Enterotoxigenicidade de Staphylococcus spp. isolados de leite in natura

Stamford, Tânia Lúcia Montenegro; Silva, Celiane Gomes Maia da; Mota, Rinaldo Aparecido; Neto, Adelino da Cunha

doi:10.1590/s0101-20612006000100007

Cited by 22 publications

(23 citation statements)

References 15 publications

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“…This may be for reasons similar to those for the high MPN of coliform bacteria described above, associated with the manipulation of endogenous starter culture, because 30 to 50% of humans are asymptomatic carriers of coagulase-positive Staphylococcus (Stamford et al, 2006). Another factor may have been the high incidence of mastitis in Brazilian dairy herds (Costa et al, 2012).…”

Section: Microbiological Quality Of Endogenous Starter Culturesmentioning

confidence: 88%

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Castro

Oliveira

Sant’Anna

et al. 2016

Journal of Dairy Science

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Minas artisanal cheese, produced in the Campo das Vertentes region of Brazil, is made from raw milk and endogenous starter cultures. Although this cheese is of great historical and socioeconomic importance, little information is available about its microbiological and physical-chemical qualities, or about its beneficial microbiota. This work was aimed at evaluating the qualities of the cheese and the components used for its production, comparing samples collected during the dry and rainy seasons. We also conducted molecular identification and isolated 50 samples of lactic acid bacteria from cheese (n=21), water (n=3), raw milk (n=9), and endogenous starter culture (n=17). The microbiological quality of the cheese, water, raw milk, and endogenous starter culture was lower during the rainy period, given the higher counts of coagulase-positive Staphylococcus and total and thermotolerant coliforms. Enterococcus faecalis was the lactic acid bacteria isolated most frequently (42.86%) in cheese samples, followed by Lactococcus lactis (28.57%) and Lactobacillus plantarum (14.29%). Lactobacillus brevis (5.88%), Enterococcus pseudoavium (5.88%), Enterococcus durans (5.88%), and Aerococcus viridans (5.88%) were isolated from endogenous starter cultures and are described for the first time in the literature. The lactic acid bacteria identified in the analyzed cheeses may inhibit undesirable microbiota and contribute to the safety and flavor of the cheese, but this needs to be evaluated in future research.

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Section: Microbiological Quality Of Endogenous Starter Culturesmentioning

confidence: 88%

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Castro

Oliveira

Sant’Anna

et al. 2016

Journal of Dairy Science

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“…The presence of these microbes in milk and its derivatives may also originate from secondary contamination, since they can be found in the nasal cavity, mouth (saliva), digestive tract and skin of humans. Another factor associated with the presence of these bacteria is the fact that they produce thermostable toxins, which are not eliminated during the thermal treatment process carried out at the production plants (Ultra High Temperature (UHT) pasteurization), thus posing a threat to human health in the form of, for example, food intoxication [32].…”

Section: Microbiological Analysis Pasteurized Milk Creammentioning

confidence: 99%

Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners

Pereira¹

2014

IJNFS

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Abstract:Ice cream is not considered to be a serious source of bacterial infection since it is a frozen food product, the greatest risk of contamination occurring during the processing stage. The aim of this study was to determine and evaluate the microbiological characteristics of diet strawberry ice cream formulations with the addition of whey protein concentrate (WPC), whole milk powder (MP) and sweeteners. The formulations were prepared in two stages: in the first stage ice cream samples were prepared with WPC and either stevia (F1), sucralose/acesulfame-K (F2), saccharin/cyclamate (F3) or fructose (F4) and with MP but without sweeteners (F5);and in the second stage ice cream with the addition of MP (F1-MP) or WPC (F2-WPC) with sucralose/acesulfame-K were prepared. The pasteurized milk, cream and ice cream were submitted to analysis to determine the counts for viable aerobic mesophylls, coliforms at 35 ºC and45ºC, psychrotrophic bacteria, coagulase-positive Staphylococcus aureus and molds and yeasts. A study on the presence of Salmonella spp. was also carried out. All of the analysis was carried out in triplicate. The pasteurized milk, cream and ice cream had good microbiological quality, indicating strict control during all processing stages, leading to a high quality product.

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“…On the other hand, there are few reports or notifications of staphylococcal food poisoning associated with the consumption of these products since reports of staphylococcal food poisoning are not considered compulsory in Brazil. Therefore the actual level of contamination with Staphylococcus in artisan cheeses is unknown (STAMFORD et al, 2006). Dores (2007) analyzed the minimum ripening period necessary to ensure safety in Artisan Minas cheese from the Serra da Canastra and found that the counts of S. aureus were above those permitted by the Brazilian legislation (2.0 log cfu.g -1 ) during longer periods of time thus defining the minimum ripening period necessary to guarantee food safety (State Law N. 14,185, January 2002(amended by decree N. 44,864, August 2008.…”

Section: Introductionmentioning

confidence: 99%

Enterotoxigenic potential of Staphylococcus aureus isolated from Artisan Minas cheese from the Serra da Canastra - MG, Brazil

et al. 2013

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Enterotoxigenicidade de Staphylococcus spp. isolados de leite in natura

Cited by 22 publications

References 15 publications

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners

Enterotoxigenic potential of Staphylococcus aureus isolated from Artisan Minas cheese from the Serra da Canastra - MG, Brazil

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