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Cuevas-González PF, Reyes-Díaz R, Santiago-López L, Vallejo-Cordoba B, Hernández-Mendoza A, Beltrán-Barrientos LM, González-Córdova AF. Microbiological quality and native lactic acid bacteria diversity of artisanal Mexican cheeses: A review. Food Res Int 2024; 194:114876. [PMID: 39232514 DOI: 10.1016/j.foodres.2024.114876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 07/14/2024] [Accepted: 08/05/2024] [Indexed: 09/06/2024]
Abstract
This review aims to provide an overview of artisanal Mexican cheeses microbiota focused on microbiological quality and safety, as well as native Lactic acid Bacteria (LAB) diversity. For the search, key words of artisanal Mexican cheeses varieties was carried out through several online databases and original articles were screened and data about populations of indicator microorganisms, presence of pathogens, and native LAB identified were extracted. Several artisanal Mexican cheeses exceeded the permissible limit established in Mexican regulation (NOM-243-SSA1-2010) for indicator microorganisms, as well as in some types of cheese, the presence of pathogens was confirmed. However, other varieties of artisanal Mexican cheeses possess unique physicochemical characteristics, and during their manufacturing particular steps are used that contribute to ensuring their quality and safety. Additionally, strains able to control the growth of pathogenic and spoilage bacteria are part of the microbiota of some artisanal Mexican cheeses. About native LAB diversity, it is composed by species of Lactobacillus, Enterococcus, Streptococcus, Leuconostoc, Weisella, Lactococcus, Pediococus, Aerococus, Carnobacterium, Tetragenococus, among others genera. Otherwise, artisanal Mexican cheeses represent an important source of specific LAB with several approaches within human health because they showed potential for the development of functional foods, nutraceutical, and bioprotective cultures.
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Affiliation(s)
- Paúl F Cuevas-González
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, Hermosillo, Sonora 83304, México
| | - Ricardo Reyes-Díaz
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, Hermosillo, Sonora 83304, México.
| | - Lourdes Santiago-López
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, Hermosillo, Sonora 83304, México.
| | - Belinda Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, Hermosillo, Sonora 83304, México.
| | - Adrián Hernández-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, Hermosillo, Sonora 83304, México.
| | - Lilia M Beltrán-Barrientos
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, Hermosillo, Sonora 83304, México.
| | - Aarón F González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, Hermosillo, Sonora 83304, México.
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Guel-García P, García De León FJ, Aguilera-Arreola G, Mandujano A, Mireles-Martínez M, Oliva-Hernández A, Cruz-Hernández MA, Vasquez-Villanueva J, Rivera G, Bocanegra-García V, Martínez-Vázquez AV. Prevalence and Antimicrobial Resistance of Listeria monocytogenes in Different Raw Food from Reynosa, Tamaulipas, Mexico. Foods 2024; 13:1656. [PMID: 38890883 PMCID: PMC11171905 DOI: 10.3390/foods13111656] [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: 04/24/2024] [Revised: 05/17/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
Listeria (L.) monocytogenes is an opportunistic foodborne pathogen that causes listeriosis in humans and animals, reaching up to 30% case mortality. There are only a few reports in Mexico about the L. monocytogenes strains found in various foods. The aim of this study was to determine the prevalence of L. monocytogenes, serogroups, virulence genes, and antimicrobial resistance in different foods from Reynosa, Tamaulipas, Mexico. L. monocytogenes strains were characterized by microbiological and molecular methods. Susceptibility to 12 antibiotics was determined according to CLSI and EUCAST. A total of 300 samples of seafood, pasteurized and raw milk, cheese, beef, and chicken were collected from supermarkets and retail markets. The presence of L. monocytogenes was detected in 5.6% of the samples. Most strains belonged to serogroups 4b, 4d, and 4e (68.4%). All strains presented a minimum of four virulence genes; the most common were actA, hly, and plcB (92.1%). A high percentage of antimicrobial susceptibility was observed, with resistance only to STX-TMP (78.9%), STR (26.3%), MEM (21.0%), and E (2.6%). These results show that the foods in Reynosa, Tamaulipas, are a reservoir of L. monocytogenes and represent a potential health risk.
