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Santamarina-García G, Amores G, Llamazares D, Hernández I, Javier R Barron L, Virto M. Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese. Food Res Int 2024; 187:114308. [PMID: 38763625 DOI: 10.1016/j.foodres.2024.114308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 03/27/2024] [Accepted: 04/16/2024] [Indexed: 05/21/2024]
Abstract
Antimicrobial resistance (AMR) is a significant public health threat, with the food production chain, and, specifically, fermented products, as a potential vehicle for dissemination. However, information about dairy products, especially raw ewe milk cheeses, is limited. The present study analysed, for the first time, the occurrence of AMRs related to lactic acid bacteria (LAB) along a raw ewe milk cheese production chain for the most common antimicrobial agents used on farms (dihydrostreptomycin, benzylpenicillin, amoxicillin and polymyxin B). More than 200 LAB isolates were obtained and identified by Sanger sequencing (V1-V3 16S rRNA regions); these isolates included 8 LAB genera and 21 species. Significant differences in LAB composition were observed throughout the production chain (P ≤ 0.001), with Enterococcus (e.g., E. hirae and E. faecalis) and Bacillus (e.g., B. thuringiensis and B. cereus) predominating in ovine faeces and raw ewe milk, respectively, along with Lactococcus (L. lactis) in whey and fresh cheeses, while Lactobacillus and Lacticaseibacillus species (e.g., Lactobacillus sp. and L. paracasei) prevailed in ripened cheeses. Phenotypically, by broth microdilution, Lactococcus, Enterococcus and Bacillus species presented the greatest resistance rates (on average, 78.2 %, 56.8 % and 53.4 %, respectively), specifically against polymyxin B, and were more susceptible to dihydrostreptomycin. Conversely, Lacticaseibacillus and Lactobacillus were more susceptible to all antimicrobials tested (31.4 % and 39.1 %, respectively). Thus, resistance patterns and multidrug resistance were reduced along the production chain (P ≤ 0.05). Genotypically, through HT-qPCR, 31 antimicrobial resistance genes (ARGs) and 6 mobile genetic elements (MGEs) were detected, predominating Str, StrB and aadA-01, related to aminoglycoside resistance, and the transposons tnpA-02 and tnpA-01. In general, a significant reduction in ARGs and MGEs abundances was also observed throughout the production chain (P ≤ 0.001). The current findings indicate that LAB dynamics throughout the raw ewe milk cheese production chain facilitated a reduction in AMRs, which has not been reported to date.
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Affiliation(s)
- Gorka Santamarina-García
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Bioaraba Health Research Institute-Prevention, Promotion and Health Care, 01009 Vitoria-Gasteiz, Spain; Joint Research Laboratory on Environmental Antibiotic Resistance, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain.
| | - Gustavo Amores
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Bioaraba Health Research Institute-Prevention, Promotion and Health Care, 01009 Vitoria-Gasteiz, Spain; Joint Research Laboratory on Environmental Antibiotic Resistance, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Diego Llamazares
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Igor Hernández
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Bioaraba Health Research Institute-Prevention, Promotion and Health Care, 01009 Vitoria-Gasteiz, Spain; Joint Research Laboratory on Environmental Antibiotic Resistance, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Luis Javier R Barron
- Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Joint Research Laboratory on Environmental Antibiotic Resistance, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Mailo Virto
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Bioaraba Health Research Institute-Prevention, Promotion and Health Care, 01009 Vitoria-Gasteiz, Spain; Joint Research Laboratory on Environmental Antibiotic Resistance, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
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Chang G, Li Q, Wang T, Zhang B, Wu W, Lv C, Sun T, Zhou T, Zheng W, Wang Y, Wang X. Characterization of Pseudomonas spp. contamination and in situ spoilage potential in pasteurized milk production process. Food Res Int 2024; 188:114463. [PMID: 38823831 DOI: 10.1016/j.foodres.2024.114463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/27/2024] [Accepted: 05/01/2024] [Indexed: 06/03/2024]
Abstract
To investigate the prevalence of Pseudomonas in the pasteurized milk production process and its effect on milk quality, 106 strains of Pseudomonas were isolated from the pasteurized milk production process of a milk production plant in Shaanxi Province, China. The protease, lipase and biofilm-producing capacities of the 106 Pseudomonas strains were evaluated, and the spoilage enzyme activities of their metabolites were assessed by simulating temperature incubation in the refrigerated (7 °C) and transport environment (25 °C) segments and thermal treatments of pasteurization (75 °C, 5 min) and ultra-high temperature sterilization (121 °C, 15 s). A phylogenetic tree was drawn based on 16S rDNA gene sequencing and the top 5 strains were selected as representative strains to identify their in situ spoilage potential by examining their growth potential and ability to hydrolyze proteins and lipids in milk using growth curves, pH, whiteness, Zeta-potential, lipid oxidation, SDS-PAGE and volatile flavor compounds. The results showed that half and more of the isolated Pseudomonas had spoilage enzyme production and biofilm capacity, and the spoilage enzyme activity of metabolites was affected by the culture temperature and sterilization method, but ultra-high temperature sterilization could not completely eliminate the enzyme activity. The growth of Pseudomonas lundensis and Pseudomonas qingdaonensis was less affected by temperature and time, and the hydrolytic capacity of extracellular protease and lipase secreted by Pseudomonas lurida was the strongest, which had the greatest effect on milk quality. Therefore, it is crucial to identify the key contamination links of Pseudomonas, the main bacteria responsible for milk spoilage, and the influence of environmental factors on its deterioration.
