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Sulikowska M, Marek A, Jarosz ŁS, Pyzik E, Stępień-Pyśniak D, Hauschild T. Pathogenic Potential of Coagulase-Positive Staphylococcus Strains Isolated from Aviary Capercaillies and Free-Living Birds in Southeastern Poland. Animals (Basel) 2024; 14:295. [PMID: 38254464 PMCID: PMC10812641 DOI: 10.3390/ani14020295] [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: 12/15/2023] [Revised: 01/12/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
The aim of the study was to determine the occurrence and characteristics of coagulase-positive Staphylococcus strains in the carcasses of wild birds and aviary capercaillies in Southeastern Poland. In total, samples taken from 333 birds were examined. The material consisted of swabs from the internal organs of dead birds (heart, liver, and spleen), the tarsal joints, and mucous membranes (conjunctiva and palatine fissure), as well as from unhatched embryos. The isolated Staphylococcus strains were tested for sensitivity to nine antimicrobial agents and the presence of selected virulence genes. An analysis of the similarity of isolates within species was performed using pulsed-field gel electrophoresis (PFGE). The result indicates that coagulase-positive strains accounted for 5.7% and belonged to the species: Staphylococcus aureus, Staphylococcus pseudintermedius, and Staphylococcus delphini. Among isolated strains, 15.8% were multidrug resistant. The most frequently detected virulence genes were hla in 58% of isolates and hlb and hld in 47.4% of isolates. The results of multiplex PCR showed the presence of genes responsible for the production of enterotoxins C, B, E, and J, in single isolates. It can be concluded that coagulase-positive Staphylococcus strains accounted for a small percentage of staphylococci isolated from free-living birds in the study area. The occurrence of multidrug-resistant coagulase-positive Staphylococcus strains in aviary capercaillies suggests that they play a role in the transmission and spread of resistant strains into the environment. Free-living birds may also be a reservoir of enterotoxigenic Staphylococcus strains.
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Affiliation(s)
| | - Agnieszka Marek
- Department of Preventive Veterinary and Avian Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, Poland; (E.P.)
| | - Łukasz Sebastian Jarosz
- Department of Epizootiology and Clinic of Infectious Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Ewelina Pyzik
- Department of Preventive Veterinary and Avian Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, Poland; (E.P.)
| | - Dagmara Stępień-Pyśniak
- Department of Preventive Veterinary and Avian Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, Poland; (E.P.)
| | - Tomasz Hauschild
- Department of Microbiology and Biotechnology, Faculty of Biology, University of Bialystok, 15-245 Białystok, Poland
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Ljevaković-Musladin I, Kozačinski L, Krilanović M, Vodnica Martucci M, Lakić M, Grispoldi L, Cenci-Goga BT. Enterotoxigenic and Antimicrobic Susceptibility Profile of Staphylococcus aureus Isolates from Fresh Cheese in Croatia. Microorganisms 2023; 11:2993. [PMID: 38138137 PMCID: PMC10745915 DOI: 10.3390/microorganisms11122993] [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: 11/06/2023] [Revised: 12/09/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Certain Staphylococcus aureus strains harbour staphylococcal enterotoxin genes and hence can produce enterotoxin during their growth in food. Therefore, food can be a source of staphylococcal food poisoning, one of the most common food-borne diseases worldwide. Epidemiological data show that S. aureus is often present in raw milk cheeses, and consequently, cheeses are often the source of staphylococcal food poisoning outbreaks. The aim of this study was to determine the phenotypic characteristics of S. aureus isolates from fresh cheese, including antibiotic susceptibility; the presence of classical sea-see enterotoxin genes through molecular methods; and the isolate's ability to produce SEA-SEE enterotoxins in vitro through reversed passive latex agglutination. A total of 180 coagulase-positive staphylococci were isolated from 18 out of 30 cheese samples, and 175 were confirmed as S. aureus through latex agglutination and API STAPH tests. All isolates possessed phenotypic characteristics typical for S. aureus, with certain variations in the egg yolk reaction (18.3% of the isolates showed a weak reaction and 28% no reaction at all) and haemolysis pattern (36.6% of the isolates produced double-haemolysis and 4.6% were non-haemolytic). Antibiotic resistance was observed in 1.1% of the isolates and to mupirocin only. Real-time PCR detected the sec gene in 34 (19.4%) isolates, but most isolates (80.6%) were not enterotoxigenic. For all 34 (19.4%) strains that carried the sec gene, the RPLA method detected the production of the SEC enterotoxin in vitro. For those enterotoxigenic strains, the possibility of enterotoxin production in fresh cheese could not be ruled out.
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Affiliation(s)
- Ivana Ljevaković-Musladin
- Environmental Health Department, Public Health Institute of Dubrovnik-Neretva County, Dr. A. Šercera 4A, HR-20000 Dubrovnik, Croatia;
| | - Lidija Kozačinski
- Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine University of Zagreb, Heinzelova 55, HR-10000 Zagreb, Croatia;
| | - Marija Krilanović
- Microbiology Department, Public Health Institute of Dubrovnik-Neretva County, Dr. A. Šercera 2C, HR-20000 Dubrovnik, Croatia; (M.K.); (M.V.M.)
| | - Marina Vodnica Martucci
- Microbiology Department, Public Health Institute of Dubrovnik-Neretva County, Dr. A. Šercera 2C, HR-20000 Dubrovnik, Croatia; (M.K.); (M.V.M.)
| | - Mato Lakić
- Environmental Health Department, Public Health Institute of Dubrovnik-Neretva County, Dr. A. Šercera 4A, HR-20000 Dubrovnik, Croatia;
| | - Luca Grispoldi
- Laboratorio di Ispezione Degli Alimenti di Origine Animale, Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy; (L.G.); (B.T.C.-G.)
| | - Beniamino T. Cenci-Goga
- Laboratorio di Ispezione Degli Alimenti di Origine Animale, Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy; (L.G.); (B.T.C.-G.)
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Primavilla S, Roila R, Rocchegiani E, Blasi G, Petruzzelli A, Gabucci C, Ottaviani D, Di Lullo S, Branciari R, Ranucci D, Valiani A. Assessment of the Microbiological Safety and Hygiene of Raw and Thermally Treated Milk Cheeses Marketed in Central Italy between 2013 and 2020. Life (Basel) 2023; 13:2324. [PMID: 38137925 PMCID: PMC10744727 DOI: 10.3390/life13122324] [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: 11/10/2023] [Revised: 11/29/2023] [Accepted: 12/09/2023] [Indexed: 12/24/2023] Open
Abstract
A profile of the microbial safety and hygiene of cheese in central Italy was defined based on an analysis of 1373 cheeses sampled under the Italian National Control Plan for Food Safety spanning the years 2013 to 2020 and tested according to Commission Regulation (EC) No. 2073/2005 (as amended). A total of 97.4% of cheese samples were assessed as being satisfactory for food safety criteria and 80.5% for process hygiene criteria. Staphylococcal enterotoxin was found in 2/414 samples, while Salmonella spp. and Listeria monocytogenes were detected in 15 samples out of 373 and 437, respectively. Escherichia coli and coagulase-positive staphylococci counts were found unsatisfactory in 12/61 and 17/88 cheese samples, respectively. The impact of milking species, milk thermal treatment, and cheese hardness category was considered. A statistically significant association (p < 0.05) was found between milk thermal treatment and the prevalence of coagulase-positive staphylococci and Listeria monocytogenes and between hardness and unsatisfactory levels of Escherichia coli. The data depict a contained public health risk associated with these products and confirm, at the same time, the importance of strict compliance with good hygiene practices during milk and cheese production. These results can assist in bolstering risk analysis and providing insights for food safety decision making.
