu E, Sallam KI, Abd-Elghany SM, Imre K. Multidrug Resistant Coagulase-Positive Staphylococcus aureus and Their Enterotoxins Detection in Traditional Cheeses Marketed in Banat Region, Romania. Antibiotics (Basel) 2021; 10:antibiotics10121458. [PMID: 34943670 PMCID: PMC8698683 DOI: 10.3390/antibiotics10121458] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/24/2021] [Accepted: 11/25/2021] [Indexed: 11/16/2022] Open
Abstract
The main objectives of the present study were to determine the occurrence of coagulase positive staphylococci (CPS) and to assess the presence and antimicrobial susceptibility profile of Staphylococcus aureus isolates in different raw milk origin (cow and sheep) traditional cheeses marketed in Banat region, Romania. Additionally, the presence of mecA gene in S. aureus isolates and the staphylococcal enterotoxins (SEs) in cheese samples were evaluated. A total of 81.6% (138/169) of the screened samples were positive for CPS. Furthermore, 35.5% (49/138) of the investigated CPS positive cheese samples were contaminated with S. aureus, with an isolation frequency of 46.6% (14/30) in caș, 33.3% (32/96) in telemea, 25% (2/8) in burduf, and 25% (1/4) in urdă assortments, respectively. From the total number of S. aureus isolates, 6.1% (3/49) harbored the mecA gene. Detectable levels of SEs were identified in 4.3% (4/94) of cheese samples with a CPS contamination level higher than 105 log CFU g−1. The expressed antimicrobial susceptibility profile of the tested cheese-origin S. aureus isolates, with the automated Vitek 2 equipment, showed resistance towards amikacin (90.1%, 10 out from 11 tested), enrofloxacin (86.2%, 25/29), ceftiofur (72.7%, 8/11), neomycin (63.6%, 7/11), benzylpenicillin (53.1%, 26/49), kanamycin (41.4%, 12/29), rifampicin (39.5%, 15/38), tetracycline (38.8%, 19/49), tilmicosin (36.4%, 4/11), clindamycin (30.6%, 15/49), ciprofloxacin (30%, 6/20), erythromycin (22.4%, 11/49), tylosin (18.2%, 2/11), oxacillin (16.3%, 8/49), linezolid (15%, 3/20), teicoplanin (15%, 3/20), fusidic acid (13.1%), imipenem (10.5%, 4/38), vancomycin (7.9%, 3/38), ampicillin (5.5%, 1/18), mupirocin (5.5%, 1/18), fosfomycin (5%, 1/20), and gentamicin (4.1%, 2/49). Twenty-four (49%) S. aureus isolates exhibited multidrug resistance. The investigation highlighted a common occurrence of multidrug-resistant S. aureus strains in the monitored cheese assortments, which can constitute a potential risk for consumers’ health.
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Affiliation(s)
- Adriana Morar
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, 300645 Timisoara, Romania; (A.M.); (A.B.-C.); (E.T.)
| | - Alexandra Ban-Cucerzan
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, 300645 Timisoara, Romania; (A.M.); (A.B.-C.); (E.T.)
| | - Viorel Herman
- Department of Infectious Diseases and Preventive Medicine, Faculty of Veterinary Medicine, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, 300645 Timisoara, Romania;
| | - Emil Tîrziu
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, 300645 Timisoara, Romania; (A.M.); (A.B.-C.); (E.T.)
| | - Khalid Ibrahim Sallam
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35511, Egypt; (K.I.S.); (S.M.A.-E.)
| | - Samir Mohammed Abd-Elghany
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35511, Egypt; (K.I.S.); (S.M.A.-E.)
| | - Kálmán Imre
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, 300645 Timisoara, Romania; (A.M.); (A.B.-C.); (E.T.)