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Affiliation(s)
- Guanhong Chang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Qianhong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ting Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Bozheng Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wendi Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chunyang Lv
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Tongzhuo Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ting Zhou
- College of Veterinary Medicine, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wanxiang Zheng
- Department of Urology, Xijing Hospital, Fourth Military Medical University, 127 Changle West Road, Xi'an, Shaanxi, China
| | - Yeru Wang
- National Center for Food Safety Risk Assessment, Beijing, China.
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Mendonça R, Furtado R, Coelho A, Correia CB, Suyarko E, Borges V, Gomes JP, Pista A, Batista R. Raw milk cheeses from Beira Baixa, Portugal-A contributive study for the microbiological hygiene and safety assessment. Braz J Microbiol 2024; 55:1759-1772. [PMID: 38622468 PMCID: PMC11153484 DOI: 10.1007/s42770-024-01332-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Accepted: 04/03/2024] [Indexed: 04/17/2024] Open
Abstract
Due to specific bacterial microbiota, raw milk cheeses have appreciated sensory properties. However, they may pose a threat to consumer safety due to potential pathogens presence. This study evaluated the microbiological contamination of 98 raw milk cheeses from Beira Baixa, Portugal. Presence and enumeration of Coagulase Positive Staphylococci (CPS), Listeria monocytogenes, Salmonella spp., pathogenic Escherichia coli, and indicator microorganisms (non-pathogenic E. coli and Listeria spp.) was attained. E. coli antimicrobial resistance (AMR) was also evaluated. PCR and/or Whole genome sequencing (WGS) was used to characterize E. coli, Salmonella spp. and L. monocytogenes isolates. Sixteen cheeses (16.3%) were classified as Satisfactory, 59 (60.2%) as Borderline and 23 (23.5%) as Unsatisfactory/Potential Injurious to Health. L. monocytogenes, CPS > 104 cfu g-1, Extraintestinal pathogenic E. coli (ExPEC) and Salmonella spp. were detected in 4.1%, 6.1%, 3.1% and 1.0% of the samples, respectively. Listeria innocua (4.1%) and E. coli > 104 cfu g-1 (16.3%) were also detected. AMR E. coli was detected in 23/98 (23.5%) of the cheese samples, of which two were multidrug resistant. WGS identified genotypes already associated to human disease and Listeria spp. cluster analysis indicated that cheese contamination might be related with noncompliance with Good Hygiene Practices during cheese production.
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Affiliation(s)
- Rita Mendonça
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Lisbon, Portugal.
- Faculty of Sciences, University of Lisbon, Lisbon, Portugal.
| | - Rosália Furtado
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Lisbon, Portugal
| | - Anabela Coelho
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Lisbon, Portugal
| | - Cristina Belo Correia
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Lisbon, Portugal
| | - Elena Suyarko
- Department of Infectious Diseases, National Institute of Health Doutor Ricardo Jorge, Lisbon, Portugal
- NOVA School of Science and Technology, 2829-516, Caparica, Portugal
| | - Vítor Borges
- Department of Infectious Diseases, National Institute of Health Doutor Ricardo Jorge, Lisbon, Portugal
| | - João Paulo Gomes
- Department of Infectious Diseases, National Institute of Health Doutor Ricardo Jorge, Lisbon, Portugal
- Animal and Veterinary Research Center (CECAV), Faculty of Veterinary Medicine, Lusófona University-Lisbon University Centre, Lisbon, Portugal
| | - Angela Pista
- Department of Infectious Diseases, National Institute of Health Doutor Ricardo Jorge, Lisbon, Portugal
| | - Rita Batista
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Lisbon, Portugal.
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Bayrak S, Gergeroglu H. Graphene-based biosensors in milk analysis: A review of recent developments. Food Chem 2024; 440:138257. [PMID: 38154279 DOI: 10.1016/j.foodchem.2023.138257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 12/04/2023] [Accepted: 12/20/2023] [Indexed: 12/30/2023]
Abstract
Cow's milk, an excellent source of fat, protein, amino acids, vitamins and minerals, is currently one of the most consumed products worldwide. Contaminations originating from diverse sources, such as biological, chemical, and physical, cause dairy product quality problems and thus dairy-related disorders, raising public health issues. For this reason, legal authorities have deemed it necessary to classify certain contaminations in commercial milk and keep them within particular limitations; therefore, it is urgent to develop next-generation detection systems that can accurately identify just the contaminants of concern to human health. This review presents a detailed investigation of biosensors based on graphene and its derivatives, which offer superior sensitivity and selectivity, by classifying the contaminants under the headings biological, chemical, and physical, in cow's milk according to their sources. We reviewed the current status of graphene-based biosensor (GBs) technology for milk or dairy analysis, highlighting its strengths and weaknesses with the help of comparative studies, tables, and charts, and we put forward a novel perspective to handle future challenges.
