1
|
Controlling of Mycobacterium by Natural Degradant-Combination Models for Sequestering Mycolic Acids in Karish Cheese. Molecules 2022; 27:molecules27248946. [PMID: 36558074 PMCID: PMC9787636 DOI: 10.3390/molecules27248946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/11/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Degradation of the mycobacterial complex containing mycolic acids (MAs) by natural bioactive compounds is essential for producing safe and value-added foods with therapeutic activities. This study aimed to determine the degradation efficiency of natural organic acid extracts (i.e., citric, malic, tartaric, and lactic), quadri-mix extract from fruits and probiotics (i.e., lemon, apple, grape, and cell-free supernatant of Lactobacillus acidophilus), and synthetic pure organic acids (i.e., citric, malic, tartaric, and lactic), against MA in vitro in phosphate buffer solution (PBS) and Karish cheese models. The degradation effect was evaluated both individually and in combinations at different concentrations of degradants (1, 1.5, and 2%) and at various time intervals (0, 6, 12, 24, and 48 h). The results show that MA degradation percentage recorded its highest value at 2% of mixed fruit extract quadri-mix with L. acidophilus and reached 99.2% after 48 h both in PBS and Karish cheese, unlike other treatments (i.e., citric + malic + tartaric + lactic), individual acids, and sole extracts at all concentrations. Conversely, organic acid quadri-mix revealed the greatest MA degradation% of 95.9, 96.8, and 97.3% at 1, 1.5, and 2%, respectively, after 48 h. Citric acid was more effective in MA degradation than other acids. The fruit extract quadri-mix combined with L. acidophilus-fortified Karish cheese showed the highest sensorial characteristics; hence, it can be considered a novel food-grade degradant for MA and could be a promising biocontrol candidate against Mycobacterium tuberculosis (Mtb) in food matrices.
Collapse
|
2
|
Barsi F, Dalzini E, Russo S, Cosciani-Cunico E, Monastero P, Arrigoni N, Garbarino CA, Cortimiglia C, Losio MN, Ricchi M. Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process. Front Microbiol 2022; 13:1052222. [DOI: 10.3389/fmicb.2022.1052222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 11/08/2022] [Indexed: 12/05/2022] Open
Abstract
Raw milk and dairy products are usually considered the major sources of Mycobacterium avium subsp. paratuberculosis (MAP) exposure for humans. During the production process of mozzarella cheese, as well as of other pasta-filata cheeses made with pasteurized or raw milk, curd is heated and stretched by addition of hot or boiling water. This step is the critical point for the inactivation of MAP during the production process, but, to our knowledge, no studies have been published about the thermal death time values of MAP in curd. The aim of this study was to determine the inactivation kinetics of MAP in curd used to produce pasta-filata cheese in six independent experiments. The milk was inoculated with a mix of MAP strains (field and registered strains) and, with the aim to simulate the thermal treatment of the curd during the stretching step, samples of 10 g of contaminated curd were vacuum packed and treated separately at six different temperatures from 60°C to 75°C in a water bath. MAP survival was then evaluated by plate count method and inactivation parameters were estimated for determining the thermal resistance of the pathogen directly in the curd. D-values increased from 0.15 min (D75-value) to 4.22 min (D60-value) and the calculated z-value was 10.2°C. These data aid: (i) to design food thermal process treatments defining acceptance limits of critical control points to ensure safety against MAP; (ii) to predict the time/temperature combinations needed to obtain a certain MAP log reduction during the curd stretching step; (iii) to optimize or validate pasta-filata cheese process.