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Affiliation(s)
- Sara Primavilla
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.B.); (D.R.)
| | - Elena Rocchegiani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Giuliana Blasi
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Annalisa Petruzzelli
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Claudia Gabucci
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Donatella Ottaviani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Stefania Di Lullo
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.B.); (D.R.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.B.); (D.R.)
| | - Andrea Valiani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
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Silva BN, Coelho-Fernandes S, Teixeira JA, Cadavez V, Gonzales-Barron U. Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat's Raw Milk Soft Cheese. Foods 2023; 12:2683. [PMID: 37509778 PMCID: PMC10379104 DOI: 10.3390/foods12142683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat's raw milk soft cheeses. Raw milk cheeses were produced with and without the CSC and plant extracts, and analysed for pH, SA, and LAB counts throughout ripening. The pH change over maturation was described by an empirical decay function. To assess the effect of each bio-preservative on SA, dynamic Bigelow-type models were adjusted, while their effect on LAB was evaluated by classical Huang models and dynamic Huang-Cardinal models. The models showed that the bio-preservatives decreased the time necessary for a one-log reduction but generally affected the cheese pH drop and SA decay rates (logDref = 0.621-1.190 days; controls: 0.796-0.996 days). Spearmint and sage extracts affected the LAB specific growth rate (0.503 and 1.749 ln CFU/g day-1; corresponding controls: 1.421 and 0.806 ln CFU/g day-1), while lemon balm showed no impact (p > 0.05). The Huang-Cardinal models uncovered different optimum specific growth rates of indigenous LAB (1.560-1.705 ln CFU/g day-1) and LAB of cheeses with CSC (0.979-1.198 ln CFU/g day-1). The models produced validate the potential of the tested bio-preservatives to reduce SA, while identifying the impact of such strategies on the fermentation process.
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Affiliation(s)
- Beatriz Nunes Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Sara Coelho-Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José António Teixeira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Vasco Cadavez
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ursula Gonzales-Barron
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Moreira RV, Vieira CP, Galvan D, Castro VS, Lima RS, Mutz YS, Delgado KF, Rosario AIL, Mano SB, Costa MP, Conte-Junior CA. Pequi ( Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese. Front Nutr 2022; 9:855115. [PMID: 35464018 PMCID: PMC9020873 DOI: 10.3389/fnut.2022.855115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 03/07/2022] [Indexed: 11/13/2022] Open
Abstract
The growth of spoilage and pathogenic bacteria during storage represents significant losses in marketing raw milk cheeses. Thus, reducing NaCl in these products is challenging, as sodium has a critical antimicrobial role. Despite advances in non-thermal technologies, the short shelf life still limits the availability of raw goat cheese. Thus, combined preservation methods can be promising because their synergies can extend shelf life more effectively. In this context, Principal Component Analysis (PCA) was applied to variables to investigate the effect of pequi waste extract (PWE), a native Brazilian fruit, combined with UV-C radiation (CEU) and vacuum packaging (CEV) on the preservation of low-sodium raw goat cheese. CEV samples had lower loadings for Staphylococcus subsp. and Enterobacteriaceae than other treatments in PC2, having a count's reduction up to 3-fold (P < 0.05) compared to vacuum alone. In contrast, CEU showed an increase of up to 1.2-fold on staphylococcal count compared to UV-C alone. Still, the addition of PWE to UV-C-treated cheeses resulted in 8.5% protein loss. Furthermore, PWE, especially in CEV, delayed post-acidification during storage. It made CEV up to 4.5 and 1.6-fold more stable for color and texture, respectively than vacuum alone. These data strongly suggest that PWE may be a novel and promising synergistic agent in the microbial and physicochemical preservation of low-sodium raw milk cheese when combined with the vacuum.
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Affiliation(s)
- Rodrigo V. Moreira
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Carla P. Vieira
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Diego Galvan
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Vinicius S. Castro
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Rayssa S. Lima
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Yhan S. Mutz
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Karina F. Delgado
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Anisio Iuri L. Rosario
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives, Faculty of Veterinary Medicine, Federal University of Bahia, Salvador, Brazil
| | - Sérgio B. Mano
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
| | - Marion P. Costa
- Laboratory of Inspection and Technology of Milk and Derivatives, Faculty of Veterinary Medicine, Federal University of Bahia, Salvador, Brazil
| | - Carlos A. Conte-Junior
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives, Faculty of Veterinary Medicine, Federal University of Bahia, Salvador, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Brazil
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Analysis of Staphylococcus aureus Molecules in Non-Treated Blood Using Mercury Immobilized Carbon Nanotube Sensor. Molecules 2022; 27:molecules27061837. [PMID: 35335199 PMCID: PMC8953576 DOI: 10.3390/molecules27061837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/26/2022] [Accepted: 03/08/2022] [Indexed: 02/04/2023] Open
Abstract
Staphylococcus aureus bacteria is a ubiquitous Gram-positive microorganism that causes infections related to the sudden infant death syndrome. Recently, basic detection methods depend on complicated PCR amplification, electric separation, spectric adsorption and other detection systems. However, in this study, simplified sensitive voltammetric skills are developed. To identify an effective diagnostic method for Staphylococcus aureus (SA), a voltammetric sensing probe was sought using mercury immobilized on a carbon nanotube sensor (MCN). The voltammetric MCN conditions were optimized through stripping and cyclic voltammetry. Diagnostic electrolyte was used on non-treated blood sera as an electrolyte solution. The optimum cyclic and stripping analytical working range was 0.5–4.0 mL (3 × 102~5 × 102 CFU/0.5 mL) SA. The statistic relative standard deviation of 0.1 mL SA was observed to be 0.0078 (n = 5). Using the optimum parameters, a diagnostic test was performed by the direct assay of SA in non-treated human blood and patient sera. Here, the developed results can be used for the direct assay of non-treated blood sera, organ monitoring, in-vivo diagnosis, and other assays requiring SA detection.
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From cattle to pastirma: Contamination source of methicillin susceptible and resistant Staphylococcus aureus (MRSA) along the pastirma production chain. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112130] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Mallardi D, Tabasso C, Piemontese P, Morandi S, Silvetti T, Biscarini F, Cremonesi P, Castiglioni B, Pica V, Stuknyte M, De Noni I, Amato O, Liotto N, Mosca F, Roggero P. Inoculation of mother's own milk could personalize pasteurized donor human milk used for feeding preterm infants. J Transl Med 2021; 19:420. [PMID: 34627277 PMCID: PMC8502300 DOI: 10.1186/s12967-021-03096-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Accepted: 09/28/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Human milk is a vehicle for bioactive compounds and beneficial bacteria which promote the establishment of a healthy gut microbiome of newborns, especially of preterm infants. Pasteurized donor human milk (PDHM) is the second-best option when preterm mother's own milk is unavailable. Since pasteurization affect the microbiological quality of donor milk, PDHM was inoculated with different preterm milk samples and then incubated, in order to evaluate the effect in terms of bacterial growth, human milk microbiome and proteolytic phenomena. METHODS In an in-vitro study PDHM was inoculated at 10% v/v using ten preterm milk samples. Microbiological, metataxonomic and peptidomic analyses, on preterm milk samples at the baseline (T0), on PDHM and on inoculated milk (IM) samples at T0, after 2 h (T1) and 4 h (T2) of incubation at 37 °C, were conducted. RESULTS IM samples at T2 showed a Total Bacterial Count not significantly different (p > 0.01) compared to preterm milk samples. At T2 lactic acid bacteria level was restored in all IM. After inoculation, metataxonomic analysis in IM samples showed that Proteobacteria remained the predominant phylum while Firmicutes moved from 3% at T1 to 9.4% at T2. Peptidomic profile of IM resembled that of PDHM, incubated for the same time, in terms of number and type of peptides. CONCLUSION The study demonstrated that inoculation of PDHM with mother's own milk could restore bacterial growth and personalize human milk microbiome in PDHM. This effect could be beneficial because of the presence of maternal probiotic bacteria which make PDHM more similar to mother's own milk.