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Affiliation(s)
- Paulina Guel-García
- Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa C.P. 88710, Tamaulipas, Mexico; (P.G.-G.); (A.M.); (M.M.-M.); (A.O.-H.); (M.A.C.-H.); (G.R.); (V.B.-G.)
| | - Francisco Javier García De León
- Laboratorio de Genética para la Conservación, Centro de Investigaciones Biológicas del Noroeste, S.C., La Paz C.P. 23090, Baja California Sur, Mexico;
| | - Guadalupe Aguilera-Arreola
- Laboratorio de Bacteriología Medica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México City C.P. 11340, Mexico;
| | - Antonio Mandujano
- Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa C.P. 88710, Tamaulipas, Mexico; (P.G.-G.); (A.M.); (M.M.-M.); (A.O.-H.); (M.A.C.-H.); (G.R.); (V.B.-G.)
| | - Maribel Mireles-Martínez
- Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa C.P. 88710, Tamaulipas, Mexico; (P.G.-G.); (A.M.); (M.M.-M.); (A.O.-H.); (M.A.C.-H.); (G.R.); (V.B.-G.)
| | - Amanda Oliva-Hernández
- Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa C.P. 88710, Tamaulipas, Mexico; (P.G.-G.); (A.M.); (M.M.-M.); (A.O.-H.); (M.A.C.-H.); (G.R.); (V.B.-G.)
| | - María Antonia Cruz-Hernández
- Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa C.P. 88710, Tamaulipas, Mexico; (P.G.-G.); (A.M.); (M.M.-M.); (A.O.-H.); (M.A.C.-H.); (G.R.); (V.B.-G.)
| | - Jose Vasquez-Villanueva
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Tamaulipas, Ciudad Victoria C.P. 87274, Tamaulipas, Mexico;
| | - Gildardo Rivera
- Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa C.P. 88710, Tamaulipas, Mexico; (P.G.-G.); (A.M.); (M.M.-M.); (A.O.-H.); (M.A.C.-H.); (G.R.); (V.B.-G.)
| | - Virgilio Bocanegra-García
- Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa C.P. 88710, Tamaulipas, Mexico; (P.G.-G.); (A.M.); (M.M.-M.); (A.O.-H.); (M.A.C.-H.); (G.R.); (V.B.-G.)
| | - Ana Verónica Martínez-Vázquez
- Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa C.P. 88710, Tamaulipas, Mexico; (P.G.-G.); (A.M.); (M.M.-M.); (A.O.-H.); (M.A.C.-H.); (G.R.); (V.B.-G.)
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Vera-Santander VE, Hernández-Figueroa RH, Arrioja-Bretón D, Jiménez-Munguía MT, Mani-López E, López-Malo A. Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS). INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2024; 21:560. [PMID: 38791776 PMCID: PMC11121727 DOI: 10.3390/ijerph21050560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2024] [Revised: 04/23/2024] [Accepted: 04/26/2024] [Indexed: 05/26/2024]
Abstract
Using whey, a by-product of the cheese-making process, is important for maximizing resource efficiency and promoting sustainable practices in the food industry. Reusing whey can help minimize environmental impact and produce bio-preservatives for foods with high bacterial loads, such as Mexican-style fresh cheeses. This research aims to evaluate the antimicrobial and physicochemical effect of CFS from Lactobacillus casei 21/1 produced in a conventional culture medium (MRS broth) and another medium using whey (WB medium) when applied in Mexican-style fresh cheese inoculated with several indicator bacteria (Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes). The CFSs (MRS or WB) were characterized for organic acids concentration, pH, and titratable acidity. By surface spreading, CFSs were tested on indicator bacteria inoculated in fresh cheese. Microbial counts were performed on inoculated cheeses during and after seven days of storage at 4 ± 1.0 °C. Moreover, pH and color were determined in cheeses with CFS treatment. Lactic and acetic acid were identified as the primary antimicrobial metabolites produced by the Lb. casei 21/1 fermentation in the food application. A longer storage time (7 days) led to significant reductions (p < 0.05) in the microbial population of the indicator bacteria inoculated in the cheese when it was treated with the CFSs (MRS or WB). S. enterica serovar Typhimurium was the most sensitive bacteria, decreasing 1.60 ± 0.04 log10 CFU/g with MRS-CFS, whereas WB-CFS reduced the microbial population of L. monocytogenes to 1.67 log10 CFU/g. E. coli and S. aureus were the most resistant at the end of storage. The cheese's pH with CFSs (MRS or WB) showed a significant reduction (p < 0.05) after CFS treatment, while the application of WB-CFS did not show greater differences in color (ΔE) compared with MRS-CFS. This study highlights the potential of CFS from Lb. casei 21/1 in the WB medium as an ecological bio-preservative for Mexican-style fresh cheese, aligning with the objectives of sustainable food production and guaranteeing food safety.