Collapse
|
3
|
Langova D, Slana I, Okunkova J, Moravkova M, Florianova M, Markova J. First Evidence of the Presence of the Causative Agent of Caseous Lymphadenitis- Corynebacterium pseudotuberculosis in Dairy Products Produced from the Milk of Small Ruminants. Pathogens 2022; 11:pathogens11121425. [PMID: 36558758 PMCID: PMC9786561 DOI: 10.3390/pathogens11121425] [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: 09/29/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022] Open
Abstract
This study focused on the detection and quantification of selected bacteria and on the presence of enterotoxin genes in milk and dairy products from sheep and goat farms in the Czech Republic using quantitative real-time PCR (qPCR) and multiplex PCR (PCR). The presence of Corynebacterium pseudotuberculosis (CP), Mycobacterium avium subsp. paratuberculosis (MAP), Listeria monocytogenes, Staphylococcus aureus, S. aureus enterotoxin genes and methicillin-resistant Staphylococcus aureus (MRSA) was determined in 18 milk samples, 28 fresh cheeses, 20 ripened cheeses and 14 yoghurts. The serological status of the herds in relation to CP and MAP was taken into account. The most frequently detected bacterium was S. aureus (48.8%), and subsequent PCR revealed 11 MRSA positive samples. The S. aureus enterotoxin genes seg, sei and sec were detected in two goat cheeses. Cheese samples showed a statistically higher risk of SA and MRSA occurrence. CP (8.8%) and MAP (13.8%) were detected by qPCR on two different seropositive farms. Cultivation of qPCR positive CP samples on agar plates supplemented with potassium tellurite showed the presence of viable bacterium. The results obtained confirmed the necessity of monitoring the infectious status of dairy animals and rapid diagnosis of bacterial pathogens in milk and dairy products.
Collapse
|
4
|
Pagliasso G, Di Blasio A, Vitale N, Romano A, Decastelli L, Quasso A, Ricchi M, Dondo A, Pastorino P, Gennero MS, Bergagna S. Goat Paratuberculosis: Experimental Model for the Evaluation of Mycobacterium Persistence in Raw Milk Cheese. Microorganisms 2021; 9:microorganisms9102032. [PMID: 34683352 PMCID: PMC8538418 DOI: 10.3390/microorganisms9102032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Mycobacterium avium subsp. paratuberculosis (MAP) is the causative agent of chronic proliferative enteritis found in ruminants, known as paratuberculosis (PTB). The spread of PTB is increasing in countries with advanced animal husbandry practices, leading to significant economic losses. Moreover, a supposed zoonotic role of MAP in Crohn's disease (CD) in humans has been discussed by the scientific community; however, although the association between MAP and CD has generally been accepted, it is still up for debate if MAP is the main cause of CD, a contributing factor, or merely a commensal organism for the development of CD. The aim of this study was to assess the survival of MAP during the entire production process of a traditional Italian goat's raw milk fresh cheese, the "Robiola di Roccaverano", assessing the survival rate and persistence of MAP in the final product. A mix of MAP field isolates from goats of the Roccaverano area and a reference ATCC strain were used to carry out milk in experimental inoculation. Samples of milk, curd and cheese were taken in two consecutive batches of production. Microbiological challenge tests, evaluated by f57-qPCR, showed a significant decrease in MAP charge during the cheesemaking process for both batches, suggesting the productive process has an impact on MAP survival.
Collapse
Affiliation(s)
- Giulia Pagliasso
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
| | - Alessia Di Blasio
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
- Azienda Sanitaria Locale TO3, S.C. Sanità Animale, 10064 Torino, Italy
| | - Nicoletta Vitale
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
| | - Angelo Romano
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
| | - Lucia Decastelli
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
| | - Antonio Quasso
- Azienda Sanitaria Locale AT, S.C. Sanità Animale, 14100 Asti, Italy;
| | - Matteo Ricchi
- National Reference Centre for Paratuberculosis, Istituto Zooprofilattico Sperimentale dell’Emilia Romagna e della Lombardia, Sezione di Piacenza-Gariga, Strada della Faggiola 1, 29027 Gariga di Podenzano, Italy;
| | - Alessandro Dondo
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
| | - Paolo Pastorino
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
- Correspondence: ; Tel.: +39-011-268-6251
| | - Maria Silvia Gennero
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
| | - Stefania Bergagna
