Comparison of Conventional and Rapid Methods for Salmonella Detection in Artisanal Minas Cheese

Mata, Gardênia Márcia Silva Campos; Vanetti, Maria Cristina Dantas

doi:10.5539/jfr.v1n3p178

Cited by 7 publications

(4 citation statements)

References 23 publications

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“…Production of inhibitory compounds by starter cultures, acidity, low water activity (Leyer and Johnson ), the presence of competing micro‐organisms and low levels of Salmonella spp. in raw milk (1–2 cfu/mL) can be some of the factors that contribute to the negative detection of pathogens in this study (Mata and Vanetti ). During Cheddar cheese manufacture, lactic acid produced by starter LAB is the main factor that inhibits the growth of Salmonella spp.…”

Section: Discussionmentioning

confidence: 77%

Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk

Sánchez-Gamboa

Hicks-Pérez

Gutiérrez‐Méndez

et al. 2017

Int J of Dairy Tech

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Samples of artisanal Chihuahua cheese were collected in autumn, winter and summer from five farms from Chihuahua State, Mexico; temperature, pH and processing times were also recorded. Indicator microorganisms as well as lactic acid bacteria were determined. Samples were negative for Salmonella sp., and, except for coliforms, the particular season had a strong effect on counts of all microorganisms (4.8-6.0 log 10 cfu/mL Staphylococcus aureus; 6.3-7.3 log 10 cfu/mL presumptive Lactococcus sp; 7.3-8.0 log 10 cfu/mL presumptive mesophilic lactobacilli), as well as on processing conditions. The information presented is aimed to characterise Chihuahua cheese as a traditional product.

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Section: Discussionmentioning

confidence: 77%

Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk

Sánchez-Gamboa

Hicks-Pérez

Gutiérrez‐Méndez

et al. 2017

Int J of Dairy Tech

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“…In addition, nisin has no activity against yeasts, and the growth of this group is known to increase the pH of Artisanal Minas Cheeses (LIMA et al, 2009). However, the pH range obtained in cheeses over the entire ripening time was similar to pH values found in other traditional Artisanal Minas Cheeses (LIMA et al, 2008;MARTINS et al, 2015;MATA;VANETTI, 2012;PINTO et al, 2011).…”

Section: Resultsmentioning

confidence: 77%

Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá

Sobral

Pinto²,

Teodoro³

et al. 2019

Revista do ILCT

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O queijo tradicional de Araxá é produzido com leite cru, o que representa um risco para a saúde dos consumidores. A ação da nisina (100 UI/g e 400 UI/g) contra Staphylococcus aureus durante a maturação de Queijos Minas Artesanais de Araxá foi avaliada e a nisina reduziu a contagem de S. aureus para menos de 1 log UFC/g do começo ao fim da maturação. A nisina aumentou ligeiramente o pH e o teor de umidade e diminuiu o teor de gordura do Queijo Minas Artesanal de Araxá; no entanto, com a menor concentração de bacteriocina, essas mudanças não alteraram os índices de maturação, cor ou textura do queijo, que variaram apenas em função da maturação. A nisina tem o potencial de limitar o crescimento de S. aureus em Queijo Minas Artesanal de Araxá, sem alterar as características essenciais deste produto artesanal.

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“…The application of real-time PCR in the development of molecular-based testing causes the testing time used to perform the detection test to be slightly shorter when compared to using conventional testing methods (Ding et al, 2017). These developments gave birth to various studies that compared several Salmonella testing techniques between conventional, rapid tests and real-time PCR (Ibrahim, El-Ghany, Nasef, & Hatem, 2014;Mata & Vanetti, 2012;Paniel & Noguer, 2019;Siala et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Real-time PCR application in confirmation test of Salmonella Typhimurium on instant noodle

Sophian¹,

Utaminingsih²,

Bhakti³

et al. 2023

HCMCOUJS - ENGINEERING AND TECHNOLOGY

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Real-Time PCR is a molecular biology testing instrument used for various types of food product testing applications to monitor the quality of a product. In addition, the real-time PCR technique can also be used to test the detection of pathogenic bacteria in some foods and processed products. The purpose of this study was to detect Salmonella typhimurium using real-time PCR. This research can be a source of information and a reference for similar research. The test method used is the real-time PCR method with the green SYBR kit. Data analysis was carried out by looking at the results of interpreting Ct values and Tm values. Positive results are indicated by the formation of the Ct curve and the Tm curve. From the research conducted, it was found that the Ct value was in the range of 11.90 - 12.10 with an average of 12.02, while the Tm value was in the range of 85.10 - 85.20 with an average of 85.15. From the study results, it can be concluded that the use of real-time PCR for testing the detection of Salmonella typhimurium in instant noodle products can be applied.

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Comparison of Conventional and Rapid Methods for Salmonella Detection in Artisanal Minas Cheese

Cited by 7 publications

References 23 publications

Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk

Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk

Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá

Real-time PCR application in confirmation test of Salmonella Typhimurium on instant noodle

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