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Affiliation(s)
| | | | | | | | | | - Aurelio López-Malo
- Department Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Ex-Hacienda Santa Catarina Mártir S/N, San Andrés Cholula 72810, Puebla, Mexico; (V.E.V.-S.); (R.H.H.-F.); (E.M.-L.)
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Godínez-Oviedo A, Sampedro F, Bowman JP, Garcés-Vega FJ, Hernández-Iturriaga M. Risk ranking of food categories associated with Salmonella enterica contamination in the central region of Mexico. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2023; 43:308-323. [PMID: 35383989 DOI: 10.1111/risa.13907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 01/14/2022] [Accepted: 01/27/2022] [Indexed: 06/14/2023]
Abstract
To prevent and control foodborne diseases, there is a fundamental need to identify the foods that are most likely to cause illness. The goal of this study was to rank 25 commonly consumed food products associated with Salmonella enterica contamination in the Central Region of Mexico. A multicriteria decision analysis (MCDA) framework was developed to obtain an S. enterica risk score for each food product based on four criteria: probability of exposure to S. enterica through domestic food consumption (Se); S. enterica growth potential during home storage (Sg); per capita consumption (Pcc); and food attribution of S. enterica outbreak (So). Risk scores were calculated by the equation Se*W1 +Sg*W2 +Pcc*W3 +So*W4 , where each criterion was assigned a normalized value (1-5) and the relative weights (W) were defined by 22 experts' opinion. Se had the largest effect on the risk score being the criterion with the highest weight (35%; IC95% 20%-60%), followed by So (24%; 5%-50%), Sg (23%; 10%-40%), and Pcc (18%; 10%-35%). The results identified chicken (4.4 ± 0.6), pork (4.2 ± 0.6), and beef (4.2 ± 0.5) as the highest risk foods, followed by seed fruits (3.6 ± 0.5), tropical fruits (3.4 ± 0.4), and dried fruits and nuts (3.4 ± 0.5), while the food products with the lowest risk were yogurt (2.1 ± 0.3), chorizo (2.1 ± 0.4), and cream (2.0 ± 0.3). Approaches with expert-based weighting and equal weighting showed good correlation (R2 = 0.96) and did not show significant differences among the ranking order in the top 20 tier. This study can help risk managers select interventions and develop targeted surveillance programs against S. enterica in high-risk food products.
