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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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Castañeda-Ruelas GM, Arce-Navarro KS, Jiménez-Edeza M. Risk factors for listeriosis due to sausage consumption in Mexico: consumer practices, bacterial survival, and quantitative microbial risk assessment. Braz J Microbiol 2023; 54:2163-2171. [PMID: 37454392 PMCID: PMC10484847 DOI: 10.1007/s42770-023-01066-3] [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: 04/26/2023] [Accepted: 07/09/2023] [Indexed: 07/18/2023] Open
Abstract
Listeriosis is a foodborne disease caused by Listeria monocytogenes (Lm), which represents a public health problem. Lm has been identified as an important contaminating bacterium of ready-to-eat meat products (RTEM) in Mexico. The objective was to explore the risk factors for acquiring listeriosis due to sausage consumption by defining the consumer profile, evaluating the survival of Lm in sausage (5, 10, and 25 °C for 32 days) and performing a quantitative microbiological risk assessment. The survey of 100 participants revealed that the factors compromising the safety of the RTEM by the consumer are the extension of the shelf life. Acquiring packaged RTEM was observed as a safe habit. All respondents stated that they were unaware of listeriosis, but 18% reported infections linked to RTEM, mainly sausage. The sausage supports the growth of Lm, whose population increases in congruence with temperature (25 °C > 10 °C >5 °C) and storage time (P ≤ 0.05). The increase in temperature decreases the adaptation time (Lag25 °C = 1.0 h, Lag10 °C= 92.5 h, Lag5 °C = 226.1 h) and increases the growth rate (μ25 °C = 4.43 CFU/h, μ10 °C = 0.075 CFU/h, μ5 °C = 0.0026 CFU/h) of Lm on the sausage. The risk of listeriosis due to sausage consumption increased according to the increase in temperature: 5.53 × 10-8-1.42 × 10-5 (5 °C), 0.00616-0.111 (10 °C), and 0.109-1.00 (25 °C). Consumer education in the hygienic management of RTEM and information on associated pathogens will minimize the risk of disease.
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Affiliation(s)
- Gloria Marisol Castañeda-Ruelas
- Programa de Posgrado Integral en Biotecnología, Facultad de Ciencias Químico Biológicas, Laboratorio de Investigación y Diagnóstico Microbiológico, Universidad Autónoma de Sinaloa, Ciudad Universitaria, 80013, Culiacán, Sinaloa, Mexico
| | - Kenia Sarai Arce-Navarro
- Programa de Posgrado Integral en Biotecnología, Facultad de Ciencias Químico Biológicas, Laboratorio de Investigación y Diagnóstico Microbiológico, Universidad Autónoma de Sinaloa, Ciudad Universitaria, 80013, Culiacán, Sinaloa, Mexico
| | - Maribel Jiménez-Edeza
- Programa de Posgrado Integral en Biotecnología, Facultad de Ciencias Químico Biológicas, Laboratorio de Investigación y Diagnóstico Microbiológico, Universidad Autónoma de Sinaloa, Ciudad Universitaria, 80013, Culiacán, Sinaloa, Mexico.
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Wang X, Xu Y, Liang M, Gao J, Wang J, Chen S, Cheng J. Chinese Consumers’ Trust in Food Safety Surveillance Sampling of Commonly Consumed Foods. Foods 2022; 11:foods11131971. [PMID: 35804786 PMCID: PMC9265750 DOI: 10.3390/foods11131971] [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: 05/25/2022] [Revised: 06/28/2022] [Accepted: 06/30/2022] [Indexed: 02/05/2023] Open
Abstract
In China, food has become safer over the past five years, especially commonly consumed foods. Food supervision sampling has played an important role in improving food safety. However, consumer acceptance of the results of food safety supervision have not kept pace. Communicating actual food safety risks to consumers and improving the public trust in food safety supervision sampling inspection has become an important issue. This study focused on food safety surveillance sampling of commonly consumed foods. In total, 4408 adult consumers were surveyed between August and October 2021. Structural equation modeling was performed for data analysis. This study found significant differences along gender lines and across different cities and levels of education with respect to evaluating competence trust and care trust on food supervision sampling inspection. This study identified the public’s competence trust, care trust, and perception of food safety as factors that significantly affect one’s attitude toward supervision sampling inspection. Care trust showed a more pronounced effect on trust enhancement than competence trust. The present study also provides some practical measures for food safety supervisors to improve public trust in the national food inspection. Specifically, the sampling process should be open and transparent.
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Affiliation(s)
- Xiaocheng Wang
- School of Management, Shanxi Medical University, Taiyuan 030001, China; (X.W.); (Y.X.); (M.L.); (J.G.); (J.W.)
- School of Public Health, Shanxi Medical University, Taiyuan 030001, China
| | - Yanbo Xu
- School of Management, Shanxi Medical University, Taiyuan 030001, China; (X.W.); (Y.X.); (M.L.); (J.G.); (J.W.)
| | - Miaomiao Liang
- School of Management, Shanxi Medical University, Taiyuan 030001, China; (X.W.); (Y.X.); (M.L.); (J.G.); (J.W.)
| | - Jian Gao
- School of Management, Shanxi Medical University, Taiyuan 030001, China; (X.W.); (Y.X.); (M.L.); (J.G.); (J.W.)
| | - Jing Wang
- School of Management, Shanxi Medical University, Taiyuan 030001, China; (X.W.); (Y.X.); (M.L.); (J.G.); (J.W.)
| | - Si Chen
- China National Center for Food Safety Risk Assessment, Risk Communication Division, Beijing 100020, China
- Correspondence: (S.C.); (J.C.)
| | - Jingmin Cheng
- School of Management, Shanxi Medical University, Taiyuan 030001, China; (X.W.); (Y.X.); (M.L.); (J.G.); (J.W.)
