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Youssef O, Agún S, Fernández L, Khalil SA, Rodríguez A, García P. Impact of the calcium concentration on the efficacy of phage phiIPLA-RODI, LysRODIΔAmi and nisin for the elimination of Staphylococcus aureus during lab-scale cheese production. Int J Food Microbiol 2023; 399:110227. [PMID: 37148666 DOI: 10.1016/j.ijfoodmicro.2023.110227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 04/18/2023] [Accepted: 04/20/2023] [Indexed: 05/08/2023]
Abstract
Staphylococcus aureus is a Gram-positive human opportunistic pathogen that may also cause food poisoning because of the ability of some strains to produce heat stable enterotoxins that can persist in food even after the pathogen is successfully eliminated. In this context, biopreservation may be a forward-looking strategy to help eliminate staphylococcal contamination in dairy products by using natural compounds. However, these antimicrobials exhibit individual limitations that may be overcome by combining them. This work investigates the combination of a virulent bacteriophage, phiIPLA-RODI, a phage-derived engineered lytic protein, LysRODIΔAmi, and the bacteriocin nisin for the elimination of S. aureus during lab-scale cheese production at two CaCl2 concentrations (0.2 % and 0.02 %), and subsequent storage at two different temperatures (4 °C and 12 °C). In most of the assayed conditions, our results demonstrate that the combined action of the antimicrobials led to a greater reduction of the pathogen population than the compounds individually, albeit this effect was additive and not synergistic. However, our results did show synergy between the three antimicrobials for reducing the bacterial load after 14 days of storage at 12 °C, temperature at which there is growth of the S. aureus population. Additionally, we tested the impact of the calcium concentration on the activity of the combination treatment and observed that higher CaCl2 levels led to a notable increase in endolysin activity that allowed the utilization of approximately 10-times less protein to attain the same efficacy. Overall, our data show that the combination of LysRODIΔAmi with nisin and/or phage phiIPLA-RODI, and an increase in the calcium concentration are successful strategies to decrease the amount of protein required for the control of S. aureus contamination in the dairy sector with a low potential for resistance selection, thereby reducing costs.
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Affiliation(s)
- Olivia Youssef
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain; DairySafe Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain; Microbiology Department, Faculty of Veterinary Medicine, Alexandria University, Egypt; Animal Health Research Institute, Agricultural Research Center (ARC), Egypt
| | - Seila Agún
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain; DairySafe Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Lucía Fernández
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain; DairySafe Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain.
| | - Samy A Khalil
- Microbiology Department, Faculty of Veterinary Medicine, Alexandria University, Egypt
| | - Ana Rodríguez
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain; DairySafe Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Pilar García
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain; DairySafe Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
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Trmčić A, Chauhan K, Kent DJ, Ralyea RD, Martin NH, Boor KJ, Wiedmann M. Coliform detection in cheese is associated with specific cheese characteristics, but no association was found with pathogen detection. J Dairy Sci 2016; 99:6105-6120. [PMID: 27289158 DOI: 10.3168/jds.2016-11112] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Accepted: 05/02/2016] [Indexed: 11/19/2022]
Abstract
Coliform detection in finished products, including cheese, has traditionally been used to indicate whether a given product has been manufactured under unsanitary conditions. As our understanding of the diversity of coliforms has improved, it is necessary to assess whether coliforms are a good indicator organism and whether coliform detection in cheese is associated with the presence of pathogens. The objective of this study was (1) to evaluate cheese available on the market for presence of coliforms and key pathogens, and (2) to characterize the coliforms present to assess their likely sources and public health relevance. A total of 273 cheese samples were tested for presence of coliforms and for Salmonella, Staphylococcus aureus, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and other Listeria species. Among all tested cheese samples, 27% (75/273) tested positive for coliforms in concentrations >10cfu/g. Pasteurization, pH, water activity, milk type, and rind type were factors significantly associated with detection of coliforms in cheese; for example, a higher coliform prevalence was detected in raw milk cheeses (42% with >10cfu/g) compared with pasteurized milk cheese (21%). For cheese samples contaminated with coliforms, only water activity was significantly associated with coliform concentration. Coliforms isolated from cheese samples were classified into 13 different genera, including the environmental coliform genera Hafnia, Raoultella, and Serratia, which represent the 3 genera most frequently isolated across all cheeses. Escherichia, Hafnia, and Enterobacter were significantly more common among raw milk cheeses. Based on sequencing of the housekeeping gene clpX, most Escherichia isolates were confirmed as members of fecal commensal clades of E. coli. All cheese samples tested negative for Salmonella, Staph. aureus, and Shiga toxin-producing E. coli. Listeria spp. were found in 12 cheese samples, including 5 samples positive for L. monocytogenes. Although no association was found between coliform and Listeria spp. detection, Listeria spp. were significantly more likely to be detected in cheese with the washed type of rind. Our data provide information on specific risk factors for pathogen detection in cheese, which will facilitate development of risk-based strategies to control microbial food safety hazards in cheese, and suggest that generic coliform testing cannot be used to assess the safety of natural cheese.
