Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs

Even, Sergine; Léroy, Sabine; Charlier, Cathy; Zakour, Nouri L. Ben; Chacornac, Jean-Paul; Lebert, Isabelle; Jamet, Emmanuel; Desmonts, Marie-Hélène; Coton, Emmanuel; Pochet, Sylvie; Donnio, Pierre-Yves; Gautier, Michel; Talon, Régine; Loir, Yves Le

doi:10.1016/j.ijfoodmicro.2010.02.019

Cited by 83 publications

(117 citation statements)

References 65 publications

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“…Of a set of 129 such different strains, only one strain carried an enterotoxin gene, and 78% of the strains did not carry 9 decarboxylases for biogenic amine formation. Although 78% of the strains possessed at least one gene encoding antibiotic resistance, these CNS were considered to pose a low safety hazard [142].…”

Section: S Aureus S Aureusmentioning

confidence: 99%

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Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Section: S Aureus S Aureusmentioning

confidence: 99%

“…Amino acid decarboxylases are uncommon in the most common CNS relevant for sausage fermentation, for example, Staphylococcus xylosus, S. saprophyticus, and S. equorum [173]. However, occasional strains of S. carnosus and S. equorum may show BA production [142,173].…”

Section: Biogenic Aminesmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

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“…Safety hazards associated with CNS were mostly limited to the presence of antibiotic resistance [108]. CNS strains resistant to multiple antibiotics have been reported [109].…”

Section: Assessment Of Antibioresistancementioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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“…Qiongfen et al (2011), in a study of stool samples from pigs reared on a farm located in eastern China, found a single P. mirabilis strain that was resistant to chloramphenicol, trimethoprim/sulfamethoxazole and tetracycline. In a study conducted in France, Even et al (2010) isolated 33 strains of Staphylococcus epidermidis from cheese and dry fermented sausages samples, and clinical samples from hospitalized patients, and reported that 73% were resistant to at least one of the antimicrobials: 9.18% to tetracycline, 36% to erythromycin, 39% to penicillin, and 18% to norfloxacin, among other antimicrobial agents. Onni et al (2011), in a study of 131 strains of S. epidermidis isolated from mastitis in goats reared in different geographical areas of the region of Sardinia, Italy, found that 38% of the strains were resistant to penicillin, 7.6% were resistant to tetracycline, and 2.3% resistant to both penicillin and tetracycline.…”

Section: Antimicrobial Resistance Of Bacterial Strains Isolated From mentioning

confidence: 99%

Antimicrobial resistance of bacterial strains isolated from avian cellulitis

Santos

Alcântara

Perecmanis

et al. 2014

Rev. Bras. Cienc. Avic.

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Avian cellulitis is an inflammatory process in the subcutaneous tissue, mainly located in the abdomen and thighs. This problem is commonly observed in poultry at slaughter and it is considered one of the major causes of condemnation of carcasses in Brazil. The aim of this study was to perform the microbial isolation of lesions of avian cellulitis from a processing plant located in the State of Goiás in order to analyze antimicrobial resistance by antibiogram test and to detect resistance genes by polymerase chain reaction. A total of 25 samples of avian cellulitis lesions were analyzed, from which 30 bacterial strains were isolated. There were eleven (44%) strains of Escherichia coli, nine (36%) strains of Staphylococcus epidermidis, seven (28%) strains of Proteus mirabilis and three (12%) strains of Manheimiahaemolytica. The antibiogram test showed that all strains were resistant to at least one antimicrobial. The gene of antimicrobial resistance tetB was detected in E. coli, S. epidermidis and P. mirabilis strains, and was the most frequently observed gene. The gene of antimicrobial resistance Sul1 was detected in all bacterial species, while tetA was found in E. coli and S. epidermidis strains, SHV in E. coli strains, S. epidermidis and P. mirabilis,and cat1 in one P. mirabilis strain. The results suggest a potential public health hazard due to the ability of these microorganisms to transmit antimicrobial resistancegenes to other microorganisms present in the intestinal tract of humans and animals, which may affect clinical-medical usage of these drugs. INTRODUCTIONAvian cellulitis was first described in Britain by Randall et al. (1984). Characterized as an acute purulent inflammation of the subcutaneous tissue, it is routinely encountered in the abdominal region and the legs of poultry (Messier et al. 1993, Gross 1994. Carcasses presenting cellulitis should be partially or totally condemned, as determined by Ordinance No.210 of 10/11/1998 of the Brazilian Ministry of Agriculture (Brazil, 1998), which establishes the Technical Regulations of Technological and Sanitary-Hygienic Inspection of Poultry Meat. Some authors mention that condition as one of the main causes of carcass condemnation in broiler processing plants (Brito et al., 2002;Armendaris, 2006;Santana et al., 2008). Considering the importance of this pathology in the context of poultry meat production, this study aimed at performing microbiological isolation, testing antimicrobial resistance, and detecting antimicrobial resistance genes in microorganisms isolated from avian cellulitis lesions obtained from chicken carcasses stored in the refrigerator of a processing plant located in the state of Goiás, Brazil.14 Santos MM, Alcântara ACM, Perecmanis S, Campos A, Santana AP

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Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs

Cited by 83 publications

References 65 publications

Health and Safety Considerations of Fermented Sausages

Health and Safety Considerations of Fermented Sausages

The Use of Starter Cultures in Traditional Meat Products

Antimicrobial resistance of bacterial strains isolated from avian cellulitis

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