Enteroxigenic Staphylococcus spp. and other microbial contaminants during production of Canastra cheese, Brazil

Borelli, Beatriz Martins; Ferreira, Elaine G.; Lacerda, Inayara Cristina Alves; Santos, Deise Aparecida dos; Carmo, Luiz Simeão do; Dias, Ricardo Souza; Silva, Maria Crisolita C.; Rosa, Carlos A.

doi:10.1590/s1517-83822006000400026

Cited by 41 publications

(46 citation statements)

References 19 publications

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“…None of them harboured the genes encoding classical SEs or newly described markers such as seg, sei, sej, sek, sel, sem, sen, and seo (2). On the other hand, Borelli et al (4) identified S. intermedius and S. hyicus isolated from milk and curd, which produced enterotoxins B and C.…”

Section: Discussionmentioning

confidence: 99%

Detection of classical genes and enterotoxins of Staphylococcus aureus isolated from raw milk in the south-east region of Poland

Korpysa‐Dzirba

Osek

2014

Bulletin of the Veterinary Institute in Pulawy

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The aim of the study was to investigate if the enterotoxigenic strains of S. aureus isolated from raw milk are able to produce staphylococcal enterotoxins (SEs) A -E. A total of 168 of S. aureus isolates from raw milk collected in the south -east region of Poland (Lubelskie Province) were tested for SE production by the ELFA, while multiplex PCR was applied for detection of enterotoxin genes (sea, seb, sec, sed, see). It was found that 20 (11.9%) out of 168 strains were positive for one or more classical SE markers and 19 of them produced a detectable level of enterotoxins. The results obtained by mPCR and ELFA were in agreement, when the presence of A, B, and D toxin types was tested; whereas SEC was not found by the ELFA although the S. aureus was positive for the respective gene. The results of the two methods showed that mPCR identified one more strain potentially producing enterotoxin than the ELFA, which may suggest that the enterotoxigenic S. aureus are not always able to express the toxin protein.

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Section: Discussionmentioning

confidence: 99%

Detection of classical genes and enterotoxins of Staphylococcus aureus isolated from raw milk in the south-east region of Poland

Korpysa‐Dzirba

Osek

2014

Bulletin of the Veterinary Institute in Pulawy

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“…Lima et al (2008) detected the presence of coagulasenegative Staphylococcus in all Minas cheese samples from Serra do Salitre, region of Minas Gerais state. This contamination may have originated from the hands of the workers or from contaminated utensils that may have come in contact with the cheese (Borelli et al, 2006b). The isolation of coagulase-positive and -negative Staphylococcus from the hands of the workers has frequently been reported (Bergdoll, 1989;Carmo et al, 2004).…”

Section: Methodsmentioning

confidence: 99%

Identification of Staphylococcus spp. isolated during the ripening process of a traditional minas cheese

Borelli¹,

Lacerda²,

Brandão³

et al. 2011

Arq. Bras. Med. Vet. Zootec.

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The population dynamics of Staphylococcus spp. was studied during the ripening of Canastra Minas cheese at three farms located in the State of Minas Gerais, Brazil. The presence of coagulase (coa), thermonuclease (nuc), and enterotoxin (sea, seb, sec, and sed) genes was investigated in Staphylococcus strains isolated during the 60-day cheese-ripening period. The presence of the staphylococcal enterotoxins A, C, and D was also investigated in the cheese samples. Cheese samples that were matured for 0, 7, 15, 30, and 45 days presented staphylococci counts from 10 3 to 10 8 cfu/g. All isolates considered coagulasepositive by physiological tests had the coa gene. However, no association was observed between the results obtained with biochemical tests and those obtained by PCR using gene-specific primers for coagulase-negative strains. Coagulase and thermonuclease genes occurred simultaneously in 41.3% of Staphylococcus spp. tested. None of the investigated Staphylococcus strains expressed enterotoxins SEA, SEB, SEC, and SED. Enterotoxins A, C, and D were not detected in any of the cheese samples.