- Correspondence:
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Zeinhom MMA, Abdel-Latef GK, Corke H. Prevalence, Characterization, and Control of Campylobacter jejuni Isolated from Raw Milk, Cheese, and Human Stool Samples in Beni-Suef Governorate, Egypt. Foodborne Pathog Dis 2021; 18:322-330. [PMID: 33656913 DOI: 10.1089/fpd.2020.2895] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Our study aimed to determine the prevalence of Campylobacter jejuni isolated from raw milk, cheese, and human stool samples in Beni-Suef Governorate, Egypt, and to characterize the antibiotic resistance profile and virulence genes of the isolates. An additional objective was to evaluate the effectiveness of cinnamon oil and Lactobacillus acidophilus La5 for controlling C. jejuni in cheese. A total of 200 samples of raw milk and dairy products, including 50 samples of raw milk and 150 samples of three different types of cheese were used. Fifty-three human stool samples were also collected. The samples were tested for the presence of C. jejuni using culture and molecular methods. Campylobacter spp. were isolated from 9.5% (19/200) of the raw milk and cheese samples. The highest prevalence was observed in milk samples (18%), followed by Kareish cheese (14%) and Talaga cheese (6%). In contrast, C. jejuni was not found in any of the Feta cheese samples. Of the human stool samples, 21 (39.6%) were positive for C. jejuni. Of the isolates, 60-90% were highly resistant to the antimicrobial agents tested, that is, nalidixic acid, ciprofloxacin, and tetracycline. Virulent cadF and cdtA genes were detected in all isolates. As milk and dairy products are important sources of contamination, reducing the level of C. jejuni in them will lower the risk to consumers. We showed that L. acidophilus La5 was able to control C. jejuni in Kareish cheese, but cinnamon oil was less effective.
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Affiliation(s)
- Mohamed M A Zeinhom
- Food Hygiene and Control Department and Zoonoses and Epidemiology Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt
| | - Gihan K Abdel-Latef
- Hygiene, Zoonoses and Epidemiology Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt
| | - Harold Corke
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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Di Cerbo A, Miraglia D, Marino L, Stocchi R, Loschi AR, Fisichella S, Cammertoni N, Menchetti L, Farneti S, Ranucci D, Branciari R, Rea S. "Burrata di Andria" PGI Cheese: Physicochemical and Microbiological Features. Foods 2020; 9:foods9111694. [PMID: 33228027 PMCID: PMC7699421 DOI: 10.3390/foods9111694] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 11/11/2020] [Accepted: 11/16/2020] [Indexed: 01/24/2023] Open
Abstract
In the last century, the exponential increase of industrial food production led to the disappearance of "Italian traditional niche products". However, national regulations allowed the preservation of several of these products, including the burrata cheese. Twenty-one samples from three different batches of "Burrata di Andria" Protected Geographical Indication (PGI) were purchased from dairy factories of the PGI consortium. Moisture value of PGI Burrata cheese was significantly higher than that before the PGI release. Moreover, a significantly lower NaCl value was detected in PGI raw milk Burrata cheeses with respect to non-PGI ones, while an opposite situation was detected in pasteurized milk Burrata cheeses. As for pH, in all PGI products lower values were observed with respect to non-PGI products, which resulted significant only in pasteurized ones. No Salmonella spp., Listeria monocytogenes, and Bacillus cereus were detected, while nine samples were positive for a nonpathogenic strain of Yersinia enterocolitica. Total viable count (TVC) and Escherichia coli resulted significantly lower in pasteurized than in raw milk PGI Burrata cheese samples. Although samples analyzed can be considered microbiologically safe, these were borderline and/or unsatisfactory for E. Coli and coagulase-positive staphylococci (CPS) according to process hygiene criteria established by European regulation. Therefore, different strategies should be adopted to improve products hygiene in the considered dairy factories.
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Affiliation(s)
- Alessandro Di Cerbo
- School of Biosciences and Veterinary Medicine, University of Camerino, 62024 Matelica, Italy; (R.S.); (A.R.L.); (N.C.); (S.R.)
- Correspondence: ; Tel.: +390737403443
| | - Dino Miraglia
- Experimental Zooprophylactic Institute of Umbria and Marche ‘T. Rosati’, 06126 Perugia, Italy; (D.M.); (S.F.)
| | - Leonardo Marino
- Experimental Zooprophylactic Institute of Puglia and Basilicata, 71121 Foggia, Italy;
| | - Roberta Stocchi
- School of Biosciences and Veterinary Medicine, University of Camerino, 62024 Matelica, Italy; (R.S.); (A.R.L.); (N.C.); (S.R.)
| | - Anna Rita Loschi
- School of Biosciences and Veterinary Medicine, University of Camerino, 62024 Matelica, Italy; (R.S.); (A.R.L.); (N.C.); (S.R.)
| | - Stefano Fisichella
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy; (S.F.); (L.M.); (D.R.); (R.B.)
| | - Natalina Cammertoni
- School of Biosciences and Veterinary Medicine, University of Camerino, 62024 Matelica, Italy; (R.S.); (A.R.L.); (N.C.); (S.R.)
| | - Laura Menchetti
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy; (S.F.); (L.M.); (D.R.); (R.B.)
| | - Silvana Farneti
- Experimental Zooprophylactic Institute of Umbria and Marche ‘T. Rosati’, 06126 Perugia, Italy; (D.M.); (S.F.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy; (S.F.); (L.M.); (D.R.); (R.B.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy; (S.F.); (L.M.); (D.R.); (R.B.)
| | - Stefano Rea
- School of Biosciences and Veterinary Medicine, University of Camerino, 62024 Matelica, Italy; (R.S.); (A.R.L.); (N.C.); (S.R.)