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Affiliation(s)
- D Mallardi
- Neonatal Intensive Care Unit, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Via della Commenda 12, 20122, Milan, Italy.
| | - C Tabasso
- Neonatal Intensive Care Unit, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Via della Commenda 12, 20122, Milan, Italy
| | - P Piemontese
- Neonatal Intensive Care Unit, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Via della Commenda 12, 20122, Milan, Italy
| | - S Morandi
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Celoria 2, 20133, Milan, Italy
| | - T Silvetti
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Celoria 2, 20133, Milan, Italy
| | - F Biscarini
- Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), U.O.S. Di Lodi, Via Einstein, 26900, Lodi, Italy
| | - P Cremonesi
- Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), U.O.S. Di Lodi, Via Einstein, 26900, Lodi, Italy
| | - B Castiglioni
- Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), U.O.S. Di Lodi, Via Einstein, 26900, Lodi, Italy
| | - V Pica
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, 20133, Milan, Italy
| | - M Stuknyte
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, 20133, Milan, Italy
| | - I De Noni
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, 20133, Milan, Italy
| | - O Amato
- Neonatal Intensive Care Unit, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Via della Commenda 12, 20122, Milan, Italy
| | - N Liotto
- Neonatal Intensive Care Unit, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Via della Commenda 12, 20122, Milan, Italy
| | - F Mosca
- Neonatal Intensive Care Unit, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Via della Commenda 12, 20122, Milan, Italy
- Department of Clinical Sciences and Community Health, University of Milan, Milan, Italy
| | - P Roggero
- Neonatal Intensive Care Unit, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Via della Commenda 12, 20122, Milan, Italy
- Department of Clinical Sciences and Community Health, University of Milan, Milan, Italy
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9
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Pretto ÂN, Reck C, Menin Á, Sant’Anna V. Kinetic modeling of inactivation of foodborne bacterial pathogens in serrano artisanal cheese during ripening. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.32219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Serrano artisanal cheese is a traditional raw milk dairy product from southern Brazil. For safe consumption of raw milk products, ripening is a critical period for reducing populations of pathogenic and spoilage microorganism and, then, the knowledge on inactivation kinetics of microorganisms is necessary to guarantee food safety and quality. In the present work, inactivation kinetics of foodborne bacterial pathogens required by Brazilian regulations in serrano artisanal cheeses were statistically evaluated during ripening. The Salmonella spp., Listeria monocytogenes, coagulase-positive strain of Staphylococcus aureus and fecal coliforms were analyzed for up to 60 days. Experimental data were fitted using first-order model, Weibull and log-linear + shoulder models. Results showed no presence of Salmonella spp. and L. monogyatogenes in the cheeses through the studied period. The first-order and Weibull models presented good performance to represent coagulase-positive strain of S. aureus and fecal coliforms during ripening, although Weibull distribution showed better outcomes to experimental data. Log-linear+shoulder equation was discarded to describe the reduction of microorganism counts for physical criteria. Kinetics showed an initial resistance of fecal coliforms to be inactivated, unlike to coagulase-positive strain of S. aureus population. Modeling analysis allowed estimating serrano artisanal cheese ripening period to be longer than 33 days for achieving a safe product according to the Brazilian Regulatory Standards.
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Affiliation(s)
| | - Carolina Reck
- Vertà Instituto de Pesquisa e Diagnóstico Veterinário, Brasil
| | - Álvaro Menin
- Vertà Instituto de Pesquisa e Diagnóstico Veterinário, Brasil
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Griffin S, Falzon O, Camilleri K, Valdramidis VP. Bacterial and fungal contaminants in caprine and ovine cheese: A meta-analysis assessment. Food Res Int 2020; 137:109445. [PMID: 33233125 DOI: 10.1016/j.foodres.2020.109445] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 06/08/2020] [Accepted: 06/12/2020] [Indexed: 10/24/2022]
Abstract
The dairy industry is of great importance to the European economy contributing towards € 8.7 billion of the total trade surplus. Caprine and ovine milk amount to 3.1% of the 152 million tonnes of milk produced in Europe, 95% of which is transformed into dairy products such as cheese. This cheese is mostly produced in small holdings from untreated milk, making it a high-risk dairy product for human consumption. A total of 49 foodborne disease outbreaks caused by dairy products were registered in 2017 in Europe. Therefore, these products remain a serious health risk. This meta-analysis examined 30 studies assessing bacterial or fungal contamination of caprine or ovine milk cheeses. The significantly contaminating microbes were found to be Acremonium spp. (19%), Aspergillus spp. (23%), Bacillus spp. (2%), Brucella spp. (34%), Enterobactericae spp. (36%), Enterococcus spp. (28%), Escherichia spp. (15%), Fusarium spp. (21%), Geotrichum spp. (22%), Listeria spp. (11%), Mucor spp. (15%), Penicillium spp. (25%), Phoma spp. (20%), Rhizopus spp. (15%), Salmonella spp. (3%), Scopulariopsis spp. (19%) and Staphylococcus spp. (25%) in caprine and ovine cheese, indicating a variety of food pathogens as well as spoilers. Raw milk is nutritious hence prone to contamination. However, since traditional cheese is often made from untreated milk, it is important to educate cheesemakers of key safety measures and good manufacturing practice allowing for the safe production of these food items.
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Affiliation(s)
- Sholeem Griffin
- Department of Food Sciences and Nutrition, University of Malta, Msida, Malta; Centre of Molecular Medicine and Biobanking, University of Malta, Msida, Malta; Centre for Biomedical Cybernetics, University of Malta, Msida, Malta.
| | - Owen Falzon
- Centre for Biomedical Cybernetics, University of Malta, Msida, Malta
| | - Kenneth Camilleri
- Systems & Control Engineering, Faculty of Engineering, University of Malta, Msida, Malta; Centre for Biomedical Cybernetics, University of Malta, Msida, Malta
| | - Vasilis P Valdramidis
- Department of Food Sciences and Nutrition, University of Malta, Msida, Malta; Centre of Molecular Medicine and Biobanking, University of Malta, Msida, Malta
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11
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Schwendimann L, Berger T, Graber HU, Meier S, Hummerjohann JÖ, Jakob E. Effect of Scalding Temperature on Growth of Staphylococcus aureus and Formation of Staphylococcal Enterotoxin during the Production of Alpine Cheese in a Laboratory Cheesemaking Model. J Food Prot 2020; 83:1822-1828. [PMID: 32502266 DOI: 10.4315/jfp-19-600] [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] [Received: 12/17/2020] [Accepted: 06/02/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT To reduce the number of cheese with potential Staphylococcus aureus contamination reaching consumers, European legislation has stipulated that all cheese must be tested for coagulase-positive staphylococci (CPS) at the point in production when numbers are expected to be highest. When CPS counts exceed 105 CFU/mL, staphylococcal enterotoxin (SE) tests must be conducted. When SE tests are positive, the cheese must be destroyed. Manufacturers of Swiss Alpine cheese are exempt from this legislation because SE formation in hard cheese is expected to be very unlikely because of the high scalding temperatures used for cheeses during production, which inactive CPS in the curd. However, this assumption has not been scientifically tested. A laboratory-scale cheese production experiment was performed in which the conditions corresponded to certain limitations in practical cheesemaking conditions such as temperature and time exposure as for production of Gruyere or Tete de Moine Swiss type cheeses. Raw milk aliquots (200 mL) were inoculated with five strains of CPS, and scalding temperatures of 46 to 56°C were used during cheese production. The temperatures applied after the curd was pressed were meant to reproduce the temperature curve in the peripheral zone of a real cheese wheel. Contrary to expectations, SE formation occurred and differed according to the scalding temperature (52 to 56°C). The differences in SE formation were more associated with strain type rather than temperature. These results indicate that the mechanisms of SE formation in cheese require further study. HIGHLIGHTS
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Affiliation(s)
- Livia Schwendimann
- National Reference Laboratory for Coagulase Positive Staphylococci, Agroscope, Schwarzenburgstrasse 161, 3003 Berne, Switzerland.,(ORCID: https://orcid.org/0000-0001-6548-3988 [L.S.])
