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

Abstract

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.

Detection of mycobacteria in coalho cheese sold in Northeastern Brazil

“…paratuberculosis (MAP) in cheeses produced with raw milk, given the zoonotic potential of these agents, recent studies have aspired to detect other mycobacteria. This can be seen in the study of Sarti et al (2018), who analyzed coalho cheeses sold in the state of Paraíba, Brazil, and detected contamination of 5% (n = 100) with NTM (M. fortuitum, M. novocastrense).…”

“…The consumption of artisanal coalho cheeses from street markets represents a risk to human health due to the possibility of transmission of potentially pathogenic NTM (Sarti et al, 2018). Some artisanal cheeses are typically produced with milk that does not undergo thermal treatment on small farms.…”