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Affiliation(s)
- A Trmčić
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850
| | - K Chauhan
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850
| | - D J Kent
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850
| | - R D Ralyea
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850
| | - N H Martin
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850
| | - K J Boor
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850
| | - M Wiedmann
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850.
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Ehsannia S, Sanjabi MR. Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:996-1003. [PMID: 27162379 PMCID: PMC4837710 DOI: 10.1007/s13197-015-2159-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/23/2015] [Accepted: 12/22/2015] [Indexed: 01/08/2023]
Abstract
Microbial quality of low-salt processed cheeses supplemented with Bacillus coagulans spores (10(7)-10(8) CFU/g) relying on their physicochemical characteristics during 60 day-cold storage was evaluated. A reduction in moisture content, water activity and pH value and a significant enhancement in proteolytic index of control and probiotic samples were obtained by prolonging storage time. Survival rate of the probiotic cells significantly decreased up to day 30, while total count of the viable cells increased by increasing storage time. A 20 and 67 % increase in total counts of coliforms and mold-yeast of the control sample were respectively observed after 60 days of cold storage. A considerable decrease in the total counts of coliforms and mold-yeast was also found in the processed cheeses containing probiotic supplement. According to the macroscopic and sensory assessment, off-odors and off-flavors in the control sample were diagnosed after day 1 of cold-storage. Noticeably, the resistance to spoilage was more prominent in samples containing the probiotic cells.
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Affiliation(s)
- Sheida Ehsannia
- />Department of Food Science and Technology, Islamic Azad University, Pharmaceutical Sciences Branch (IAUPS), No 99, Yakhchal, Gholhak, Dr. Shariati, P.O. Box 19395-6466, Tehran, Iran
| | - Mohammad Reza Sanjabi
- />Department of Animal and Poultry Science and Fisheries, Agricultural Research Institute, Iranian Research Organization for Science and Technology (IROST), Tehran, P.O. Box 3353-5111, Iran
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Verraes C, Vlaemynck G, Van Weyenberg S, De Zutter L, Daube G, Sindic M, Uyttendaele M, Herman L. A review of the microbiological hazards of dairy products made from raw milk. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.011] [Citation(s) in RCA: 98] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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El-Kholy A, El-Shinawy S, Meshref A, Korany A. Microbiological Quality of Domiati Cheese and the Influence of Probiotics on the Behavior of S
taphylococcus aureus
and E
scherichia coli
O157:H7 in Domiati Cheese. J Food Saf 2014. [DOI: 10.1111/jfs.12157] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- A.M. El-Kholy
- Food Hygiene Department; Faculty of Veterinary Medicine; Beni-Suef University; Beni-Suef Egypt
| | - S.H. El-Shinawy
- Food Hygiene Department; Faculty of Veterinary Medicine; Beni-Suef University; Beni-Suef Egypt
| | - A.M.S. Meshref
- Food Hygiene Department; Faculty of Veterinary Medicine; Beni-Suef University; Beni-Suef Egypt
| | - A.M. Korany
- Food Hygiene Department; Faculty of Veterinary Medicine; Beni-Suef University; Beni-Suef Egypt
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Kaźmierczak Z, Górski A, Dąbrowska K. Facing antibiotic resistance: Staphylococcus aureus phages as a medical tool. Viruses 2014; 6:2551-70. [PMID: 24988520 PMCID: PMC4113783 DOI: 10.3390/v6072551] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2014] [Revised: 06/17/2014] [Accepted: 06/18/2014] [Indexed: 12/21/2022] Open
Abstract
Staphylococcus aureus is a common and often virulent pathogen in humans. This bacterium is widespread, being present on the skin and in the nose of healthy people. Staphylococcus aureus can cause infections with severe outcomes ranging from pustules to sepsis and death. The introduction of antibiotics led to a general belief that the problem of bacterial infections would be solved. Nonetheless, pathogens including staphylococci have evolved mechanisms of drug resistance. Among current attempts to address this problem, phage therapy offers a promising alternative to combat staphylococcal infections. Here, we present an overview of current knowledge on staphylococcal infections and bacteriophages able to kill Staphylococcus, including experimental studies and available data on their clinical use.