| | - Thomas Berger
- National Reference Laboratory for Coagulase Positive Staphylococci, Agroscope, Schwarzenburgstrasse 161, 3003 Berne, Switzerland
| | - Hans-Ulrich Graber
- National Reference Laboratory for Coagulase Positive Staphylococci, Agroscope, Schwarzenburgstrasse 161, 3003 Berne, Switzerland
| | - Susann Meier
- National Reference Laboratory for Coagulase Positive Staphylococci, Agroscope, Schwarzenburgstrasse 161, 3003 Berne, Switzerland
| | - JÖrg Hummerjohann
- National Reference Laboratory for Coagulase Positive Staphylococci, Agroscope, Schwarzenburgstrasse 161, 3003 Berne, Switzerland
| | - Ernst Jakob
- National Reference Laboratory for Coagulase Positive Staphylococci, Agroscope, Schwarzenburgstrasse 161, 3003 Berne, Switzerland
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Occurrence and Characterization of Enterotoxigenic Staphylococci Isolated from Soft Cheeses in Serbia. ACTA VET-BEOGRAD 2020. [DOI: 10.2478/acve-2020-0017] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Abstract
A total of 415 cheese samples produced with raw or cooked milk collected from local markets were analysed for the presence of coagulase-positive staphylococci. In 85 (20.48%) samples the presence of coagulase positive staphylococci was detected. The ELFA technique VIDAS SET2 (BioMerieux, France) was used for testing coagulase-positive staphylococci strains to produce classical enterotoxins (SEA, SEB, SEC, SED, SEE), and to determine the enterotoxins in cheese samples. The number of coagulase-positive staphylococci in cheese samples ranged from 1-5.79 log CFU g-1. Out of 85 coagulase-positive strains 26 (30.59%) produced enterotoxins. The presence of genes for the synthesis of staphylococcal enterotoxins (SE) in the obtained extracts of DNA from 26 enterotoxigenic strains was detected by conventional multiplex PCR technique (for genes sea and seb) i.e. the Real-Time PCR technique for genes sec, sed and see. In all 26 strains of coagulase-positive staphylococci (originating from cheeses produced from raw or cooked milk, which were enterotoxin producers) sea was present, and in 24 strains in addition to sea gene, seb was detected. None of the isolates possessed genes for the synthesis of enterotoxin C (SEC), D (SED) and E (SEE). Out of 26 tested cheese samples positive for enterotoxigenic coagulase-positive staphylococci, enterotoxin was detected in 2 (7.69%) samples of sweet-coagulating cheese, in which the number of enterotoxigenic coagulase-positive staphylococci exceeded 5 log CFU g-1. In sweet-coagulating cheeses in which the number of coagulase-positive staphylococci exceeds 5 log CFU g-1 and the pH value was higher than 5.0, enterotoxins may be present in amounts sufficient to cause intoxication.
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13
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Costanzo N, Ceniti C, Santoro A, Clausi MT, Casalinuovo F. Foodborne Pathogen Assessment in Raw Milk Cheeses. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:3616713. [PMID: 32064273 PMCID: PMC6996669 DOI: 10.1155/2020/3616713] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Accepted: 12/11/2019] [Indexed: 12/12/2022]
Abstract
General hygienic parameters and selected foodborne pathogens in raw milk cheeses at the retail level were evaluated. A total of 245 raw milk cheese samples were analysed for total bacterial count, Enterobacteriaceae, E. coli, Salmonella spp., Listeria monocytogenes, coagulase-positive Staphylococci, and staphylococcal enterotoxin. Results showed only 3 samples that were not compliant with European rules on staphylococcal enterotoxin, but coagulase-positive Staphylococci were evidenced in all samples tested. Salmonella spp. and Listeria monocytogenes were never detected whereas E. coli was evidenced in 20 samples. Results suggest a need for improvement of good manufacturing practice and milking operation.
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Affiliation(s)
- Nicola Costanzo
- Department of Health Sciences, University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Viale “S. Venuta”, I-88100 Catanzaro, Italy
| | - Carlotta Ceniti
- Department of Health Sciences, University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Viale “S. Venuta”, I-88100 Catanzaro, Italy
| | - Adriano Santoro
- Department of Veterinary Medicine and Animal Production, University “Federico II” of Naples, Via Delpino 1, 80100 Napoli, Italy
| | - Maria Teresa Clausi
- Istituto Zooprofilattico Sperimentale del Mezzogiorno, Viale Crotone, Catanzaro 88100, Italy
| | - Francesco Casalinuovo
- Istituto Zooprofilattico Sperimentale del Mezzogiorno, Viale Crotone, Catanzaro 88100, Italy
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14
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Detection of Antibiotic Resistance and Classical Enterotoxin Genes in Coagulase -negative Staphylococci Isolated from Poultry in Poland. J Vet Res 2019; 63:183-190. [PMID: 31276057 PMCID: PMC6598191 DOI: 10.2478/jvetres-2019-0023] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Accepted: 04/09/2019] [Indexed: 11/30/2022] Open
Abstract
Introduction The study sought to characterise antimicrobial resistance among coagulase-negative Staphylococcus (CNS) species recovered from broiler chickens and turkeys in Poland including the presence of 12 antimicrobial resistance genes and five classical genes of staphylococcal enterotoxins. Material and Methods A panel of 11 antimicrobial disks evaluated the phenotypic sensitivity of the tested strains to antibiotics. Five multiplex PCR assays were performed using primer pairs for specific detection of antibiotic resistance genes and staphylococcal enterotoxin A to E genes. Results Selected antimicrobial agent susceptibility testing revealed 100% of such in in vitro conditions to cefoxitin among strains of Staphylococcus sciuri and S. chromogenes. The blaZ (for ß-lactam) and mecA (for methicillin resistance) genes were in 58.3% and 27.5% of strains, respectively. Among genes resistant to tetracyclines, tetK was most frequent. Fewer (CNS) strains showed genes resistant to macrolides, lincosamides, and florfenicol/chloramphenicol. Multiplex PCR for classical enterotoxins (A-E) detected the see gene in two S. hominis strains, while the seb gene producing enterotoxin B was found in one strain of S. epidermidis. Conclusion CNS strains of Staphylococcus isolated from poultry were either phenotypically or genotypically multidrug resistant. Testing for the presence of the five classical enterotoxin genes showed that CNS strains, as in the case of S. aureus strains, can be a source of food intoxications.
