Occurrence of Salmonella sp. and coagulase-positive staphylococci in raw eggs and Coalho cheese: comparative study between two cities of Brazil's northeast

Evêncio-Luz, L; Lima‐Filho, José Vitor; Evêncio-Neto, J.

doi:10.1590/s1517-83822012000400030

Cited by 13 publications

(10 citation statements)

References 1 publication

(1 reference statement)

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“…High counts of CPS in raw milk cheese are expected because that milk can be contaminated directly from the production environment, infected animal, or food handler (Spanu et al, 2014). Variable results have been observed by other authors in samples obtained in Brazil such as 21.0% in Bahia and 31.2% in Pernambuco (Evêncio-Luz et al, 2012) and 54.2% in Goiás (André et al, 2008).…”

Section: Coagulase-positive Staphylococcimentioning

confidence: 85%

Virulence profile and genetic variability of Staphylococcus aureus isolated from artisanal cheese

Ferreira

Bernardo

Neves

et al. 2016

Journal of Dairy Science

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The objectives of this study were to characterize Staphylococcus aureus isolated from artisanal and industrialized Minas frescal cheeses, to determine their antimicrobial susceptibility profile as well as the genetic similarity among the isolates. The isolates were also tested for staphylococcal enterotoxin genes and other virulence factors. Fifty-six artisanal raw milk cheeses sold at street fairs and 10 industrialized cheeses commercialized in supermarkets of Goiânia, Goiás, were analyzed. Staphylococcus aureus was confirmed in 19 samples (33.9%) of artisanal cheese by detection of femA gene, in which 29 isolates were obtained. These isolates were submitted to the antimicrobial susceptibility test and classified into 9 different profiles (A-I). Thirteen isolates (44.8) were resistant to penicillin and 3 (10.3) to tetracycline, with 2 (7.4) resistant to both. The multiplex PCR technique was performed to detect virulence genes that code for the production of hemolysins (Hla and Hlb), toxic shock syndrome toxin (TSST-1), exfoliative toxins (ETa and ETb), and staphylococcal enterotoxins [SE; SEA-SEE, SEG-SEJ, SEM-SEO]. All the isolates amplified for the hla gene and 14 (48.3%) for the hlb gene. The seh gene was the most frequently detected (n=11, 37.9%), followed by seo gene (n=3; 10.3%). In one isolate (3.4%), 4 enterotoxins genes were detected, and in another, 6 (3.4%) were detected. The comparison performed by pulsed-field gel electrophoresis of the 29 isolates revealed 18 genotypic profiles, which were grouped into 5 clusters. The genotyping found high genetic similarity among the isolates. Identical isolates were obtained from different samples and one sample showed more than one genetically different isolate. The high prevalence of S. aureus in the Minas Frescal cheese samples, as well as the detection of toxin encoding genes identified in this study, warns of the necessity to reduce the contamination levels in this type of cheese through monitoring and controlling the production and trade of the product.

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Section: Coagulase-positive Staphylococcimentioning

confidence: 85%

Virulence profile and genetic variability of Staphylococcus aureus isolated from artisanal cheese

Ferreira

Bernardo

Neves

et al. 2016

Journal of Dairy Science

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“…The Coalho cheese was proposed to be a functional food, among other aspects, based on the antimicrobial activity of its water-soluble peptides against Enterococcus faecalis, Bacillus subtilis, Escherichia coli and Pseudomonas aeruginosa [12]. Nevertheless, high levels of occurrence of Salmonella and coagulasepositive staphylococci were found in this type of cheese [13]. The growth predictions under the temperature, pH, and water activity conditions in commercial Coalho cheese samples also indicated that this food has pH and water activity characteristics that allow the growth of E. coli, Listeria monocytogenes, Salmonella, and Staphylococcus aureus [3].…”

Section: Resultsmentioning

confidence: 99%

Detection of Potentially Pathogenic Non-Tuberculous Mycobacteria in Artisanal Coalho Cheese from the State of Paraiba, Northeast Brazil

