Listeria monocytogenes, Escherichia coli and Coagulase Positive Staphylococci in Cured Raw Milk Cheese from Alentejo Region, Portugal

Praça, Joana; Furtado, Rosália; Coelho, Anabela; Correia, Cristina Belo; Borges, Vítor; Gomes, João Paulo; Pista, Ângela; Batista, Rita

doi:10.3390/microorganisms11020322

Cited by 13 publications

(7 citation statements)

References 51 publications

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“…Although no STEC isolates were found in the analyzed cheeses, we have detected the presence of Extraintestinal pathogenic E. coli (ExPEC) in three samples (3/98 = 3.1%), in accordance with our previous study performed on Alentejo raw milk cheeses [ 71 ]. ExPEC is recognized as the most common gram-negative pathogen in humans, causes most urinary tract infections (UTIs) in young healthy women, is the leading cause of bacteremia in adults, and is the second most common cause of neonatal meningitis [ 72 ].…”

Section: Discussionsupporting

confidence: 90%

Raw milk cheeses from Beira Baixa, Portugal—A contributive study for the microbiological hygiene and safety assessment

Mendonça,

Furtado,

Coelho

et al. 2024

Braz J Microbiol

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Due to specific bacterial microbiota, raw milk cheeses have appreciated sensory properties. However, they may pose a threat to consumer safety due to potential pathogens presence. This study evaluated the microbiological contamination of 98 raw milk cheeses from Beira Baixa, Portugal. Presence and enumeration of Coagulase Positive Staphylococci (CPS), Listeria monocytogenes, Salmonella spp., pathogenic Escherichia coli, and indicator microorganisms (non-pathogenic E. coli and Listeria spp.) was attained. E. coli antimicrobial resistance (AMR) was also evaluated. PCR and/or Whole genome sequencing (WGS) was used to characterize E. coli, Salmonella spp. and L. monocytogenes isolates. Sixteen cheeses (16.3%) were classified as Satisfactory, 59 (60.2%) as Borderline and 23 (23.5%) as Unsatisfactory/Potential Injurious to Health. L. monocytogenes, CPS > 104 cfu g−1, Extraintestinal pathogenic E. coli (ExPEC) and Salmonella spp. were detected in 4.1%, 6.1%, 3.1% and 1.0% of the samples, respectively. Listeria innocua (4.1%) and E. coli > 104 cfu g−1 (16.3%) were also detected. AMR E. coli was detected in 23/98 (23.5%) of the cheese samples, of which two were multidrug resistant. WGS identified genotypes already associated to human disease and Listeria spp. cluster analysis indicated that cheese contamination might be related with noncompliance with Good Hygiene Practices during cheese production.

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Section: Discussionsupporting

confidence: 90%

Raw milk cheeses from Beira Baixa, Portugal—A contributive study for the microbiological hygiene and safety assessment

Mendonça,

Furtado,

Coelho

et al. 2024

Braz J Microbiol

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“…The overall data, interpreted according to the criteria shown in Table 1, show that 17 samples out of 88 (19.3%) were unsatisfactory, which is similar to what was previously reported by other authors [60].…”

Section: Coagulase-positive Staphylococcisupporting

confidence: 88%

Assessment of the Microbiological Safety and Hygiene of Raw and Thermally Treated Milk Cheeses Marketed in Central Italy between 2013 and 2020

Primavilla,

Roila,

Rocchegiani

et al. 2023

Life

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A profile of the microbial safety and hygiene of cheese in central Italy was defined based on an analysis of 1373 cheeses sampled under the Italian National Control Plan for Food Safety spanning the years 2013 to 2020 and tested according to Commission Regulation (EC) No. 2073/2005 (as amended). A total of 97.4% of cheese samples were assessed as being satisfactory for food safety criteria and 80.5% for process hygiene criteria. Staphylococcal enterotoxin was found in 2/414 samples, while Salmonella spp. and Listeria monocytogenes were detected in 15 samples out of 373 and 437, respectively. Escherichia coli and coagulase-positive staphylococci counts were found unsatisfactory in 12/61 and 17/88 cheese samples, respectively. The impact of milking species, milk thermal treatment, and cheese hardness category was considered. A statistically significant association (p < 0.05) was found between milk thermal treatment and the prevalence of coagulase-positive staphylococci and Listeria monocytogenes and between hardness and unsatisfactory levels of Escherichia coli. The data depict a contained public health risk associated with these products and confirm, at the same time, the importance of strict compliance with good hygiene practices during milk and cheese production. These results can assist in bolstering risk analysis and providing insights for food safety decision making.

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“…The break point of antimicrobial activity was expressed numerically in µg/ml as the minimum inhibitory concentration (MIC) for AST/AMR interpretation. AST results were interpreted following the Clinical and Laboratory Standard Institute (CLSI) guidelines [19]. The results interpretations for AST/AMR given by the Vitek 2XL compact system were Susceptible (S), Intermediate (I), and Resistant (R).…”

Section: Isolation and Identi Cation Of Salmonella Speciesmentioning

confidence: 99%

Occurrence of Escherichia coli, Salmonella spp. and Staphylococcus aureus and Antimicrobial Susceptibility Profile in Locally and Commercially Produced Yogurt Sold in Addis Ababa, Ethiopia

Frew,

Wolkaro,

Galmassa

2023

Preprint

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The present study was conducted to assess the occurrence and antimicrobial susceptibility profile of Escherichia coli and Salmonellaspp.and Staphylococcus aureus isolates from locally and commercially produced yogurt sold in Addis Ababa, Ethiopia. A total of 40 yogurt samples (20 commercially and 20 locally produced) were collected from retail markets. Samples were cultured according to standard microbiology techniques, and the Vitek 2XL compact systems (bioMérieux) were used both to confirm the presumptive colonies and antimicrobial sensitivity testing following the manufacturer’s instructions. E. coli and Salmonellaspp.were found to be 9 (45%) and 2 (10%) and 5 (25%) and 1 (5%) of locally and commercially produced yogurt samples, respectively. However, S. aureus was not detected in any of the yogurt samples. Interestingly, 7–28% of E. coli isolates were resistant to ampicillin, amoxicillin, cephalexin, cefalotin, cefpodoxime, enrofloxacin, marbofloxacin, pardofloxacin, doxycycline, tetracycline, nitrofurantoin, chloramphenicol and cotrimoxazole (thrimethoprim-sulfamethoxazole). Similarly, Salmonellaspp.isolates were resistant to ampicillin, pardofloxacin, doxycycline, and tetracycline. Our findings indicate that. E. coli and Salmonellaspp.isolates with a high percentage of antimicrobial resistance highlight the health risk for consumers. Therefore, yogurt producers and handlers need to place more emphasis on quality assurance.

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Listeria monocytogenes, Escherichia coli and Coagulase Positive Staphylococci in Cured Raw Milk Cheese from Alentejo Region, Portugal

Cited by 13 publications

References 51 publications

Raw milk cheeses from Beira Baixa, Portugal—A contributive study for the microbiological hygiene and safety assessment

Raw milk cheeses from Beira Baixa, Portugal—A contributive study for the microbiological hygiene and safety assessment

Assessment of the Microbiological Safety and Hygiene of Raw and Thermally Treated Milk Cheeses Marketed in Central Italy between 2013 and 2020

Occurrence of Escherichia coli, Salmonella spp. and Staphylococcus aureus and Antimicrobial Susceptibility Profile in Locally and Commercially Produced Yogurt Sold in Addis Ababa, Ethiopia

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