- Correspondence: (S.C.); (J.C.)
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Jermwongruttanachai P, Pathaveerat S, Noypitak S. Effect of temperature on thermal denaturation of skimmed coconut milk to produce a new product, coconut water. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Phiraiwan Jermwongruttanachai
- Department of Agricultural Engineering Faculty of Engineering at Kamphaengsaen Kasetsart University Nakhon Pathom Thailand
| | - Siwalak Pathaveerat
- Department of Agricultural Engineering Faculty of Engineering at Kamphaengsaen Kasetsart University Nakhon Pathom Thailand
| | - Sirinad Noypitak
- Department of Agricultural Engineering Faculty of Engineering at Kamphaengsaen Kasetsart University Nakhon Pathom Thailand
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Prevalence and Characterization of Antibiotic-Resistant Staphylococcus aureus Recovered from Pasteurized Cheese Commercialized in Panama City Markets. J FOOD QUALITY 2021. [DOI: 10.1155/2021/9923855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Foodborne bacteria, with a high degree of antibiotic resistance, play an important role in the morbidity and mortality of gastrointestinal diseases worldwide. Among 250 disease-causing bacteria, Staphylococcus aureus is one of the major causes of food poisoning, and its resistance to multiple antimicrobials remains of crucial concern. Cheese is often contaminated when proper sanitary procedures are not followed during its production and marketing. This work aimed to evaluate the microbiological quality of pasteurized white cheese commercialized in Panama City. Cheese from five different brands sold in local supermarkets were selected to determine the presence of S. aureus as well as its antibiotic resistance profile. The results showed significant contamination of S. aureus with a geometric median sample of 104–107 CFU/g. Four out of five (4/5) cheese brands analyzed presented risk of food poisoning by exceeding the allowed range of consumption with a geometric median sample of 1,8 × 106–1,4 × 107 CFU/g. Fourteen different resistance phenotypes were found. Fifty-five percent (55%) of the analyzed strains were resistant to erythromycin. The data confirm a relatively high prevalence and high levels of S. aureus, most likely originated during handling in Panama City retail markets. Further studies are needed to reduce bacterial contamination and to decrease the risk of food poisoning in the consumption of pasteurized cheese.
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De la Rosa-Alcaraz MDLÁ, Ortiz-Estrada ÁM, Heredia-Castro PY, Hernández-Mendoza A, Reyes-Díaz R, Vallejo-Cordoba B, González-Córdova AF. Poro de Tabasco cheese: Chemical composition and microbiological quality during its artisanal manufacturing process. J Dairy Sci 2020; 103:3025-3037. [DOI: 10.3168/jds.2019-17363] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Accepted: 11/20/2019] [Indexed: 01/16/2023]
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Lawton MR, Jencarelli KG, Kozak SM, Alcaine SD. Short communication: Evaluation of commercial meat cultures to inhibit Listeria monocytogenes in a fresh cheese laboratory model. J Dairy Sci 2020; 103:1269-1275. [PMID: 31837788 DOI: 10.3168/jds.2019-17203] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Accepted: 10/24/2019] [Indexed: 11/19/2022]
Affiliation(s)
- Marie R Lawton
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | | | - Sarah M Kozak
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Samuel D Alcaine
- Department of Food Science, Cornell University, Ithaca, NY 14853.
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8
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CHÁVEZ-MARTÍNEZ A, PAREDES-MONTOYA P, RENTERÍA-MONTERRUBIO AL, CORRAL-LUNA A, LECHUGA-VALLES R, DOMINGUEZ-VIVEROS J, SÁNCHEZ-VEGA R, SANTELLANO-ESTRADA E. Microbial quality and prevalence of foodborne pathogens of cheeses commercialized at different retail points in Mexico. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.30618] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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Verdi MC, Melian C, Castellano P, Vignolo G, Blanco Massani M. Synergistic antimicrobial effect of lactocin
AL
705 and nisin combined with organic acid salts against
Listeria innocua
7 in broth and a hard cheese. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14302] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- María Clara Verdi
- Instituto Nacional de Tecnología Industrial (INTI) Av. Gral. Paz 5445 1650 San Martin Argentina
| | - Constanza Melian
- Centro de Referencia para Lactobacilos (CERELA) CONICET Chacabuco 145 4000 Tucumán Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Av. Rivadavia 1917 C1033AAJ Buenos Aires Argentina
| | - Patricia Castellano
- Centro de Referencia para Lactobacilos (CERELA) CONICET Chacabuco 145 4000 Tucumán Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Av. Rivadavia 1917 C1033AAJ Buenos Aires Argentina
| | - Graciela Vignolo
- Centro de Referencia para Lactobacilos (CERELA) CONICET Chacabuco 145 4000 Tucumán Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Av. Rivadavia 1917 C1033AAJ Buenos Aires Argentina
| | - Mariana Blanco Massani
- Instituto Nacional de Tecnología Industrial (INTI) Av. Gral. Paz 5445 1650 San Martin Argentina
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Prevalence and characterization of Listeria monocytogenes isolated from pork meat and on inert surfaces. Braz J Microbiol 2019; 50:817-824. [PMID: 30976991 DOI: 10.1007/s42770-019-00073-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Accepted: 02/09/2019] [Indexed: 10/27/2022] Open
Abstract
This study focuses on the prevalence of Listeria monocytogenes (Lm) in pork meat and on inert surfaces from slaughterhouses in Sonora, Mexico. A total of 21 Lm were obtained from 103 samples, giving a prevalence of 20.3%. The prevalence of Lm in pork loin was 15.9% and 20.8% for inert surfaces in Federal Inspection Type (FIT) slaughterhouses. For non-FIT slaughterhouses, the prevalence was 25.7%. PCR amplification of genomic DNA from the Lm isolates revealed the presence of the hlyA gene, suggesting a pathogenic nature for these isolates. The isolates obtained in this work all clustered with Lm, according to our phylogenetic analysis based on the 16S rDNA sequence. This Lm cluster indicates that Lm isolates 7-2, 4, 2-1, 10B, 8, 3, 3-3, and 9 share 16S rRNA identity with other Lm isolates that have been reported as foodborne pathogens (rR2-502, J1817, J1816, J1926) and that are involved in foodborne outbreaks. The most commonly detected serotypes were 1/2a and 1/2b. All isolates displayed differential responses to the assayed antibiotics, and most isolates were able to grow in the presence of penicillin G, or both penicillin and penicillin-derived (oxacillin) antibiotics.
