Ocorrência de bactérias do gênero Aeromonas em queijo-de-minas frescal artesanal

Bulhões, C. C.; Júnior, Oswaldo Durival Rossi

doi:10.1590/s0102-09352002000300017

Cited by 15 publications

(8 citation statements)

References 19 publications

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“…However, both the pasteurisation process and the presence of starter cultures, could influence FMC sensory quality and consumers greatly appreciate the unique flavours of artisanal products made from raw curd using commercial rennet. In fact, this kind of product is regarded as a traditional heritage in some Brazilian regions (Almeida Filho & Nader Filho 2000;Bulhões & Rossi Júnior, 2002;.…”

Section: Introductionmentioning

confidence: 99%

Molecular characterisation of Staphylococcus aureus from some artisanal Brazilian dairies

Alves

Niño-Arias

Pitondo-Silva

et al. 2018

International Dairy Journal

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The clonal relationships and antimicrobial resistance of Staphylococcus aureus isolates from three fresh Minas cheese production lines were investigated. Putative S. aureus were confirmed by 16S rRNA gene sequencing and were characterised by multilocus sequence typing (MLST) and antimicrobial susceptibility. Overall, 33 out of 64 samples were contaminated with S. aureus (51.6%). The contamination rates of the dairies were 60.8%, 21% and 68.2%. Thirty representative isolates were selected to be typed by MLST and five sequence types (ST) were found (ST1, 97, 126, 3531), including the new ST 3816. The clonal complex 1 (CC1) was dominant. Resistance to commonly used antimicrobials was observed but only one strain was resistant to methicillin. This methicillin resistant S. aureus strain belonged to the CC126 that is commonly associated with mastitis in ruminants. The dissemination of zoonotic bacteria through the food chain is not a frequent event but represents a concern to public health.

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Section: Introductionmentioning

confidence: 99%

Molecular characterisation of Staphylococcus aureus from some artisanal Brazilian dairies

Alves

Niño-Arias

Pitondo-Silva

et al. 2018

International Dairy Journal

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“…The manufacturing of Minas Frescal cheese may occur in dairy industrial plants, but it is also commonly manufactured by small producers with inadequate manufacturing practices and can undergo excessive manipulation (Bulhões and Rossi Junior, 2002).…”

Section: Introductionmentioning

confidence: 99%

Identification and molecular phylogeny of coagulase-negative staphylococci isolates from Minas Frescal cheese in southeastern Brazil: Superantigenic toxin production and antibiotic resistance

Nunes

Souza

Pereira

et al. 2016

Journal of Dairy Science

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Minas Frescal is a typical Brazilian fresh cheese and one of the most popular dairy products in the country. This white soft, semiskimmed, nonripened cheese with high moisture content is obtained by enzymatic coagulation of cow milk using calf rennet or coagulants, usually in industrial dairy plants, but is also manufactured in small farms. Contamination of Minas Frescal by several staphylococci has been frequently reported. Coagulase-negative staphylococci (CNS) strains are maybe the most harmful, as they are able to produce heat-stable enterotoxins with super antigenic activities in food matrices, especially in dairy products such as soft cheeses. The aim of the present study was to investigate the presence of CNS strains in Minas Frescal marketed in southeastern Brazil concerning the risk of staphylococci food poisoning by the consumption of improperly manufactured cheese and the possibility of these food matrices being a reservoir of staphylococcal resistance to antimicrobials. Ten distinct CNS strains were found in 6 cheeses from distinct brands. The most frequent species were Staphylococcus saprophyticus (40%), Staphylococcus xylosus (30%), Staphylococcus sciuri (20%), and Staphylococcus piscifermentans (10%). Three strains were identified to the Staphylococcus genera. Three major species groups composed of 3 refined clusters were grouped by phylogenetic analyses with similarities over to 90%. All CNS strains carried multiple enterotoxin genes, with high incidence of sea and seb (90 and 70%, respectively), followed by sec/see, seh/sei, and sed with intermediate incidence (60, 50, and 40%, respectively), and, finally, seg/selk/selq/selr and selu with the lowest incidence (20 and 10%, respectively). Real-time reverse transcription PCR and ELISA assays confirmed the enteroxigenic character of the CNS strains, which expressed and produced the enterotoxins in vitro. The CNS strains showed multiresistance to antimicrobial agents such as β-lactams, vancomycin, and linezolid, which have therapeutic importance in both human and veterinarian medicines. The risk of staphylococci food poisoning by the consumption of improperly manufactured Minas Frescal was emphasized, in addition to the possibility of these food matrices being a reservoir for antibiotic resistance. More effective control measures concerning the presence and typing of staphylococci in raw milk and dairy derivatives should be included to prevent the spread of pathogenic strains.

