Occurrence of Escherichia coli and Coliforms in Minas Cheese Plants from S?o Paulo, Brazil

Baranceli, Giovana V; Oliveira, Carlos Augusto Fernandes de; Corassin, Carlos Humberto; Camargo, Tarsila Mendes de; Santos, Mila G; Novotny, Livia Cm; Porto, Ernani

doi:10.4172/2329-888x.1000120

Cited by 7 publications

(8 citation statements)

References 10 publications

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“…Coliform levels in raw milk ranged from 1.87 to 3.92 log cfu/mL over 6 production days, with an average range of 0.95 log cfu/mL between the low and high samples on individual days (Figure 3). This range of coliform levels is typical of what has previously been reported in raw milk in the United States (Boor et al, 1998;Jayarao and Wang, 1999). Raw milk processed by the current commercial cheese facility is sourced from several hundred dairy farms, and multiple silos are used for storage for a single day of processing.…”

Section: Subpasteurization Reduces Coliform Levels In Milksupporting

confidence: 60%

Population dynamics of coliforms in a commercial Cheddar cheese production facility

Selover

Johnson

Waite‐Cusic

2021

Journal of Dairy Science

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The detection of coliforms in young cheese is a potential indication of undesirable microbial growth within the processing environment. The aim of this study was to investigate sources and conditions that lead to the intermittent detection of coliforms (1-3 log cfu/g) in young Cheddar cheese at a single commercial facility. Analysis of historical production data, in combination with iterative investigative sampling events, was performed to determine coliform levels in milk, whey, curd, and surfaces at the beginning, middle, and end of the production day. After sanitation, conveyor belt pieces from the draining and matting conveyor (DMC) were collected and evaluated for bacterial survivors using culture-based methods and scanning electron microscopy. Production data analysis indicated that cheese produced later in the production day (≥16 h) was significantly more likely to test positive for coliforms than cheese made earlier in the production day (<12 h). Enumeration of coliforms in raw and heat-treated milk demonstrated that the subpasteurization thermal treatment (67-70°C, 26-28 s) was effective at reducing, but not eliminating, coliforms. Repeated sampling identified the DMC, particularly the drain belt and belt 1, as a critical area that supported coliform growth during the production day. Coliform levels in whey entering the weir maintained a level of <1 cfu/ mL throughout production; however, coliform levels in whey below the drain belt increased from <1 cfu/mL at midday (8 h) to 5.04 log cfu/mL by the end of the production day (~18 h). Routine sanitation inside the DMC resulted in undetectable coliform levels on easily accessible surfaces. However, enrichment and scanning electron microscopy of belt sections revealed pockets of viable coliforms and other bacteria in cracks and defects in conveyor belts, indicating that sanitation did not eliminate all viable bacteria. Low levels of coliforms are present in heat-treated milk and survive sanitation in the DMC and could serve as the initial seed for high levels of coliforms at the end of the production day.

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Section: Subpasteurization Reduces Coliform Levels In Milksupporting

confidence: 60%

Population dynamics of coliforms in a commercial Cheddar cheese production facility

Selover

Johnson

Waite‐Cusic

2021

Journal of Dairy Science

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“…Although ground beef and fresh vegetables are considered major vectors for pathogenic E. coli ( MFDS, 2010 ), there are several reports about E. coli isolated from various cheeses in many countries. The most frequently isolated E. coli serotype in cheese is E. coli O157:H7 in many countries ( BCCDC, 2013 ; CDC, 2010 ; Honish et al , 2005 ), but other pathotypes such as EPEC, ETEC, and EAEC were also isolated from various cheeses ( Baranceli et al , 2014 ; Bonyadian et al , 2014 ; Najand and Ghanbarpour, 2006 ). In addition, the most frequently isolated pathotype in Korea in various foods is EPEC ( Hong et al , 2015 ).…”

Section: Resultsmentioning

confidence: 99%

Microbial Risk Assessment of Non-Enterohemorrhagic Escherichia coli in Natural and Processed Cheeses in Korea

Kim

Lee

et al. 2017

Korean Journal for Food Science of Animal Resources

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This study assessed the quantitative microbial risk of non-enterohemorrhagic Escherichia coli (EHEC). For hazard identification, hazards of non-EHEC E. coli in natural and processed cheeses were identified by research papers. Regarding exposure assessment, non-EHEC E. coli cell counts in cheese were enumerated, and the developed predictive models were used to describe the fates of non-EHEC E. coli strains in cheese during distribution and storage. In addition, data on the amounts and frequency of cheese consumption were collected from the research report of the Ministry of Food and Drug Safety. For hazard characterization, a dose-response model for non-EHEC E. coli was used. Using the collected data, simulation models were constructed, using software @RISK to calculate the risk of illness per person per day. Non-EHEC E. coli cells in natural- (n=90) and processed-cheese samples (n=308) from factories and markets were not detected. Thus, we estimated the initial levels of contamination by Uniform distribution × Beta distribution, and the levels were −2.35 and −2.73 Log CFU/g for natural and processed cheese, respectively. The proposed predictive models described properly the fates of non-EHEC E. coli during distribution and storage of cheese. For hazard characterization, we used the Beta-Poisson model (α=2.21×10−1, N50=6.85×107). The results of risk characterization for non-EHEC E. coli in natural and processed cheese were 1.36×10−7 and 2.12×10−10 (the mean probability of illness per person per day), respectively. These results indicate that the risk of non-EHEC E. coli foodborne illness can be considered low in present conditions.

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“…Those properties provide the optimal conditions for pathogenic and spoilage micro-organism multiplications (2,3).…”

Section: Introductionmentioning

confidence: 99%

“…E. coli represents the main fecal contamination indicator in the foods. E. coli alone could be representing one of the health risks, due to the fact that particular strains are pathogenic to the human beings (2,3). Contaminations typically occur at a farm where the milk is produced.…”

Section: Introductionmentioning

confidence: 99%

Comparative study of antibiofilm activity of Lime juice and Lithium dioxide nanoparticles against E.coli isolated from local made cheese

Ahmed¹,

Khalaf²,

Obaid³

2021

JUSST

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Thirty specimens of fresh white cheese, in different markets at different cities of Iraq were analyzed microbiologically. Isolates of E.coli that have been collected from the samples of cheese, were investigated. Capacity for biofilm producing was demonstrated by two method, Tissue culture plate method (TCP) and agar (CRA). After that, antibiofilm activity of lime extract and LiO2NPs was studied as each one of them alone and then the synergistic effect was done by TCP method. The results showed that all E.coli isolates produce biofilm but in different degrees. The results also displayed that Lime extract and LiO2NPs had antibiofilm effect against E.coli when used alone and when the combination done between each one of these materials. In conclusion, it was observed that the specimens of fresh white cheese included in this study contained microbial contamination at a health-threatening level but elimination of this contamination can be done by using lime extract and LiO2NPs.

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Occurrence of Escherichia coli and Coliforms in Minas Cheese Plants from S?o Paulo, Brazil

Cited by 7 publications

References 10 publications

Population dynamics of coliforms in a commercial Cheddar cheese production facility

Population dynamics of coliforms in a commercial Cheddar cheese production facility

Microbial Risk Assessment of Non-Enterohemorrhagic Escherichia coli in Natural and Processed Cheeses in Korea

Comparative study of antibiofilm activity of Lime juice and Lithium dioxide nanoparticles against E.coli isolated from local made cheese

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