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
| |
Collapse
|
5
|
Behavior of Mycobacterium avium paratuberculosis in Lighvan cheese tracked by propidium monoazide qPCR and culture. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109886] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
6
|
Rondanelli M, Lamburghini S, Faliva MA, Peroni G, Riva A, Allegrini P, Spadaccini D, Gasparri C, Iannello G, Infantino V, Alalwan TA, Perna S, Miccono A. A food pyramid, based on a review of the emerging literature, for subjects with inflammatory bowel disease. ACTA ACUST UNITED AC 2020; 68:17-46. [PMID: 32499202 DOI: 10.1016/j.endinu.2020.01.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 12/14/2019] [Accepted: 01/08/2020] [Indexed: 02/07/2023]
Abstract
Emerging literature suggests that diet plays an important modulatory role in inflammatory bowel disease (IBD) through the management of inflammation and oxidative stress. The aim of this narrative review is to evaluate the evidence collected up till now regarding optimum diet therapy for IBD and to design a food pyramid for these patients. The pyramid shows that carbohydrates should be consumed every day (3 portions), together with tolerated fruits and vegetables (5 portions), yogurt (125ml), and extra virgin olive oil; weekly, fish (4 portions), white meat (3 portions), eggs (3 portions), pureed legumes (2 portions), seasoned cheeses (2 portions), and red or processed meats (once a week). At the top of the pyramid, there are two pennants: the red one means that subjects with IBD need some personalized supplementation and the black one means that there are some foods that are banned. The food pyramid makes it easier for patients to decide what they should eat.
Collapse
Affiliation(s)
- Mariangela Rondanelli
- IRCCS Mondino Foundation, Pavia, Department of Public Health, Experimental and Forensic Medicine, Unit of Human and Clinical Nutrition, University of Pavia, Pavia 27100, Italy
| | - Silvia Lamburghini
- University of Pavia, Department of Public Health, Experimental and Forensic Medicine, Section of Human Nutrition, Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona, Pavia 27100, Italy
| | - Milena A Faliva
- University of Pavia, Department of Public Health, Experimental and Forensic Medicine, Section of Human Nutrition, Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona, Pavia 27100, Italy
| | - Gabriella Peroni
- University of Pavia, Department of Public Health, Experimental and Forensic Medicine, Section of Human Nutrition, Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona, Pavia 27100, Italy
| | - Antonella Riva
- Research and Development Unit, Indena, Milan 20146, Italy
| | | | - Daniele Spadaccini
- University of Pavia, Department of Public Health, Experimental and Forensic Medicine, Section of Human Nutrition, Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona, Pavia 27100, Italy
| | - Clara Gasparri
- University of Pavia, Department of Public Health, Experimental and Forensic Medicine, Section of Human Nutrition, Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona, Pavia 27100, Italy
| | - Giancarlo Iannello
- General Management, Azienda di Servizi alla Persona "Istituto Santa Margherita", Pavia 27100, Italy
| | - Vittoria Infantino
- University of Bari Aldo Moro, Department of Biomedical Science and Human Oncology, Section of Human Nutrition, Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona, Pavia 27100, Italy.
| | - Tariq A Alalwan
- Department of Biology, College of Science, University of Bahrain, Sakhir Campus, P.O. Box 32038, Bahrain
| | - Simone Perna
- Department of Biology, College of Science, University of Bahrain, Sakhir Campus, P.O. Box 32038, Bahrain
| | - Alessandra Miccono
- University of Pavia, Department of Public Health, Experimental and Forensic Medicine, Section of Human Nutrition, Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona, Pavia 27100, Italy
| |
Collapse
|
7
|
Cammi G, Ricchi M, Galiero A, Daminelli P, Cosciani-Cunico E, Dalzini E, Losio M, Savi R, Cerutti G, Garbarino C, Leo S, Arrigoni N. Evaluation of Mycobacterium avium subsp. paratuberculosis survival during the manufacturing process of Italian raw milk hard cheeses (Parmigiano Reggiano and Grana Padano). Int J Food Microbiol 2019; 305:108247. [DOI: 10.1016/j.ijfoodmicro.2019.108247] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 06/05/2019] [Accepted: 06/06/2019] [Indexed: 01/16/2023]
|
8
|
Gao Z, Daliri EBM, Wang J, Liu D, Chen S, Ye X, Ding T. Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review. J Food Prot 2019; 82:441-453. [PMID: 30794461 DOI: 10.4315/0362-028x.jfp-18-303] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.