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Affiliation(s)
- Angélica Godínez-Oviedo
- Departamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - Fernando Sampedro
- Environmental Health Sciences Division, School of Public Health, University of Minnesota, Minneapolis, Minnesota, USA
| | - John P Bowman
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | | | - Montserrat Hernández-Iturriaga
- Departamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México
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LOEZA-LARA PD, MEDINA-ESTRADA RI, BRAVO-MONZÓN ÁE, JIMÉNEZ-MEJÍA R. Frequency and characteristics of ESBL-producing Escherichia coli isolated from Mexican fresh cheese. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.108222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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SALEH MM, CARVALHO AMD, ANDRADE NMD, FONSECA ABM, KELLER LAM, DUARTE MCKH, FRANCO RM. Bacteriological quality and antimicrobial resistance of Staphylococcus spp. and Escherichia coli isolated from organic and conventional fresh cheese. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.54922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Rodríguez A, Bars-Cortina D. Presence of Certain Foodborne Pathogens in Traditional Balearic Islands' Meat, Pastry, and Cheese Specialties Supported by European Union Quality Schemes, from 2018 to 2021. Foodborne Pathog Dis 2022; 19:787-795. [PMID: 36409678 DOI: 10.1089/fpd.2022.0058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
The cuisine of the Balearic Islands (Spain, southern Europe) has several products of a great tradition, recognized worldwide and covered by European Union quality schemes, such as Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI). Among them, the most emblematic products are sobrasada de Mallorca (a type of raw curated pork meat), ensaimada de Mallorca (pastry product), and Mahón-Menorca cheese (cow's milk cheese). During 4 consecutive years (2018-2021), the presence/absence of Escherichia coli β-glucuronidase positive (henceforth as E. coli), Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus in these products has been monitored, as well as the total yeast and mold count in ensaimada de Mallorca. The results of the microbiological analysis showed that sobrasada presented similar microbiological patterns to those of other raw curated meat products (some presence of E. coli and L. monocytogenes). Furthermore, the sobrasada de Mallorca made with white pork tended to be positive in E. coli compared to other sobrasada subtypes. In the case of ensaimada, only a reduced number of cases within filled ensaimadas (with higher moisture content) presented unacceptable mold and yeast counts (>500 colony-forming unit [CFU]/g). Finally, the Mahón-Menorca cheese presented a surprising microbiology pattern: higher E. coli contamination in the pasteurized milk cheese compared to its raw counterpart. This pattern was observed for all the years, being statistically significant in 2020. This study has detected good microbiological status in the three traditional products studied. However, worrisome issues in Good Hygienic Practices have been detected for some companies that produce pasteurized milk Mahón-Menorca cheese under the PDO quality label. The companies involved and even the competent authorities should address these problems to correct this deviation in food security.
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Affiliation(s)
- Aránzazu Rodríguez
- Department of Health Sciences, Universitat Oberta de Catalunya, Barcelona, Spain.,Cidesal Análisis de Alimentos, Palma, Spain
| | - David Bars-Cortina
- Department of Health Sciences, Universitat Oberta de Catalunya, Barcelona, Spain.,Oncology Data Analytics Program (ODAP), Catalan Institute of Oncology (ICO), Hospitalet de Llobregat, Barcelona, Spain
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FERNANDES SILVA RODRIGUES L, LUNARA SANTOS PAVELQUESI S, ALMEIDA DE OLIVEIRA FERREIRA AC, DA SILVA MONTEIRO E, DE SOUZA SILVA CM, RODRIGUES DA SILVA IC, CASTILHO ORSI D. Microbiological evaluation of industrialized and artisanal Minas fresh cheese commercialized in the Federal District, Brazil. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.45221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa. J FOOD QUALITY 2021. [DOI: 10.1155/2021/3708786] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to assess cow milk cheese from small-scale producers in the Western Cape Province, South Africa. Forty cheeses were selected, and microbiological data of the samples were analyzed with age (1, 3, 6 months), cheese type (Cheddar, Gouda, other), and milk type (raw and pasteurized) as main factors. Rapid sensory characterization was done using the sorting technique. The results indicated that the available cheese types were diverse, with minority (20.0%) in the Gouda group followed by Cheddar (32.5%) and “other” (47.5%). Most of these cheeses (45%) were aged three months and produced using pasteurized milk (92.5%). Five cheese samples did not meet the European Union standards for coliforms, and four samples tested positive for Escherichia coli. Sensory analysis results showed a clear differentiation between mature and young cheese. In conclusion, the current market presents more diverse milder cheeses, and there is a need to follow proper hygiene protocols to reduce cross-contamination.
