Microbiological quality of Port Salut Argentino cheese stored at two temperature treatments

Iurlina, Miriam Ofelia; Fritz, R.

doi:10.1016/j.lwt.2004.02.011

Cited by 8 publications

(3 citation statements)

References 37 publications

(54 reference statements)

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“…(Lara et al 2003). Staphylococcus aureus was demonstrated in dairy products (Martin & Marshall 1995;Iurlina & Fritz 2004). Enterotoxins involved in food poisoning are produced by approximately one-third of the coagulase positive strains of S. aureus (Portocarrero et al 2002).…”

Section: Resultsmentioning

confidence: 99%

Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation

Karagözlü¹,

Karagözlü²,

Ergönül³

2007

Czech J. Food Sci.

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In this research, the growth and survival of E. coli O157:H7, Salmonella typhimurium and Staphylococcus aureus were investigated during kefir fermentation. Two different levels of inoculation of the strains were conducted; the levels of 102 CFU/ml (EC-1, SA-1 and S-1) and 103 CFU/ml (EC-2, SA-2 and S-2). At 0, 2, 6, 12, and 24 hours of kefir fermentation at 23 ± 1°C, samples were taken and the counts of E. coli O157:H7, S. typhimurium, and S. aureus were determined. EC-1 grew from 2.29 ± 0.02 log CFU/ml to 4.13 ± 0.18 log CFU/ml whereas EC-2 grew from 3.22 ± 0.04 log CFU/ml to 6.78 ± 0.99 log CFU/ml. Both S-1 and S-2 viable populations grew during the fermentation period, where sample S-1 grew from 2.37 ± 0.20 log CFU/ml to 4.64 ± 0.67 log CFU/ml and sample S-2 grew from 3.52 ± 0.07 log CFU/ml to 5.60 ± 0.10 log CFU/ml. SA-2 strains grew from 3.06 log CFU/ml to 3.64 log CFU/ml, SA-1 strains grew from 2.28 log CFU/ml to 2.66 log CFU/ml. According to the findings, E. coli O157:H7, S. typhimurium, and S. aureus can survive in kefir during fermentation.

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Section: Resultsmentioning

confidence: 99%

Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation

Karagözlü¹,

Karagözlü²,

Ergönül³

2007

Czech J. Food Sci.

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“…Samples with TAMB !6 log CFU/g subjected to a simulated production process described above, were further stored at 4 C (Iurlina & Fritz, 2004;Pantazi, Papavergou, Pournis, Kontominas, & Savvaidis, 2008;Smith, Mendonca, & Jung, 2009) for up to 8 days which corresponds to the typical shelf-life of commercial chilled ready meals. Aliquots (10 g) were aseptically removed from the bottles on day 0, 1, 4 and 8 of chilled storage, mixed with 90 ml of sterile 0.1% (w/v) peptone water (Oxoid, Basingstoke, UK), and stomached as previously described.…”

Section: Effect Of Chilled Temperature Storage On Survival Of Microflmentioning

confidence: 99%

The microbiological quality of commercial herb and spice preparations used in the formulation of a chicken supreme ready meal and microbial survival following a simulated industrial heating process

et al. 2011

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“…Isolation of S. aureus was performed according to ICMSF [8] by plating 0.5 ml from the prepared dilution onto Baird-Parker agar (CM0275-Oxoid, Hampshire, England) with egg yolk tellurite emulsion (SR0054 Oxoid) and mannitol-salt agar (LAB B007). Inoculated plates were incubated at 37°C for 48 h. Suspected coagulase-positive S. aureus colonies were identified by biochemical tests and Gram stain according to Iurlina and Fritz [9].…”

Section: Isolation and Identification Of S Aureusmentioning

confidence: 99%

Occurrence and Zoonotic Importance of Methicillin-Resistant Staphylococcus aureus in raw Milk and Some Dairy Products at Ismailia City, Egypt

Fadel

2015

Zagazig Veterinary Journal

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This study was undertaken to determine the occurrence and the zoonotic importance of methicillin resistant Staphylococcus aureus (MRSA) in raw milk of sheep, goats and buffaloes, some dairy products and dairy workers at Ismailia City, Egypt. A total of 150 samples were collected randomly and cultured on Baird Parker agar and CHROMagar MRSA. Culturing on Baird Parker agar, the results revealed that 46.7 % of raw goat milk, 40% of raw sheep milk, 40% of raw buffaloes' milk, 80% of yogurt, 36.7% of ice cream, 63.3% of Kareish cheese and 63.3% of human swabs' samples were contaminated by coagulase positive Staphylococcus aureus. The isolation rates of MRSA on CHROMagar MRSA in relation to the number of the examined samples and the number of S. aureus isolates were (33.3 and 71.4%), (20 and 50%), (13.3 and 33.3%), (40 and 50%), (13.3 and 36.4%), (33.3 and 52.6%) and (13.3 and 21.1%) from the examined milk samples (goat, sheep, and buffaloes), yogurt, ice cream, Kareish cheese and human swabs' samples, respectively. PCR results showed that all the isolates that were classified as MRSA on CHROMagar contained mecA gene. Results of the disk diffusion test revealed that the resistance rates of MRSA strains to penicillin, gentamycin, vancomycin, clindamycin, amikacin, erythromycin and oxacillin were 91.2%, 67.6%, 14.7%, 94.1%, 91.2%, 82.4% and 100%, respectively. The effectiveness of some hand cleansing agents against the selected MRSA isolates was assessed. It was found that hand gel rub based on alcohol and triclosan together was the most effective agent. The findings of the present study necessitate exerting more efforts for effective control of MRSA in dairy products.

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Microbiological quality of Port Salut Argentino cheese stored at two temperature treatments

Cited by 8 publications

References 37 publications

Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation

Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation

The microbiological quality of commercial herb and spice preparations used in the formulation of a chicken supreme ready meal and microbial survival following a simulated industrial heating process

Occurrence and Zoonotic Importance of Methicillin-Resistant Staphylococcus aureus in raw Milk and Some Dairy Products at Ismailia City, Egypt

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