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Affiliation(s)
- Sule Bayrak
- Department of Food Engineering, Ege University, 35040 Izmir, Turkey.
| | - Hazal Gergeroglu
- CIC nanoGUNE, Tolosa Hiribidea 76, E-20018 Donostia - San Sebastian, Spain
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Aleksic B, Udovicki B, Kovacevic J, Miloradovic Z, Djekic I, Miocinovic J, Tomic N, Smigic N. Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia. Foods 2024; 13:1456. [PMID: 38790756 PMCID: PMC11119881 DOI: 10.3390/foods13101456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
The microbiological quality of dairy products from small-scale producers in Serbia was analysed. A total of 302 dairy products [raw (n = 111) and pasteurized milk cheeses (n = 79) and kajmak (n = 112)], were collected and tested for the presence of pathogens, Listeria monocytogenes and Salmonella spp., and enumerated for Coagulase-positive staphylococci (CPS), Escherichia coli, and yeasts and moulds. None of the samples tested positive for Salmonella spp., while L. monocytogenes was recovered from one raw milk cheese and five kajmak samples. Raw milk cheese and kajmak also had higher levels of indicator microorganisms, namely E. coli and yeast and moulds. Molecular serotyping grouped L. monocytogenes isolates into serogroups 1 (1/2a and 3a) and 3 (1/2b, 3b, and 7). When exposed to eight antibiotics, L. monocytogenes isolates were mostly sensitive, with the exception of oxacillin and reduced susceptibility to clindamycin, penicillin G, and trimethoprim/sulfamethoxazole, emphasizing the importance of continuous surveillance for antimicrobial resistance. Samples that tested positive for Listeria spp. also had higher loads of indicator microorganisms, namely E. coli and yeast and moulds, suggesting lapses in hygiene practices during production. Collectively, these data emphasize the need for improved food safety and hygiene practices among small-scale dairy producers. This is crucial to reduce the microbial contamination and improve both the quality and safety of dairy products in the Serbian market.
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Affiliation(s)
- Biljana Aleksic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (B.A.); (B.U.); (I.D.); (N.T.)
- Dairy Institute, Smolucska 11, 11070 Belgrade, Serbia
| | - Bozidar Udovicki
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (B.A.); (B.U.); (I.D.); (N.T.)
| | - Jovana Kovacevic
- Food Innovation Center, Oregon State University, 1207 NW Naito Parkway, Portland, OR 97209, USA;
| | - Zorana Miloradovic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (Z.M.); (J.M.)
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (B.A.); (B.U.); (I.D.); (N.T.)
| | - Jelena Miocinovic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (Z.M.); (J.M.)
| | - Nikola Tomic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (B.A.); (B.U.); (I.D.); (N.T.)
| | - Nada Smigic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (B.A.); (B.U.); (I.D.); (N.T.)
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Herrmann A, Schulz K, Wischnewski N, Brüssau J, Zeiler E, Sauter-Louis C. Risk Awareness and Attitude of German Farmers towards Biosecurity Measures. Animals (Basel) 2024; 14:1102. [PMID: 38612341 PMCID: PMC11010927 DOI: 10.3390/ani14071102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 03/30/2024] [Accepted: 04/03/2024] [Indexed: 04/14/2024] Open
Abstract
The implementation of management activities depends on both the attitude of the people performing the work and their understanding of why the work should be performed. In the context of animal husbandry, the implementation of such practices is crucial for the functionality of biosecurity. Therefore, it is important to know how farmers perceive biosecurity as a whole. An anonymous online survey was conducted among German farmers. In addition to general data about their farm, information about their existing concept of biosecurity, as well as about the assessment of possible introduction routes for animal diseases into the farm with regard to their likelihood, was gathered. Furthermore, information on measures to protect their farm against disease introduction were retrieved. Analysis showed that in general, farmers were aware of the importance of biosecurity and consequently had concepts of biosecurity on their farms. However, awareness about dangerous introduction routes for animal diseases into a farm was associated with a lack of knowledge of how to improve the measures in these areas. The role of the veterinarian in the context of biosecurity was highlighted and further problematic areas were indicated. Overall, the high level of commitment from farmers indicated a good implementation of daily practices.
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Affiliation(s)
- Anna Herrmann
- Institute of Epidemiology, Friedrich-Loeffler-Institut, Südufer 10, 17493 Greifswald-Insel Riems, Germany; (A.H.); (K.S.); (J.B.); (C.S.-L.)
| | - Katja Schulz
- Institute of Epidemiology, Friedrich-Loeffler-Institut, Südufer 10, 17493 Greifswald-Insel Riems, Germany; (A.H.); (K.S.); (J.B.); (C.S.-L.)
| | - Natalie Wischnewski
- Institute of Epidemiology, Friedrich-Loeffler-Institut, Südufer 10, 17493 Greifswald-Insel Riems, Germany; (A.H.); (K.S.); (J.B.); (C.S.-L.)
- Faculty of Sustainable Agricultural and Energy Systems, University of Applied Sciences Weihenstephan-Triesdorf, Am Staudengarten 1, 85354 Freising, Germany;
| | - Jule Brüssau
- Institute of Epidemiology, Friedrich-Loeffler-Institut, Südufer 10, 17493 Greifswald-Insel Riems, Germany; (A.H.); (K.S.); (J.B.); (C.S.-L.)
| | - Eva Zeiler
- Faculty of Sustainable Agricultural and Energy Systems, University of Applied Sciences Weihenstephan-Triesdorf, Am Staudengarten 1, 85354 Freising, Germany;
| | - Carola Sauter-Louis
- Institute of Epidemiology, Friedrich-Loeffler-Institut, Südufer 10, 17493 Greifswald-Insel Riems, Germany; (A.H.); (K.S.); (J.B.); (C.S.-L.)
