Raw milk cheese as a potential infection source of pathogenic and toxigenic food born pathogens

2020 ◽  
Author(s):  
Marita Vedovelli CARDOZO ◽  
Natalia NESPOLO ◽  
Tammy Chioda DELFINO ◽  
Camila Chioda de ALMEIDA ◽  
Lucas José Luduverio PIZAURO ◽  
...  
Keyword(s):  
Raw Milk ◽  
Infection Source ◽  
Raw Milk Cheese

scholarly journals Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 350
Author(s):  
Luisa Pellegrino ◽  
Johannes A. Hogenboom ◽  
Veronica Rosi ◽  
Paolo D’Incecco
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Raw Milk ◽  
Manufacturing Processes ◽  
Food Authenticity ◽  
Promising Tool ◽  
Production Area ◽  
The Mean ◽  
Raw Milk Cheese

The implementation of quality assurance schemes for the assessment of PDO food authenticity is an issue involving manufacturers, traders, retailers and consumers. In this respect, reliable analytical methods are needed to integrate paper-trailing information. The feasibility of distinguishing the Italian Fontina PDO cheese from the generic Fontal cheese was preliminarily evaluated on a set of commercial samples by measuring selected parameters (pH, alkaline phosphatase activity, content of copper, volatiles, extent of proteolysis) related to the different manufacturing processes. The relative profile of free amino acids proved to be a promising tool. A new set of 41 samples of Fontina PDO cheese was collected at representative dairies within the recognized production area and analyzed for free amino acids. A chemometric model of Fontina PDO cheese was built based on the mean content and standard deviation of 15 free amino acids. On this basis, all of the PDO samples were correctly identified, whereas all of the Fontal cheeses were recognized as different cheeses.

Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese

2011 ◽  
Vol 150 (2-3) ◽  
pp. 81-94 ◽  
Author(s):  
Lisa Quigley ◽  
Orla O'Sullivan ◽  
Tom P. Beresford ◽  
R. Paul Ross ◽  
Gerald F. Fitzgerald ◽  
...  
Keyword(s):  
Raw Milk ◽  
Microbial Composition ◽  
Molecular Approaches ◽  
Raw Milk Cheese

Biochemical changes during the ripening of homemade ‘San Simón da Costa’ raw milk cheese

2008 ◽  
Vol 61 (1) ◽  
pp. 80-89 ◽  
Author(s):  
E L NHUCH ◽  
B PRIETO ◽  
I FRANCO ◽  
A BERNARDO ◽  
J CARBALLO
Keyword(s):  
Raw Milk ◽  
Biochemical Changes ◽  
Raw Milk Cheese

scholarly journals Enterotoxin-producing Staphylococcus aureus genotype B as a major contaminant in Swiss raw milk cheese

2014 ◽  
Vol 97 (3) ◽  
pp. 1305-1312 ◽  
Author(s):  
J. Hummerjohann ◽  
J. Naskova ◽  
A. Baumgartner ◽  
H.U. Graber
Keyword(s):  
Staphylococcus Aureus ◽  
Raw Milk ◽  
Raw Milk Cheese

scholarly journals Genome Sequence and Annotation of a Human Infection Isolate of Escherichia coli O26:H11 Involved in a Raw Milk Cheese Outbreak

2015 ◽  
Vol 3 (1) ◽  
Author(s):  
Wessam Galia ◽  
Patricia Mariani-Kurkdjian ◽  
Estelle Loukiadis ◽  
Stéphanie Blanquet-Diot ◽  
Françoise Leriche ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Genome Sequence ◽  
Raw Milk ◽  
Human Infection ◽  
Raw Milk Cheese

Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw and Pasteurized Milk

2001 ◽  
Vol 64 (7) ◽  
pp. 927-933 ◽  
Author(s):  
RAJESH MODI ◽  
Y. HIRVI ◽  
A. HILL ◽  
M. W. GRIFFITHS
Keyword(s):  
Lactic Acid ◽  
Salmonella Enteritidis ◽  
Cheddar Cheese ◽  
Raw Milk ◽  
Final Concentration ◽  
Pasteurized Milk ◽  
Ph Values ◽  
Standard Procedures ◽  
Raw Milk Cheese ◽  
And Storage