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11
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Rodríguez-López P, Bernárdez M, Rodríguez-Herrera JJ, Comesaña ÁS, Cabo ML. Identification and metagenetic characterisation of Listeria monocytogenes-harbouring communities present in food-related industrial environments. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.07.023] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Methicillin-Resistant Staphylococcus aureus (MRSA) in Artisanal Cheeses in México. Int J Microbiol 2018; 2018:8760357. [PMID: 30581470 PMCID: PMC6276487 DOI: 10.1155/2018/8760357] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 08/23/2018] [Accepted: 09/17/2018] [Indexed: 01/02/2023] Open
Abstract
Milk and dairy foods have frequently been implicated in staphylococcal food poisoning, and contaminated raw milk is often involved. The aim of the study was to determine the occurrence of methicillin-resistant Staphylococcus aureus (MRSA) in raw cow milk cheese produced in Mexico. A total of 78 unpasteurized cow milk cheese samples were screened for S. aureus. The isolates were identified as S. aureus based on morphology, Gram stain, catalase test, coagulase test, and mannitol salt agar fermentation. Isolates were subjected to biotyping, the methicillin resistance was analyzed using the disk diffusion, and the Staphylococcus enterotoxin A (SEA) production was examined by a dot-blot analysis. From a total of 78 samples of unpasteurized cheeses analyzed in this study, 44 cheeses were positive for S. aureus; however, a differential contamination between the different types of cheeses was observed, with high risk of contamination in adobero cheese (12, 95% CI 1.75 to 94.20; p=0.002). In this study, the frequency of methicillin-resistant Staphylococcus aureus (MRSA) was 18.1% (8/44) and of enterotoxin A producers was 18.1% (8/44). When classified by biotypes, MRSA only belongs to the human ecovar biotype (2/8, 25%) and the D biotype (4/8, 50%). S. aureus producers of enterotoxin A were distributed in specific nonhost biotypes.
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de la Rosa-Hernández MC, Cadena-Ramírez A, Téllez-Jurado A, Gómez-Aldapa CA, Rangel-Vargas E, Chávez-Urbiola EA, Castro-Rosas J. Presence of Multidrug-Resistant Shiga Toxin-Producing Escherichia coli, Enteropathogenic Escherichia coli, and Enterotoxigenic Escherichia coli on Fresh Cheeses from Local Retail Markets in Mexico. J Food Prot 2018; 81:1748-1754. [PMID: 30272999 DOI: 10.4315/0362-028x.jfp-18-166] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Cheesemaking is one of the most important industries in Mexico. Among all the Mexican cheeses, fresh cheeses are the most popular and most consumed cheese in Mexico and Latin America. However, in Mexico fresh cheese is frequently made with unpasteurized milk and sold in public markets. This may increase the risk for contamination of dairy products with pathogenic bacteria. The presence of multidrug-resistant pathogenic bacteria in food is an important public health concern. Diarrheagenic Escherichia coli pathotypes (DEPs) are foodborne bacteria. This study investigated the presence of indicator bacteria and multidrug-resistant DEPs in fresh cheeses. A total of 120 fresh cheese samples were collected from public markets in the city of Pachuca, Mexico. The samples were analyzed for presence of fecal coliforms (FC), E. coli, and antibiotic resistant DEPs. FC and E. coli were analyzed using the most-probable-number technique. DEPs were identified using two multiplex PCR methods. Susceptibility to 16 antibiotics was tested for the isolated DEPs strains by the standard assay. The frequency of FC, E. coli, and DEPs in the cheese samples was 50, 40, and 19%, respectively. The identified DEPs included Shiga toxin-producing E. coli (STEC; 8%), enteropathogenic E. coli (EPEC; 6%), and enterotoxigenic E. coli (ETEC; 5%). All isolated strains exhibited resistance to at least five antibiotics. One, one, two, and three STEC strains were resistant to 14, 12, 11, and 10 antibiotics, respectively. One strain of EPEC was resistant to 11 antibiotics, three EPEC strains to 9, and one strain to 7. One, one, and two strains of ETEC were resistant to 10, 8, and 7 antibiotics, respectively. The results of the present study indicate that fresh cheeses made with unpasteurized milk could be a risk for consumers, both for native people and visitors to Mexico.
