Pseudomonas SP. in uninspected raw goat’s milk in Rio de Janeiro, Brazil

Abstract

Although quite controversial from the point of view of food safety, a considerable number of people across different age and socioeconomic groups consume raw goat's milk. Even if refrigerated after milking, raw goat's milk may still be susceptible to the lipolytic and proteolytic actions of psychrotrophic microorganisms, such as Pseudomonas. On this study, Pseudomonas sp. from 21 refrigerated raw goat's milk samples were characterized. All samples were freely commercialized, without any type of inspection, by small producers and markets from different regions of Rio de Janeiro, Brazil. A total of 136 isolates were identified, most of which belonged to the species, P. putida, P. koreensis, P. monteilii, and P. fluorescens. The production of protease and lipase varied according to the incubation temperature. We found that 91.4% of the Pseudomonas isolates were susceptible to all antibiotics tested. None of the isolates exhibited a multidrug-resistance phenotype. None of the raw goat's milk samples contained detectable antibiotic residues, which may explain the very low frequency of resistant bacteria. Although Pseudomonas is not considered a typical food-related pathogen, its presence indicate that the determination of microbiological standards for raw goat's milk and greater control of the commercialization of this product, are necessary.

Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm‐forming ability of Pseudomonas

“…The high prevalence of Pseudomonas in raw milk is also attributed to its short generation time and simple requirement for nutrients (Yuan et al . 2017; Ramos and Nascimento 2020). Pseudomonas isolates are responsible for the quality defects of final dairy products, due to the strong capacity to produce heat‐stable lipases and proteases (Narvhus et al .…”

“…Pseudomonas, Lactococcus and Acinetobacter are ubiquitous in nature and have also been reported to be the abundant genus in raw milk collected from different countries (von Neubeck et al 2015;Yang et al 2020). The high prevalence of Pseudomonas in raw milk is also attributed to its short generation time and simple requirement for nutrients (Yuan et al 2017;Ramos and Nascimento 2020). Pseudomonas isolates are responsible for the quality defects of final dairy products, due to the strong capacity to produce heat-stable lipases and proteases (Narvhus et al 2021).…”

Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation

“…Pseudomonas, Aeromonas, Hafnia, Acinetobacter, and Serratia are the most commonly found genera in raw refrigerated milk (Mallet et al, 2012;Machado et al, 2017, Ramos & Nascimento, 2020. Their presence in processed organic dairy products may be related to the survival of these micro-organisms through conventional heat treatments applied or even incidence of post-pasteurization contamination.…”

Investigation of parameters in restaurant food waste for use as poultry rations

“…Various management methods are being implemented for food waste recycling, including composting, anaerobic digestion, burning or feeding livestock and poultry (Ramos & Nascimento, 2020). In livestock and poultry breeding centers, most of the operating costs are related to the cost of feed supply, so using cheap feed can reduce production costs and thus the cost of poultry (Chander & Kannadhasan, 2021).…”