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Guerrero T, Bayas-Rea R, Erazo E, Zapata Mena S. Systematic Review: Nontyphoidal Salmonella in Food from Latin America. Foodborne Pathog Dis 2021; 19:85-103. [PMID: 34668752 DOI: 10.1089/fpd.2020.2925] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
In Latin America, nontyphoidal Salmonella (NTS) is one of the most important etiological agents of foodborne infections; it can survive in soil, water, and food even after processing. Here, we aimed to perform a systematic review by collecting data on the prevalence, serotypes, and antimicrobial resistance (AMR) of NTS isolated from different food products in Latin America, following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. Out of 1766 studies screened, 244 reports from 13 Latin American countries were eligible. Among these, 182 reported NTS prevalence, 87 reported NTS serotypes, and 83 reported serotypes with AMR patterns. The NTS prevalence ranged from 0.005% to 93.3%, regardless of country and food. Meat showed the highest NTS prevalence. Enteritidis, Typhimurium, and Derby were the most frequently observed serotypes in different food products. The serotypes Enteritidis, Typhimurium, and Infantis, isolated from animal products, showed the highest AMR rate. The presence of NTS in fruits and vegetables, which are generally consumed raw or as ready-to-eat food, indicates a high risk of salmonellosis from consuming these foods. Thus, the reduction of this pathogen in the food chain requires a One Health approach, involving good agricultural and manufacturing practices, low antimicrobial use, and proper waste management.
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Affiliation(s)
- Teresa Guerrero
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
| | - Rosa Bayas-Rea
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
| | - Emilene Erazo
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
| | - Sonia Zapata Mena
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
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Silva WP, Pimentel TC, Silva CBF, Pagani MM, Cruz AG, Freitas MQ, Esmerino EA. Story Completion technique: A useful methodology to evaluate the risk perception of consumers from different regions of Brazil about cheeses sold at open markets. J SENS STUD 2021. [DOI: 10.1111/joss.12702] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wanessa P. Silva
- Department of Food Technology, Faculty of Veterinary Sciences Federal Fluminense University (UFF) Niterói Rio de Janeiro Brazil
| | - Tatiana C. Pimentel
- Department of Food Processing Federal Institute of Science and Technology Education of Paraná (IFPR) – Campus Paranavaí Paranavaí Paraná Brazil
| | - Camila B. F. Silva
- Department of Food Processing Federal Institute of Science and Technology Education of Rio de Janeiro (IFRJ) – Campus Maracanã Rio de Janeiro Rio de Janeiro Brazil
| | - Mônica M. Pagani
- Department of Food Technology Institute of Technology, Federal Rural University of Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Department of Food Processing Federal Institute of Science and Technology Education of Rio de Janeiro (IFRJ) – Campus Maracanã Rio de Janeiro Rio de Janeiro Brazil
| | - Mônica Q. Freitas
- Department of Food Technology, Faculty of Veterinary Sciences Federal Fluminense University (UFF) Niterói Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Department of Food Technology, Faculty of Veterinary Sciences Federal Fluminense University (UFF) Niterói Rio de Janeiro Brazil
- Department of Food Processing Federal Institute of Science and Technology Education of Rio de Janeiro (IFRJ) – Campus Maracanã Rio de Janeiro Rio de Janeiro Brazil
- Department of Food Technology Institute of Technology, Federal Rural University of Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
