1
|
The Effect of Adding Thyme Extracts on Microbiological, Chemical and Sensory Characteristics of Yogurt. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2020. [DOI: 10.22207/jpam.14.2.34] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
2
|
Kandasamy S, Park WS, Yoo J, Yun J, Kang HB, Seol KH, Oh MH, Ham JS. Characterisation of fungal contamination sources for use in quality management of cheese production farms in Korea. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:1002-1011. [PMID: 32054221 PMCID: PMC7206383 DOI: 10.5713/ajas.19.0553] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 08/20/2019] [Accepted: 09/30/2019] [Indexed: 11/27/2022]
Abstract
OBJECTIVE This study was conducted to determine the composition and diversity of the fungal flora at various control points in cheese ripening rooms of 10 dairy farms from six different provinces in the Republic of Korea. METHODS Floor, wall, cheese board, room air, cheese rind and core were sampled from cheese ripening rooms of ten different dairy farms. The molds were enumerated using YM petrifilm, while isolation was done on yeast extract glucose chloramphenicol agar plates. Morphologically distinct isolates were identified using sequencing of internal transcribed spacer region. RESULTS The fungal counts in 8 out of 10 dairy farms were out of acceptable range, as per hazard analysis critical control point regulation. A total of 986 fungal isolates identified and assigned to the phyla Ascomycota (14 genera) and Basidiomycota (3 genera). Of these Penicillium, Aspergillus, and Cladosporium were the most diverse and predominant. The cheese ripening rooms was overrepresented in 9 farms by Penicillium (76%), while Aspergillusin a single farm. Among 39 species, the prominent members were Penicillium commune, P. oxalicum, P. echinulatum, and Aspergillus versicolor. Most of the mold species detected on surfaces were the same found in the indoor air of cheese ripening rooms. CONCLUSION The environment of cheese ripening rooms persuades a favourable niche for mold growth. The fungal diversity in the dairy farms were greatly influenced by several factors (exterior atmosphere, working personnel etc.,) and their proportion varied from one to another. Proper management of hygienic and production practices and air filtration system would be effective to eradicate contamination in cheese processing industries.
Collapse
Affiliation(s)
- Sujatha Kandasamy
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365,
Korea
| | - Won Seo Park
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365,
Korea
| | - Jayeon Yoo
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365,
Korea
| | - Jeonghee Yun
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365,
Korea
| | - Han Byul Kang
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365,
Korea
| | - Kuk-Hwan Seol
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365,
Korea
| | - Mi-Hwa Oh
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365,
Korea
| | - Jun Sang Ham
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365,
Korea
| |
Collapse
|
3
|
Use of indicator bacteria for monitoring sanitary quality of raw milk cheeses – A literature review. Food Microbiol 2020; 85:103283. [DOI: 10.1016/j.fm.2019.103283] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 06/06/2019] [Accepted: 07/30/2019] [Indexed: 11/17/2022]
|
4
|
Almanea A, El-Aziz GSA, Ahmed MMM. The Potential Gastrointestinal Health Benefits of Thymus Vulgaris Essential Oil: A Review. BIOMEDICAL AND PHARMACOLOGY JOURNAL 2019; 12:1793-1799. [DOI: 10.13005/bpj/1810] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
In recent times, medicinal plants have received great attention worldwide due to their effective pharmacological properties and therapeutic benefits. Numerous chemical compounds extracted from various medicinal plants have manifold biological activities. Thymus vulgaris (TV) is a flowering plant with an aromatic odor that has been broadly applied in conventional medicine, food additives, and phyto-pharmaceutical preparations. It is recognized to have promising therapeutic potential for curing various types of diseases. The essential oil extracted from TV, which contains a high quantity of flavonoids, possess antioxidant and antimicrobial activities. Consequently, it could be utilized as a good source in developing novel natural antioxidants and antibiotics. This review explores some of the potential health benefits of TV essential oil (TVEO) on the gastrointestinal tract.