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Affiliation(s)
- María C de la Rosa-Hernández
- 1 Universidad Politécnica de Pachuca, Carretera Pachuca-Ciudad Sahagún Kilómetro 20, Ex-Hacienda de Santa Bárbara, C.P. 43830, Zempoala, Hidalgo, México
| | - Arturo Cadena-Ramírez
- 1 Universidad Politécnica de Pachuca, Carretera Pachuca-Ciudad Sahagún Kilómetro 20, Ex-Hacienda de Santa Bárbara, C.P. 43830, Zempoala, Hidalgo, México
| | - Alejandro Téllez-Jurado
- 1 Universidad Politécnica de Pachuca, Carretera Pachuca-Ciudad Sahagún Kilómetro 20, Ex-Hacienda de Santa Bárbara, C.P. 43830, Zempoala, Hidalgo, México
| | - Carlos A Gómez-Aldapa
- 2 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería (ICBI), Ciudad del Conocimiento (CC), Universidad Autónoma del Estado de Hidalgo (UAEH), Carretera Pachuca-Tulancingo Kilómetro 4.5, C.P. 42184, Mineral de la Reforma, Hidalgo, México
| | - Esmeralda Rangel-Vargas
- 2 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería (ICBI), Ciudad del Conocimiento (CC), Universidad Autónoma del Estado de Hidalgo (UAEH), Carretera Pachuca-Tulancingo Kilómetro 4.5, C.P. 42184, Mineral de la Reforma, Hidalgo, México
| | - Edgar Arturo Chávez-Urbiola
- 3 Área Académica de Ciencias de la Tierra y Materiales, Instituto de Ciencias Básicas e Ingeniería (ICBI), Ciudad del Conocimiento (CC), Universidad Autónoma del Estado de Hidalgo (UAEH), Carretera Pachuca-Tulancingo Kilómetro 4.5, C.P. 42184, Mineral de la Reforma, Hidalgo, México.,4 Catedrático CONACyT, Consejo Nacional de Ciencia y Tecnología, Avenida Insurgentes Sur 1582, Colonia Crédito Constructor, Delegación Benito Júarez C.P. 03940, Ciudad de México, México
| | - Javier Castro-Rosas
- 2 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería (ICBI), Ciudad del Conocimiento (CC), Universidad Autónoma del Estado de Hidalgo (UAEH), Carretera Pachuca-Tulancingo Kilómetro 4.5, C.P. 42184, Mineral de la Reforma, Hidalgo, México
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14
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Rogers SA, Calicchia M, Hellberg RS. Concentration of Listeria monocytogenes in skim milk and soft cheese through microplate immunocapture. J Microbiol Methods 2018; 153:54-59. [DOI: 10.1016/j.mimet.2018.09.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Accepted: 09/05/2018] [Indexed: 12/17/2022]
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15
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Gérard A, El-Hajjaji S, Niyonzima E, Daube G, Sindic M. Prevalence and survival of Listeria monocytogenes
in various types of cheese-A review. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12552] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Amaury Gérard
- Laboratory of Quality and Safety of Agro-Food Products; Gembloux Agro-Bio Tech; University of Liège; Passage des Déportés, 2 5030 Gembloux Belgium
| | - Soundous El-Hajjaji
- Laboratory of Quality and Safety of Agro-Food Products; Gembloux Agro-Bio Tech; University of Liège; Passage des Déportés, 2 5030 Gembloux Belgium
| | - Eugène Niyonzima
- Food Safety and Quality Management Department; School of Food Science and Technology; University of Rwanda; Avenue de l'armée, P.O. Box 3900 Kigali Rwanda
| | - Georges Daube
- Food Science Department; Faculty of Veterinary Medicine; FARAH, University of Liège; Sart-Tilman B43b 4000 Liège Belgium
| | - Marianne Sindic
- Laboratory of Quality and Safety of Agro-Food Products; Gembloux Agro-Bio Tech; University of Liège; Passage des Déportés, 2 5030 Gembloux Belgium
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Gómez-Aldapa CA, Rangel-Vargas E, Torres-Vitela MR, Villarruel-López A, Acevedo-Sandoval OA, Gordillo-Martínez AJ, Godínez-Oviedo A, Castro-Rosas J. Antibacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly on Green Leaves Contaminated with Foodborne Pathogens. J Food Prot 2018; 81:209-217. [PMID: 29320233 DOI: 10.4315/0362-028x.jfp-17-053] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Leafy greens have been associated with foodborne disease outbreaks in different countries. To decrease microbial contamination of leafy greens, chemical agents are commonly used; however, a number of studies have shown these agents to have limited antimicrobial effect against pathogenic bacteria on vegetables. The objective of this study was to compare the antibacterial effect of Hibiscus sabdariffa calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, acetic acid, and colloidal silver against foodborne bacteria on leafy greens. Thirteen foodborne bacteria were used in the study: Listeria monocytogenes, Shigella flexneri, Salmonella serotypes Typhimurium Typhi, and Montevideo, Staphylococcus aureus, Escherichia coli O157:H7, five E. coli pathotypes (Shiga toxin-producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative), and Vibrio cholerae O1. Each foodborne bacterium was separately inoculated on romaine lettuce, spinach, and coriander leaves. Separately, contaminated leafy greens were immersed in four hibiscus extracts and in sanitizers for 5 min. Next, green leaves were washed with sterile tap water. Separately, each green leaf was placed in a bag that contained 0.1% sterile peptone water and was rubbed for 2 min. Counts were done by plate count using appropriate dilutions (in sterile peptone water) of the bacterial suspensions spread on Trypticase soy agar plates and incubated at 35 ± 2°C for 48 h. Statistically significant differences ( P < 0.05) were calculated with an analysis of variance and Duncan's test. All 13 foodborne bacteria attached to leafy greens. Roselle calyx extracts caused a significantly greater reduction ( P < 0.05) in concentration of all foodborne bacteria on contaminated romaine lettuce, spinach, and coriander than did the sodium hypochlorite, colloidal silver, and acetic acid. Dry roselle calyx extracts may potentially be a useful addition to disinfection procedures for romaine lettuce, spinach, and coriander.