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Affiliation(s)
- Zuzanna Kaźmierczak
- Institute of Immunology and Experimental Therapy, Polish Academy of Sciences, ul. R. Weigla 12, Wroclaw 53-114, Poland.
| | - Andrzej Górski
- Institute of Immunology and Experimental Therapy, Polish Academy of Sciences, ul. R. Weigla 12, Wroclaw 53-114, Poland.
| | - Krystyna Dąbrowska
- Institute of Immunology and Experimental Therapy, Polish Academy of Sciences, ul. R. Weigla 12, Wroclaw 53-114, Poland.
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Domenech E, Amorós JA, Escriche I. Effectiveness of Prerequisites and the HACCP Plan in the Control of Microbial Contamination in Ice Cream and Cheese Companies. Foodborne Pathog Dis 2013; 10:222-8. [DOI: 10.1089/fpd.2012.1305] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Eva Domenech
- Food Technology Department, Universidad Politecnica de Valencia, Institute of Food Engineering for Development (IUIAD), Valencia, Spain
| | - José Antonio Amorós
- Area de Investigación en Seguridad Alimentaria, Centro Superior de Investigación en Salud Pública (CSISP), Valencia, Spain
| | - Isabel Escriche
- Food Technology Department, Universidad Politecnica de Valencia, Institute of Food Engineering for Development (IUIAD), Valencia, Spain
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O'Brien M, Hunt K, McSweeney S, Jordan K. Occurrence of foodborne pathogens in Irish farmhouse cheese. Food Microbiol 2009; 26:910-4. [DOI: 10.1016/j.fm.2009.06.009] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2009] [Revised: 06/17/2009] [Accepted: 06/20/2009] [Indexed: 11/24/2022]
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High hydrostatic pressure treatment applied to model cheeses made from cow’s milk inoculated with Staphylococcus aureus. Food Control 2007. [DOI: 10.1016/j.foodcont.2005.11.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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del Rio B, Binetti AG, Martín MC, Fernández M, Magadán AH, Alvarez MA. Multiplex PCR for the detection and identification of dairy bacteriophages in milk. Food Microbiol 2007; 24:75-81. [PMID: 16943097 DOI: 10.1016/j.fm.2006.03.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2006] [Revised: 03/07/2006] [Accepted: 03/10/2006] [Indexed: 11/20/2022]
Abstract
Bacteriophage infections of starter lactic acid bacteria are a serious risk in the dairy industry. Phage infection can lead to slow lactic acid production or even the total failure of fermentation. The associated economic losses can be substantial. Rapid and sensitive methods are therefore required to detect and identify phages at all stages of the manufacture of fermented dairy products. This study describes a simple and rapid multiplex PCR method that, in a single reaction, detects the presence of bacteriophages infecting Streptococcus thermophilus and Lactobacillus delbrueckii, plus three genetically distinct 'species' of Lactococcus lactis phages commonly found in dairy plants (P335, 936 and c2). Available bacteriophage genome sequences were examined and the conserved regions used to design five pairs of primers, one for each of the above bacteriophage species. These primers were designed to generate specific fragments of different size depending on the species. Since this method can detect the above phages in untreated milk and can be easily incorporated into dairy industry routines, it might be readily used to earmark contaminated milk for use in processes that do not involve susceptible starter organisms or for use in those that involve phage-deactivating conditions.
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Affiliation(s)
- B del Rio
- Instituto de Productos Lácteos de Asturias (CSIC), Apdo. de Correos 85, 33300, Villaviciosa, Asturias, Spain
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REU K, GRIJSPEERDT K, HERMAN L. A BELGIAN SURVEY OF HYGIENE INDICATOR BACTERIA AND PATHOGENIC BACTERIA IN RAW MILK AND DIRECT MARKETING OF RAW MILK FARM PRODUCTS. J Food Saf 2004. [DOI: 10.1111/j.1745-4565.2004.tb00373.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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REU K, DEBEUCKELAERE W, BOTTELDOORN N, BLOCK J, HERMAN L. HYGIENIC PARAMETERS, TOXINS AND PATHOGEN OCCURRENCE IN RAW MILK CHEESES. J Food Saf 2002. [DOI: 10.1111/j.1745-4565.2002.tb00340.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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