Collapse
Affiliation(s)
- Abdulaziz Almanea
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Gamal S. Abd El-Aziz
- Department of Anatomy, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Mohamed Morsi M. Ahmed
- Nucleic Acids Research Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), City for Scientific Research and Technological Applications, Alexandria, Egypt
| |
Collapse
|
5
|
Bedia Ş, Yasin T. Some Properties of Fresh and Ripened Traditional Akcakatik Cheese. Korean J Food Sci Anim Resour 2018; 38:110-122. [PMID: 29725229 PMCID: PMC5932974 DOI: 10.5851/kosfa.2018.38.1.110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 12/24/2017] [Accepted: 01/02/2018] [Indexed: 11/21/2022] Open
Abstract
Akcakatik cheese (yogurt cheese) is produced by drying strained yogurt with or without adding cloves or black cumin. The main objective of this study was to detect the properties of both fresh and ripened Akcakatik cheeses and to compare them. For this purpose the biogenic amine content, volatile flavor compounds, protein degradation level, chemical properties and some microbiological properties of 15 Akcakatik cheese samples were investigated. Titratable acidity, total dry matter, NaCl, total nitrogen, water soluble nitrogen, ripened index, histamine, diacetyl and acetaldehyde levels were found to be higher in ripened cheese samples than in fresh cheese samples. On the other hand, the clove and black cumin ratios were found to be higher in the fresh cheese samples. Sodium dodecyl sulphate polyacrylamide gel electropherograms of cheese samples showed that protein degradation was higher in ripened cheese samples than in fresh samples, as expected. The dominant Lactic acid bacteria (LAB) flora of Akcakatik cheese samples were found to be Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
Collapse
Affiliation(s)
- Şimşek Bedia
- Corresponding author : Bedia Şimşek Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, 32260 Cunur, Isparta, Turkey Tel: +902462111541 Fax: +902462111538 E-mail:
| | | |
Collapse
|
6
|
Extant of Microbial Contamination of Cheddar Cheese from Markets and Restaurants in Amman- Jordan. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2017. [DOI: 10.22207/jpam.11.3.25] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
7
|
Ozmen Togay S, Guneser O, Karagul Yuceer Y. Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12374] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sine Ozmen Togay
- Department of Food Engineering; Agricultural Faculty; Uludag University; Bursa 16059 Turkey
| | - Onur Guneser
- Department of Food Engineering; Engineering Faculty; Uşak University; Uşak 64200 Turkey
| | - Yonca Karagul Yuceer
- Department of Food Engineering; Engineering Faculty; Çanakkale Onsekiz Mart University; Çanakkale 17020 Turkey
| |
Collapse
|
8
|
Essential Oil Characterization of Thymus vulgaris from Various Geographical Locations. Foods 2016; 5:foods5040070. [PMID: 28231164 PMCID: PMC5302419 DOI: 10.3390/foods5040070] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Revised: 10/20/2016] [Accepted: 10/24/2016] [Indexed: 11/22/2022] Open
Abstract
Thyme (Thymus vulgaris L.) is a commonly used flavoring agent and medicinal herb. Several chemotypes of thyme, based on essential oil compositions, have been established, including (1) linalool; (2) borneol; (3) geraniol; (4) sabinene hydrate; (5) thymol; (6) carvacrol, as well as a number of multiple-component chemotypes. In this work, two different T. vulgaris essential oils were obtained from France and two were obtained from Serbia. The chemical compositions were determined using gas chromatography–mass spectrometry. In addition, chiral gas chromatography was used to determine the enantiomeric compositions of several monoterpenoid components. The T. vulgaris oil from Nyons, France was of the linalool chemotype (linalool, 76.2%; linalyl acetate, 14.3%); the oil sample from Jablanicki, Serbia was of the geraniol chemotype (geraniol, 59.8%; geranyl acetate, 16.7%); the sample from Pomoravje District, Serbia was of the sabinene hydrate chemotype (cis-sabinene hydrate, 30.8%; trans-sabinene hydrate, 5.0%); and the essential oil from Richerenches, France was of the thymol chemotype (thymol, 47.1%; p-cymene, 20.1%). A cluster analysis based on the compositions of these essential oils as well as 81 additional T. vulgaris essential oils reported in the literature revealed 20 different chemotypes. This work represents the first chiral analysis of T. vulgaris monoterpenoids and a comprehensive description of the different chemotypes of T. vulgaris.