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Lemma H, Asefa L, Gemechu T, Demissie F, Loka B, Dhengesu D, Kumela G, Karbana G, Daba C. Indigenous knowledge on the practice of milk container fumigation and its effect on microbial safety of milk among pastoral communities in west Guji zone, southern Ethiopia. Heliyon 2024; 10:e25877. [PMID: 38384507 PMCID: PMC10878909 DOI: 10.1016/j.heliyon.2024.e25877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 02/03/2024] [Accepted: 02/05/2024] [Indexed: 02/23/2024] Open
Abstract
Introduction Milk is a high-risk food and has been implicated in many foodborne illnesses. Thus, the pastoral communities in rural Ethiopia used a traditional practice of milk container fumigation to maintain the quality and safety of milk. Objective to assess the indigenous knowledge on milk container fumigation practice and its effect on the microbial safety of milk among pastoral communities in the west Guji zone, southern Ethiopia. Methods A cross-sectional study design was conducted in six randomly selected kebeles of the pastoral districts in the west Guji zone, Southern Ethiopia from December to June/2022. The preservative plants and raw milk samples were collected and transported to the laboratory, to analyze the efficacy of plants on the microbial safety throughout milk storage. A variance analysis was used to compare the means of microbiological growth and pH measure among the treatments and control; while thematic analysis was for qualitative data. Result Four species of plants, namely: Olea africana, Clerodendrum myricoides (Hochst) vatke, Rhamnus staddo, and Rhus natalensis were identified from the study area; as they were used for fumigating milk storage containers to prevent a contamination of milk. According to respondents, the fumigation of milk containers was practiced by holding the container upside down over the smoke from a burning chip of each plant species. Accordingly, it was demonstrated that the R. staddo has relatively better efficacy in inhibiting microbial growth in milk than O. africana and C. myricoides (Hochst) vatke; while R. natalensis has no significant impact on microbial growth in milk over the storage period. Conclusion Pastoralists in the West Guji zone were fumigated the milk storage container by using smoke of O. africana, R. staddo, C. myricoides (Hochst) vatke, and R. natalensis plants. As such, it was identified that R. staddo has relatively better efficacy in inhibiting microbial growth in milk than O. africana and C. myricoides (Hochst) vatke; and it is a better plant to be recommended for the preservation of cow milk.
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Affiliation(s)
- Hailu Lemma
- Department of Environmental Health Science, Institute of Health, Bule Hora University, P.O.Box 144, Bule Hora, Ethiopia
| | - Lechisa Asefa
- Department of Environmental Health Science, Institute of Health, Bule Hora University, P.O.Box 144, Bule Hora, Ethiopia
| | - Tibesso Gemechu
- Department of Medical Laboratory Technology, Institute of Health, Bule Hora University, P.O.Box 144, Bule Hora, Ethiopia
| | - Fitsum Demissie
- Department of Pharmacy, Institute of Health, Bule Hora University, P.O.Box 144, Bule Hora, Ethiopia
| | - Boko Loka
- Department of Nursing, Institute of Health, Bule Hora University, P.O.Box 144, Bule Hora, Ethiopia
| | - Degefa Dhengesu
- Department of Environmental Health Science, Institute of Health, Bule Hora University, P.O.Box 144, Bule Hora, Ethiopia
| | - Gudeta Kumela
- Department of Environmental Health Science, Institute of Health, Bule Hora University, P.O.Box 144, Bule Hora, Ethiopia
| | - Gedeno Karbana
- Department of Environmental Health Science, Institute of Health, Bule Hora University, P.O.Box 144, Bule Hora, Ethiopia
| | - Chala Daba
- Department of Environmental Health, College of Medicine and Health Sciences, Wollo University, P.O.Box 1145, Dessie, Ethiopia
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Quintieri L, Fanelli F, Monaci L, Fusco V. Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides. Foods 2024; 13:601. [PMID: 38397577 PMCID: PMC10888271 DOI: 10.3390/foods13040601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/31/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with an important role in adult health. Milk and dairy products naturally containing or with added probiotics have healthy functional food properties. Indeed, probiotic microorganisms, which beneficially affect the host by improving the intestinal microbial balance, are recognized to affect the immune response and other important biological functions. In addition to macronutrients and micronutrients, biologically active peptides (BPAs) have been identified within the amino acid sequences of native milk proteins; hydrolytic reactions, such as those catalyzed by digestive enzymes, result in their release. BPAs directly influence numerous biological pathways evoking behavioral, gastrointestinal, hormonal, immunological, neurological, and nutritional responses. The addition of BPAs to food products or application in drug development could improve consumer health and provide therapeutic strategies for the treatment or prevention of diseases. Herein, we review the scientific literature on probiotics, BPAs in milk and dairy products, with special attention to milk from minor species (buffalo, sheep, camel, yak, donkey, etc.); safety assessment will be also taken into consideration. Finally, recent advances in foodomics to unveil the probiotic role in human health and discover novel active peptide sequences will also be provided.
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Affiliation(s)
| | - Francesca Fanelli
- National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy; (L.Q.); (L.M.); (V.F.)