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Affiliation(s)
- Carlos A Gómez-Aldapa
- 1 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH), Carretera Pachuca-Tulancingo kilometro 4.5, 42183 Mineral de la Reforma, Hidalgo, México
| | - Esmeralda Rangel-Vargas
- 1 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH), Carretera Pachuca-Tulancingo kilometro 4.5, 42183 Mineral de la Reforma, Hidalgo, México
| | - Ma Refugio Torres-Vitela
- 2 Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán no. 1421, 44430, Guadalajara, Jalisco, México; and
| | - Angélica Villarruel-López
- 2 Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán no. 1421, 44430, Guadalajara, Jalisco, México; and
| | - Otilio A Acevedo-Sandoval
- 3 Instituto de Ciencias Agropecuarias, Rancho Universitario, UAEH, Avenida Universidad kilometro 1, Ex Hacienda Aquetzalpa, Apartado Postal no. 32, Tulancingo, Hidalgo, México
| | - Alberto J Gordillo-Martínez
- 1 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH), Carretera Pachuca-Tulancingo kilometro 4.5, 42183 Mineral de la Reforma, Hidalgo, México
| | - Angélica Godínez-Oviedo
- 3 Instituto de Ciencias Agropecuarias, Rancho Universitario, UAEH, Avenida Universidad kilometro 1, Ex Hacienda Aquetzalpa, Apartado Postal no. 32, Tulancingo, Hidalgo, México
| | - Javier Castro-Rosas
- 1 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH), Carretera Pachuca-Tulancingo kilometro 4.5, 42183 Mineral de la Reforma, Hidalgo, México
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17
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Ibarra-Sánchez L, Van Tassell M, Miller M. Invited review: Hispanic-style cheeses and their association with Listeria monocytogenes. J Dairy Sci 2017; 100:2421-2432. [DOI: 10.3168/jds.2016-12116] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Accepted: 12/14/2016] [Indexed: 11/19/2022]
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18
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Rangel-Vargas E, Gómez-Aldapa CA, Falfan-Cortes RN, Rodríguez-Marín ML, Godínez-Oviedo A, Acevedo-Sandoval OA, Castro-Rosas J. Attachment of 13 Types of Foodborne Bacteria to Jalapeño and Serrano Peppers and Antibacterial Effect of Roselle Calyx Extracts, Sodium Hypochlorite, Colloidal Silver, and Acetic Acid against These Foodborne Bacteria on Peppers. J Food Prot 2017; 80:406-413. [PMID: 28199144 DOI: 10.4315/0362-028x.jfp-16-269] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Chili peppers are a very important crop in Mexico. However, these peppers have been associated with Salmonella infection outbreaks in the United States, and Salmonella and diarrheagenic Escherichia coli pathotypes have been isolated from jalapeño and serrano peppers in Mexico. To decrease microbial contamination of fruits and vegetables, chemical agents are commonly used; however, chemical agents used to eliminate pathogenic bacteria on vegetables have a limited antimicrobial effect. Roselle ( Hibiscus sabdariffa ) calyces have been reported to have an antimicrobial effect on pathogenic bacteria. In the present study, the antibacterial effect of four roselle calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against foodborne bacteria was evaluated on contaminated jalapeño and serrano peppers. The 13 types of foodborne bacteria evaluated were Listeria monocytogenes , Shigella flexneri , Salmonella Typhimurium, Salmonella Typhi, Salmonella Montevideo, Staphylococcus aureus , E. coli O157:H7, five E. coli pathotypes (Shiga toxin producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative), and Vibrio cholerae O1. All 13 types attached to both pepper types, with no significant differences in attachment between jalapeño and serrano peppers. Roselle calyx extract treatment resulted in a greater reduction in levels of all foodborne bacteria than did treatment with sodium hypochlorite, colloidal silver, and acetic acid on both pepper types. Roselle calyx extracts may be a useful for disinfection of chili peppers in the field, processing plants, restaurants, and homes.