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“…(BORGES et al, 2008;LAMAITA et al, 2005). Borelli et al (2006) also confirmed the presence of Staphylococcus spp. in raw milk used in the production of derivatives.…”

Section: Figure 1 Median Maximum and Minimum Values; First And Thimentioning

confidence: 53%

Quality of milk used in informal artisanal production of coalho and butter cheeses

Medeiros

Abrantes

Medeiros

et al. 2017

SCA

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Artisanal cheeses such as coalho and butter participate in the socio-cultural identity of people and deserve recognition. Like many artisanal cheeses, it is common to produce coalho and butter cheeses from raw milk. For this reason, it is essential that the raw material from dairies is of good quality to minimize risks to consumers. Thus, this study aimed to evaluate the quality of milk in artisanal cheese factories in Rio Grande do Norte, Brazil. Fifty samples were collected from areas that stand out in dairy production in the state. These samples underwent microbiological and physical-chemical analysis, as well as antibiotic residue and fraud searches. Viable strict and facultative mesophilic bacteria were surveyed, in addition to total and thermotolerant coliforms, Salmonella sp., and Staphylococcus aureus; titratable acidity in Dornic degrees, density, cryoscopy, stability to alizarol, and percentages of protein, lactose, and fat contents were also measured, and tests for residues and recurrent fraud in milk were conducted. In general, all samples exceeded the limit established by law for mesophilic bacteria counting; Salmonella sp. was found in one sample. Given this contamination, the acidity of 76% of the samples was higher than allowed by the legislation. Regarding fat and protein parameters, 14% and 10% of the samples were below the required values by the legislation, respectively. Furthermore, there is suspicion of fraud by adding water in 24% of samples. Chlorides were found in 16% and antimicrobial residues in 46% of samples. Therefore, the quality of the milk used in informal artisanal cheese making in the state of Rio Grande do Norte is poor and may pose a risk to consumers, with the loss of quality of coalho and butter cheeses. Key words: Cheese. Fraud. Raw material. Residues. ResumoOs queijos artesanais, como o de coalho e o de manteiga, participam da identidade sociocultural do povo e merecem valorização. Como muitos queijos artesanais, é comum a fabricação dos queijos de coalho e de manteiga com leite cru. Por isso, é fundamental que a matéria-prima das queijarias apresente boa qualidade, a fim de minimizar riscos aos consumidores. Dessa forma, objetivou-se avaliar a qualidade do leite em queijarias artesanais do Rio Grande do Norte, Brasil. Foram coletadas cinquenta amostras de regiões que se destacam como bacias leiteiras no estado. Elas foram submetidas às análises microbiológicas, físicas, químicas, residuais e pesquisa de fraudes. Foram pesquisados microrganismos mesófilos estritos e facultativos viáveis, coliformes totais, termotolerantes, Salmonella sp. e Staphylococcus aureus; acidez titulável em graus Dornic, densidade, índice crioscópico, estabilidade ao alizarol, porcentagens de proteína, lactose e gordura; também foram pesquisados resíduos e fraudes recorrentes em leite. De maneira geral, todas as amostras ultrapassaram o limite estabelecido pela legislação para contagem de microrganismos mesófilos; houve presença de Salmonella sp. em uma amostra. Dada esta contaminação, a ...

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Enteroxigenic Staphylococcus spp. and other microbial contaminants during production of Canastra cheese, Brazil

Cited by 41 publications

References 19 publications

Detection of classical genes and enterotoxins of Staphylococcus aureus isolated from raw milk in the south-east region of Poland

Detection of classical genes and enterotoxins of Staphylococcus aureus isolated from raw milk in the south-east region of Poland

Identification of Staphylococcus spp. isolated during the ripening process of a traditional minas cheese

Quality of milk used in informal artisanal production of coalho and butter cheeses

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