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Occurrence and characteristics of methicillin-resistant Staphylococcus aureus (MRSA) in buffalo bulk tank milk and the farm workers in Italy. Food Microbiol 2020; 91:103509. [PMID: 32539967 DOI: 10.1016/j.fm.2020.103509] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 10/08/2019] [Accepted: 02/10/2020] [Indexed: 11/24/2022]
Abstract
The aim of the present study was to assess the occurrence of MRSA in buffalo dairy farms and in buffalo tank milk from Italy, and to provide information about the antimicrobial resistance profile and molecular characteristics of the isolates. We collected 75 bulk tank milk (BTM) samples from 75 farms and 24 nasal swabs from 24 farm operators. Three (4%) of the 75 BTM samples and 1 (4%) of the 24 human nasal swabs tested positive for MRSA. The milk isolates belonged to the genotypes ST1/t127/Va and ST72/t3092/V, while the human isolate was characterized as ST1/t127/IVa. All isolates were multidrug resistant but vancomycin susceptible; they carried the icaA gene but tested negative for the pvl and ses genes. ST72 is a CA-MRSA commonly found in South Korea, and this is the first report of its detection in Europe. Although we found a low prevalence of MRSA in the farms we surveyed, this study clearly demonstrates, for the first time in Europe, that MRSA can be found in dairy buffalo farms and in raw buffalo milk. Therefore, the risk of human colonization/infection with MRSA linked to the handling of raw milk or consumption of contaminated dairy products should not be ruled out.
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Dambrosio A, Ioanna F, Storelli MM, Castiglia D, Giannico F, Colonna MA, De Rosa M, Quaglia NC. Microbiological quality and safety of cheeses belonging to “Traditional Agri‐Food Products” (T.A.P.) produced in Southern Italy. J Food Saf 2018. [DOI: 10.1111/jfs.12539] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Angela Dambrosio
- Department of Emergency and Organ Transplantation, Section of Veterinary Clinic and Animal ProductionUniversity of Bari Aldo Moro Bari Italy
| | | | - Maria M. Storelli
- Department of Biosciences, Biotechnologies and BiopharmaceuticalUniversity of Bari Aldo Moro Bari Italy
| | | | - Francesco Giannico
- Department of Agricultural and Environmental ScienceUniversity of Bari Aldo Moro, University campus "Ernesto Quagliariello" Bari Italy
| | - Maria A. Colonna
- Department of Agricultural and Environmental ScienceUniversity of Bari Aldo Moro, University campus "Ernesto Quagliariello" Bari Italy
| | | | - Nicoletta C. Quaglia
- Department of Emergency and Organ Transplantation, Section of Veterinary Clinic and Animal ProductionUniversity of Bari Aldo Moro Bari Italy
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Mladenović KG, Muruzović MŽ, Žugić Petrović T, Čomić LR. Escherichia coliidentification and isolation from traditional cheese produced in Southeastern Serbia. J Food Saf 2018. [DOI: 10.1111/jfs.12477] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Katarina G. Mladenović
- Department of Biology and Ecology, Faculty of Science; University of Kragujevac; Kragujevac Republic of Serbia
| | - Mirjana Ž. Muruzović
- Department of Biology and Ecology, Faculty of Science; University of Kragujevac; Kragujevac Republic of Serbia
| | | | - Ljiljana R. Čomić
- Department of Biology and Ecology, Faculty of Science; University of Kragujevac; Kragujevac Republic of Serbia
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Kim NH, Lee NY, Kim MG, Kim HW, Cho TJ, Joo IS, Heo EJ, Rhee MS. Microbiological criteria and ecology of commercially available processed cheeses according to the product specification and physicochemical characteristics. Food Res Int 2018; 106:468-474. [PMID: 29579949 DOI: 10.1016/j.foodres.2018.01.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2017] [Revised: 01/06/2018] [Accepted: 01/09/2018] [Indexed: 11/25/2022]
Abstract
