Detection of Viable Salmonella Typhimurium and Staphylococcus aureus in Coalho Cheese by Real-Time PCR

Mendonça, Juliana França Monteiro de; Vieira, F. de O.; Fonseca, Ivana Machado; Ribeiro, João Batista; Arcuri, Edna Froeder; Borges, M. de F.; Borges, Cristiano Amâncio Vieira; Sá, Jaqueline Flaviana Oliveira de; Martins, Marta Fonseca

doi:10.1590/fst.29318

Cited by 6 publications

(5 citation statements)

References 27 publications

(32 reference statements)

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“…In this view, the number of deaths related to melioidosis is comparable to mortality caused by measles (95,600 per year) and higher than the death rate from leptospirosis (50,000 per year) or dengue (9,100-12,500 per year). Pathogenic microorganisms are commonly found in cheeses (Mendonça et al, 2019;Cunha-Neto et al, 2020) and milk (Mullan, 2019).…”

Section: Identification Of Psychotropic Bacteriamentioning

confidence: 99%

Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation

et al. 2021

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The psychrotrophic bacteria count and the profile of Gram-negative bacteria present in commercial Brazilian organic dairy products (27 samples, pasteurized whole milk, Minas Frescal cheese, and yoghurt, equally distributed) as well as the biofilmproducing capacity and the production of deteriorating enzymes were investigated. Most of the samples (59%) presented psychrotrophic bacteria counts higher than 4 log CFU/g, indicating problems in the microbiological quality of the products. The identification of Gram-negative bacteria revealed the presence of micro-organisms that can be potentially harmful (39.4% Acinetobacter baumanii/calcoaceticus, 23.2% Burkoderia pseudomallei, 10.1% Halfnia alvei) and/or deteriorating microorganisms (6.1% Pseudomonas aeruginosa) with the capacity of producing proteases (36.4%), lecithinases (41.4%), and lipases (4%). Roughly, 68.7% of micro-organisms were non-producers of biofilms, 28.3% were medium biofilm producers, and 3.0% were high biofilm producers. The findings suggest there are problems related to the good practices of obtaining organic milk and in the manufacture of dairy products.

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Section: Identification Of Psychotropic Bacteriamentioning

confidence: 99%

Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation

et al. 2021

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“…The undercooked meat and meat products, particularly poultry products have been known as a major source of Salmonella serotypes; however, other food products such as fresh produce, dairy products, and low a w foods have been found to be contaminated with different Salmonella spp. (Beuchat et al, 2013;Chávez-Martínez et al, 2019;Cruz et al, 2019;Cunha-Neto et al, 2019;Mendonça et al, 2019). Salmonella can be eliminated from foods by pasteurization of high a w foods such as liquid milk or juices (Beuchat et al, 2013) or using the microwave processing of low a w foods such as infant milk (Portela et al, 2019), which indicates the susceptibility of Salmonella to heat.…”

Section: Introductionmentioning

confidence: 99%

Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars

et al. 2021

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Tahini (sesame seed paste) is a low water activity product that has been involved in several salmonellosis outbreaks. The objectives of the study were to examine over a year the impact of a w and storage temperature of tahini on the viability of Salmonella serovars previously stressed by drying or heat exposure. Tahini samples adjusted to a w values of 0.17, 0.35 and 0.50 were inoculated with a mixed culture containing 10 6-10 7 CFU/g of 4 serovars of unstressed, desiccation-or heat-stressed Salmonella and stored for up to 12 months at 10 and 25 °C. Generally, viability of stressed or unstressed Salmonella decreased as the storage temperature and time increased or the a w of tahini decreased. The survival of stressed or unstressed Salmonella in all samples decreased during storage for up to 12 months by ca. 6.0 and 3.3log 10 CFU/g, respectively. Exposing Salmonella to heat stress had no significant effect on survival in tahini, while desiccation stress significantly decreased survival during storage, especially at 25 °C in low a w tahini.

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“…Salmonella spp. are one of the most commonly isolated pathogens from foods of animal origin Mendonça et al, 2019;Cunha-Neto et al, 2019). An earlier study estimated that 93.8 million foodborne illnesses occurred annually worldwide and that 155,000 humans worldwide died annually from salmonellosis (Eng et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effects of various chemical decontaminants on Salmonella Typhimurium survival in chicken carcasses

et al. 2021

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Salmonella Typhimurium is one of the most common foodborne pathogens isolated from poultry meat. The goal of this study was to investigate S. Typhimurium survival in broiler carcasses exposed to ozone, lactic acid, sodium hypochlorite and levulinic acid. S. Typhimurium was inoculated into broiler carcasses, which were divided into eight treatment groups, including a positive and negative control group. After standardized bacterial culture methods, microbiological analysis revealed a statistically significant relationship between the number of bacteria detected and the concentration and application time in all the treatment groups (p < 0.05). As compared with the control group, all the treatments were effective in terms of inactivation of S. Typhimurium. There was a significant decrease in the 1.5 ppm ozone treatment group (5 min and 15 min) as compared with that in the other chemical decontaminant groups (p < 0.05). However, there was no significant difference in reduction of S. Typhimurium among the other treatment groups, irrespective of the treatment time (p > 0.05). Among the decontaminants, the most effective chemical solution was 3% LEV. The ozone treatment caused a lower logarithmic decrease in S. Typhimurium numbers at all treatment times as compared with that in the other treatment groups.

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Detection of Viable Salmonella Typhimurium and Staphylococcus aureus in Coalho Cheese by Real-Time PCR

Cited by 6 publications

References 27 publications

Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation

Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation

Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars

Effects of various chemical decontaminants on Salmonella Typhimurium survival in chicken carcasses

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