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15
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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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16
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Marek A, Pyzik E, Stępień-Pyśniak D, Urban-Chmiel R, Jarosz ŁS. Association Between the Methicillin Resistance of Staphylococcus aureus Isolated from Slaughter Poultry, Their Toxin Gene Profiles and Prophage Patterns. Curr Microbiol 2018; 75:1256-1266. [PMID: 29845336 PMCID: PMC6132865 DOI: 10.1007/s00284-018-1518-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2017] [Accepted: 05/24/2018] [Indexed: 11/29/2022]
Abstract
In this work, 85 strains of Staphylococcus aureus were isolated from samples taken from slaughter poultry in Poland. Attempts were made to determine the prophage profile of the strains and to investigate the presence in their genome of genes responsible for the production of five classical enterotoxins (A–E), toxic shock syndrome toxin (TSST-1), exfoliative toxins (ETA and ETB) and staphylokinase (SAK). For this purpose, multiplex PCR was performed using primer-specific pairs for targeted genes. The presence of the mecA gene was found in 26 strains (30.6%). The genomes of one of the methicillin-resistant S. aureus (MRSA) strains and two methicillin-sensitive S. aureus (MSSA) strains contained the gene responsible for the production of enterotoxin A. Only one MRSA strain and two MSSA strains showed the presence of the toxic shock syndrome toxin (tst) gene. Only one of the MSSA strains had the gene (eta) responsible for the production of exfoliative toxins A. The presence of the staphylokinase gene (sak) was confirmed in 13 MRSA strains and in 5 MSSA strains. The study results indicated a high prevalence of prophages among the test isolates of Staphylococcus aureus. In all, 15 prophage patterns were observed among the isolates. The presence of 77-like prophages incorporated into bacterial genome was especially often demonstrated. Various authors emphasize the special role of these prophages in the spread of virulence factors (staphylokinase, enterotoxin A) not only within strains of the same species but also between species and even types of bacteria.
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Affiliation(s)
- Agnieszka Marek
- Sub-Department of Preventive Veterinary and Avian Diseases, Institute of Biological Bases of Animal Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland.
| | - Ewelina Pyzik
- Sub-Department of Preventive Veterinary and Avian Diseases, Institute of Biological Bases of Animal Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Dagmara Stępień-Pyśniak
- Sub-Department of Preventive Veterinary and Avian Diseases, Institute of Biological Bases of Animal Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Renata Urban-Chmiel
- Sub-Department of Preventive Veterinary and Avian Diseases, Institute of Biological Bases of Animal Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Łukasz S Jarosz
- Department of Epizootiology and Clinic of Infectious Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Głęboka 30, 20-612, Lublin, Poland
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17
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Silvetti T, Capra E, Morandi S, Cremonesi P, Decimo M, Gavazzi F, Giannico R, De Noni I, Brasca M. Microbial population profile during ripening of Protected Designation of Origin (PDO) Silter cheese, produced with and without autochthonous starter culture. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Tetili F, Bendali F, Perrier J, Sadoun D. Anti-Staphylococcal Enterotoxinogenesis of Lactococcus lactis in Algerian Raw Milk Cheese. Food Technol Biotechnol 2017. [PMID: 29540985 DOI: 10.17113/ftb.55.04.17.5105] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
Staphylococcus aureus is a potential pathogen contaminating raw milk and dairy products, where it is able to produce thermostable enterotoxins that can cause staphylococcal food poisoning. This study was undertaken to investigate the inhibitory activity of a Lactococcus lactis strain (isolated from milk) on S. aureus growth and staphylococcal enterotoxin A (SEA) production. In the presence of L. lactis, the number of the pathogen decreased significantly (p<0.05) after 6 h of incubation in a laboratory medium and milk (3 log CFU/mL reduction compared to pure cultures). SEA concentration was reduced by 79% in the co-cultures. S. aureus was unable to reach population levels permitting SEA production in the cheese inoculated with L. lactis during 32 days of storage. In contrast, during the same period, it attained 7 log CFU/g in the cheese manufactured without the lactococcal strain, a level which permitted SEA detection in the cheese extracts. However, this enterotoxin was never detected in the cheese harbouring L. lactis. These results demonstrate the anti-staphylococcal enterotoxinogenesis potential of the L. lactis strain and its usefulness in raw milk cheese biopreservation.
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Affiliation(s)
- Fatiha Tetili
- Applied Microbiology Laboratory, Life and Nature Sciences Faculty, Bejaia University, DZ-06000 Bejaia, Algeria
| | - Farida Bendali
- Applied Microbiology Laboratory, Life and Nature Sciences Faculty, Bejaia University, DZ-06000 Bejaia, Algeria
| | - Josette Perrier
- Paul Cézanne Aix-Marseille III University, Group Molecular Interactions Intestinal Mucosal Microbiote, ISM2-Biosciences UMR CNRS 6263, Faculty of Sciences,
FR-13397 Marseille Cedex 20, France
| | - Djamila Sadoun
- Applied Microbiology Laboratory, Life and Nature Sciences Faculty, Bejaia University, DZ-06000 Bejaia, Algeria
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D’Incecco P, Limbo S, Faoro F, Hogenboom J, Rosi V, Morandi S, Pellegrino L. New insight on crystal and spot development in hard and extra-hard cheeses: Association of spots with incomplete aggregation of curd granules. J Dairy Sci 2016; 99:6144-6156. [DOI: 10.3168/jds.2016-11050] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2016] [Accepted: 04/14/2016] [Indexed: 11/19/2022]
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21
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Rehab ME, Dina ER, Shaymaa HAR. Toxin gene profile and antibiotic resistance of Staphylococcus aureus isolated from clinical and food samples in Egypt. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajmr2015.7927] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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22
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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: 47] [Impact Index Per Article: 5.9] [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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Pexara A, Solomakos N, Sergelidis D, Angelidis AS, Govaris A. Occurrence and antibiotic resistance of enterotoxigenic Staphylococcus aureus in raw ovine and caprine milk in Greece. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0272-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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24
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Cavicchioli V, Scatamburlo T, Yamazi A, Pieri F, Nero L. Occurrence of Salmonella, Listeria monocytogenes, and enterotoxigenic Staphylococcus in goat milk from small and medium-sized farms located in Minas Gerais State, Brazil. J Dairy Sci 2015; 98:8386-90. [DOI: 10.3168/jds.2015-9733] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 06/26/2015] [Indexed: 11/19/2022]
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25
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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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26
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Prevalence and antimicrobial resistance of Staphylococcus aureus isolated from raw milk and dairy products. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.02.013] [Citation(s) in RCA: 99] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Law JWF, Ab Mutalib NS, Chan KG, Lee LH. Rapid methods for the detection of foodborne bacterial pathogens: principles, applications, advantages and limitations. Front Microbiol 2015. [PMID: 25628612 DOI: 10.3389/fmicb.2014.00770.] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The incidence of foodborne diseases has increased over the years and resulted in major public health problem globally. Foodborne pathogens can be found in various foods and it is important to detect foodborne pathogens to provide safe food supply and to prevent foodborne diseases. The conventional methods used to detect foodborne pathogen are time consuming and laborious. Hence, a variety of methods have been developed for rapid detection of foodborne pathogens as it is required in many food analyses. Rapid detection methods can be categorized into nucleic acid-based, biosensor-based and immunological-based methods. This review emphasizes on the principles and application of recent rapid methods for the detection of foodborne bacterial pathogens. Detection methods included are simple polymerase chain reaction (PCR), multiplex PCR, real-time PCR, nucleic acid sequence-based amplification (NASBA), loop-mediated isothermal amplification (LAMP) and oligonucleotide DNA microarray which classified as nucleic acid-based methods; optical, electrochemical and mass-based biosensors which classified as biosensor-based methods; enzyme-linked immunosorbent assay (ELISA) and lateral flow immunoassay which classified as immunological-based methods. In general, rapid detection methods are generally time-efficient, sensitive, specific and labor-saving. The developments of rapid detection methods are vital in prevention and treatment of foodborne diseases.