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“…Dentro deste estudo registraram-se contagens que variam de 0 UFC/mL até 2,8x10 4 UFC/ml de coliformes totais; e de 0,0 UFC/mL até 2,4x10 3 UFC/mL de bolores e leveduras entre as queijarias em estudo, como pode-se observar nas Figuras 1 e 2, onde percebe-se que o número de bactérias mesófilas aeróbias nas amostras de leites analisadas foi mais alto do que o número de bolores e leveduras, nos quatro ambientes em estudo, mas todos os valores de contagens se encontram dentro dos níveis permitidos pelo Ministério da Agricultura para a atividade. Bulhões & Rossi Júnior (2002) avaliando a qualidade microbiológica dos queijos, verificaram a presença de microorganismos, como bactérias do gênero Aeromonas, em 51% dos queijos, com concentração de 5,0 x 10 3 a 4 x 10 5 UFC. Em João Pessoa, PB, 74% das amostras apresentaram positividade para S. aureus, enquanto que em Campina Grande, PB, foram encontrados níveis da ordem de 10 5 UFC/g (Leite Junior, 2000).…”

Section: Resultsunclassified

Qualidade Do Ambiente E Níveis De Contaminação Por Micro-Organismos Em Queijarias, No Agreste Paraibano

Peixoto¹,

Nascimento²,

Furtado³

et al. 2012

RBPA

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Este trabalho teve como objetivo avaliar os índices bioclimaticos e níveis de contaminação microbiológica do ambiente e dos laticínios artesanais da região do agreste paraibano. Foram analisados o queijo tipo coalho produzido, o leite utilizado na fabricação e as instalações utilizadas. As análises microbiológicas foram realizadas a partir das amostras de leite, queijo, superfície das mesas de fabricação e do meio ambiente. O estudo foi realizado de acordo com delineamento em blocos inteiramente causalizado, e os dados ambientais e sanitários foram avaliados por análise de variância e teste de Tukey. Observou-se que no período da tarde a temperatura do ar estava elevada e o ambiente de trabalho foi estressante para os trabalhadores, mas a concentração de gases (amônia e gás sulfídrico) esteve dentro da faixa de intervalo do permitido pelas normas. O nível de contaminação por bactérias mesófilas aeróbias, bolores e leveduras no leite está de acordo com os níveis permitidos pelo Ministério do Desenvolvimento Agrário, enquanto os níveis de contaminação no queijo encontravam-se acima do permitido, tal contaminação é decorrente do processamento e armazenamento do produto.

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Ocorrência de bactérias do gênero Aeromonas em queijo-de-minas frescal artesanal

Cited by 15 publications

References 19 publications

Molecular characterisation of Staphylococcus aureus from some artisanal Brazilian dairies

Molecular characterisation of Staphylococcus aureus from some artisanal Brazilian dairies

Identification and molecular phylogeny of coagulase-negative staphylococci isolates from Minas Frescal cheese in southeastern Brazil: Superantigenic toxin production and antibiotic resistance

Qualidade Do Ambiente E Níveis De Contaminação Por Micro-Organismos Em Queijarias, No Agreste Paraibano

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