Detection of major food-borne pathogens in raw milk samples from dairy bovine and ovine herds in Iran

Haghi, Fakhri; Zeighami, Habib; Naderi, Ghazal; Samei, Ali; Roudashti, Shekoufeh; Bahari, Shahin; Shirmast, Paniz

doi:10.1016/j.smallrumres.2015.08.005

Cited by 23 publications

(16 citation statements)

References 20 publications

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“…[20] and Haghi et al . [21] could not isolate C. jejuni from milk samples and Gergs [22] isolated C. coli from 3% of the samples. Kareish cheese is one of the soft cheeses that are made from raw cow’s or buffaloes’ milk in farmers’ houses, so raw milk is a potential source of kareish cheeses contamination [23,24].…”

Section: Resultsmentioning

confidence: 99%

Prevalence of Campylobacter jejuni and Campylobacter coli in raw milk and some dairy products

El‐Zamkan¹,

Hameed²

2016

Vet World

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Aim:This study was accomplished to test raw milk and certain dairy products sold in local markets of Qena, Egypt, for the presence of Campylobacter coli and Campylobacter jejuni.Materials and Methods:A total of 150 samples of raw milk, kareish cheese, and yoghurt (50 samples each) were subjected first to enrichment in Bolton broth at 42°C for 2 days under a microaerobic condition, subsequently campylobacter blood free selective agar plates were cultured and incubated in the same condition of the broth. Based on the morphological and biochemical themes of the growing colonies, it was further classified into Campylobacter spp. The identified isolates were later affirmed by polymerase chain reaction using primers that were designed to locate hipO genes in C. jejuni and glyA in C. coli.Results:Of the total 150 examined samples of raw milk and soft cheese samples; 37 (24.6%) samples were contaminated with Campylobacter spp. C. jejuni was dominating in this study in 20%, 14%, and 8% of the examined raw milk, kareish cheese, and yoghurt samples, respectively. No sample harbored C. coli.Conclusion:Campylobacter spp. could be detected in 24.6% of the investigated samples. C. jejuni isolated from 14% of the total tested samples, while C. coli could not be detected from the examined samples. Campylobacter spp. is rampant in the areas of poor hygienic conditions making products made from raw milk of public health hazard.

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Section: Resultsmentioning

confidence: 99%

Prevalence of Campylobacter jejuni and Campylobacter coli in raw milk and some dairy products

El‐Zamkan¹,

Hameed²

2016

Vet World

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“…and 1.6 % for L. monocytogenes [18]. In Iran (2015), no L. monocytogenes was detected from 60 individual raw milk samples from 4 dairy bovine and ovine herds [19]. All available data indicated that the prevalence of Salmonella spp.…”

Section: Microbiological Qualitymentioning

confidence: 99%

Prevalence and Characterization of Pathogenic Bacteria in Bulk Tank Raw Milk, Thailand

Kupradit

Innok

Woraratphoka

et al. 2020

Walailak J Sci & Tech

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Although there are a number of raw milk collection centers in Nakhon Ratchasima, there is a lack of information with regard to the process of isolation and characterization of foodborne pathogens in raw milk. Therefore, the purpose of this research was to investigate the prevalence and characterization of foodborne pathogens, including Bacillus cereus, Escherichia coli, Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus from 33 raw milk samples from 9 different raw milk collection centers located in 8 districts in Nakhon Ratchasima, Thailand. This study was conducted from January to March 2016. Results revealed that the contaminations of L. monocytogenes and Salmonella spp. were not detected in any of the raw milk samples tested. The prevalence of B. cereus, E. coli, and S. aureus in raw milk samples was found to be 9 % (10 - 2.0 ×104 CFU/ml), 42.4 and 54 % (85 - 2.7 ×104 CFU/ml), respectively. The distribution of virulence genes was tested in B. cereus and S. aureus using gene specific primers by polymerase chain reaction. Out of the 29 analyzed coagulase-positive S. aureus isolates, 27 isolates (93 %) were positive for eap gene amplification and 14 isolates (48 %) showed amplicon of eap gene and all 5 enterotoxin genes, including seG, seGV, seI, seIV, and seM genes. All 8 B. cereus isolates tested showed positive PCR result with enterotoxin FM (entFM) gene but they showed negative with hemolysin gene (hblA and hblD genes) amplifications. It was inferred from these findings that bulk tank milk is a potential source of S. aureus and B. cereus in milk.

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“…Approximately 20-30% of human populations are consistent carriers of this bacterium, while 60% are the transient Staphylococcal enterotoxins (e.g., SEs, SEA-SEE, SEG-SEI, and SER-SET) and staphylococcal enterotoxin-like toxins (e.g., SEls) have been reported to be involved in food poisoning; such examples are SElK-SElQ and SElU-SElX. SEs and SEls are single-chain proteins with the size range of 22-29 KDa and encoded by various genetic elements, such as plasmids, bacteriophages, pathogenicity islands, vSA genomic islands, and staphylococcal cassette chromosome [12][13][14][15]. Extremely low amounts of SE (approximately 20 ng-1 μg) in food products are required to develop food poisoning [7,16,17].…”

Section: Introductionmentioning

confidence: 99%

“…The consumption of homemade dairy products, such as raw milk, is associated with severe public health hazards [12]. Despite the governmental surveillance of milk pasteurization and sanitation in dairy processing plants for several years, the direct sale of unpasteurized milk and dairy products is rather common in many regions in Iran, such as Zanjan province.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, it is essential to obtained adequate data on the microbial risk factors associated with the production of raw milk. Risk assessment and microbial monitoring also play a pivotal role in the quality assurance of milk and its products [12]. To the best of our knowledge, data is scarce regarding the frequency of S. aureus and enterotoxin genes in raw milk samples in Iran .…”

Section: Introductionmentioning

confidence: 99%

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The Frequency of Staphylococcus aureus Classical Enterotoxin Genes in Raw Milk Samples in Zanjan, Iran

Haghi

Daneshamooz

Parsadanians

et al. 2019

J. Hum. Environ. Health Promot

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Enterotoxin Raw milk PCR carriers of S. aureus. Therefore, the insufficient pasteurization and decontamination of food products or their contamination during preparation, processing, and distribution by the carriers of S. aureus are the common risk factors for the outbreaks of staphylococcal food poisoning [3-6]. Some of the food products that are often involved in the transmission of staphylococcal poisoning include meat and its products, poultry and egg products, milk and dairy products, salads, bakery products (especially cream-filled pastries and cakes), and sandwich fillings [7-11]. The most common symptoms of staphylococcal food poisoning are nausea and vomiting, diarrhea, and abdominal cramps, which occur within 2-6 hours after the consumption of enterotoxin-containing foods. Occasionally, SFP may be more severe or even fatal, especially in infants, the elderly or immunocompromised patients [11, 12].

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Detection of major food-borne pathogens in raw milk samples from dairy bovine and ovine herds in Iran

Cited by 23 publications

References 20 publications

Prevalence of Campylobacter jejuni and Campylobacter coli in raw milk and some dairy products

Prevalence of Campylobacter jejuni and Campylobacter coli in raw milk and some dairy products

Prevalence and Characterization of Pathogenic Bacteria in Bulk Tank Raw Milk, Thailand

The Frequency of Staphylococcus aureus Classical Enterotoxin Genes in Raw Milk Samples in Zanjan, Iran

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