Enterococci Isolated from Dairy Products: A Review of Risks and Potential Technological Use

Giraffa, Giorgio; Carminati, Domenico; Neviani, Erasmo

doi:10.4315/0362-028x-60.6.732

Cited by 196 publications

(145 citation statements)

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“…Frequent occurrence of enterococci and e. coli in raw milk, which could be explained by the hygiene practices applied during raw milk handling on farms, was in agreement with our previous study (Schlegelová et al 2002) as well as the results of other authors (Giraffa et al 1997). However, high numbers of raw milk samples positive for staphylococci exceeded our previous findings 2 to 3 times (Schlegelová et al 2002).…”

Section: Discussioncontrasting

confidence: 41%

Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants

Schlegelová¹,

Babák²,

Holasová³

et al. 2010

Czech J. Food Sci.

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Schlegelová J., Babák V., Holasová M., Konstantinová L., Necidová L., Šišák F., Vlková H., Roubal P., Jaglic Z. (2010): Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants. Czech J. Food Sci., 28: 450-461.The occurrence of listeria monocytogenes, Salmonella spp., Bacillus cereus, Staphylococcus spp., enterococcus spp., and escherichia coli in raw food materials, food products, and on food contact surfaces after sanitation was investigated during the period of 2005-2006 in three dairy cattle farms (120 samples), one dairy (124 samples), and two meat processing plants (160 samples). A total of 1409 isolates were identified. The epidemiological characterisation and determination of the virulence factors and antimicrobial resistance were performed on selected isolates. The level of bacterial contamination generally decreased during the production process (the contamination of food products was lower than that of raw material). However, the contamination of food contact surfaces was relatively high even after sanitation. Moreover, specific microbiological profiles were found on the inside equipment surfaces in dairy facilities, where genetically closely related multi-resistant strains persisting in biofilm communities may occur as demonstrated for staphylococci. Although the occurrence of potentially significant pathogens was not high, the microorganisms such as l. monocytogenes, Salmonella spp., and shiga-toxin positive e. coli principally contaminated the meat processing plants. B. cereus isolates, among which 76% were positive for diarrhogenic enterotoxin, typically occurred on the inside equipment surfaces and in the heat-treated products.

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Section: Discussioncontrasting

confidence: 41%

Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants

Schlegelová¹,

Babák²,

Holasová³

et al. 2010

Czech J. Food Sci.

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“…Three species of Enterococcus genus (E. durans, E. faecalis and E. faecium) were identified in the present study. Although the presence of enterococci may be attributed to faecal contaminations [24], it is desirable since they, especially in traditional long-term ripened cheeses, strongly contribute to the aromatic characteristics of the final products. Furthermore, the three Enterococcus species found in this work are commonly associated with food fermentation [22].…”

Section: Discussionmentioning

confidence: 99%

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

Todaro

Francesca

Reale

et al. 2011

Eur Food Res Technol

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The present work was carried out to evaluate the effect of two salting technologies [dry salting (DS) and the combined dry-brine salting (DBS)] on the chemicophysical and microbiological characteristics of PDO Pecorino Siciliano cheeses of different final weight (6 and 12 kg). Dry matter was significantly influenced by both salting process and final size. Twelve kilogram cheeses treated by DBS showed higher protein content with higher soluble nitrogen per cent than 6 kg cheeses. Salt content was in the range 3.1-4.0% on dry matter. The colour did not show significant differences for any of the factors, but 12 kg cheeses subjected to DS showed higher yellow index than the other cheeses. The resistance at 30% of strain was influenced by cheese size, with 6 kg cheeses showing higher resistances than 12 kg cheeses. All cheeses were dominated by coccus LAB, but pseudomonads and Enterobacteriaceae showed comparable levels of about 10 5 cfu/g. Significant microbiological differences were evidenced only for enterococci and yeasts concerning the final cheese size. Thirteen species of LAB, belonging to five genera (Enterococcus, Lactobacillus, Lactococcus, Pediococcus and Streptococcus), were identified, but several spoilage/ pathogenic species were also identified, especially Pseudomonas putida, Citrobacter freundii and Stenotrophomonas maltophilia. LAB isolates were preliminary evaluated for their physiological characteristics in view of developing autochthonous starters to improve the microbiological quality of PDO Pecorino Siciliano cheese.