Although global cheese manufacturers release a variety of products onto the market, research on the microbiological quality and safety of cheese has focused mainly on conventional cheeses made from milk. Here, this study aimed to investigate commercially processed cheese products produced by mixing conventional cheeses after melting. Two approaches were used: a summary and comparison of legal definitions and standards/regulations regarding the microbiological criteria used by major cheese traders in the global market (Australia/New Zealand, China, European Union, Japan, Mexico, Republic of Korea, and the United States) and a comprehensive microbiological analysis of commercial products (n = 800), along with an assessment of salinity, pH, water activity, and heating conditions. The results of the literature search showed that major importing countries (China, Japan, Mexico, and the Republic of Korea) have stricter microbiological criteria for commercially available cheese products than major exporters (Australia/New Zealand, EU, and the USA). The former set limits with respect to the number of total coliforms in the product. Microbiological analyses were designed according to global standards and recommendations. No test sample contained detectable levels of Clostridium perfringens, enterohemorrhagic Escherichia coli, Listeria monocytogenes, Salmonella, or Staphylococcus aureus. In addition, no coliform bacteria (including E. coli) were detected. Overall, 79.9% of the samples contained detectable aerobic plate counts (1.0-7.8 log CFU/g); these levels varied significantly according to product type (grated cheese > chunks; cream cheese > portions or sliced) (p < .05). There was no significant association between microbe levels and salinity, water activity, pH, and heating conditions. The results can be used to develop a comprehensive database about commercially processed cheese products available in the global market and, as such, may be helpful for both national authorities and cheese manufacturers when considering novel strategic management plans for microbiological quality and safety.
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Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Na Young Lee
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Min Gyu Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Hye Won Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Tae Jin Cho
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - In Sun Joo
- Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Chungcheongbuk-do 28159, Republic of Korea
| | - Eun Jung Heo
- Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Chungcheongbuk-do 28159, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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El-Zamkan MA, Hameed KGA. Prevalence of Campylobacter jejuni and Campylobacter coli in raw milk and some dairy products. Vet World 2016; 9:1147-1151. [PMID: 27847427 PMCID: PMC5104726 DOI: 10.14202/vetworld.2016.1147-1151] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2016] [Accepted: 09/10/2016] [Indexed: 11/16/2022] Open
Abstract
Aim: This study was accomplished to test raw milk and certain dairy products sold in local markets of Qena, Egypt, for the presence of Campylobacter coli and Campylobacter jejuni. Materials and Methods: A total of 150 samples of raw milk, kareish cheese, and yoghurt (50 samples each) were subjected first to enrichment in Bolton broth at 42°C for 2 days under a microaerobic condition, subsequently campylobacter blood free selective agar plates were cultured and incubated in the same condition of the broth. Based on the morphological and biochemical themes of the growing colonies, it was further classified into Campylobacter spp. The identified isolates were later affirmed by polymerase chain reaction using primers that were designed to locate hipO genes in C. jejuni and glyA in C. coli. Results: Of the total 150 examined samples of raw milk and soft cheese samples; 37 (24.6%) samples were contaminated with Campylobacter spp. C. jejuni was dominating in this study in 20%, 14%, and 8% of the examined raw milk, kareish cheese, and yoghurt samples, respectively. No sample harbored C. coli. Conclusion: Campylobacter spp. could be detected in 24.6% of the investigated samples. C. jejuni isolated from 14% of the total tested samples, while C. coli could not be detected from the examined samples. Campylobacter spp. is rampant in the areas of poor hygienic conditions making products made from raw milk of public health hazard.