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Affiliation(s)
- Jodi Woan-Fei Law
- Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia Selangor Darul Ehsan, Malaysia ; School of Science, Monash University Malaysia Selangor Darul Ehsan, Malaysia
| | - Nurul-Syakima Ab Mutalib
- UKM Medical Molecular Biology Institute (UMBI), UKM Medical Centre, Bandar Tun Razak Kuala Lumpur, Malaysia
| | - Kok-Gan Chan
- Division of Genetics and Molecular Biology, Institute of Biological Sciences, Faculty of Science, University of Malaya Kuala Lumpur, Malaysia
| | - Learn-Han Lee
- Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia Selangor Darul Ehsan, Malaysia
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Law JWF, Ab Mutalib NS, Chan KG, Lee LH. Rapid methods for the detection of foodborne bacterial pathogens: principles, applications, advantages and limitations. Front Microbiol 2015; 5:770. [PMID: 25628612 PMCID: PMC4290631 DOI: 10.3389/fmicb.2014.00770] [Citation(s) in RCA: 517] [Impact Index Per Article: 57.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2014] [Accepted: 12/17/2014] [Indexed: 12/11/2022] Open
Abstract
The incidence of foodborne diseases has increased over the years and resulted in major public health problem globally. Foodborne pathogens can be found in various foods and it is important to detect foodborne pathogens to provide safe food supply and to prevent foodborne diseases. The conventional methods used to detect foodborne pathogen are time consuming and laborious. Hence, a variety of methods have been developed for rapid detection of foodborne pathogens as it is required in many food analyses. Rapid detection methods can be categorized into nucleic acid-based, biosensor-based and immunological-based methods. This review emphasizes on the principles and application of recent rapid methods for the detection of foodborne bacterial pathogens. Detection methods included are simple polymerase chain reaction (PCR), multiplex PCR, real-time PCR, nucleic acid sequence-based amplification (NASBA), loop-mediated isothermal amplification (LAMP) and oligonucleotide DNA microarray which classified as nucleic acid-based methods; optical, electrochemical and mass-based biosensors which classified as biosensor-based methods; enzyme-linked immunosorbent assay (ELISA) and lateral flow immunoassay which classified as immunological-based methods. In general, rapid detection methods are generally time-efficient, sensitive, specific and labor-saving. The developments of rapid detection methods are vital in prevention and treatment of foodborne diseases.
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Affiliation(s)
- Jodi Woan-Fei Law
- Jeffrey Cheah School of Medicine and Health Sciences, Monash University MalaysiaSelangor Darul Ehsan, Malaysia
- School of Science, Monash University MalaysiaSelangor Darul Ehsan, Malaysia
| | - Nurul-Syakima Ab Mutalib
- UKM Medical Molecular Biology Institute (UMBI), UKM Medical Centre, Bandar Tun RazakKuala Lumpur, Malaysia
| | - Kok-Gan Chan
- Division of Genetics and Molecular Biology, Institute of Biological Sciences, Faculty of Science, University of MalayaKuala Lumpur, Malaysia
| | - Learn-Han Lee
- Jeffrey Cheah School of Medicine and Health Sciences, Monash University MalaysiaSelangor Darul Ehsan, Malaysia
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Dalzini E, Cosciani-Cunico E, Sfameni C, Monastero P, Daminelli P, Losio MN, Varisco G. Microbiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk. Ital J Food Saf 2014; 3:4586. [PMID: 27800372 PMCID: PMC5076699 DOI: 10.4081/ijfs.2014.4586] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2014] [Revised: 10/23/2014] [Accepted: 10/23/2014] [Indexed: 01/24/2023] Open
Abstract
The aim of this work was to study the microbiological and physico-chemical changes throughout three cheesemaking replicates of Italian Formaggelle di capra cheese made from raw goat milk. Therefore, during the process, three samples of milk, curd and cheese at 3, 7, 11, 14, 21 and 30 days of ripening old cheese were taken from three cheesemaking replicates. The average of total mesophilic bacteria and Enterobacteriaceae count in raw milk was 5.27±0.57 and 3.8±1.02 Log cfu/mL, respectively. Lactic acid bacteria was the predominant bacterial group during the process, and they developed in different ways in each of the media used (M17 and MRS agar). Variability of microbial concentrations was observed between three cheesemaking replicates. A correlation between the presence of higher levels of Enterobacteriaceae in milk and the presence of other contaminants bacteria such as Escherichia coli β-glucuronidase-positive and coagulase-positive staphylococci was observed. In cheesemaking replicate n. 2, E. coli level was 5.07±0.03 Log cfu/mL and increased by about 1 log until the last week of ripening, when the level decreased to 5.69±0.2 Log cfu/mL. The milk used for the cheesemaking replicate n. 2 was found to be contaminated also by coagulase-positive staphylococci (3.18±0.06 Log cfu/mL), but the behaviour of this group appeared to be very variable. In this study a first step of process control and microbial groups study was performed and the cheesemaking process was registered in the website www.ars-alimentaria.it, the Italian site supported by the Italian Board of Health.
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Affiliation(s)
- Elena Dalzini
- Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini" , Brescia, Brescia, Italy
| | - Elena Cosciani-Cunico
- Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini" , Brescia, Brescia, Italy
| | - Chiara Sfameni
- Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini" , Brescia, Brescia, Italy
| | - Paola Monastero
- Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini" , Brescia, Brescia, Italy
| | - Paolo Daminelli
- Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini" , Brescia, Brescia, Italy
| | - Marina Nadia Losio
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini" , Brescia, Italy
| | - Giorgio Varisco
- Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini" , Brescia, Brescia, Italy
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Hummerjohann J, Naskova J, Baumgartner A, Graber HU. Enterotoxin-producing Staphylococcus aureus genotype B as a major contaminant in Swiss raw milk cheese. J Dairy Sci 2014; 97:1305-12. [PMID: 24440268 DOI: 10.3168/jds.2013-7643] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2013] [Accepted: 11/24/2013] [Indexed: 11/19/2022]
Abstract
The objective of this study was to characterize Staphylococcus aureus isolates from Swiss raw milk cheeses that had been found to be contaminated with coagulase-positive staphylococci and to estimate the frequency of the various genotypes, in particular the mastitis-associated Staph. aureus genotype B (GTB). The isolates were also tested for staphylococcal enterotoxin (SE) genes and other virulence factors. From 623 coagulase-positive staphylococci isolated from 78 contaminated raw milk cheeses, 609 were found to be Staphylococcus aureus. Genotyping of all Staph. aureus isolates was performed by PCR amplification of the 16S-23S rRNA intergenic spacer region, as this method was used previously to differentiate between mastitis subtypes associated with their clinical outcome. In total, 20 different genotypes were obtained and the 5 most frequently occurring genotypes were distributed in 6.4% or more of the samples. The enterotoxin-producing Staph. aureus GTB, known for its high contagiousness and increased pathogenicity in Swiss mastitis herds, was found to be the most abundant subtype at the sample level (71.8%) as well as among the isolates (62.0%). A subset of 107 isolates of the different genotypes were analyzed for the presence of SE genes and revealed 9 different SE gene patterns, with sed being most frequently detected and 26% being PCR-negative for SE genes. Almost all isolates of the major contaminant GTB contained the SE gene pattern sed, sej, ser, with half of them additionally carrying sea. Production of SE in vitro was consistent with the SE genes detected in most of the cases; however, some isolated GTB did not produce SEA. Staphylococcus aureus Protein A (spa) typing revealed 30 different subtypes and most GTB isolates belonged to the bovine spa type t2953; GTB/t2953 was linked among other subtypes to SE production in cheese and staphylococcal intoxication cases. Furthermore, 1 of the 623 isolates was a methicillin-resistant Staph. aureus, which was an seh-carrying Staph. aureus spa type tbl 0635 (non-GTB). We conclude that control and reduction of enterotoxigenic Staph. aureus GTB in dairy herds in Switzerland will not only prevent economic losses at the farm level but also improve the safety of raw milk cheeses; distribution of methicillin-resistant Staph. aureus via raw milk cheese is of less concern.