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Linehan K, Patangia DV, Ross RP, Stanton C. Production, Composition and Nutritional Properties of Organic Milk: A Critical Review. Foods 2024; 13:550. [PMID: 38397527 PMCID: PMC10887702 DOI: 10.3390/foods13040550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 01/27/2024] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
Milk is one of the most valuable products in the food industry with most milk production throughout the world being carried out using conventional management, which includes intensive and traditional systems. The intensive use of fertilizers, antibiotics, pesticides and concerns regarding animal health and the environment have given increasing importance to organic dairy and dairy products in the last two decades. This review aims to compare the production, nutritional, and compositional properties of milk produced by conventional and organic dairy management systems. We also shed light on the health benefits of milk and the worldwide scenario of the organic dairy production system. Most reports suggest milk has beneficial health effects with very few, if any, adverse effects reported. Organic milk is reported to confer additional benefits due to its lower omega-6-omega-3 ratio, which is due to the difference in feeding practices, with organic cows predominantly pasture fed. Despite the testified animal, host, and environmental benefits, organic milk production is difficult in several regions due to the cost-intensive process and geographical conditions. Finally, we offer perspectives for a better future and highlight knowledge gaps in the organic dairy management system.
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Affiliation(s)
- Kevin Linehan
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland; (K.L.); (D.V.P.)
- APC Microbiome Ireland, University College Cork, T12 Y120 Cork, Ireland;
- School of Microbiology, University College Cork, T12 XF62 Cork, Ireland
| | - Dhrati V. Patangia
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland; (K.L.); (D.V.P.)
- APC Microbiome Ireland, University College Cork, T12 Y120 Cork, Ireland;
- School of Microbiology, University College Cork, T12 XF62 Cork, Ireland
| | - Reynolds Paul Ross
- APC Microbiome Ireland, University College Cork, T12 Y120 Cork, Ireland;
- School of Microbiology, University College Cork, T12 XF62 Cork, Ireland
| | - Catherine Stanton
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland; (K.L.); (D.V.P.)
- APC Microbiome Ireland, University College Cork, T12 Y120 Cork, Ireland;
- VistaMilk Research Centre, Teagasc Moorepark, Fermoy, P61 C996 Cork, Ireland
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10
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Lončar B, Pezo L, Iličić M, Kanurić K, Vukić D, Degenek J, Vukić V. Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics. Foods 2024; 13:548. [PMID: 38397525 PMCID: PMC10887540 DOI: 10.3390/foods13040548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/06/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
In this study, an Artificial Neural Network (ANN) model is used to solve the complex task of producing fresh cheese with the desired quality parameters. The study focuses on kombucha fresh cheese samples fortified with ground wild thyme, supercritical fluid extract of wild thyme, ground sage and supercritical fluid extract of sage and optimizes the parameters of chemical composition, antioxidant potential and microbiological profile. The ANN models demonstrate robust generalization capabilities and accurately predict the observed results based on the input parameters. The optimal neural network model (MLP 6-10-16) with 10 neurons provides high r2 values (0.993 for training, 0.992 for testing, and 0.992 for validation cycles). The ANN model identified the optimal sample, a supercritical fluid extract of sage, on the 20th day of storage, showcasing specific favorable process parameters. These parameters encompass dry matter, fat, ash, proteins, water activity, pH, antioxidant potential (TP, DPPH, ABTS, FRAP), and microbiological profile. These findings offer valuable insights into producing fresh cheese efficiently with the desired quality attributes. Moreover, they highlight the effectiveness of the ANN model in optimizing diverse parameters for enhanced product development in the dairy industry.
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Affiliation(s)
- Biljana Lončar
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.I.); (K.K.); (D.V.); (J.D.); (V.V.)
| | - Lato Pezo
- Institute of General and Physical Chemistry, Studentski trg 12/V, 11000 Belgrade, Serbia;
| | - Mirela Iličić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.I.); (K.K.); (D.V.); (J.D.); (V.V.)
| | - Katarina Kanurić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.I.); (K.K.); (D.V.); (J.D.); (V.V.)
| | - Dajana Vukić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.I.); (K.K.); (D.V.); (J.D.); (V.V.)
| | - Jovana Degenek
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.I.); (K.K.); (D.V.); (J.D.); (V.V.)
| | - Vladimir Vukić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.I.); (K.K.); (D.V.); (J.D.); (V.V.)