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Affiliation(s)
- Esmeralda Rangel-Vargas
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5, 42183 Mineral de la Reforma, Hidalgo, México
| | - Carlos A Gómez-Aldapa
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5, 42183 Mineral de la Reforma, Hidalgo, México
| | - Reyna N Falfan-Cortes
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5, 42183 Mineral de la Reforma, Hidalgo, México.,Catedrática CONACyT, Consejo Nacional de Ciencia y Tecnología, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez C.P. 03940, México, D.F. México
| | - María L Rodríguez-Marín
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5, 42183 Mineral de la Reforma, Hidalgo, México.,Catedrática CONACyT, Consejo Nacional de Ciencia y Tecnología, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez C.P. 03940, México, D.F. México
| | - Angélica Godínez-Oviedo
- Instituto de Ciencias Agropecuarias, Rancho Universitario, Universidad Autónoma del Estado de Hidalgo, Avenida Universidad km 1, Ex Hacienda Aquetzalpa, Apartado Postal 32, Tulancingo, Hidalgo, México
| | - Otilio A Acevedo-Sandoval
- Instituto de Ciencias Agropecuarias, Rancho Universitario, Universidad Autónoma del Estado de Hidalgo, Avenida Universidad km 1, Ex Hacienda Aquetzalpa, Apartado Postal 32, Tulancingo, Hidalgo, México
| | - Javier Castro-Rosas
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5, 42183 Mineral de la Reforma, Hidalgo, México
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19
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Ang eacute lica VLOP, Javier CR, Carlos AGOMA, Karla NNO, Ma RTV, Nanci EMINGAL, Luz EGMIN. Indicator microorganisms, Salmonella, Listeria monocytogenes, Staphylococcal enterotoxin, and physicochemical parameters in requeson cheese. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajfs2016.1473] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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20
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González-Córdova AF, Yescas C, Ortiz-Estrada ÁM, De la Rosa-Alcaraz MDLÁ, Hernández-Mendoza A, Vallejo-Cordoba B. Invited review: Artisanal Mexican cheeses. J Dairy Sci 2016; 99:3250-3262. [DOI: 10.3168/jds.2015-10103] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2015] [Accepted: 12/06/2015] [Indexed: 11/19/2022]
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21
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Choi KH, Lee H, Lee S, Kim S, Yoon Y. Cheese Microbial Risk Assessments - A Review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:307-14. [PMID: 26950859 PMCID: PMC4811779 DOI: 10.5713/ajas.15.0332] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 06/07/2015] [Accepted: 07/10/2015] [Indexed: 11/27/2022]
Abstract
Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to cheese consumption have occurred in many countries. Several microbial risk assessments related to Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli infections, causing cheese-related foodborne illnesses, have been conducted. Although the assessments of microbial risk in soft and low moisture cheeses such as semi-hard and hard cheeses have been accomplished, it has been more focused on the correlations between pathogenic bacteria and soft cheese, because cheese-associated foodborne illnesses have been attributed to the consumption of soft cheeses. As a part of this microbial risk assessment, predictive models have been developed to describe the relationship between several factors (pH, Aw, starter culture, and time) and the fates of foodborne pathogens in cheese. Predictions from these studies have been used for microbial risk assessment as a part of exposure assessment. These microbial risk assessments have identified that risk increased in cheese with high moisture content, especially for raw milk cheese, but the risk can be reduced by preharvest and postharvest preventions. For accurate quantitative microbial risk assessment, more data including interventions such as curd cooking conditions (temperature and time) and ripening period should be available for predictive models developed with cheese, cheese consumption amounts and cheese intake frequency data as well as more dose-response models.
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Affiliation(s)
- Kyoung-Hee Choi
- Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan 570-749,
Korea
- Institute of Biomaterials-Implant, Wonkwang University, Iksan 570-749,
Korea
| | - Heeyoung Lee
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 140-742,
Korea
| | - Soomin Lee
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 140-742,
Korea
| | - Sejeong Kim
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 140-742,
Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 140-742,
Korea
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22
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Melo J, Andrew P, Faleiro M. Listeria monocytogenes in cheese and the dairy environment remains a food safety challenge: The role of stress responses. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.10.031] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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23
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Nguyen AV, Cohen NJ, Gao H, Fishbein DB, Keir J, Ocana JM, Senini L, Flores A, Waterman SH. Knowledge, attitudes, and practices among border crossers during temporary enforcement of a formal entry requirement for Mexican-style soft cheeses, 2009. J Food Prot 2014; 77:1571-8. [PMID: 25198849 PMCID: PMC4638153 DOI: 10.4315/0362-028x.jfp-13-395] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Mexican-style soft cheese known as queso fresco (QF), which is often unpasteurized, has been implicated in outbreaks of foodborne illness in the United States. The U.S. Food and Drug Administration (FDA) exercises discretion in enforcement of noncommercial importation of cheese. To test control measures aimed at decreasing unlawful QF importation, in 2009 the FDA temporarily enforced a requirement for formal commercial entry for all cheeses over 5 lb (2.3 kg) at the San Diego-Tijuana border. Enforcement was combined with educational outreach. Border crossers importing cheese and those not importing cheese were surveyed at the beginning and end of the temporary enforcement period. Data collected included participant demographic information, knowledge of QF-associated health risks, and attitudes and practices regarding QF consumption and importation. We surveyed 306 importers and 381 nonimporters. Compared with nonimporters, importers had a lower level of knowledge regarding QF-associated health risks (P < 0.0001). Border crossers carrying cheese were more likely to have less education, be U.S. or dual residents, consume QF more frequently, and cross the border less often. Importation and consumption of unpasteurized QF remained prevalent among border crossers during the temporary enforcement period, and the level of knowledge regarding QF-associated risks remained low among these crossers. More vigorous, sustained messaging targeted at high-risk groups is needed to change behaviors. Definition and consistent enforcement of limits will likely be needed to reduce QF importation and the risk of QF-associated diseases along the U.S.-Mexico border; however, public health benefits will need to be balanced against the cost of enforcement.