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Affiliation(s)
- Mona A El-Zamkan
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, South Valley University, Qena 83523, Egypt
| | - Karima G Abdel Hameed
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, South Valley University, Qena 83523, Egypt
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Rola JG, Czubkowska A, Korpysa-Dzirba W, Osek J. Occurrence of Staphylococcus aureus on Farms with Small Scale Production of Raw Milk Cheeses in Poland. Toxins (Basel) 2016; 8:E62. [PMID: 26950152 PMCID: PMC4810207 DOI: 10.3390/toxins8030062] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 02/19/2016] [Accepted: 02/22/2016] [Indexed: 11/24/2022] Open
Abstract
This paper describes the results of a 3-year study on the prevalence, enterotoxinogenicity and resistance to antimicrobials of S. aureus isolated on dairy farms with small scale production of raw cow milk cheeses. The samples of raw milk, semi-finished products and the final products as well as swabs were collected between 2011 and 2013 from nine dairy farms in Poland. A total of 244 samples were examined, of which 122 (50.0%) were contaminated with S. aureus including 18 of 26 (69.2%) mature cheese samples with log10 CFU g(-1) between <1- and 7.41. In swabs collected from the staff and production environment the highest contamination rate with coagulase positive staphylococci (CPS) was detected on hands of cheese makers (4.34 log10 CFU/swab). None of the cheese samples contaminated with CPS contained staphylococcal enterotoxins (SEs). However, 55 of 122 (45.1%) S. aureus isolates possessed SEs genes, mainly (26 of 55; 47.3%) a combination of the sed, sej and ser genes. Furthermore, the sep (15 of 55; 27.3%) as well as seg and sei (9 of 55; 16.4%) genes were also identified. The remaining S. aureus isolates possessed the sea gene (one isolate), the combination of sec, seg and sei (three isolates) as well as the sed, sej, sep and ser markers together (one CPS). Resistance to penicillin (62 of 122 isolates; 50.8%) was the most common among the tested isolates. Some CPS were also resistant to chloramphenicol (7; 5.7%) and tetracycline (5; 4.1%). The obtained results indicated that the analyzed cheeses were safe for consumers. To improve the microbiological quality of traditional cheese products more attention should be paid to animal welfare and hygiene practices during the process of cheese manufacturing in some dairy farms.
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Affiliation(s)
- Jolanta G Rola
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100 Pulawy, Poland.
| | - Anna Czubkowska
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100 Pulawy, Poland.
| | - Weronika Korpysa-Dzirba
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100 Pulawy, Poland.
| | - Jacek Osek
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100 Pulawy, Poland.
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Carrascosa C, Millán R, Saavedra P, Jaber JR, Raposo A, Sanjuán E. Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms. J Dairy Sci 2016; 99:2606-2616. [PMID: 26851842 DOI: 10.3168/jds.2015-10301] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2015] [Accepted: 12/09/2015] [Indexed: 01/18/2023]
Abstract
The purpose of this paper was to evaluate, by statistical analyses, risk factors on cheese farms that can influence the microbial contamination of their products. Various assessment tools, such as cheese production questionnaires, food handlers' knowledge testing, and hygiene assessment system surveys, were used on 39 cheese farms on the island of Gran Canaria, Spain. The microbiological status of 773 raw milk and cheese samples from the cheese farms was assessed by enumerating total viable counts and 4 pathogens: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. The results revealed that the highest contamination by Staph. aureus (4.39%, >10(5)cfu/mL) was found in milk, and the highest contamination by E. coli (5.18%, >10(3) cfu/mL) was found in cheese. Very few samples (0.52%) were contaminated by L. monocytogenes or Salmonella spp. The factors associated with any tested microorganism were "handling," "knowledge," and "type of milk." Subsequently, multidimensional logistic analysis for contamination by E. coli showed an independent association for factors "cleaning and disinfection test" and "type of milk." The probability of total aerobic contamination of milk increased with lower hygiene assessment system survey scores. These results emphasize the need to apply and maintain good hygiene practices, and to study risk factors to prevent contamination and bacterial growth. Further research is required in other areas with different cheese farm types to reinforce the validity of these results.
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Affiliation(s)
- Conrado Carrascosa
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain.
| | - Rafael Millán
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain
| | - Pedro Saavedra
- Department of Mathematics, Universidad de Las Palmas de Gran Canaria, Mathematics Building, Campus Universitario de Tafira, 35018 Las Palmas de Gran Canaria, Spain
| | - José Raduán Jaber
- Department of Morphology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, 35413 Arucas, Las Palmas, Spain
| | - António Raposo
- Centro de Investigação Interdisciplinar Egas Moniz, CiiEM, Instituto Superior de Ciências da Saúde Egas Moniz, ISCSEM, Quinta da Granja, Monte de Caparica, 2829-511 Caparica, Portugal.