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Soria-Herrera RJ, Dominguez-Gonzalez KG, Rumbo-Pino R, Piña-Lazaro A, Alvarez-Perez JJ, Rivera-Gutierrez S, Ponce-Saavedra J, Ortiz-Alvarado R, Gonzalez-Y-Merchand JA, Yahuaca-Juarez B, Cerna-Cortes JF. Occurrence of Nontuberculous Mycobacteria, Salmonella, Listeria monocytogenes, and Staphylococcus aureus in Artisanal Unpasteurized Cheeses in the State of Michoacan, Mexico. J Food Prot 2021; 84:760-766. [PMID: 33290541 DOI: 10.4315/jfp-20-286] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Accepted: 12/03/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study investigated the presence of nontuberculous mycobacteria (NTM) for the first time in two types of unpasteurized fresh cheese produced in the state of Michoacan, Mexico. We tested for this pathogen, along with the others, to broaden the study of microbiological quality in 60 samples of cheese, 30 fresh and 30 Adobera, which were collected from six artisanal cheese factories (ACFs). The hygienic conditions of these establishments and the practices of cheese manufacture were generally poor. Although Mycobacterium bovis was not detected, four cheese samples harbored NTM isolates. The four NTM isolates were identified using three molecular markers (hsp65, rrs, and rpoB genes) that corresponded to Mycolicibacterium fortuitum (n = 3) and Mycolicibacterium mageritense (n = 1). All 60 cheese samples analyzed had unsatisfactory microbiological quality according to the Mexican Official Guideline. Regarding fresh cheeses, all 30 samples analyzed were positive for aerobic mesophilic bacteria, total coliforms, fecal coliforms, and yeasts and molds. Escherichia coli and Staphylococcus aureus were present in 23 and 21 samples, respectively. Listeria monocytogenes was identified in a sample and was isolated from a bulk milk tank in the same ACF. With regard to Adobera cheeses, all samples were positive for aerobic mesophilic bacteria, total coliforms, fecal coliforms, yeasts and molds, and S. aureus. E. coli was isolated from 28 samples. Salmonella was isolated from a sample and from a wooden shovel used in the manufacture of the cheeses in the same ACF. Thus, the consumption of unpasteurized fresh cheese may represent a public health risk. Because of this, health authorities should enforce the legislation that forbids the processing of cheese with unpasteurized milk and encourage producers to follow good manufacturing practices from original ingredients, through the production process of the cheese, to its sale to assure a safe product. HIGHLIGHTS
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Affiliation(s)
- Ricardo Jiovanni Soria-Herrera
- Facultad de Quimico Farmacobiologia, Universidad Michoacana de San Nicolas de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia Michoacan 58240, Mexico.,Departamento de Microbiologia, Escuela Nacional de Ciencias Biologicas-Instituto Politecnico Nacional, Prolongacion Carpio y Plan de Ayala S/N, Col. Casco de Santo Tomas, Ciudad de Mexico 11340, Mexico
| | - Karla Gabriela Dominguez-Gonzalez
- Facultad de Quimico Farmacobiologia, Universidad Michoacana de San Nicolas de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia Michoacan 58240, Mexico
| | - Rebeca Rumbo-Pino
- Facultad de Quimico Farmacobiologia, Universidad Michoacana de San Nicolas de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia Michoacan 58240, Mexico
| | - Arizbeth Piña-Lazaro
- Facultad de Quimico Farmacobiologia, Universidad Michoacana de San Nicolas de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia Michoacan 58240, Mexico
| | - Jose Jesus Alvarez-Perez
- Facultad de Quimico Farmacobiologia, Universidad Michoacana de San Nicolas de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia Michoacan 58240, Mexico
| | - Sandra Rivera-Gutierrez
- Departamento de Microbiologia, Escuela Nacional de Ciencias Biologicas-Instituto Politecnico Nacional, Prolongacion Carpio y Plan de Ayala S/N, Col. Casco de Santo Tomas, Ciudad de Mexico 11340, Mexico.,ORCID: https://orcid.org/0000-0003-1556-9956 [S.R.G.]
| | - Javier Ponce-Saavedra
- Facultad de Biología, Universidad Michoacana de San Nicolas de Hidalgo, Ciudad Universitaria, Morelia Michoacan 58060, Mexico (ORCID: https://orcid.org/0000-0001-6012-3748 [J.P.S.])
| | - Rafael Ortiz-Alvarado
- Facultad de Quimico Farmacobiologia, Universidad Michoacana de San Nicolas de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia Michoacan 58240, Mexico.,(ORCID: https://orcid.org/0000-0001-8169-3838 [R.O.A.])
| | - Jorge Alberto Gonzalez-Y-Merchand
- Departamento de Microbiologia, Escuela Nacional de Ciencias Biologicas-Instituto Politecnico Nacional, Prolongacion Carpio y Plan de Ayala S/N, Col. Casco de Santo Tomas, Ciudad de Mexico 11340, Mexico.,https://orcid.org/0000-0002-6461-3135 [J.A.G.M.]
