The Fate of Potentially Pathogenic Bacteria in Swiss Hard and Semihard Cheeses Made from Raw Milk

Bachmann, H; Spahr, U.

doi:10.3168/jds.s0022-0302(95)76657-7

Cited by 86 publications

(46 citation statements)

References 18 publications

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“…There is already supporting evidence that the consumption of some cheese products (curd and cottage cheese) is lower in individuals infected with campylobacter than in controls 20 , with ORs similar to those found in the present study. When cheese is inoculated with pathogens (including campylobacter) their survival times are short 21 , suggesting the presence of bactericidal components. Cheese and other food items that were eaten more often by controls have a relatively high fat content.…”

Section: Discussionmentioning

confidence: 99%

Consumption of foods by young children with diagnosed campylobacter infection – a pilot case–control study

Cameron

Ried

Worsley

et al. 2004

Public Health Nutr.

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Objective: To determine whether parentally reported habitual intake of specific foods differed between children with diagnosed Campylobacter jejuni infection and children of a comparison group without diagnosed infection. Design, setting and subjects: Information was collected from the parents or primary caregivers of South Australian children aged 1 -5 years with diagnosed C. jejuni (cases, n ¼ 172) and an age-and gender-matched group of uninfected children (controls, n ¼ 173). Frequency of consumption of 106 food and drink items was determined for the preceding two months by food-frequency questionnaire. Four children in the control group had recorded diarrhoeal episodes during the assessment period and were excluded, so 169 responses were evaluated for this group. Information was gathered on possible confounders including socio-economic status. Response frequencies were classified into three levels of consumption (rarely, weekly or daily) and statistical comparison was made by frequency of consumption of foods versus the 'rarely' classification for cases and controls, respectively. Results: Frequency of consumption of most foods, including starchy foods and fruits and vegetables, did not differ between cases and controls. However, reported consumption of eight food items (block and processed cheese (slices and spread), salami/fritz (a form of processed sausage), chicken nuggets, pasteurised milk, fish (canned or fresh) and hot French fries) was significantly higher by controls. Conclusions: The hypothesis that reported consumption of starchy foods was lower by cases than by controls was not supported by the data. However, consumption of some processed and unprocessed foods was higher by controls. Some of these foods have established bactericidal actions in vitro that may indicate a possible mechanism for this apparent protection.

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Section: Discussionmentioning

confidence: 99%

Consumption of foods by young children with diagnosed campylobacter infection – a pilot case–control study

Cameron

Ried

Worsley

et al. 2004

Public Health Nutr.

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“…This source was not included here because a genotyping study from Switzerland suggested that isolates likely to originate Risk attribution of Campylobacterfrom cattle accounted for <10% [48]. Meat from ruminants and raw milk cheese is generally considered to be of low risk [49,50] and raw milk is only rarely consumed in Switzerland. However, occupational and environmental exposure pathways for ruminants might be relevant and should be investigated.…”

Section: Discussionmentioning

confidence: 99%

Risk attribution ofCampylobacterinfection by age group using exposure modelling

et al. 2010

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SUMMARYKnowledge on the relative importance of alternative sources of human campylobacteriosis is important in order to implement effective disease prevention measures. The objective of this study was to assess the relative importance of three key exposure pathways (travelling abroad, poultry meat, pet contact) for different patient age groups in Switzerland. With a stochastic exposure model data on Campylobacter incidence for the years 2002-2007 were linked with data for the three exposure pathways and the results of a case-control study. Mean values for the population attributable fractions (PAF) over all age groups and years were 27 % (95 % CI 17-39) for poultry consumption, 27% (95 % CI 22-32) for travelling abroad, 8 % (95 % CI 6-9) for pet contact and 39 % (95 % CI 25-50) for other risk factors. This model provided robust results when using data available for Switzerland, but the uncertainties remained high. The output of the model could be improved if more accurate input data are available to estimate the infection rate per exposure. In particular, the relatively high proportion of cases attributed to 'other risk factors ' requires further attention.

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“…aureus and, in some cases, production of enterotoxins during manufacture and ripening in most common cheese varieties, have been thoroughly investigated by several researchers because of the sanitary significance (Van Schouwenberg-Van Focken et al 1979;Gomez-Lucia et al 1992;Barbosa et al 1993a;Barbosa et al 1993b;Otero et al 1993;Anunciacao et al 1994;Bachmann and Spahr 1995). The results obtained have varied depending on many factors including cheese type, and nature and activity of the starter culture used.…”

Section: Introductionmentioning

confidence: 99%

Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert‐type cheeses from raw goats’ milk

Meyrand

Boutrand-Loei

Ray-Gueniot

et al. 1998

Journal of Applied Microbiology

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Tests were carried out to determine the effect of manufacturing procedures for a Camembert‐type cheese from raw goats’ milk on the growth and survival of Staphylococcus aureus organisms added to milk at the start of the process, and to study the possible presence of staphylococcal enterotoxin A in these cheeses. The initial staphylococcal counts were, respectively, 2, 3, 4, 5 and 6 log cfu ml−1. Cheese was prepared following the industrial specifications and ripened for 41 d. Detection of enterotoxins was done by the Vidas SET test and by an indirect double‐sandwich ELISA technique using antienterotoxin monoclonal antibodies. Generally, numbers of microbes increased at a similar rate during manufacture in all cheeses until salting. During the ripening period, the aerobic plate count population and Staph. aureus levels remained stable and high. There was an approximately 1 log reduction of Staph. aureus in cheeses made with an initial inoculum of Staph. aureus greater than 103 cfu ml−1 at the end of the ripening period (41 d) compared with the count at 22 h. The level of staphylococcal enterotoxin A recovered varied from 1 to 3·2 ng g−1 of cheese made with an initial population of 103–106 cfu ml−1. No trace of enterotoxin A was detected in cheeses made with the lowest Staph. aureus inoculum used in this study.

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The Fate of Potentially Pathogenic Bacteria in Swiss Hard and Semihard Cheeses Made from Raw Milk

Cited by 86 publications

References 18 publications

Consumption of foods by young children with diagnosed campylobacter infection – a pilot case–control study

Consumption of foods by young children with diagnosed campylobacter infection – a pilot case–control study

Risk attribution ofCampylobacterinfection by age group using exposure modelling

Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert‐type cheeses from raw goats’ milk

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