Collapse
Affiliation(s)
- Zhenhong Gao
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China.,2 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and Key Laboratory of Industrial Microbiology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Eric Banan-Mwine Daliri
- 3 Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, South Korea
| | - Jun Wang
- 4 College of Food Science and Engineering, Qingdao Agricultural University, Chengyang, Qingdao 266109, People's Republic of China (ORCID: http://orcid.org/0000-0001-7676-0493 )
| | - Donghong Liu
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Shiguo Chen
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Xingqian Ye
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Tian Ding
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China.,2 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and Key Laboratory of Industrial Microbiology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| |
Collapse
|
9
|
Kralik P, Babak V, Dziedzinska R. The Impact of the Antimicrobial Compounds Produced by Lactic Acid Bacteria on the Growth Performance of Mycobacterium avium subsp. paratuberculosis. Front Microbiol 2018; 9:638. [PMID: 29666620 PMCID: PMC5891613 DOI: 10.3389/fmicb.2018.00638] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Accepted: 03/19/2018] [Indexed: 11/18/2022] Open
Abstract
Cell-free supernatants (CFSs) extracted from various lactic acid bacteria (LAB) cultures were applied to Mycobacterium avium subsp. paratuberculosis (MAP) cells to determine their effect on MAP viability. In addition, 5% lactic acid (LA; pH 3) and commercially synthetized nisin bacteriocin were also tested. This procedure was chosen in order to mimic the influence of LAB compounds during the production and storage of fermented milk products, which can be contaminated by MAP. Its presence in milk and milk products is of public concern due to the possible ingestion of MAP by consumers and the discussed role of MAP in Crohn’s disease. Propidium monoazide real-time PCR (PMA qPCR) was used for viability determination. Although all CFS showed significant effects on MAP viability, two distinct groups of CFS – effective and less effective – could be distinguished. The effective CFSs were extracted from various lactobacilli cultures, their pH values were mostly lower than 4.5, and their application resulted in >2 log10 reductions in MAP viability. The group of less effective CFS were filtered from Lactococcus and enterococci cultures, their pH values were higher than 4.5, and their effect on MAP viability was <2 log10. LA elicited a reduction in MAP viability that was similar to that of the group of less effective CFS. Almost no effect was found when using commercially synthetized nisin at concentrations of 0.1–1000 μg/ml. A combination of the influence of the type of bacteriocin, the length of its action, bacteriocin production strain, and pH are all probably required for a successful reduction in MAP viability. However, certain bacteriocins and their respective LAB strains (Lactobacillus sp.) appear to play a greater role in reducing the viability of MAP than pH.
Collapse
Affiliation(s)
- Petr Kralik
- Veterinary Research Institute, Brno, Czechia
| | | | | |
Collapse
|
10
|
Ahmadzadeh Nia S, Hanifian S. Survival of Listeria monocytogenes
strains in ultra-filtered white cheese: Effect of Lactobacillus plantarum
and incubation period. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13283] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sara Ahmadzadeh Nia
- Department of Food Science and Technology; Tabriz Branch, Islamic Azad University; Tabriz Iran
| | - Shahram Hanifian
- Department of Food Science and Technology; Tabriz Branch, Islamic Azad University; Tabriz Iran
| |
Collapse
|
11
|
Forgrave R, Donaghy J, Fisher A, Rowe M. Survival kinetics of Mycobacterium bovis
during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale. J Appl Microbiol 2016; 121:1457-1468. [DOI: 10.1111/jam.13278] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Revised: 08/05/2016] [Accepted: 08/22/2016] [Indexed: 10/21/2022]
Affiliation(s)
- R. Forgrave
- Food Microbiology; Queen's University Belfast; Belfast UK