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Affiliation(s)
- An V Nguyen
- Division of Global Migration and Quarantine, U.S. Centers for Disease Control and Prevention, Atlanta, Georgia 30333, USA; Council of State and Territorial Epidemiologists, Atlanta, Georgia 30341, Mercer University School of Medicine, Macon, GA 31207, USA
| | - Nicole J Cohen
- Division of Global Migration and Quarantine, U.S. Centers for Disease Control and Prevention, Atlanta, Georgia 30333, USA.
| | - Hongjiang Gao
- Division of Global Migration and Quarantine, U.S. Centers for Disease Control and Prevention, Atlanta, Georgia 30333, USA
| | - Daniel B Fishbein
- Division of Global Migration and Quarantine, U.S. Centers for Disease Control and Prevention, Atlanta, Georgia 30333, USA; SRA International, Atlanta, Georgia 30329, Myanmar Research International, Yangon, Myanmar
| | - Jane Keir
- Division of Global Migration and Quarantine, U.S. Centers for Disease Control and Prevention, Atlanta, Georgia 30333, Strive Preparatory Schools, Denver, CO 80219, USA
| | - J Miguel Ocana
- Division of Global Migration and Quarantine, U.S. Centers for Disease Control and Prevention, Atlanta, Georgia 30333, USA
| | - Lori Senini
- San Diego County Office of Public Health Services, Health and Human Services Agency, San Diego, California 92101, USA
| | - Aleta Flores
- U.S. Food and Drug Administration, Alameda, California 94502, USA
| | - Stephen H Waterman
- Division of Global Migration and Quarantine, U.S. Centers for Disease Control and Prevention, Atlanta, Georgia 30333, USA
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24
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Soto Beltran M, Gerba CP, Porto Fett A, Luchansky JB, Chaidez C. Prevalence and characterization of Listeria monocytogenes, Salmonella and Shiga toxin-producing Escherichia coli isolated from small Mexican retail markets of queso fresco. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2014; 25:140-148. [PMID: 24809389 DOI: 10.1080/09603123.2014.915016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Queso fresco (QF) is a handmade cheese consumed and produced in Latin America. In Mexico, QF production is associated with a microbiological risk. The aim of the study was to determine the incidence and characterization of Listeria monocytogenes, Salmonella spp., and Shiga toxin-producing Escherichia coli (STEC) in QF from retail markets of the north-western State of Sinaloa, Mexico, and to assess the effect of physicochemical parameters on Listeria presence. A total of 75 QF samples were obtained. L. monocytogenes, E. coli, and coliforms were detected in 9.3, 94, and 100%, respectively. Salmonella was not detected. STEC isolates showed virulence genes. Microbial loads were above the maximum values recommended by the Official Mexican Standards. Physicochemical parameters such as water activity (aw), moisture content, pH, and salinity played a role in Listeria prevalence in QF. Rigorous control in QF made in Culiacan, Mexico is needed to reduce the risk of foodborne pathogens.
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Affiliation(s)
- Marcela Soto Beltran
- a Department of Soil, Water and Environmental Science , University of Arizona , Tucson , AZ , USA
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25
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Cruz-Galvez AM, Gómez-Aldapa CA, Villagómez-Ibarra JR, Chavarría-Hernández N, Rodríguez-Baños J, Rangel-Vargas E, Castro-Rosas J. Antibacterial effect against foodborne bacteria of plants used in traditional medicine in central Mexico: Studies in vitro and in raw beef. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.12.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Modeling the growth of Listeria monocytogenes in soft blue-white cheese. Appl Environ Microbiol 2012; 78:8508-14. [PMID: 22983971 DOI: 10.1128/aem.01865-12] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to develop a predictive model simulating growth over time of the pathogenic bacterium Listeria monocytogenes in a soft blue-white cheese. The physicochemical properties in a matrix such as cheese are essential controlling factors influencing the growth of L. monocytogenes. We developed a predictive tertiary model of the bacterial growth of L. monocytogenes as a function of temperature, pH, NaCl, and lactic acid. We measured the variations over time of the physicochemical properties in the cheese. Our predictive model was developed based on broth data produced in previous studies. New growth data sets were produced to independently calibrate and validate the developed model. A characteristic of this tertiary model is that it handles dynamic growth conditions described in time series of temperature, pH, NaCl, and lactic acid. Supplying the model with realistic production and retail conditions showed that the number of L. monocytogenes cells increases 3 to 3.5 log within the shelf life of the cheese.
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27
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Pagadala S, Parveen S, Rippen T, Luchansky JB, Call JE, Tamplin ML, Porto-Fett ACS. Prevalence, characterization and sources of Listeria monocytogenes in blue crab (Callinectus sapidus) meat and blue crab processing plants. Food Microbiol 2012; 31:263-70. [PMID: 22608232 DOI: 10.1016/j.fm.2012.03.015] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2012] [Revised: 03/28/2012] [Accepted: 03/29/2012] [Indexed: 12/11/2022]
Abstract
Seven blue crab processing plants were sampled to determine the prevalence and sources of Listeria spp. and Listeria monocytogenes for two years (2006-2007). A total of 488 raw crabs, 624 cooked crab meat (crab meat) and 624 environmental samples were tested by standard methods. Presumptive Listeria spp. were isolated from 19.5% of raw crabs, 10.8% of crab meat, and 69.5% of environmental samples. L. monocytogenes was isolated from 4.5% of raw crabs, 0.2% of crab meat, and 2.1% of environmental samples. Ninety-seven percent of the isolates were resistant to at least one of the ten antibiotics tested. Eight different serotypes were found among 76 L. monocytogenes isolates tested with the most common being 4b, 1/2b and 1/2a. Automated EcoRI ribotyping differentiated 11 ribotypes among the 106 L. monocytogenes isolates. Based on ribotyping analysis, the distribution of the ribotypes in each processing plant had a unique contamination pattern. A total of 92 ApaI and 88 AscI pulsotypes among the 106 L. monocytogenes isolates were found and distinct pulsotypes were observed in raw crab, crab meat and environmental samples. Ribotypes and serotypes recovered from crab processing plants included subtypes that have been associated with listeriosis cases in other food outbreaks. Our findings suggest that molecular methods may provide critical information about sources of L. monocytogenes in crab processing plants and will augment efforts to improve food safety control strategies such as targeting specific sources of contamination and use of aggressive detergents prior to sanitizing.