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Affiliation(s)
- J Hummerjohann
- Agroscope Liebefeld-Posieux Research Station ALP-Haras, Schwarzenburgstrasse 161, 3003 Berne, Switzerland.
| | - J Naskova
- Agroscope Liebefeld-Posieux Research Station ALP-Haras, Schwarzenburgstrasse 161, 3003 Berne, Switzerland
| | - A Baumgartner
- Swiss Federal Office of Public Health, Schwarzenburgstrasse 165, 3003 Berne, Switzerland
| | - H U Graber
- Agroscope Liebefeld-Posieux Research Station ALP-Haras, Schwarzenburgstrasse 161, 3003 Berne, Switzerland
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Dambrosio A, Quaglia NC, Saracino M, Malcangi M, Montagna C, Quinto M, Lorusso V, Normanno G. Microbiological quality of Burrata cheese produced in Puglia region: southern Italy. J Food Prot 2013; 76:1981-4. [PMID: 24215706 DOI: 10.4315/0362-028x.jfp-13-067] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Burrata cheese is a popular typical Italian food product, produced in Puglia (an administrative region of southern Italy), and this study investigated the microbiological quality of 404 samples of this cheese. The samples were analyzed in order to quantify Escherichia coli and to detect the presence of Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. No sample exceeded the values of E. coli set by EC Regulation 1441/07 for some dairy products, while 15 (3.7%) samples tested coagulase-positive staphylococci positive, with values greater than 10(3) CFU/g. One strain of S. aureus was identified and characterized from each of these positive samples, and of these strains, 7 (46.6%) produced staphylococcal enterotoxin A, 5 (33.3%) produced staphylococcal enterotoxin C, 2 (13.3%) produced staphylococcal enterotoxin D, and 1 (6.6%) produced both staphylococcal enterotoxins A and D. All strains were mecA negative. The 15 S. aureus isolates were tested for their antimicrobial resistance patterns, and all analyzed strains showed antimicrobial resistance properties for at least one of the tested antibiotics. Testing for the other pathogens mentioned above gave negative results. The results of our study mean that the microbiological quality of Burrata cheese can be assumed to be good, although care must be taken with raw materials and good hygiene during processing in order to guarantee greater food safety.
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Affiliation(s)
- Angela Dambrosio
- Department of Emergency and Organ Transplant, University of Bari Aldo Moro, SP Casamassima Km 3, 70010 Valenzano, Bari, Italy
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MRSA detection in raw milk, some dairy products and hands of dairy workers in Egypt, a mini-survey. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.02.017] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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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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Fate of enterotoxigenicStaphylococcus aureusand staphylococcal enterotoxins in Feta and Galotyri cheeses. J DAIRY RES 2012; 79:405-13. [DOI: 10.1017/s0022029912000325] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In this study the fate of enterotoxigenicStaphylococcus aureusand staphylococcal enterotoxins in Feta and Galotyri cheeses were studied. Initially, the enterotoxigenic abilities of fourStaph. aureusLHA, LHB, LHC and LHD strains isolated from raw ovine milk were examined in both BHI broth and ovine milk. In BHI broth, theStaph. aureusLHA, LHB, LHC and LHD strains were found toxigenic at 37 °C producing the staphylococcal enterotoxins (SEs) serotypes SEA, SEB, SEC and SED, respectively, whereas in ovine milk at 37 °C,Staph. aureusLHD was found to produce only SED, while no SE production was observed for the other examined strains. Thus, the fate of onlyStaph. aureusLHD and SED were examined in Feta and Galotyri cheeses. The cheeses were made from raw ovine toxic milk with preformed SED or raw ovine milk contaminated with high (ca 6 log cfu/ml) and low inocula (ca 3 log cfu/ml) ofStaph. aureusLHD. Results showed that the pathogen was eliminated at slower rate in Galotyri cheese than in Feta cheese, for the high (5 d vs. 16 d) or the low (1 d vs. 12 d) inoculum trials. In both cheeses produced from the toxic milk, SED was detected during manufacturing and storage. SED was also detected in the curd (2 h), whenStaph. aureusLHD populations had reached ca 7 log cfu/g, and up to the end of storage for the high inoculum trials of both cheeses. No SED was observed for the low inoculum trials of either cheese.
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Brooks JC, Martinez B, Stratton J, Bianchini A, Krokstrom R, Hutkins R. Survey of raw milk cheeses for microbiological quality and prevalence of foodborne pathogens. Food Microbiol 2012; 31:154-8. [PMID: 22608218 DOI: 10.1016/j.fm.2012.03.013] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2011] [Revised: 02/17/2012] [Accepted: 03/25/2012] [Indexed: 11/17/2022]
Abstract
Cheese may be manufactured in the United States using raw milk, provided the cheese is aged for at least 60 days at temperatures not less than 35°F (1.7°C). There is now increased concern among regulators regarding the safety of raw milk cheese due to the potential ability of foodborne pathogens to survive the manufacturing and aging processes. In this study, 41 raw milk cheeses were obtained from retail specialty shops, farmers' markets, and on-line sources. The cheeses were then analyzed for the presence of Listeria monocytogenes, Salmonella, Escherichia coli O157:H7, Staphylococcus aureus, and Campylobacter. Aerobic plate counts (APC), coliform and yeast/mold counts were also performed. The results revealed that none of the enteric pathogens were detected in any of the samples tested. Five samples contained coliforms; two of those contained E. coli at less than 10(2) cfu/g. Three other cheese samples contained S. aureus. The APC and yeast-mold counts were within expected ranges. Based on the results obtained from these 41 raw milk cheeses, the 60-day aging rule for unpasteurized milk cheeses appears adequate for producing microbiologically safe products.
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Affiliation(s)
- J C Brooks
- Department of Food Science and Technology, University of Nebraska-Lincoln, 338 Food Industry Complex, Lincoln, NE 68583-0919, USA
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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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Nicolaou N, Xu Y, Goodacre R. Fourier transform infrared and Raman spectroscopies for the rapid detection, enumeration, and growth interaction of the bacteria Staphylococcus aureus and Lactococcus lactis ssp. cremoris in milk. Anal Chem 2011; 83:5681-7. [PMID: 21639098 DOI: 10.1021/ac2008256] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Staphylococcus aureus is one of the main pathogenic microorganisms found in milk and dairy products and has been involved in bacterial foodborne outbreaks in the past. Current enumeration techniques for bacteria are very time-consuming, typically taking 24 h or longer, and bacterial antagonism in the form of lactic acid bacteria (LAB) may inhibit the growth of S. aureus . Therefore, the aim of this investigation was to establish the accuracy and sensitivity of rapid nondestructive metabolic fingerprinting techniques, such as Fourier transform infrared (FT-IR) spectroscopy and Raman spectroscopy (RS), in combination with multivariate analysis techniques, for the detection and enumeration of S. aureus in milk, as well as to study the growth interaction between S. aureus and Lactococcus lactis ssp. cremoris , a common LAB. The two bacterial species were investigated both in a pure monoculture and in a combined inoculated coculture after inoculation into ultraheated milk during the first 24 h of growth at 37 °C. Plating techniques were used to obtain primary reference data for viable bacteria counts. Principal component discriminant function analysis, canonical correlation analysis, partial least-squares (PLS), and kernel PLS (KPLS) multivariate statistical techniques were employed to analyze the data. FT-IR provided very reasonable quantification results both with PLS and KPLS, the latter providing marginally better predictions, with correlation coefficients in the test set (Q(2)) and training set (R(2)) varying from 0.64 to 0.76 and from 0.78 to 0.88 for different bacterial sample combinations. RS results were less encouraging with high degrees of error and poor correlation to viable bacterial counts. S. aureus growth was not inhibited by the presence of the LAB, but metabolic fingerprinting of the coculture indicated that the phenotype of this dual bacterial culture was closer to that of pure LAB cultures. In conclusion, FT-IR spectroscopy in combination with the above multivariate techniques appears to be a promising discrimination and enumeration analytical technique for the two bacterial species. In addition, it has been demonstrated that the L. cremoris metabolic effect in milk dominates that of S. aureus even though there was no growth antagonism observed.