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11
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Lan X, Wu S, Du Q, Min L. The Investigation of Changes in Bacterial Community of Pasteurized Milk during Cold Storage. Foods 2024; 13:451. [PMID: 38338585 PMCID: PMC10855270 DOI: 10.3390/foods13030451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 12/25/2023] [Accepted: 12/30/2023] [Indexed: 02/12/2024] Open
Abstract
The quality of pasteurized milk is commonly assessed through microbiological analysis, with variations in storage conditions significantly impacting the suppression of bacterial growth throughout the milk's shelf life. This study investigated the dynamics of total bacterial counts (TBCs) and bacterial community shifts in milk that underwent pasteurization at 80 °C for 15 s. The milk was subsequently stored at 4 °C for varying intervals of 1, 4, 7, 10, 13, and 16 days. Culture-based testing revealed a significant TBC increase during the storage period spanning 1 to 16 days (up to -log10 4.2 CFU/mL at day 16). The TBC in pasteurized milk exhibited accelerated microbial growth from day 13 onwards, ultimately peaking on day 16. Bacillus was detected through 16S rRNA identification. Principal component analysis demonstrated a significant impact of storage time on bacterial communities in pasteurized milk. Analysis of bacterial diversity revealed a negative correlation between the Shannon index and the duration of pasteurized milk storage. Using high-throughput sequencing, Streptococcus and Acinetobacter were detected as prevalent bacterial genera, with Streptococcus dysgalactiae and Streptococcus uberis showing as dominant taxa. The presence of Streptococcus dysgalactiae and Streptococcus uberis in pasteurized milk might be attributed to the initial contamination from raw milk with mastitis. This study offers new evidence of the prevalence of bacterial community in pasteurized milk, thereby adding value to the enhancement of quality control and the development of strategies for reducing microbial risks.
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Affiliation(s)
- Xinyi Lan
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Shuyan Wu
- Hopkirk Research Institute, AgResearch Ltd., Palmerston North 4442, New Zealand;
| | - Qijing Du
- Grasslands Research Centre, AgResearch Ltd., Palmerston North 4472, New Zealand;
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Li Min
- Ministry of Agriculture Key Laboratory of Animal Nutrition and Feed Science in South China, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
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12
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Gutema FD, Cumming O, Mumma J, Simiyu S, Attitwa E, Okoth B, Denge J, Sewell D, Baker KK. Enterococcus contamination of infant foods and implications for exposure to foodborne pathogens in peri-urban neighbourhoods of Kisumu, Kenya. Epidemiol Infect 2024; 152:e23. [PMID: 38264955 PMCID: PMC10894905 DOI: 10.1017/s0950268824000062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2024] Open
Abstract
We collected infant food samples from 714 households in Kisumu, Kenya, and estimated the prevalence and concentration of Enterococcus, an indicator of food hygiene conditions. In a subset of 212 households, we quantified the change in concentration in stored food between a morning and afternoon feeding time. In addition, household socioeconomic characteristics and hygiene practices of the caregivers were documented. The prevalence of Enterococcus in infant foods was 50% (95% confidence interval: 46.1 - 53.4), and the mean log10 colony-forming units (CFUs) was 1.1 (SD + 1.4). No risk factors were significantly associated with the prevalence and concentration of Enterococcus in infant foods. The mean log10 CFU of Enterococcus concentration was 0.47 in the morning and 0.73 in the afternoon foods with a 0.64 log10 mean increase in matched samples during storage. Although no factors were statistically associated with the prevalence and the concentration of Enterococcus in infant foods, household flooring type was significantly associated with an increase in concentration during storage, with finished floors leading to 1.5 times higher odds of concentration increase compared to unfinished floors. Our study revealed high prevalence but low concentration of Enterococcus in infant food in low-income Kisumu households, although concentrations increased during storage implying potential increases in risk of exposure to foodborne pathogens over a day. Further studies aiming at investigating contamination of infant foods with pathogenic organisms and identifying effective mitigation measures are required to ensure infant food safety.
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Affiliation(s)
- Fanta D Gutema
- Department of Occupational and Environmental Health, University of Iowa, Iowa City, IA, USA
- Department of Microbiology, Immunology and Veterinary Public health, Addis Ababa University, Bishoftu, Ethiopia
| | - Oliver Cumming
- Department of Disease Control, London School of Hygiene and Tropical Medicine, London, UK
| | - Jane Mumma
- Center of Research, Great Lakes University of Kisumu, Kisumu, Kenya
| | - Sheillah Simiyu
- Center of Research, Great Lakes University of Kisumu, Kisumu, Kenya
- African Population and Health Research Center, Nairobi, Kenya
| | - Edwin Attitwa
- Center of Research, Great Lakes University of Kisumu, Kisumu, Kenya
| | - Bonphace Okoth
- Center of Research, Great Lakes University of Kisumu, Kisumu, Kenya
| | - John Denge
- Center of Research, Great Lakes University of Kisumu, Kisumu, Kenya
| | - Daniel Sewell
- Department of Biostatistics, University of Iowa, Iowa City, IA, USA
| | - Kelly K Baker
- Department of Occupational and Environmental Health, University of Iowa, Iowa City, IA, USA
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13
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Talari G, Nag R, O'Brien J, McNamara C, Cummins E. A data-driven approach for prioritising microbial and chemical hazards associated with dairy products using open-source databases. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 908:168456. [PMID: 37956852 DOI: 10.1016/j.scitotenv.2023.168456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 10/13/2023] [Accepted: 11/07/2023] [Indexed: 11/15/2023]
Abstract
This study presents a data-driven approach for classifying food safety alerts related to chemical and microbial contaminants in dairy products using the Rapid Alert System for Food and Feed (RASFF) and the World Health Organization (WHO)'s Global Environmental Monitoring System (GEMS) food contaminants databases. This research aimed to prioritise microbial and chemical hazards based on their presence and severity through exploratory data analysis and to classify the severity of chemical hazards using machine learning (ML) approaches. It identified Listeria monocytogenes, Escherichia coli, Salmonella, Pseudomonas spp., Staphylococcus spp., Bacillus cereus, Clostridium spp., and Cronobacter sakazakii as the microbial hazards of priority in dairy products. The study also prioritised the top ten chemical hazards based on their presence and severity. These hazards include nitrate, nitrite, ergocornine, 3-MCPD ester, lead, arsenic, ochratoxin A, cadmium, mercury, and aflatoxin (G1, B1, G2, B2, G5 and M1). Using ML techniques, the accuracy rate of classifying food safety alerts as either 'serious' or 'non-serious' was up to 98 %. Additionally, the study identified Reference dose (RfD), substance amount, notification type, product, and substance as the most important features affecting the ML models' performance. These ML models (decision trees, random forests, k-nearest neighbors, linear discriminant analysis, and support vector machines) were also validated on an external dataset of RASFF alerts related to chemical contaminants in dairy products. They achieved an accuracy of up to 95.1 %. The study's findings demonstrate the models' robustness and ability to classify food safety alerts related to chemical contaminants in dairy products, even on new data. These results can enhance the development of more effective machine-learning models for classifying food safety alerts related to chemical contaminants in dairy products, highlighting the importance of developing accurate and efficient classification models for timely intervention.