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Affiliation(s)
- Sivaranjani Pagadala
- Food Science and Technology Ph.D. Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, 2116 Center for Food Science and Technology, Princess Anne, MD 21853, USA
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28
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Reduction of Listeria monocytogenes in queso fresco cheese by a combination of listericidal and listeriostatic GRAS antimicrobials. Int J Food Microbiol 2012; 155:82-8. [DOI: 10.1016/j.ijfoodmicro.2012.01.010] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2011] [Revised: 11/29/2011] [Accepted: 01/15/2012] [Indexed: 11/24/2022]
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29
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Gómez-Aldapa CA, Díaz-Cruz CA, Villarruel-López A, Torres-Vitela MDR, Añorve-Morga J, Rangel-Vargas E, Cerna-Cortes JF, Vigueras-Ramírez JG, Castro-Rosas J. Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flexneri and Shigella sonnei during production of pulque, a traditional Mexican beverage. J Food Prot 2011; 74:580-7. [PMID: 21477472 DOI: 10.4315/0362-028x.jfp-10-382] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Pulque is a typical fermented alcoholic beverage of central Mexico, produced from the nectar of maguey agave plants. Production systems are largely artisanal, with inadequate hygiene conditions and exposure to multiple contamination sources. No data exist on pulque microbiological safety and the behavior of pathogenic microorganisms in agave nectar and pulque. An initial trial was done of the behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flexneri and Shigella sonnei during fermentation of nectar from a single producer, nectar mixture from different producers, and seed pulque. A second trial simulating artisanal pulque production was done by contaminating fresh nectar with each of the five strains, storing at 22°C for 14 h, adding seed pulque, and fermenting until pulque was formed. During incubation at 16 or 22°C in the first trial, all the pathogenic strains multiplied in both the single producer nectar and the nectar mixture, reaching maximum concentrations at 12 h. Strains concentration then decreased slowly. In the seed pulque, the strains did not multiply and tended to die. In the second trial, all strains increased concentration from 0.7 to 1.6 log at 22°C, and from 0.5 to 1.1 at 16°C in the first 14 h. After addition of seed pulque, they were quickly deactivated until none was detected in the final product. The results suggest that the potential risk to consumers of contracting any of the five tested pathogenic bacterial strains from pulque is low.
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Affiliation(s)
- Carlos A Gómez-Aldapa
- Centro de Investigaciones Químicas, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Centro Universitario, Carretera Pachuca-Tulancingo Km. 4.5, 42183 Mineral de la Reforma, Hidalgo, Mexico
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30
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Soni K, Nannapaneni R, Schilling M, Jackson V. Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth. J Dairy Sci 2010; 93:4518-25. [DOI: 10.3168/jds.2010-3270] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2010] [Accepted: 05/28/2010] [Indexed: 11/19/2022]
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31
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Timbo BB, Keys C, Klontz K. Characterization of Listeria monocytogenes recovered from imported cheese contributed to the National PulseNet Database by the U.S. Food and Drug Administration from 2001 to 2008. J Food Prot 2010; 73:1511-4. [PMID: 20819363 DOI: 10.4315/0362-028x-73.8.1511] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Imported foods must meet the same U.S. Food and Drug Administration (FDA) standards as domestic foods. The FDA determines whether an imported food is in compliance with the Federal Food, Drug, and Cosmetic Act. Pursuant to its regulatory activities, the FDA conducts compliance surveillance on imported foods offered for entry into the U.S. commerce. The National PulseNet Database is the molecular surveillance network for foodborne infections and is widely used to provide real-time subtyping support to epidemiologic investigations of foodborne diseases. FDA laboratories use pulsed-field gel electrophoresis to subtype foodborne pathogens recovered from imported foods and submit the molecular patterns to the National PulseNet Database at the Centers for Disease Control and Prevention. There were 60 isolates of Listeria monocytogenes in the FDA Field Accomplishment and Compliance Tracking System from 2001 to 2008 due to cheese imported from the following countries: Mexico (n=21 isolates), Italy (19), Israel (9), Portugal (5), Colombia (3), Greece (2), and Spain (1). We observed genetic diversity of L. monocytogenes isolates and genetic relatedness among strains recovered from imported cheese products coming to the United States from different countries. Consistent characterization of L. monocytogenes isolates recovered from imported cheeses, accompanied by epidemiologic investigations to ascertain human illness associated with these strains, could be helpful in the control of listeriosis acquired from imported cheeses.
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Affiliation(s)
- Babgaleh B Timbo
- Office of Food Defense, Communication and Emergency Response, U.S. Food and Drug Administration, College Park, Maryland 20740, USA.
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O'Brien M, Hunt K, McSweeney S, Jordan K. Occurrence of foodborne pathogens in Irish farmhouse cheese. Food Microbiol 2009; 26:910-4. [DOI: 10.1016/j.fm.2009.06.009] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2009] [Revised: 06/17/2009] [Accepted: 06/20/2009] [Indexed: 11/24/2022]
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