Survey of Minas frescal cheese from Southwest Minas Gerais for virulence factors and antimicrobial resistance in Escherichia coli isolates

Okura, Mônica Hitomi; Marin, José Moacir

doi:10.1590/0103-8478cr20131237

Cited by 12 publications

(6 citation statements)

References 24 publications

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“…Hoffmann et al (2014) analyzed 87 E. coli strains isolated from pasteurized milk obtained from 22 farm dairies located at Parana state in Brazil and did not detect the stx1, stx2, and eae virulence genes among the E. coli isolates. Dkura & Marin (2014) examined 330 E. coli strains isolated from 111 Minas frescal cheeses from Southwest Minas Gerais State and also did not detect stx 1, stx 2, or eae genes among the E. coli isolates. Altekruse et al (1998) identified 32 cheese-associated outbreaks in the United States, 11 attributed to contamination at the farm, during the manufacture or during processing (before distribution), and 2 among them were associated with eating mozzarella cheese (1 improper pasteurization, 1 post-pasteurization contamination).…”

Section: Resultsmentioning

confidence: 99%

Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers

Cardoso

Marin

2016

Food Sci. Technol

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Mozzarella cheese is considered a safe food due to the high temperature treatment used in the traditional process of stretching into hot water; however, a post-process contamination during the cheese manufacture or during the processing (before distribution) could occur. This study investigated the occurrence of Shiga toxin-encoding Escherichia coli (STEC) strains in homemade-mozzarella cheese. In total, 59 raw milk cheese samples collected at a local producer in the Jequitinhonha Valley (Northeast of Minas Gerais, Brazil) were submitted for microbiological analysis, and 38 (64.4%) tested positive for E. coli. Then, 147 strains of E. coli were isolated from positive samples and screened by polymerase chain reaction for the presence of the genes encoding the following virulence factors: stx1 and stx 2 (verotoxin types 1 and 2) and eae (intimin). All the isolates were negative for the stx 2, 14 isolates (9.5%) were positive for the stx1 gene, and 11 of them also harbored the eae gene. A food worker was probably involved in cheese contamination during the manufacture schedule. While the development of STEC infection in humans is not completely understood, all STEC-contaminated food can be considered potentially hazardous.Keywords: Escherichia coli; virulence genes; homemade cheese; food handler contamination.Practical Application: This study demonstrates that mozzarella cheese may be a vehicle for STEC non-D157 strain dissemination among humans, which is a reason for concern due to the high consumption of this cheese by the Brazilian population.

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Section: Resultsmentioning

confidence: 99%

Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers

Cardoso

Marin

2016

Food Sci. Technol

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“…The pasteurization temperature destroys STEC, making milk a safe product for human consumption (Rasooly and Do ). In this context, there were no reports of STEC from pasteurized milk (Hoffmann et al ; Silva et al ) and pasteurized milk cheese samples in Brazil (Martins et al ; Okura and Marin ). In contrast, the percentage of raw milk and raw milk cheese samples contaminated by STEC ranged from 3.3 to 65% (Vicente et al ; Silva et al ) and 6·0 to 23·3% (Paneto et al ; Cardoso and Marin ) respectively (Table ).…”

Section: Occurrence Of Stec In Foodmentioning

confidence: 99%

Shiga toxin‐producingEscherichia coliin the animal reservoir and food in Brazil

Gonzalez

Cerqueira

2019

J Appl Microbiol

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Shiga toxin‐producing Escherichia coli (STEC) is a zoonotic pathotype associated with human gastrointestinal disease that may progress to severe complications. Ruminants, especially cattle, are the main reservoirs of STEC contaminating the environment and foods of animal or vegetable origin. Besides Shiga toxin, other virulence factors are involved in STEC virulence. O157:H7 remains the most frequent serotype associated with disease. In Brazil, the prevalence of STEC reaches values as high as 90% in cattle and 20% in meat products which may impact the Brazilian food export trade. However, only few reports are related to human disease. The stx1 gene prevails in cattle, whereas the stx2 gene is more frequent in food. Several STEC serotypes have been isolated from cattle and food in Brazil, including the O157:H7, O111:NT, NT:H19 as well as O26 and O103 serogroups. O113: H21 STEC strains are frequent in ruminants and foods but with no report in human disease. The virulence profile of Brazilian STEC strains from cattle and food suggests a pathogenic potential to humans, although some differences with clinical strains have been detected. Further studies, employing recent and more discriminative techniques are in need to better clarify their virulence potential.

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“…They are also able to generate protein and lipid breakdown, contributing to economic losses and waste (Baylis et al, 2011) due to enzyme production In Europe, the Enterobacteriaceae Family has been used as an indicator of dairy quality and the sanitary conditions of dairy products and their processing environment (Hervet et al, 2016). Then, it is used as a marker of contamination and sanitary conditions during the processing and post-processing because its presence can indicate enteric pathogens (Moraes et al, 2009;Okura;Marin, 2014). Escherichia coli was found only in raw and pasteurized goat milk, indicating failures in the dairies' quality control.…”

Section: Escherichia Coli Enterobacter Cloacaementioning

confidence: 99%

Evaluation of sanitary quality of goat milk in dairy industries from the Cariri region, state of Paraíba

Siqueira

Cavalcanti

Souza

et al. 2021

RSD

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The sanitary evaluation of equipment and hands is fundamental to investigate the presence of pathogens in the dairy industry. Then, this study aims to evaluate the sanitization of equipment, workers’ hands, raw and pasteurized milk in goat milk dairies in the Cariri region, state of Paraíba. Collected 32 samples of four dairies represented by letters A, B, C, and D. The followings contents were analyzed: mesophiles, total and thermotolerant coliforms, Escherichia coli, Staphylococcus aureus, Samonella spp. and Listeria monocytogenes in the reception tank, pasteurization tank, packing machine, package, wall, workers’ hand, and each dairy’s raw and pasteurized milk. After isolation, 84 colonies were confirmed by MALDI TOF. The indicator microorganisms presented variations for the workers’ hands, while A and B stayed within the patterns. For the equipment, only dairy B was within limits. They were out of the standard for mesophiles, total coliforms, and thermotolerant regarding raw and pasteurized milk. The microorganisms, the Enterobacteriaceae family presented a higher frequency, with 77.38%, and within this family, Escherichia coli, Klebsiella spp., and Enterobacter spp. were the most prevalent. Gram-positive corresponded to 22.62%, Bacillus spp., Staphylococcus spp., Enterococcus spp., and Macrococcus caseolyticus. Listeria monocytogenes and Salmonella spp. were not isolated. These demonstrate failures in goat milk processing with pathogenic bacteria in several dairy plants, indicating the need to adjust the product’s quality control.

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Survey of Minas frescal cheese from Southwest Minas Gerais for virulence factors and antimicrobial resistance in Escherichia coli isolates

Abstract: The soft cheese Minas frescal is one of the most popular cheese in Brazil, which is typically manufactured in small dairy farms under unsatisfactory hygiene conditions. To assess the risk involved in consumption of this cheese, virulence markers were investigated in 330

Cited by 12 publications

References 24 publications

Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers

Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers

Shiga toxin‐producingEscherichia coliin the animal reservoir and food in Brazil

Evaluation of sanitary quality of goat milk in dairy industries from the Cariri region, state of Paraíba

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