The ability of Salmonella Enteritidis to survive in the presence of phage, SJ2, during manufacture, ripening, and storage of Cheddar cheese produced from raw and pasteurized milk was investigated. Raw milk and pasteurized milk were inoculated to contain 104 CFU/ml of a luminescent strain of Salmonella Enteritidis (lux) and 108 PFU/ml SJ2 phage. The milks were processed into Cheddar cheese following standard procedures. Cheese samples were examined for Salmonella Enteritidis (lux), lactic acid bacteria, molds and yeasts, coliforms, and total counts, while moisture, fat, salt, and pH values were also measured. Salmonella Enteritidis (lux) was enumerated in duplicate samples by surface plating on MacConkey novobiocin agar. Bioluminescent colonies of Salmonella Enteritidis were identified in the NightOwl molecular imager. Samples were taken over a period of 99 days. Counts of Salmonella Enteritidis (lux) decreased by 1 to 2 log cycles in raw and pasteurized milk cheeses made from milk containing phage. In cheeses made from milks to which phage was not added, there was an increase in Salmonella counts of about 1 log cycle. Lower counts of Salmonella Enteritidis (lux) were observed after 24 h in pasteurized milk cheese containing phage compared to Salmonella counts in raw milk cheese with phage. Salmonella Enteritidis (lux) survived in raw milk and pasteurized milk cheese without phage, reaching a final concentration of 103 CFU/g after 99 days of storage at 8°C. Salmonella did not survive in pasteurized milk cheese after 89 days in the presence of phage. However, Salmonella counts of approximately 50 CFU/g were observed in raw milk cheese containing phage even after 99 days of storage. In conclusion, this study demonstrates that the addition of phage may be a useful adjunct to reduce the ability of Salmonella to survive in Cheddar cheese made from both raw and pasteurized milk.

Characteristics of Shiga Toxin–Producing Escherichia coli Isolated from Swiss Raw Milk Cheese within a 3-Year Monitoring Program

2010 ◽  
Vol 73 (1) ◽  
pp. 88-91 ◽  
Author(s):  
C. ZWEIFEL ◽  
N. GIEZENDANNER ◽  
S. CORTI ◽  
G. KRAUSE ◽  
L. BEUTIN ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Monitoring Program ◽  
Raw Milk ◽  
Health Impact ◽  
Toxin Gene ◽  
Genes Encoding ◽  
Raw Milk Cheese ◽  
Human Infections ◽  
Hard Cheese

Food is an important vehicle for transmission of Shiga toxin–producing Escherichia coli (STEC). To assess the potential public health impact of STEC in Swiss raw milk cheese produced from cow's, goat's, and ewe's milk, 1,422 samples from semihard or hard cheese and 80 samples from soft cheese were examined for STEC, and isolated strains were further characterized. By PCR, STEC was detected after enrichment in 5.7% of the 1,502 raw milk cheese samples collected at the producer level. STEC-positive samples comprised 76 semihard, 8 soft, and 1 hard cheese. By colony hybridization, 29 STEC strains were isolated from 24 semihard and 5 soft cheeses. Thirteen of the 24 strains typeable with O antisera belonged to the serogroups O2, O22, and O91. More than half (58.6%) of the 29 strains belonged to O:H serotypes previously isolated from humans, and STEC O22:H8, O91:H10, O91:H21, and O174:H21 have also been identified as agents of hemolytic uremic syndrome. Typing of Shiga toxin genes showed that stx1 was only found in 2 strains, whereas 27 strains carried genes encoding for the Stx2 group, mainly stx2 and stx2vh-a/b. Production of Stx2 and Stx2vh-a/b subtypes might be an indicator for a severe outcome in patients. Nine strains harbored hlyA (enterohemorrhagic E. coli hemolysin), whereas none tested positive for eae (intimin). Consequently, semihard and hard raw milk cheese may be a potential source of STEC, and a notable proportion of the isolated non-O157 STEC strains belonged to serotypes or harbored Shiga toxin gene variants associated with human infections.

scholarly journals Occurrence of toxigenic Escherichia coli in raw milk cheese in Brazil

2007 ◽  
Vol 59 (2) ◽  
pp. 508-512 ◽  
Author(s):  
B.R. Paneto ◽  
R.P. Schocken-Iturrino ◽  
C. Macedo ◽  
E. Santo ◽  
J.M. Marin
Keyword(s):  
Escherichia Coli ◽  
Polymerase Chain Reaction ◽  
Antimicrobial Agents ◽  
Raw Milk ◽  
Diffusion Method ◽  
Chain Reaction ◽  
Disk Diffusion Method ◽  
E Coli ◽  
Polymerase Chain ◽  
Raw Milk Cheese

The occurrence of toxigenic Escherichia coli in raw milk cheese was surveyed in Middle Western Brazil. Fifty samples of cheese from different supermarkets were analyzed for E.coli. The isolates were serotyped and screened for the presence of verotoxigenic E. coli (VTEC) and enterotoxigenic E. coli (ETEC) by Polymerase Chain Reaction (PCR). The susceptibility to thirteen antimicrobial agents was evaluated by the disk diffusion method. E.coli were recovered from 48 (96.0%) of the samples. The serogroups identified were O125 (6.0%), O111 (4.0%), O55 (2.0%) and O119 (2.0%). Three (6.0%) and 1(2.0%) of the E.coli isolates were VTEC and ETEC, respectively. Most frequent resistance was observed to the following antimicrobials: cephalothin (60.0%), nalidixic acid (40.0%), doxycyclin (33.0%), tetracycline (31.0%) and ampicillin (29.0%).

scholarly journals Anti-Staphylococcal Enterotoxinogenesis of Lactococcus lactis in Algerian Raw Milk Cheese

2017 ◽  
Vol 55 (4) ◽  
Author(s):  
Fatiha Tetili ◽  
◽  
Farida Bendali ◽  
Josette Perrier ◽  
Djamila Sadoun ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Raw Milk ◽  
Raw Milk Cheese
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