| | - J.A. Donaghy
- Sustainable Agri-Food Science Division; Agri-Food and Biosciences Institute (AFBI); Belfast UK
| | - A. Fisher
- Sustainable Agri-Food Science Division; Agri-Food and Biosciences Institute (AFBI); Belfast UK
| | - M.T. Rowe
- Food Microbiology; Queen's University Belfast; Belfast UK
- Sustainable Agri-Food Science Division; Agri-Food and Biosciences Institute (AFBI); Belfast UK
| |
Collapse
|
12
|
Hanifian S, Khani S. Tracking of Mycobacterium Avium Paratuberculosis
Load in Milk Production Chain: A Real-Time qPCR And Culture Assay. J Food Saf 2016. [DOI: 10.1111/jfs.12243] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shahram Hanifian
- Department of Food Science and Technology; Tabriz Branch, Islamic Azad University; Tabriz Iran
| | - Sajjad Khani
- Research Center for Pharmaceutical Nanotechnology; Tabriz University of Medical Sciences; Tabriz Iran
| |
Collapse
|
13
|
Galiero A, Fratini F, Mataragka A, Turchi B, Nuvoloni R, Ikonomopoulos J, Cerri D. Detection of mycobacterium avium subsp. paratuberculosis in cheeses from small ruminants in Tuscany. Int J Food Microbiol 2015; 217:195-9. [PMID: 26555160 DOI: 10.1016/j.ijfoodmicro.2015.10.029] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 10/26/2015] [Accepted: 10/31/2015] [Indexed: 01/08/2023]
Abstract
Paratuberculosis is an infectious disease which affects mainly domestic and wild ruminants caused by Mycobacterium avium subsp. paratuberculosis (Map). Map has been associated with human diseases like Crohn disease, type-1 diabetes, sarcoidosis, multiple sclerosis and Hashimoto's thyroiditis. The aim of this study was to determine the level of Map positivity of cheeses produced in Tuscany (Italy) as an indication of human exposure to the specific pathogen. Sampling was focused on artisanal cheeses produced without commercial starter culture from raw sheep or goat milk, on small-scale farms. Samples were tested by quantitative PCR (qPCR) and culture. Map DNA was detected in 4/7 (57.14%) goat, and in 14/25 (56%) sheep cheeses by qPCR, whereas cultivation produced a positive result in only one case. This corresponded to a goat cheese that had also reacted positively by qPCR and yielded a viable Type S (sheep) strain of Map. The Map load of the tested samples based on qPCR ranged from 6×10 to 1.8×10(4)Map cells/g of cheese. The results indicate on average 56.57% and 66.6% positivity of cheese samples and farms, respectively. Hence, the type of cheeses that were analyzed within the context of this study seem to constitute a considerable source of human exposure to Map; although the question remains of whether the Map cells were present in a viable form, since positive results were almost exclusively recorded by qPCR.
Collapse
Affiliation(s)
- Alessia Galiero
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge, 2, 56124 Pisa, Italy.
| | - Filippo Fratini
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge, 2, 56124 Pisa, Italy
| | - Antonia Mataragka
- Laboratory of Anatomy and Physiology of Farm Animals, Faculty of Animal Health and Aquaculture, Agricultural University of Athens, 11855 Athens, Greece
| | - Barbara Turchi
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge, 2, 56124 Pisa, Italy
| | - Roberta Nuvoloni
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge, 2, 56124 Pisa, Italy
| | - John Ikonomopoulos
- Laboratory of Anatomy and Physiology of Farm Animals, Faculty of Animal Health and Aquaculture, Agricultural University of Athens, 11855 Athens, Greece
| | - Domenico Cerri
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge, 2, 56124 Pisa, Italy
| |
Collapse
|
14
|
AbdollahI E, Hanifian S. Behavior of Y
ersinia enterocolitica
in UF White Cheese: Impact of Different Storage Temperatures on Various Strains. J Food Saf 2015. [DOI: 10.1111/jfs.12237] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Elham AbdollahI
- Department of Food Science and Technology; Islamic Azad University; Tabriz Iran
| | - Shahram Hanifian
- Department of Food Science and Technology; Islamic Azad University; Tabriz Iran
- Biotechnology Research Center; Islamic Azad University; Tabriz Iran
| |
Collapse
|