Source and Persistence of Salmonella muenster in Naturally Contaminated Cheddar Cheese

Wood, D. S.; Collins‐Thompson, D. L.; Irvine, D.M.; Myhr, A.N.

doi:10.4315/0362-028x-47.1.20

Cited by 26 publications

(16 citation statements)

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“…The increase in Salmonella counts during cheese manufacture observed in this study has been reported previously by several authors (Wood et al, 1984;Modi et al, 2001). This increase, in regard to inoculated milk, could be considered a consequence of physical concentration and growth of the inocula during cheese production.…”

Section: Discussionsupporting

confidence: 91%

Response of Two Salmonella enterica Strains Inoculated in Model Cheese Treated with High Hydrostatic Pressure

Lamo-Castellví

Roig-Sagués

López-Pedemonte

et al. 2007

Journal of Dairy Science

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The aim of this work was to determine the response to high hydrostatic pressure and the ability for survival, recovery, and growth of 2 strains of Salmonella enterica (Salmonella enteritidis and Salmonella typhimurium) inoculated in a washed-curd model cheese produced with and without starter culture. Inoculated samples were treated at 300 and 400 MPa for 10 min at room temperature and analyzed after treatment and after 1, 7, and 15 d of storage at 12 degrees C to study the behavior of the Salmonella population. Cheese samples produced with starter culture and treated at 300 and 400 MPa showed maximum lethality; no significant differences in the baroresistant behavior of both strains were detected. Nevertheless, when starter culture was not present, the maximum lethality was only observed in cheese samples treated at 400 MPa, in the case of S. enteritidis. Ability to repair and grow was not observed in model cheese produced with starter culture and cell counts of treated samples decreased after 15 d of storage at 12 degrees C. In cheese produced without starter culture, Salmonella cells showed the ability to repair and grow during the storage period, reaching counts over 3 log(10) (cfu/mL) in both applied treatments and serotypes. These results suggest that high hydrostatic pressure treatments are effective to reduce Salmonella population in this type of cheese, but the presence of the starter culture affects the ability of this microorganism to repair and grow during the storage period.

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Section: Discussionsupporting

confidence: 91%

Response of Two Salmonella enterica Strains Inoculated in Model Cheese Treated with High Hydrostatic Pressure

Lamo-Castellví

Roig-Sagués

López-Pedemonte

et al. 2007

Journal of Dairy Science

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“…Among them, four were food isolates (poultry); the other 17 strains were from different origins (meat and bone meal, environmental isolates). A documented food poisoning outbreak caused by S. Muenster occurred in Canada in 1982 and implicated cheddar cheese made from unpasteurised milk as the source of infection [2]. On 18 March 2008, the NRC for Salmonella reported three laboratory-confirmed cases of S. Muenster to the InVS.…”

Section: Introductionmentioning

confidence: 99%

Outbreak of Salmonella enterica serotype Muenster infections associated with goat's cheese, France, March 2008

et al. 2009

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Salmonella enterica serotype Muenster (hereafter referred to as S. Muenster) is rare in France and in Europe. In France, a nationwide outbreak of gastrointestinal illness due to S. Muenster occurred during March and April 2008. Twenty-five laboratoryconfirmed cases of S. Muenster were documented by telephone using a trawling questionnaire. Four patients were admitted to hospital and no death was recorded. Among the 21 interviewed cases, 16 reported consumption of goat's cheese in the days prior to symptoms. The investigation incriminated goat's cheese from producer X as being the most likely source of the outbreak. S. Muenster was isolated from both cases and the incriminated goat's cheese. The pulsed-field gel electrophoresis profiles of the food isolates of producer X and the isolates from cases were indistinguishable. Following the withdrawal of the contaminated batch of cheese, the number of cases decreased to its usual level. To our knowledge, this is the first published outbreak of S. Muenster associated with food consumption in Europe.

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“…This finding shows that this serotype is not restricted to one host but can be found in animals, foods, water or humans. A documented food poisoning outbreak caused by S. Muenster occurred in Canada in 1982; it infected cheddar cheese made from unpasteurized milk (Wood et al, 1984). Salmonella Chester was found in poultry carcasses, swine and poultry feces; this serotype has been reported in many countries: in Canada, S. Chester was responsible for an outbreak associated to frozen meals in 2010 (Taylor et al, 2012); in 2014, six European countries (Belgium, France, Spain, Germany, Sweden and the UK) reported S. Chester cases to the European Centre for Disease Prevention and Control (ECDC) associated with travel in Morocco (Whitworth, 2016).…”

Section: Resultsmentioning

confidence: 99%

Diversity and antimicrobial resistance of Salmonella strains isolated from different sources in Burkina Faso

KagambÃ¨ga¹,

Bouda²,

Bako³

et al. 2017

Afr. J. Microbiol. Res.

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Epidemiologic and traceback evidence of Salmonella infection is not much in many developing countries including Burkina Faso. This study investigates the antimicrobial resistance and distribution of Salmonella serotypes isolated from diverse sources in Burkina Faso. 615 Salmonella serotypes isolated from beef meat, poultry carcasses, poultry, swine, cattle, hedgehog, fish, salad, channel and humans from 2009 to 2011 were analyzed to identify their diversity and distribution among the samples. The Salmonella strains were subjected to antimicrobial sensitivity tests using disk diffusion methods, were analyzed and classified into 110 serotypes, with the most prevalent serotype being Derby (91/615) found in beef meat, poultry carcasses, poultry and fish; Muenster (48/615) found in cattle, swine, hedgehog, poultry, human and fish; Chester (38/615) found in poultry carcasses, swine and poultry feces; Hato (32/615) found in beef meat, poultry carcasses, cattle and poultry; Drac (30/615) found in cattle, hedgehog and fish; and Typhimurium (21/615) found in cattle, poultry, human and fish. Among the 615 Salmonella strains, 94% (581/615) were resistant to one or more antibiotics; resistance to streptomycin was the most common. The resistance pattern, Str-Sul-Tet, Str-Tet and Str-Sul was dominant and found in 80% of the strains. About 3% of the strains were resistant to 5 or 6 antibiotics; their resistance pattern is amp-str-sul-tet-tmp or amp-chl-str-sul-tet-tmp. One Salmonella strain, S. Kentucky isolated from human stool was resistant to eight antibiotics; the resistance pattern is amp-strsul-tet-cip-gen-nal-mec. Findings from this study can help define the guidelines for basic surveillance system of Salmonella and other enteropathogenic bacteria circulating among humans, animals, food and environment.

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Source and Persistence of Salmonella muenster in Naturally Contaminated Cheddar Cheese

Cited by 26 publications

References 0 publications

Response of Two Salmonella enterica Strains Inoculated in Model Cheese Treated with High Hydrostatic Pressure

Response of Two Salmonella enterica Strains Inoculated in Model Cheese Treated with High Hydrostatic Pressure

Outbreak of Salmonella enterica serotype Muenster infections associated with goat's cheese, France, March 2008

Diversity and antimicrobial resistance of Salmonella strains isolated from different sources in Burkina Faso

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