Collapse
|
9
|
Kürekci C, Önen SP, Yipel M, Aslantaş Ö, Gündoğdu A. Characterisation of Phenotypic and Genotypic Antibiotic Resistance Profile of Enterococci from Cheeses in Turkey. Korean J Food Sci Anim Resour 2016; 36:352-8. [PMID: 27433106 PMCID: PMC4942550 DOI: 10.5851/kosfa.2016.36.3.352] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2015] [Revised: 01/21/2016] [Accepted: 04/07/2016] [Indexed: 12/11/2022] Open
Abstract
The aim of this study was to determine the prevalence of enterococci in cheese samples and to characterize their antimicrobial resistance profiles as well as the associated resistance genes. A total of 139 enterococci were isolated from 99 cheese samples, the isolates were identified as E. faecalis (61.2%), E. faecium (15.1%), E. gallinarum (12.9%), E. durans (5.0%), E. casseliflavis (2.9%) and E. avium (2.9%). The most frequent antimicrobial resistance observed in enterococci isolates was to lincomycin (88.5%), followed by kanamycin (84.2%), gentamycin (low level, 51.1%), rifampin (46.8%) and tetracycline (33.8%). Among the isolates, the frequencies of high level gentamycin and streptomycin resistant enterococci strains were 2.2% and 5.8%, respectively. Apart from the mentioned antibiotics, low levels of resistance to ciprofloxacin, erythromycin and chloramphenicol were found. Moreover no resistance was observed against penicillin and ampicillin. The antimicrobial resistance genes including tetM, tetL, ermB, cat, aph(3’)-IIIa, ant(6)-Ia and aac(6’)-Ieaph(2”)-Ia were found in enterococci from Turkish cheese samples. In the current study, we provided data for antibiotic resistance and the occurrence of resistance genes among enterococci. Regulatory and quality control programs for milk and other dairy products from farms to retail outlets has to be established and strengthened to monitor trends in antimicrobial resistance among emerging food borne pathogens in Turkey.
Collapse
Affiliation(s)
- Cemil Kürekci
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Mustafa Kemal University, Hatay, Turkey
| | - Sevda Pehlivanlar Önen
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Mustafa Kemal University, Hatay, Turkey
| | - Mustafa Yipel
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Mustafa Kemal University, Hatay, Turkey
| | - Özkan Aslantaş
- Department of Microbiology, Faculty of Veterinary Medicine, Mustafa Kemal University, Hatay, Turkey
| | - Aycan Gündoğdu
- Department of Microbiology and Clinical Microbiology, Faculty of Medicine, Erciyes University, Kayseri, Turkey
| |
Collapse
|
10
|
Sert D, Akin N, Aktumsek A. Lipolysis in Tulum cheese produced from raw and pasteurized goats’ milk during ripening. Small Rumin Res 2014. [DOI: 10.1016/j.smallrumres.2014.06.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
11
|
Partovi R, Gandomi H, Akhondzadeh Basti A, Noori N, Nikbakht Borujeni G, Kargozari M. Microbiological and Chemical Properties of Siahmazgi Cheese, an Iranian Artisanal Cheese: Isolation and Identification of Dominant Lactic Acid Bacteria. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12298] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Razieh Partovi
- Department of Food Hygiene; Faculty of Veterinary Medicine; University of Tehran; Tehran Iran
| | - Hassan Gandomi
- Department of Food Hygiene; Faculty of Veterinary Medicine; University of Tehran; Tehran Iran
| | | | - Negin Noori
- Department of Food Hygiene; Faculty of Veterinary Medicine; University of Tehran; Tehran Iran
| | | | - Mina Kargozari
- Department of Food Science and Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; Karaj Iran
| |
Collapse
|
12
|
Soto Beltran M, Gerba CP, Porto Fett A, Luchansky JB, Chaidez C. Prevalence and characterization of Listeria monocytogenes, Salmonella and Shiga toxin-producing Escherichia coli isolated from small Mexican retail markets of queso fresco. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2014; 25:140-148. [PMID: 24809389 DOI: 10.1080/09603123.2014.915016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Queso fresco (QF) is a handmade cheese consumed and produced in Latin America. In Mexico, QF production is associated with a microbiological risk. The aim of the study was to determine the incidence and characterization of Listeria monocytogenes, Salmonella spp., and Shiga toxin-producing Escherichia coli (STEC) in QF from retail markets of the north-western State of Sinaloa, Mexico, and to assess the effect of physicochemical parameters on Listeria presence. A total of 75 QF samples were obtained. L. monocytogenes, E. coli, and coliforms were detected in 9.3, 94, and 100%, respectively. Salmonella was not detected. STEC isolates showed virulence genes. Microbial loads were above the maximum values recommended by the Official Mexican Standards. Physicochemical parameters such as water activity (aw), moisture content, pH, and salinity played a role in Listeria prevalence in QF. Rigorous control in QF made in Culiacan, Mexico is needed to reduce the risk of foodborne pathogens.
Collapse
Affiliation(s)
- Marcela Soto Beltran
- a Department of Soil, Water and Environmental Science , University of Arizona , Tucson , AZ , USA
| | | | | | | | | |
Collapse
|
13
|
Presence of L. monocytogenes and some bacterial pathogens in two Turkish traditional foods, Mihalic cheese and Hosmerim dessert. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.01.058] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
14
|
Can HY, Çelik TH. Detection of enterotoxigenic and antimicrobial resistant S. aureus in Turkish cheeses. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.09.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
15
|
Pinto MS, de Carvalho AF, Pires ACDS, Campos Souza AA, Fonseca da Silva PH, Sobral D, de Paula JCJ, de Lima Santos A. The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.08.001] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
16
|
Determination of microbial contamination sources for use in quality management of cheese industry: “Dil” cheese as an example. J Verbrauch Lebensm 2010. [DOI: 10.1007/s00003-009-0525-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
17
|
|
18
|
Hayaloglu AA, Fox PF. Cheeses of Turkey: 3. Varieties containing herbs or spices. ACTA ACUST UNITED AC 2008. [DOI: 10.1051/dst:2007015] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
19
|
Kamber U. The Traditional Cheeses of Turkey: Mediterranean Region. FOOD REVIEWS INTERNATIONAL 2007. [DOI: 10.1080/87559120701764571] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
20
|
|
21
|
Hayaloglu AA, Kirbag S. Microbial quality and presence of moulds in Kuflu cheese. Int J Food Microbiol 2006; 115:376-80. [PMID: 17258341 DOI: 10.1016/j.ijfoodmicro.2006.12.002] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2006] [Revised: 11/30/2006] [Accepted: 12/06/2006] [Indexed: 11/22/2022]
Abstract
The chemical and microbial qualities, including fungal flora, of 30 samples of Kuflu cheese randomly purchased from different markets in Turkey were investigated. The gross composition of the cheese samples ranged between 37.65-53.65% moisture, 6.21-40.09% fat-in-dry matter, 4.70-10.07% salt-in-moisture and 26.18-44.85% protein. The mean pH value of the cheeses was 6.29+/-0.28 and pH values ranged from 5.52 to 7.22. Variations between the samples in terms of their gross composition suggested a lack of quality standards in cheesemilk, cheesemaking procedure and ripening conditions. The levels of main microbial groups including total mesophilic and coliform bacteria, yeasts and moulds and the presence of some potentially pathogenic microorganisms (E. coli, Salmonella spp. and Staphylococcus aureus) were determined. The high numbers of all microbial groups and presence of potentially pathogenic organisms in the cheese samples suggested that the production and maturation of Kuflu cheese should be improved by better hygiene. Moulds at the cheese surface were isolated and identified. A total of 24 different mould species were detected and the genus most frequently isolated was Penicillium spp. which represented 70.25% of total isolates. Penicillium commune, P. roqueforti and P. verrucosum were the most abundant species in the cheeses sampled. The other dominant fungal groups were Geotrichum candidum, Penicillium expansum and P. chrysogenum. Other genera isolated from the cheese were Acremonium, Alternaria, Aspergillus, Cladosporium, Geotrichum, Mucor, Rhizopus and Trichoderma. The potentially toxigenic species, including some Penicillum spp. and Aspergillus flavus, were also detected.