Ecfb¹,

Ra²,

Lfc³

et al. 2018

Mycobact Dis

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The artisanal Coalho cheese is one of the most consumed dairy products in some regions of Brazil, especially in the Northeastern. Because it is minimally ripened, it should be produced using heat-treated milk, however, its manufacture commonly uses raw milk. Reports of contamination of Coalho cheese with pathogenic bacteria are increasing, including Mycobacterium spp. Non-tuberculous mycobacteria (NTM) are emerging pathogens that cause infections in humans. This study describes the identification of viable NTM in artisanal Coalho cheese in the State of Paraíba, Northeastern, Brazil. On hundred samples of artisanal Coalho cheese, produced without sanitary inspection, were collected at street markets in the regions of Borborema, Agreste and Mata, and cultured in Stonebrink medium. Isolates were analyzed by PCR for hsp65 of Mycobacterium spp. and the DNA amplicons were sequenced. The resulting sequences were submitted to identity search by Blastn (NCBI). Colonies were isolated in 5/100 (5%) samples of Coalho cheese, which were positive in the PCR for hsp65. The resulting DNA consensus sequences showed similarity to hsp65 from Mycobacterium fortuitum (100% identity), Mycobacterium novocastrense (99% identity), Bifidobacterium crudilactis (98% identity), Kocuria rhizophila (98% identity) and Kocuria palustris (91% identity).The consumption of artisanal Coalho cheese from street markets represents a risk for human health, due to the possibility of transmission of non-tuberculous mycobacteria and other actinobacteria potentially pathogenic. This study reinforces the need for the establishment of public policies to prevent the commercialization of Coalho cheese, produced without sanitary inspection.

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“…The reduction of contamination of equipment and facilities in farms can reduce bacterial contamination in final production of eggs by 80%. In this scenario, the presence of airborne fungi even with the adoption of Good Manufacturing Practices (GMPs) during egg production indicates the need for monitoring air quality in industries and greater selection and quality control of eggs coming from selected farms [8] [17] [18].…”

Section: Resultsmentioning

confidence: 99%

“…This temperature range is ideal for the proliferation of mesophilic bacteria, such as Salmonella spp. [8] [17] [18].…”

Section: Resultsmentioning

confidence: 99%

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Hygienic and Sanitary Conditions of Eggs Commercialized in Town Fairs and Markets

Lima¹,

Barros²,

Silva³

et al. 2018

FNS

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High nutritional content coupled with low cost and ease of purchase justifies the frequent use of chicken eggs. Even with technological innovations in the production, storage, and distribution of eggs, food poisoning continues to occur. Therefore, in the present study, we 1) evaluated the microbiological profile and the hygienic and sanitary quality of eggs commercialized in town fairs and markets and 2) verified whether there is any correlation between microbiological results and commercialization conditions. Thirty-six samples were collected from six municipalities in the region of Recôncavo from Bahia, Brazil. The hygienic and sanitary conditions were analyzed by quantifying the total coliforms, E. coli, mesophilic and psychrotrophic microorganisms, molds, and yeasts, and by the presence of Salmonella sp. The observational analysis showed that 91% and 68% of the samples in town fairs and markets, respectively, did not comply with the requirements of the current Brazilian legislation. There was no significant difference in the microbiological profile among samples from the fairs and markets. Several samples presented relevant significant values, indicating inadequate hygienic conditions and fecal contamination. Salmonella sp. was found in one sample. There was co-relationship between microorganism count and the variables "external dirt", "external stains", and "closeness to other products", with high concentrations of total coliforms and E. coli in the non-conforming samples. Although no limits exist for mold and yeast counts, the presence of fungi makes the product unfit for consumption. Thus, the commercialization of eggs would benefit from more attention and supervision by the relevant authorities.

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Occurrence of Salmonella sp. and coagulase-positive staphylococci in raw eggs and Coalho cheese: comparative study between two cities of Brazil's northeast

Cited by 13 publications

References 1 publication

Virulence profile and genetic variability of Staphylococcus aureus isolated from artisanal cheese

Virulence profile and genetic variability of Staphylococcus aureus isolated from artisanal cheese

Detection of Potentially Pathogenic Non-Tuberculous Mycobacteria in Artisanal Coalho Cheese from the State of Paraiba, Northeast Brazil

Hygienic and Sanitary Conditions of Eggs Commercialized in Town Fairs and Markets

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