| | - Esther Sanjuán
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain
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Tayel AA, Hussein H, Sorour NM, El-Tras WF. Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts. J Food Sci 2015; 80:M2886-91. [DOI: 10.1111/1750-3841.13138] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Accepted: 10/05/2015] [Indexed: 10/22/2022]
Affiliation(s)
- Ahmed A. Tayel
- Genetic Engineering and Biotechnology Research Inst; Univ. of Sadat City; P.O. Box 79/22857 El-Sadat City Egypt
| | - Heba Hussein
- Faculty of Veterinary Medicine; Univ. of Sadat City; El-Sadat City Egypt
| | - Noha M. Sorour
- Genetic Engineering and Biotechnology Research Inst; Univ. of Sadat City; P.O. Box 79/22857 El-Sadat City Egypt
| | - Wael F. El-Tras
- Faculty of Veterinary Medicine; Kafrelsheikh Univ; Kafrelsheikh Egypt
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Kunová S, Kačániová M, Čuboň J, Haščík P, Lopašovský Ľ. Evaluation of microbiological quality of selected cheeses during storage. POTRAVINARSTVO 2015. [DOI: 10.5219/463] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this article was to evaluate and compare the microbiological quality of selected types of cheeses immediately after opening and after 5 days storage in the refrigerator. Total viable counts (TVC), coliform bacteria (CB) and microscopic filamentous fungi (MFF) were determined by microbiological analysis. We analyzed 8 samples of cheese of Slovak origin. Plate dilution method was used for microbiological analysis. The Codex Alimentarius of Slovak republic (2006) just indicates number of coliforms bacteria (102) and microscopic fungi (5 × 102). The TVC values after opening of cheeses ranged from 1.68 × 103 CFU.g-1 (3.22 log CFU.g-1) in the sample no. 1 to 1.71 × 105 KTJ.g-1 (5.23 log CFU.g-1) in the sample no. 4 after storage in the refrigerator. All samples were negative for the presence of coliform bacteria after opening. The values of CB were 1.18 × 102 CFU.g-1 (2.07 log CFU.g-1) in sample no. 7 and 1.90 × 102 CFU.g-1 (2.27 log CFU.g-1) in the sample no. 8 after storage in refrigerator. These values are not in accordance with Codex Alimentarius of Slovak Republic (2006). Other samples were negative for presence of CB after storage at 4 °C. The values of MFF in samplesranged from 1.81 × 101 CFU.g-1 (1.25 log CFU.g-1) in the sample no. 1 after opening to 1.68 × 102 CFU.g-1 (2.22 log CFU.g-1) in sample no. 7 after storage of samples. All analysed samples were in accordance with Codex Alimentarius of Slovak republic (2006).
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Samelis J, Lianou A, Pappa EC, Bogovič-Matijašić B, Parapouli M, Kakouri A, Rogelj I. Behavior of Staphylococcus aureus in culture broth, in raw and thermized milk, and during processing and storage of traditional Greek Graviera cheese in the presence or absence of Lactococcus lactis subsp. cremoris M104, a wild, novel nisin A-producing raw milk isolate. J Food Prot 2014; 77:1703-14. [PMID: 25285487 DOI: 10.4315/0362-028x.jfp-14-105] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was conducted to evaluate the behavior of Staphylococcus aureus during processing, ripening, and storage of traditional Greek Graviera cheese in accordance with European Union Regulation 1441/2007 for coagulase-positive staphylococci in thermized milk cheeses. Lactococcus lactis subsp. cremoris M104, a wild, novel nisin A-producing (NisA+) strain, also was evaluated as an antistaphylococcal adjunct. A three-strain cocktail of enterotoxigenic (Ent+) S. aureus increased by approximately 2 log CFU/ml when co-inoculated (at approximately 3 log CFU/ml) in thermized Graviera cheese milk (TGCM; 63°C for 30 s) with commercial starter culture (CSC) and/or strain M104 at approximately 6 log CFU/ml and then incubated at 37°C for 3 h. However, after 6 h at 37°C, significant retarding effects on S. aureus growth were noted in the order TGCM + M104 > TGCM + CSC = TGCM + CSC + M104 > TGCM. Additional incubation of TGCM cultures at 18°C for 66 h resulted in a 1.2-log reduction (P < 0.05) of S. aureus populations in TGCM + M104. The Ent + S. aureus cocktail did not grow but survived during ripening and storage when inoculated (at approximately 3 log CFU/g) postcooking into Graviera mini cheeses prepared from TGCM + CSC or TGCM + CSC + M104, ripened at 18°C and 90% relative humidity for 20 days, and stored at 4°C in vacuum packages for 2 months. A rapid 10-fold decrease (P < 0.05) in S. aureus populations occurred within the first 24 h of cheese fermentation. Reductions of S. aureus were greater by approximately 0.4 log CFU/g in CSC + M104 than in CSC only cheeses, concomitantly with the presence of NisA + M104 colonies and nisin-encoding genes in the CSC plus M104 cheeses and their corresponding microbial consortia only. A high level of selective survival of a naturally nisin-resistant EntC z S. aureus strain from the cocktail was noted in CSC + M104 cheeses and in coculture with the NisA + M104 strain in M-17 broth. In conclusion, although S. aureus growth inhibition is assured during Graviera cheese ripening, early growth of the pathogen during milk curdling and curd cooking operations may occur. Nisin-resistant S. aureus strains that may contaminate Graviera cheese milks postthermally may be difficult to control even by the application of the NisA + L. lactis subsp. cremoris strain M104 as a bioprotective adjunct culture.