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“…É conhecido que as bactérias lácticas e os Enterococcus produzem vários compostos bactericidas, incluindo os ácidos orgânicos, que fazem baixar o pH, o peróxido de hidrogênio, as enzimas bacteriolíticas e as bacteriocinas (DEMARIGNY et al, 1996;GIRAFFA, CARMINATTI;NEVANI, 1997). Alguns desses compostos também são responsáveis pelas características organolépticas dos queijos e outros alimentos, e ao mesmo tempo inibem parte dos microrganismos da microflora indesejável (HÉRARD et al, 1993;NETTLES;BAREFOOT, 1993).…”

Section: Colesterol E íNdice De Peróxidounclassified

Avaliação físico-química de filés de tilápia (Oreochromis niloticus) submetidos à sanitização

Oliveira¹,

Oliveira²,

Nascimento³

et al. 2008

Ciênc. Tecnol. Aliment.

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Avaliação físico-química de filés de tilápia (Oreochromis niloticus) submetidos à sanitização Physical-chemical evaluation of "tilápia" (Oreochromis niloticus) fillets submitted to sanitization IntroduçãoPescados apresentam condições intrínsecas que propiciam a multiplicação microbiana, podendo reduzir a vida útil do produto, que passará a representar risco à saúde pública. A elevada atividade de água, a composição química, o teor de gorduras insaturadas facilmente oxidáveis e o pH próximo da neutralidade da carne de peixe são os fatores determinantes no crescimento microbiano.Os lipídios de pescado contêm quantidades elevadas de ácidos graxos insaturados, que são suscetíveis à oxidação ( ANKADE, 1989). Essas reações de oxidação ocorrem por formação de radicais livres e se caracterizam por um período de indução, seguido por uma absorção acelerada de oxigênio, e terminam com a produção de peróxidos, odor, ranço e outros produtos de polimerização (BOBBIO; BOBBIO, 1992). A velo- AbstractThe present research had as objectives to study the effects of chlorinated water (sodium dichloroisocyanurate -3 to 3.5 mg.L -1 ) (T1); chlorinated water associated to ultrasound (T2); ozonated water (3 to 3.5 mg.L -1 ) (T3); ozonated water associated to ultrasound (T4), and control (T5) on the centesimal composition, fatty acid profile, cholesterol content and peroxide value in "tilápia" fillets. The fillets were treated by immersion in the solutions, at pH 6.0, 5 °C, for 20 minutes. The treatments affected the centesimal composition. Sanitizers caused a loss of water and increased the concentration of protein in the fillets, more strongly in T3 (77.16% moisture and 19.73% protein), when compared to T5 (78.60% moisture and 18.71% protein). Significant differences were observed for saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). SFA presented differences in T3, T4 and T5, with the respective averages of 37, 33.50 and 36.30%. T1 and T2 (34.90 and 34.80%) did not present differences, but were different from T3, T4 and T5 (39.30, 36.30 and 39.10%) for MUFA. T3 preserved more fractions of MUFA. PUFA did not differ in T1 and T2 (23 and 22.50%) and T3, T4 and T5 (18.30, 20.40 and 17.70%) differed from eachother, with T1 presenting the highest averages. There was a marked reduction in the level of cholesterol in T2 (43.94 mg.100 g -1 ), when compared to T5 (54.77 mg.100 g -1 ). There was no statistical difference in peroxide level among the treatments.

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Enterococci Isolated from Dairy Products: A Review of Risks and Potential Technological Use

Cited by 196 publications

References 0 publications

Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants

Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

Avaliação físico-química de filés de tilápia (Oreochromis niloticus) submetidos à sanitização

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