Milk as a Potential Source of Aeromonas Gastrointestinal Infection

Kirov, SM; Hui, Daniel S.; Hayward, Laura J.

doi:10.4315/0362-028x-56.4.306

Cited by 43 publications

(34 citation statements)

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“…In this study in five (16%) out of 31 pasteurized milk samples and 12 (8%) of the 150 white cheese samples examined were contaminated with motile Aeromonas spp., but no countable population was noted in ADA (Table 1). These results agree with other reports in which these microorganisms were isolated: Kirov et al . (1993) found contamination in 4% of pasteurized milk samples and Melas et al .…”

Section: Resultssupporting

confidence: 94%

“…In eight of these samples, between 1.2 × 10 2 and 3.0 × 10 3 cfu/mL were counted in ADA (Table 1). In other countries, the level of raw milk contamination with aeromonads is variable: 60% (Kirov et al . 1993) and 27% (Ibrahim and MacRae 1991) in Australia; and in Greece, Melas et al .…”

Section: Resultsmentioning

confidence: 99%

“…1993). Some reports have shown that milk is a potential vehicle of aeromonad‐related enteritis (Kirov et al . 1993).…”

Section: Introductionmentioning

confidence: 99%

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Some virulence properties and characterization of motile Aeromonas species from milk and white cheese

Yücel

Erdem

Kaya

2005

Int J of Dairy Tech

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Three hundred and thirty‐eight samples of milk and milk products in Ankara were screened for the presence of motile Aeromonas species. The overall frequency of aeromonads in these samples was 27%. As expected, raw milk samples were more contaminated with aeromonads than were other products. Sixty‐five (49.2%) of the 132 bulk raw milk samples were contaminated with aeromonads. In 35 of these samples, populations of aeromonads from 1.5 × 102 to 3.0 × 103 cfu/mL were counted in ampicillin dextrin agar (ADA). Ten (40%) of the 25 raw milk samples sold in the street were contaminated with aeromonads. In eight of these samples, 1.2 × 102−3.0 × 103 cfu/mL were counted. Five (16%) of the 31 pasteurized milk and 12 (8%) of the 150 white cheese samples were contaminated with Aeromonas spp., but no countable aeromonads population was noted in ADA. The incidence of A. hydrophila, A. sobria and A. caviae in all samples was found to be 90.2%, 4.3% and 5.4%, respectively. The majority of the strains identified as A. hydrophila and A. sobria were able to produce haemolysin, protease and DNase, while strains identified as A. caviae were only positive for DNase. All isolated Aeromonas species (A. hydrophila, A. sobria and A. caviae) were positive for uptake of Congo red dye. Nevertheless, only strains identified as A. hydrophila and A. sobria showed a high rate of positive results when tested for the production of the Voges–Proskauer reaction and lysine decarboxylase. The results of this work show that motile Aeromonas spp., especially A. hydrophila, are frequently found in these samples. As these products are usually commonly consumed in Ankara, they can pose a risk especially for children, the elderly and immunocompromised individuals.

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Section: Resultssupporting

confidence: 94%

Section: Resultsmentioning

confidence: 99%

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Some virulence properties and characterization of motile Aeromonas species from milk and white cheese

Yücel

Erdem

Kaya

2005

Int J of Dairy Tech

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“…Some bacteria may survive procedures like pasteurization designed to eliminate them in various liquid food products like milk [1], juices [2], etc., or may be inadvertently introduced during further processing [3,4]. These bacteria typically cause spoilage, leading to estimated economic losses of $1 billion each year [5].…”

Section: Introductionmentioning

confidence: 99%

Rapid detection of bacterial proliferation in food samples using microchannel impedance measurements at multiple frequencies

Puttaswamy

Sengupta

2010

Sens. & Instrumen. Food Qual.

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We present a novel method for detecting viable bacteria in suspensions such as milk and apple juice. Underlying the technique is the fact that bacteria in aqueous suspensions can store a large amount of charge, and thus act like (non-ideal) capacitors. Thus increased numbers of bacteria due to proliferation increases the capacitance of the bulk of the suspension. However, this increase cannot be directly measured since the capacitance of the solid-liquid interface (''double layer'') in effect ''screens'' the latter. We present a method (derived from an earlier one) that is able to discern such changes with high sensitivity and robustness. We also demonstrate its ability to monitor food quality/safety by detecting bacterial proliferation in ''real world'' liquid food samples like milk and apple juice. We are able to detect * 1, 10, 100, and 1000 CFU/mL of E. coli in milk in about 4.5, 3, 2, and 0.5 h, respectively. For the same initial loads, the corresponding times to detection (TTDs) for Lactobacillus in apple juice are approximately 8, 6, 4, and 1 h. These represent a greater than 4-fold reduction in TTD when compared to automated systems on the market such as RABIT, Bactometer etc. We can achieve such low TTDs for low initial loads since, due to the much greater effective charge holding capacity of bacterial cells (compared to surrounding media), we are able to detect a change in the overall bulk capacitance of the suspension as the bacterial numbers cross a threshold of around 500 CFU/mL.