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Affiliation(s)
- John Samelis
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece.
| | - Alexandra Lianou
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece; Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Eleni C Pappa
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
| | | | - Maria Parapouli
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece; Laboratory of Biochemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Athanasia Kakouri
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
| | - Irena Rogelj
- Biotechnical Faculty, University of Ljubljana, SI-1230 DomŽale, Slovenia
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Koreňová J, Rešková Z, Véghová A, Kuchta T. Tracing Staphylococcus aureus in small and medium-sized food-processing factories on the basis of molecular sub-species typing. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2014; 25:384-392. [PMID: 25229709 DOI: 10.1080/09603123.2014.958135] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Contamination by Staphylococcus aureus of the production environment of three small or medium-sized food-processing factories in Slovakia was investigated on the basis of sub-species molecular identification by multiple locus variable number of tandem repeats analysis (MLVA). On the basis of MLVA profiling, bacterial isolates were assigned to 31 groups. Data from repeated samplings over a period of 3 years facilitated to draw spatial and temporal maps of the contamination routes for individual factories, as well as identification of potential persistent strains. Information obtained by MLVA typing allowed to identify sources and routes of contamination and, subsequently, will allow to optimize the technical and sanitation measures to ensure hygiene.
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Affiliation(s)
- Janka Koreňová
- a Department of Microbiology, Molecular Biology and Biotechnology , Food Research Institute , Bratislava , Slovakia
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17
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Silver Nanocluster/Silica Composite Coatings Obtained by Sputtering for Antibacterial Applications. STRUCTURAL NANOCOMPOSITES 2013. [DOI: 10.1007/978-3-642-40322-4_10] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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PAMUK SEBNEM, YILDIRIM YELIZ, SEKER ESRA, GURLER ZEKI, KARA RECEP. A survey of the occurrence and properties of methicillin-resistant Staphylococcus aureus and methicillin-resistant Staphylococcus intermedius in water buffalo milk and dairy products in Turkey. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00832.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Spanu V, Spanu C, Virdis S, Cossu F, Scarano C, De Santis EPL. Virulence factors and genetic variability of Staphylococcus aureus strains isolated from raw sheep's milk cheese. Int J Food Microbiol 2011; 153:53-7. [PMID: 22094181 DOI: 10.1016/j.ijfoodmicro.2011.10.015] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2011] [Revised: 10/04/2011] [Accepted: 10/24/2011] [Indexed: 01/22/2023]
Abstract
Contamination of dairy products with Staphylococcus aureus can be of animal or human origin. The host pathogen relationship is an important factor determining genetic polymorphism of the strains and their potential virulence. The aim of the present study was to carry out an extensive characterization of virulence factors and to study the genetic variability of S. aureus strains isolated from raw ewe's milk cheese. A total of 100 S. aureus strains isolated from cheese samples produced in 10 artisan cheese factories were analyzed for the presence of enterotoxins (sea-see) and enterotoxins-like genes (seh, sek, sel, sem, seo, sep), leukocidins, exfoliatins, haemolysins, toxic shock syndrome toxin 1 (TSST-1) and the accessory gene regulator alleles (agr). Strains were also typed using pulsed-field gel electrophoresis (PFGE). AMOVA analysis carried out on PFGE and PCR data showed that the major component explaining genetic distance between strains was the dairy of origin. Of the total isolates 81% had a pathogenicity profile ascribable to "animal" biovar while 16% could be related to "human" biovar. The biovar allowed to estimate the most likely origin of the contamination. Minimum inhibitory concentrations (MICs) of nine antimicrobial agents and the presence of the corresponding genes coding for antibiotic resistance was also investigated. 18 strains carrying blaZ gene showed resistance to ampicillin and penicillin and 6 strains carrying tetM gene were resistant to tetracycline. The presence of mecA gene and methicillin resistance, typical of strains of human origin, was never detected. The results obtained in the present study confirm that S. aureus contamination in artisan cheese production is mainly of animal origin.