| | - Berenice Yahuaca-Juarez
- Facultad de Quimico Farmacobiologia, Universidad Michoacana de San Nicolas de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia Michoacan 58240, Mexico
| | - Jorge Francisco Cerna-Cortes
- Departamento de Microbiologia, Escuela Nacional de Ciencias Biologicas-Instituto Politecnico Nacional, Prolongacion Carpio y Plan de Ayala S/N, Col. Casco de Santo Tomas, Ciudad de Mexico 11340, Mexico.,https://orcid.org/0000-0002-4350-9507 [J.F.C.C.]
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13
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ZHAO P, ZHANG Y, DENG H, MENG Y. Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.55120] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Pengtao ZHAO
- Shaanxi Normal University, China; Shaanxi Normal University, China; Shaanxi Normal University, China
| | | | - Hong DENG
- Shaanxi Normal University, China; Shaanxi Normal University, China; Shaanxi Normal University, China
| | - Yonghong MENG
- Shaanxi Normal University, China; Shaanxi Normal University, China; Shaanxi Normal University, China
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14
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OSAILI T, AL-NABULSI A, NAZZAL D, AL-HOLY M, OLAIMAT A, OBAID R, HOLLEY R. Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.39219] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Tareq OSAILI
- The University of Sharjah, United Arab Emirates; Jordan University of Science and Technology, Jordan
| | | | - Dima NAZZAL
- Jordan University of Science and Technology, Jordan
| | | | | | - Reyad OBAID
- The University of Sharjah, United Arab Emirates
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15
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Méndez‐Romero JI, Reyes‐Díaz R, Santiago‐López L, Hernández‐Mendoza A, Vallejo‐Cordoba B, Sayago‐Ayerdi SG, Gómez‐Gil B, González‐Córdova AF. Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12751] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- José I Méndez‐Romero
- Laboratorio de Química y Biotecnología de Productos Lácteos. Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46 Col. La Victoria Hermosillo SonoraC.P. 83304México
| | - Ricardo Reyes‐Díaz
- Laboratorio de Química y Biotecnología de Productos Lácteos. Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46 Col. La Victoria Hermosillo SonoraC.P. 83304México
| | - Lourdes Santiago‐López
- Laboratorio de Química y Biotecnología de Productos Lácteos. Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46 Col. La Victoria Hermosillo SonoraC.P. 83304México
| | - Adrian Hernández‐Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos. Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46 Col. La Victoria Hermosillo SonoraC.P. 83304México
| | - Belinda Vallejo‐Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos. Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46 Col. La Victoria Hermosillo SonoraC.P. 83304México
| | - Sonia G Sayago‐Ayerdi
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic Av. Tecnológico No 2595 TepicCol. Lagos del Country C.P. 63175México
| | - Bruno Gómez‐Gil
- Coordinación Regional Mazatlán en Acuicultura y Manejo Ambiental. Centro de Investigación en Alimentación y Desarrollo A.C. Av. Sábalo‐Cerritos s/nEstero del Yugo MazatlánC.P. 82000México
| | - Aarón F González‐Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos. Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46 Col. La Victoria Hermosillo SonoraC.P. 83304México
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16
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AGIRDEMIR O, YURDAKUL O, KEYVAN E, SEN E. Effects of various chemical decontaminants on Salmonella Typhimurium survival in chicken carcasses. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.02920] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | - Erdi SEN
- Burdur Mehmet Akif Ersoy University, Turkey
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17
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FERRARI AM, OLIVEIRA JDSC, SÃO JOSÉ JFBD. Street food in Espírito Santo, Brazil: a study about good handling practices and food microbial quality. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.31620] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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KARA R, ASLAN S. Investigation of Listeria monocytogenes in workers, equipment and environments at Kaymak processing plants. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.02620] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | - Savaş ASLAN
- Afyonkarahisar Health Sciences University, Turkey
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