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Affiliation(s)
- Gopaiah Talari
- Creme Global, 4th Floor, The Design Tower, Trinity Technology & Enterprise Campus, Grand Canal Quay, Dublin 2 D02 P956, Ireland; University College Dublin, School of Biosystems and Food Engineering, Belfield, Dublin 4, Ireland.
| | - Rajat Nag
- University College Dublin, School of Biosystems and Food Engineering, Belfield, Dublin 4, Ireland.
| | - John O'Brien
- Creme Global, 4th Floor, The Design Tower, Trinity Technology & Enterprise Campus, Grand Canal Quay, Dublin 2 D02 P956, Ireland.
| | - Cronan McNamara
- Creme Global, 4th Floor, The Design Tower, Trinity Technology & Enterprise Campus, Grand Canal Quay, Dublin 2 D02 P956, Ireland.
| | - Enda Cummins
- University College Dublin, School of Biosystems and Food Engineering, Belfield, Dublin 4, Ireland.
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14
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Yanmaz B, Ozgen EK. Molecular prevalence of Coxiella burnetii in cheese samples: Systematic review and meta-analysis. Vet Med Sci 2024; 10:e1335. [PMID: 38100127 PMCID: PMC10766031 DOI: 10.1002/vms3.1335] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 11/10/2023] [Accepted: 12/03/2023] [Indexed: 01/06/2024] Open
Abstract
BACKGROUND Cheese is a popular dairy product consumed worldwide, and it has been implicated as a source of Coxiella burnetii infections. OBJECTIVES The present study aimed to describe the molecular prevalence and source analysis of C. burnetii in cheese samples. METHODS A systematic literature search was conducted using the Medline/PubMed, Science Direct, Web of Science, Scopus, and Google Scholar databases to identify studies reporting the molecular prevalence of C. burnetii in cheese samples. The pooled prevalence of C. burnetii in cheese samples was estimated using a random-effects model. RESULTS A meta-analysis was conducted using the mean and standard deviation values obtained from 13 original studies. The overall molecular prevalence of C. burnetii in cheese was estimated to be 25.2% (95% confidence interval [CI]: 13.1%-39.7%). The I2 value of 96.3% (CI95% 94.9-97.3) suggested high heterogeneity, with a τ2 of 0.642 (CI95% -0.141 to 0.881), and an χ2 statistic of 323.77 (p < 0.0001). CONCLUSIONS In conclusion, our meta-analysis provides a thorough assessment of the molecular prevalence and source analysis of C. burnetii in cheese samples.
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Affiliation(s)
- Berna Yanmaz
- Department of Public HealthFaculty of Veterinary MedicineBurdur Mehmet Akif Ersoy UniversityBurdurTurkey
| | - Ediz Kagan Ozgen
- Department of MicrobiologyFaculty of Veterinary MedicineAtatürk UniversityErzurumTurkey
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15
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Diarra C, Goetz C, Gagnon M, Roy D, Jean J. Biofilm formation by heat-resistant dairy bacteria: multispecies biofilm model under static and dynamic conditions. Appl Environ Microbiol 2023; 89:e0071323. [PMID: 37732743 PMCID: PMC10617596 DOI: 10.1128/aem.00713-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Accepted: 07/26/2023] [Indexed: 09/22/2023] Open
Abstract
In the food industry, especially dairy, biofilms can be formed by heat-resistant spoilage and pathogenic bacteria from the farm. Such biofilms may persist throughout the processing chain and contaminate milk and dairy products continuously, increasing equipment cleaning, maintenance costs, and product recalls. Most biofilms are multispecies, yet most studies focus on single-species models. A multispecies model of dairy biofilm was developed under static and dynamic conditions using heat-resistant Bacillus licheniformis, Pseudomonas aeruginosa, Clostridium tyrobutyricum, Enterococcus faecalis, Streptococcus thermophilus, and Rothia kristinae isolated from dairies. C. tyrobutiricum and R. kristinae were weak producers of biofilm, whereas the other four were moderate to strong producers. Based on cross-streaking on agar, P. aeruginosa was found to inhibit B. licheniformis and E. faecalis. In multispecies biofilm formed on stainless steel in a CDC reactor fed microfiltered milk, the strong biofilm producers were dominant while the weak producers were barely detectable. All biofilm matrices were dispersed easily by proteinase K treatment but were less sensitive to DNase or carbohydrases. Further studies are needed to deepen our understanding of multispecies biofilms and interactions within to develop improved preventive strategies to control the proliferation of spoilage and pathogenic bacteria in dairies and other food processing environments. IMPORTANCE A model of multispecies biofilm was created to study biofilm formation by heat-resistant bacteria in the dairy industry. The biofilm formation potential was evaluated under static conditions. A continuous flow version was then developed to study multispecies biofilm formed on stainless steel in microfiltered milk under dynamic conditions encountered in dairy processing equipment. The study of biofilm composition and bacterial interactions therein will lead to more effective means of suppressing bacterial growth on food processing equipment and contamination of products with spoilage and pathogenic bacteria, which represent considerable economic loss.