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Affiliation(s)
- Nicoletta Nicolaou
- School of Chemistry and Manchester Interdisciplinary Biocentre, The University of Manchester, Manchester, United Kingdom
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Cretenet M, Nouaille S, Thouin J, Rault L, Stenz L, François P, Hennekinne JA, Piot M, Maillard MB, Fauquant J, Loubière P, Le Loir Y, Even S. Staphylococcus aureus virulence and metabolism are dramatically affected by Lactococcus lactis in cheese matrix. ENVIRONMENTAL MICROBIOLOGY REPORTS 2011; 3:340-351. [PMID: 23761280 DOI: 10.1111/j.1758-2229.2010.00230.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
In complex environments such as cheeses, the lack of relevant information on the physiology and virulence expression of pathogenic bacteria and the impact of endogenous microbiota has hindered progress in risk assessment and control. Here, we investigated the behaviour of Staphylococcus aureus, a major foodborne pathogen, in a cheese matrix, either alone or in the presence of Lactococcus lactis, as a dominant species of cheese ecosystems. The dynamics of S. aureus was explored in situ by coupling a microbiological and, for the first time, a transcriptomic approach. Lactococcus lactis affected the carbohydrate and nitrogen metabolisms and the stress response of S. aureus by acidifying, proteolysing and decreasing the redox potential of the cheese matrix. Enterotoxin expression was positively or negatively modulated by both L. lactis and the cheese matrix itself, depending on the enterotoxin type. Among the main enterotoxins involved in staphylococcal food poisoning, sea expression was slightly favoured in the presence of L. lactis, whereas a strong repression of sec4 was observed in cheese matrix, even in the absence of L. lactis, and correlated with a reduced saeRS expression. Remarkably, the agr system was downregulated by the presence of L. lactis, in part because of the decrease in pH. This study highlights the intimate link between environment, metabolism and virulence, as illustrated by the influence of the cheese matrix context, including the presence of L. lactis, on two major virulence regulators, the agr system and saeRS.
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Affiliation(s)
- Marina Cretenet
- INRA, UMR1253 STLO, 85 rue de Saint Brieuc, F-35000 Rennes, France. Agrocampus Ouest, UMR1253 STLO, 85 rue de Saint Brieuc, F-35000 Rennes, France. Université de Toulouse; INSA, UPS, INP; LISBP, 135 Avenue de Rangueil, F-31077 Toulouse, France. INRA, UMR792 Ingénierie des Systèmes Biologiques et des Procédés, F-31400 Toulouse, France. CNRS, UMR5504, F-31400 Toulouse, France. Genomic Research Laboratory, University of Geneva Hospitals, Rue Gabrielle-Perret-Gentil, 4 CH-1211 Geneva 14, Switzerland. University Medical Center, Department of Microbiology and Molecular Medicine, CH-1211 Geneva 4, Switzerland. Laboratory for Study and Research on Quality of Food and on Food Processes, French Agency for Food Safety (AFSSA-lerqap), National and Community Reference Laboratory, 94704 Maisons-Alfort cedex, France
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Rosengren A, Fabricius A, Guss B, Sylvén S, Lindqvist R. Occurrence of foodborne pathogens and characterization of Staphylococcus aureus in cheese produced on farm-dairies. Int J Food Microbiol 2010; 144:263-9. [PMID: 21035884 DOI: 10.1016/j.ijfoodmicro.2010.10.004] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2010] [Revised: 09/29/2010] [Accepted: 10/05/2010] [Indexed: 10/19/2022]
Abstract
The objective of this study was to address knowledge gaps identified in an earlier risk assessment of Staphylococcus aureus and raw milk cheese. A survey of fresh and short-time ripened cheeses produced on farm-dairies in Sweden was conducted to investigate the occurrence and levels of S. aureus, Listeria monocytogenes and Escherichia coli, to characterize S. aureus isolates with special emphasis on enterotoxin genes, antibiotic resistance, bio-typing and genetic variation, and to collect information related to production practices. In general, the hygienic quality of farm-dairy cheeses appeared to be of an acceptable microbiological quality, e.g. L. monocytogenes and staphylococcal enterotoxin were not detected in cheese samples. However, E. coli and enterotoxigenic S. aureus were frequently found in raw milk cheeses and sometimes at levels that are of concern, especially in fresh cheese. Interestingly, levels in raw milk fresh cheese were significantly lower when starter cultures were used. Up to five S. aureus colonies per cheese, if possible, were characterized and about 70% of isolates carried one or more enterotoxin genes, most common were sec and sea. The Ovine biotype (73%) was most common among isolates from goat milk cheese and the Human biotype (60%) from cow milk cheese. Of all isolates, 39% showed decreased susceptibility to penicillin, but the proportion of isolates from cows' cheese (66%) compared to isolates from goats' cheese (27%) was significantly higher. S. aureus isolates with different properties were detected in cheese from the same farm and, sometimes even the same cheese. Isolates with the same pulsed-field gel electrophoresis (PFGE)-pattern were detected on geographically distant dairies. This indicates that multiple sources and routes of contamination are important. To improve the safety of these products efforts to raise awareness of the importance of hygiene barriers and raw milk quality as well as improved process control can be suggested, e.g. use of starter cultures and monitoring of fermentation with a pH-meter. For future safety assessments, a better understanding of factors determining toxin production in these cheeses is needed.
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Affiliation(s)
- Asa Rosengren
- National Food Administration, P.O. Box 622, SE-751 26 Uppsala, Sweden.
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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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WILLIAMS ALANG, WITHERS SUSANE. Microbiological characterisation of artisanal farmhouse cheeses manufactured in Scotland. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00596.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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45
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Rapid and Sensitive Detection of Staphylococcus aureus in Food Using Selective Enrichment and Real-Time PCR Targeting a New Gene Marker. FOOD ANAL METHOD 2008. [DOI: 10.1007/s12161-008-9056-x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Obeso JM, Martínez B, Rodríguez A, García P. Lytic activity of the recombinant staphylococcal bacteriophage PhiH5 endolysin active against Staphylococcus aureus in milk. Int J Food Microbiol 2008; 128:212-8. [PMID: 18809219 DOI: 10.1016/j.ijfoodmicro.2008.08.010] [Citation(s) in RCA: 128] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2008] [Revised: 07/18/2008] [Accepted: 08/19/2008] [Indexed: 11/16/2022]
Abstract
The endolysin gene (lysH5) from the genome of the Staphylococcus aureus bacteriophage PhiH5 was cloned in Escherichia coli and characterized. The lysH5 gene encoded a protein (LysH5) whose calculated molecular mass and pI were 53.7 kDa and 8.7, respectively. Comparative analysis revealed that LysH5 significantly resembled other murein hydrolases encoded by staphylococcal phages. The modular organization of LysH5 comprised three putative domains, namely, CHAP (cysteine, histidine-dependent amidohydrolase/peptidase), amidase (L-muramoyl-L-alanine amidase), and SH3b (cell wall recognition). In turbidity reduction assays, the purified protein lysed bovine and human S. aureus, and human Staphylococcus epidermidis strains. Other bacteria belonging to different genera were not affected. The lytic activity was optimal at pH 7.0, 37 degrees C, and sensitive to high temperatures. The purified protein was able to kill rapidly S. aureus growing in pasteurized milk and the pathogen was not detected after 4 h of incubation at 37 degrees C. As far as we know, this is the first report to assess the antimicrobial activity of a phage endolysin which might be useful for novel biocontrol strategies in dairying.
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Affiliation(s)
- José María Obeso
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Apdo. 85. 33300-Villaviciosa, Asturias, Spain
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