Raw milk cheese as a potential infection source of pathogenic and toxigenic food born pathogens

Cardozo, Marita Vedovelli; Nespolo, Natália Maramarque; Delfino, Tammy Chioda; Almeida, Camila Chioda de; Pizauro, Lucas José Luduverio; Valmorbida, Mylena Karoline; Pereira, Natalia Rubio Claret; Ávila, Fernando Antônio de

doi:10.1590/fst.37919

Cited by 9 publications

(9 citation statements)

References 15 publications

(22 reference statements)

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“…Therefore, a structure of fragility was observed in the segment, evidencing the need for organizational restructuring of production, distribution and consumption, stimulating the small producer and local trade chains. In this sense, it is worth mentioning the importance of adopting good hygienic-sanitary practices in cheese production and commercialization, as well as consumer awareness about health risks (Cardozo et al, 2021).…”

Section: Perception Of the Impacts On Production Marketing And Consum...mentioning

confidence: 99%

Diagnosis of the impact of Covid-19 on artisanal cheese production in the semi-arid region of Brazil

et al. 2023

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The objective of this study was to present information on the impacts resulting from Covid-19 on the artisanal coalho cheese production chain about: access to information; socioeconomic; income and government support; healthcare. The interviews were conducted using the Google Forms tool, with milk and artisanal coalho cheese producers in Rio Grande do Norte, Brazil. The producers obtained a lot of information transmitted on television (66%); the majority to adhere to health protocols. There was instability in the production, with an initial need to reduce production resulting from prohibitive measures to trade. The level of demand with regard to the consumer market increased with the quality of milk and cheeses. An allegation of lack of support from the government to maintain the activity was also verified in 78.7% of the interviewees, but 83% had resorted to emergency aid. Therefore, it can be concluded that the challenges imposed by the pandemic are not just sanitary. The study confirmed the need to restructure public services and policies. These results can provide compelling evidence about the rural context in the country.

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Section: Perception Of the Impacts On Production Marketing And Consum...mentioning

confidence: 99%

Diagnosis of the impact of Covid-19 on artisanal cheese production in the semi-arid region of Brazil

et al. 2023

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“…This is due to their ability not only to adapt and reproduce in the host’s body but also their ability to release pathogenic determinants into the medium, as well as producing toxins that cause food allergies and intoxication [ 8 ]. In addition, these substances are quite stable and can retain their allergenic properties even after processing [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Possibilities of an Electronic Nose on Piezoelectric Sensors with Polycomposite Coatings to Investigate the Microbiological Indicators of Milk

Shuba,

Umarkhanov,

Bogdanova

et al. 2024

Sensors

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Milk and dairy products are included in the list of the Food Security Doctrine and are of paramount importance in the diet of the human population. At the same time, the presence of many macro- and microcomponents in milk, as available sources of carbon and energy, as well as the high activity of water, cause the rapid development of native and pathogen microorganisms in it. The goal of the work was to assess the possibility of using an array of gas chemical sensors based on piezoquartz microbalances with polycomposite coatings to assess the microbiological indicators of milk quality and to compare the microflora of milk samples. Piezosensors with polycomposite coatings with high sensitivity to volatile compounds were obtained. The gas phase of raw milk was analyzed using the sensors; in parallel, the physicochemical and microbiological parameters were determined for these samples, and species identification of the microorganisms was carried out for the isolated microorganisms in milk. The most informative output data of the sensor array for the assessment of microbiological indicators were established. Regression models were constructed to predict the quantity of microorganisms in milk samples based on the informative sensors’ data with an error of no more than 17%. The limit of determination of QMAFAnM in milk was 243 ± 174 CFU/cm3. Ways to improve the accuracy and specificity of the determination of microorganisms in milk samples were proposed.

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“…They are considered the main cause of mastitis in cows, and therefore raw milk, as well as dairy products made from raw milk, can be a source of staphylococci and toxic products of their metabolism, and therefore have a significant role associated with outbreaks of foodborne diseases in humans [ 18 , 19 ]. Due to the current trend in the consumption of raw milk and dairy products made from raw milk, it is necessary to conduct research on the microbiological safety of these products [ 20 ]. Therefore, the aim of this study the genotypic and phenotypic analysis of the enterotoxicity potential of Staphylococcus ssp.…”

Section: Introductionmentioning

confidence: 99%

Identification of the Enterotoxigenic Potential of Staphylococcus spp. from Raw Milk and Raw Milk Cheeses

Wiśniewski,

Gajewska,

Zadernowska

et al. 2023

Toxins

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This study aimed to genotypic and phenotypic analyses of the enterotoxigenic potential of Staphylococcus spp. isolated from raw milk and raw milk cheeses. The presence of genes encoding staphylococcal enterotoxins (SEs), including the classical enterotoxins (sea-see), non-classical enterotoxins (seg-seu), exfoliative toxins (eta-etd) and toxic shock syndrome toxin-1 (tst-1) were investigated. Isolates positive for classical enterotoxin genes were then tested by SET-RPLA methods for toxin expression. Out of 75 Staphylococcus spp. (19 Staphylococcus aureus and 56 CoNS) isolates from raw milk (49/65.3%) and raw milk cheese samples (26/34.7%), the presence of enterotoxin genes was confirmed in 73 (97.3%) of them. Only one isolate from cheese sample (1.3%) was able to produce enterotoxin (SED). The presence of up to eight different genes encoding enterotoxins was determined simultaneously in the staphylococcal genome. The most common toxin gene combination was sek, eta present in fourteen isolates (18.7%). The tst-1 gene was present in each of the analyzed isolates from cheese samples (26/34.7%). Non-classical enterotoxins were much more frequently identified in the genome of staphylococcal isolates than classical SEs. The current research also showed that genes tagged in S. aureus were also identified in CoNS, and the total number of different genes detected in CoNS was seven times higher than in S. aureus. The obtained results indicate that, in many cases, the presence of a gene in Staphylococcus spp. is not synonymous with the ability of enterotoxins production. The differences in the number of isolates with genes encoding SEs and enterotoxin production may be mainly due to the limit of detection of the toxin production method used. This indicates the need to use high specificity and sensitivity methods for detecting enterotoxin in future studies.

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Raw milk cheese as a potential infection source of pathogenic and toxigenic food born pathogens

Cited by 9 publications

References 15 publications

Diagnosis of the impact of Covid-19 on artisanal cheese production in the semi-arid region of Brazil

Diagnosis of the impact of Covid-19 on artisanal cheese production in the semi-arid region of Brazil

Possibilities of an Electronic Nose on Piezoelectric Sensors with Polycomposite Coatings to Investigate the Microbiological Indicators of Milk

Identification of the Enterotoxigenic Potential of Staphylococcus spp. from Raw Milk and Raw Milk Cheeses

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