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“…A. hydrophila, A. caviae and A. veronii biovar sobria are the most frequently isolated species (PARKER & SHAW, 2011). In addition to causing diseases in humans and animals, it is also an important deteriorating agent that contributes to decreasing shelf life of various foods (meat, milk, eggs, seafood and cooked food) even when kept under refrigeration (KIROV, 1993).…”

Section: Introductionmentioning

confidence: 99%

RESISTANCE PROFILE OF Aeromonas spp. ISOLATED IN DAIRY PRODUCTS INDUSTRY / Perfil de resistência de Aeromonas spp. isolada no fluxograma de produção do queijo minas frescal industrial e artesanal.

Cereser

Júnior

Martineli

et al. 2013

Ars Vet

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SUMMARYBacteria of the genus Aeromonas can be isolated from clinical, food and environmental samples. For dairy products contamination can be caused by the presence of the agent in the feedstock used for production or due to unsatisfactory hygienic conditions during processing. The present study aimed to assess Aeromonas isolates behavior in the presence of common antimicrobials, considering the importance of Aeromonas spp. as an emerging pathogen of foodborne diseases, the indiscriminate use of antimicrobials to treat human pathologies, in addition to the role that milk and its derivatives play in human feeding habits. The processing steps during dairy products manufacturing were studied looking for vulnerable points or products where Aeromonas could be present and, subsequently, either pass it to the final products or disseminate the micro-organism in different processing stages of Minas and Colonial cheeses. The results show high levels of resistance: 33.6% of 98 isolates of Aeromonas spp. were resistant to all 15 antibiotics tested, corresponding to 7.5% of the isolates from Colonial cheese and 51.7% from Minas cheese, thus showing greater resistance among the samples collected in the industry. Multiple antimicrobial resistance was verified in 100% of the isolates, which reveals a profile which is alarming for public health. KEY-WORDS:Antimicrobial. Colonial Cheese. Minas Frescal Cheese. RESUMOBactérias do gênero Aeromonas podem ser isoladas de amostras clínicas, alimentares e ambientais. Para os derivados lácteos a contaminação decorre da presença do agente na matéria prima utilizada para produção, ou devido a condições higiênicas insatisfatórias durante o processamento. Considerando a importância da Aeromonas spp. como patógeno emergente de doenças de origem alimentar, o uso indiscriminado de antimicrobianos nas patologias humanas, além do papel fundamental que o leite e seus derivados representam na alimentação humana, o presente estudo teve por objetivo verificar o comportamento dos isolados frente à ação de antimicrobianos de uso comum. Foram pesquisados produtos e pontos do fluxograma do processamento de derivados lácteos, que poderiam veicular o gênero Aeromonas e permitir sua ocorrência nos produtos finais, ou atuar como disseminadores do micro-organismo nas diferentes etapas do processamento do queijo Minas Frescal e do queijo Colonial. Os resultados demonstram altos níveis de resistência: 33,6% dos 98 isolados de Aeromonas spp. foram resistentes a todos os 15 antimicrobianos testados, correspondendo a 7,5% dos isolados do queijo Colonial e 51,7% do queijo Minas Frescal, ocorrendo, portanto, maior resistência entre as amostras coletadas na indústria. 100% dos isolados apresentaram resistência múltipla, resultado que revela um perfil preocupante para saúde pública. PALAVRAS-CHAVE:Antimicrobiano. Queijo Colonial. Queijo Minas Frescal.

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Milk as a Potential Source of Aeromonas Gastrointestinal Infection

Cited by 43 publications

References 0 publications

Some virulence properties and characterization of motile Aeromonas species from milk and white cheese

Some virulence properties and characterization of motile Aeromonas species from milk and white cheese

Rapid detection of bacterial proliferation in food samples using microchannel impedance measurements at multiple frequencies

RESISTANCE PROFILE OF Aeromonas spp. ISOLATED IN DAIRY PRODUCTS INDUSTRY / Perfil de resistência de Aeromonas spp. isolada no fluxograma de produção do queijo minas frescal industrial e artesanal.

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