Molecular characterization and evaluation of antimicrobial susceptibility of enteropathogenic E. coli (EPEC) isolated from minas soft cheese

Abstract

<jats:p>Foodborne disease caused by microorganisms is a problem of public health. Minas soft cheese is a national product manufactured using simple technology; it has high level of acceptance in the country making its production an important economic activity. Many microorganisms may be present in foods including the bacterium Escherichia coli (E. coli). Overall, E. coli is a harmless commensal bacterium; however, some strains may have a pathogenic potential. Several outbreaks of foodborne diseases associated with consumption of contaminated cheese have been reported, and the presence of pathogenic strains of E. coli has increased. The objective of this study was to isolate, evaluate the antimicrobial susceptibility, and characterize, by Multiplex PCR, the pathogenic E. coli strains isolated from Minas cheese commercialized in Rio de Janeiro. Thirty samples were analyzed and five strains of E. coli (EPEC) were identified. The assessment of antimicrobial susceptibility revealed 40% of the isolates resistant to ampicillin and 40% with intermediate resistance to ampicillin-sulbactam combination. These findings are a warning signal to health authorities since Minas cheese is a ready to eat food product, and therefore should not pose health risks to the population.</jats:p>

Frequency of extended-spectrum β-lactamase (ESBL)– and AmpC β-lactamase–producing Enterobacteriaceae in a cheese production process

“…isolates tested positive for ESBL production. Dias et al (2012) observed that E. coli strains from Minas soft cheese displayed 100% susceptibility to ceftazidime and cefotaxime antibiotics and concluded that these isolates were ESBL negative. Vrabec et al (2015) also determined that 42.2% of the E. coli present in typical fresh Slovak cheese produced ESBL.…”

Use of simulated annealing in standardization and optimization of the acerola wine production

“…, 2012a, b, c, 2013aCurvelo-Santana et al, 2010a;Severo Jr. et al, 2007;Cuquel et al, 2012;Dias et al, 2012;Souza et al, 2012). This study was approved by the Ethics Committee for Research with humans CoEP -UNINOVE (Protocol 006189).…”

Allium sativum antimicrobial potential in fresh cheese

“…Regarding the characteristics of the cheeses, the coloring from the fifth day after application of the treatments, ceased to be white, becoming gradually yellowish, and over time the yellow coloration was predominant in all treatments, which may Research, Society andDevelopment, v. 10, n. 3, e21610313213, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i3.13213 have been favored by S. aureus contamination. The yellowish coloration ends up harming the acceptance of cheese consumption, even when the product is still in the shelf life (Dias et al, 2012).…”