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Affiliation(s)
- Vincenzo Spanu
- Inspection of Food of Animal Origin, Department of Animal Biology, University of Sassari, Via Vienna 2, 07100, Sassari, Italy
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Jakobsen RA, Heggebø R, Sunde EB, Skjervheim M. Staphylococcus aureus and Listeria monocytogenes in Norwegian raw milk cheese production. Food Microbiol 2010; 28:492-6. [PMID: 21356456 DOI: 10.1016/j.fm.2010.10.017] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2009] [Revised: 09/30/2010] [Accepted: 10/20/2010] [Indexed: 10/18/2022]
Abstract
The aim of this study was to survey the presence of Staphylococcus aureus and Listeria monocytogenes during the cheese making process in small-scale raw milk cheese production in Norway. The prevalence of S. aureus in bovine and caprine raw milk samples was 47.3% and 98.8%, respectively. An increase in contamination during the first 2-3 h resulted in a 73.6% prevalence of contamination in the bovine curd, and 23 out of 38 S. aureus-negative bovine milk samples gave rise to S. aureus-positive curds. The highest contamination levels of S. aureus were reached in both caprine and bovine cheese after 5-6 h (after the first pressing). There was no contamination of L. monocytogenes in caprine cheeses and only one (1.4%) contaminated bovine cheese. This work has increased our knowledge about S. aureus and L. monocytogenes contamination during the process of raw milk cheese production and gives an account of the hygiene status during the manufacture of Norwegian raw milk cheeses.
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Kousta M, Mataragas M, Skandamis P, Drosinos EH. Prevalence and sources of cheese contamination with pathogens at farm and processing levels. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.11.015] [Citation(s) in RCA: 154] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Vautor E, Cockfield J, Le Marechal C, Le Loir Y, Chevalier M, Robinson DA, Thiery R, Lindsay J. Difference in virulence between Staphylococcus aureus isolates causing gangrenous mastitis versus subclinical mastitis in a dairy sheep flock. Vet Res 2009; 40:56. [PMID: 19576164 PMCID: PMC2733328 DOI: 10.1051/vetres/2009039] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2008] [Accepted: 07/02/2009] [Indexed: 01/10/2023] Open
Abstract
Staphylococcus aureus mastitis in dairy sheep ranges from subclinical mastitis to lethal gangrenous mastitis. Neither the S. aureus virulence factors nor the host-factors or the epidemiological events contributing to the different outcomes are known. In a field study in a dairy sheep farm over 21 months, 16 natural isolates of S. aureus were collected from six subclinical mastitis cases, one lethal gangrenous mastitis case, nasal carriage from eight ewes and one isolate from ambient air in the milking room. A genomic comparison of two strains, one responsible for subclinical mastitis and one for lethal gangrenous mastitis, was performed using multi-strain DNA microarrays. Multiple typing techniques (pulsed-field-gel-electrophoresis, multiple-locus variable-number, single-nucleotide polymorphisms, randomly amplified polymorphic DNA, spa typing and sas typing) were used to characterise the remaining isolates and to follow the persistence of the gangrenous isolate in ewes’ nares. Our results showed that the two strains were genetically closely related and they shared 3 615 identical predicted open reading frames. However, the gangrenous mastitis isolate carried variant versions of several genes (sdrD, clfA-B, sasA, sasB, sasD, sasI and splE) and was missing fibrinogen binding protein B (fnbB) and a prophage. The typing results showed that this gangrenous strain emerged after the initial subclinical mastitis screening, but then persisted in the flock in the nares of four ewes. Although we cannot dismiss the role of host susceptibility in the clinical events in this flock, our data support the hypothesis that S. aureus populations had evolved in the sheep flock and that S. aureus genetic variations could have contributed to enhanced virulence.
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Affiliation(s)
- Eric Vautor
- Agence Française de Sécurité Sanitaire des Aliments (AFSSA), Unité Pathologie des Ruminants, 105 route des Chappes, 06902 Sophia-Antipolis, France.
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Gaillard T, Gaillard C, Martinaud C, Védy S, Pons S, Brisou P. Epidemic surgical site infections attributable to incorrect use of face masks. J Hosp Infect 2008; 71:192-3. [PMID: 19013669 DOI: 10.1016/j.jhin.2008.10.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2008] [Accepted: 10/03/2008] [Indexed: 10/21/2022]
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