Collapse
Affiliation(s)
- A A Hayaloglu
- Department of Food Engineering, Inonu University, 44280 Malatya, Turkey
| | | |
Collapse
|
22
|
Jelastopulu E, Venieri D, Komninou G, Kolokotronis T, Constantinidis TC, Bantias C. Outbreak of acute gastroenteritis in an air force base in Western Greece. BMC Public Health 2006; 6:254. [PMID: 17044937 PMCID: PMC1626087 DOI: 10.1186/1471-2458-6-254] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2006] [Accepted: 10/17/2006] [Indexed: 12/02/2022] Open
Abstract
BACKGROUND On the 20th September 2005, soldiers and staff at the Air Force base in Western Greece experienced an outbreak of acute gastroenteritis. The purpose of this study was to identify the agent and the source of the outbreak in order to develop control measures and to avoid similar outbreaks in the future. METHODS A case-control analytical approach was employed with 100 randomly selected cases and 66 controls. Patients completed standardized questionnaires, odds ratios were calculated and statistical significance was determined using chi2 test. In addition, to identify the source of the infection, we performed bacteriological examination of food samples (included raw beef, cooked minced meat, grated cheese and grated cheese in sealed package) collected from the cuisine of the military unit. RESULTS More than 600 out of the 1,050 individuals who ate lunch that day, became ill. The overall attack rate, as the military doctor of the unit estimated it, was at least 60%. The overall odds ratio of gastroenteritis among those who had lunch was 370 (95% CI: 48-7700) as compared to those who didn't eat lunch. Among the symptoms the most prominent were watery diarrhoea (96%) and abdominal pain (73%). The mean incubation period was 9 h and the median duration of the symptoms was 21 h. In the bacteriological examination, Staphylococcus aureus was detected in a sample of raw beef (2,000 cfu per g) and in two samples of grated cheese; leftover cheese from lunch (7,800 cfu per g) and an unopened package purchased from the market (3,000 cfu per g). CONCLUSION The findings of this study suggest that the aetiological agent of this outbreak was S. aureus. The food vehicle was the grated cheese, which was mixed with the beef and served for lunch in the military unit. This outbreak highlights the capacity of enterotoxin-producing bacteria to cause short term, moderately-severe illness in a young and healthy population. It underscores the need for proper food handling practices and reinforces the public health importance of timely notification of such outbreaks.
Collapse
Affiliation(s)
- Eleni Jelastopulu
- Laboratory of Public Health, School of Medicine, University of Patras, Greece
| | - Danai Venieri
- Laboratory of Public Health, School of Medicine, University of Patras, Greece
| | - Georgia Komninou
- Laboratory of Public Health, School of Medicine, University of Patras, Greece
| | | | | | | |
Collapse
|