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Affiliation(s)
- Carine Diarra
- Département des Sciences des Aliments, Institut sur la Nutrition et les Aliments Fonctionnels, Université Laval, Québec, Canada
- Regroupement de recherche pour un lait de qualité optimale (Op+Lait), Saint-Hyacinthe, Québec, Canada
| | - Coralie Goetz
- Département des Sciences des Aliments, Institut sur la Nutrition et les Aliments Fonctionnels, Université Laval, Québec, Canada
- Regroupement de recherche pour un lait de qualité optimale (Op+Lait), Saint-Hyacinthe, Québec, Canada
| | - Mérilie Gagnon
- Département des Sciences des Aliments, Institut sur la Nutrition et les Aliments Fonctionnels, Université Laval, Québec, Canada
- Regroupement de recherche pour un lait de qualité optimale (Op+Lait), Saint-Hyacinthe, Québec, Canada
| | - Denis Roy
- Département des Sciences des Aliments, Institut sur la Nutrition et les Aliments Fonctionnels, Université Laval, Québec, Canada
- Regroupement de recherche pour un lait de qualité optimale (Op+Lait), Saint-Hyacinthe, Québec, Canada
| | - Julie Jean
- Département des Sciences des Aliments, Institut sur la Nutrition et les Aliments Fonctionnels, Université Laval, Québec, Canada
- Regroupement de recherche pour un lait de qualité optimale (Op+Lait), Saint-Hyacinthe, Québec, Canada
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16
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Zhu Q, Hu J, Liu N, Qi H, Du X, Cui Z, Sun Y, Liu Y, Hu S, Wu L, Zhou H, He Z, Ma J. Large-scale genomic survey and characterization of mcr genes carried by foodborne Cronobacter isolates. mSystems 2023; 8:e0045023. [PMID: 37695127 PMCID: PMC10654070 DOI: 10.1128/msystems.00450-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Accepted: 07/20/2023] [Indexed: 09/12/2023] Open
Abstract
IMPORTANCE Cronobacter is an emerging foodborne opportunistic pathogen, which can cause neonatal meningitis, bacteremia, and NEC by contaminating food. However, the entire picture of foodborne Cronobacter carriage of the mcr genes is not known. Here, we investigated the mcr genes of Cronobacter isolates by whole-genome sequencing and found 133 previously undescribed Cronobacter isolates carrying mcr genes. Further genomic analysis revealed that these mcr genes mainly belonged to the mcr-9 and mcr-10. Genomic analysis of the flanking structures of mcr genes revealed that two core flanking structures were prevalent in foodborne Cronobacter isolates, and the flanking structure carrying IS1R was found for the first time in this study.
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Affiliation(s)
- Qianhui Zhu
- School of Engineering Medicine, School of Engineering Medicine, Beijing Advanced Innovation Center for Big Data-Based Precision Medicine, Interdisciplinary Innovation Institute of Medicine and Engineering, Beihang University, Beijing, Hebei, China
- State Key Laboratory of Microbial Resources, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
- Institute of Microbiology, University of Chinese Academy of Sciences, Beijing, Hebei, China
| | - Jinrui Hu
- State Key Laboratory of Infectious Disease Prevention and Control, State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, Hebei, China
| | - Na Liu
- School of Engineering Medicine, School of Engineering Medicine, Beijing Advanced Innovation Center for Big Data-Based Precision Medicine, Interdisciplinary Innovation Institute of Medicine and Engineering, Beihang University, Beijing, Hebei, China
| | - Heyuan Qi
- State Key Laboratory of Microbial Resources, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
- Microbial Resource and Big Data Center, Microbial Resource and Big Data Center, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
| | - Xiaoli Du
- State Key Laboratory of Infectious Disease Prevention and Control, State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, Hebei, China
| | - Zhigang Cui
- State Key Laboratory of Infectious Disease Prevention and Control, State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, Hebei, China
| | - Yan Sun
- State Key Laboratory of Microbial Resources, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
- Microbial Resource and Big Data Center, Microbial Resource and Big Data Center, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
| | - Yadong Liu
- State Key Laboratory of Microbial Resources, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
- Institute of Microbiology, University of Chinese Academy of Sciences, Beijing, Hebei, China
| | - Songnian Hu
- State Key Laboratory of Microbial Resources, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
- Institute of Microbiology, University of Chinese Academy of Sciences, Beijing, Hebei, China
| | - Linhuan Wu
- State Key Laboratory of Microbial Resources, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
- Microbial Resource and Big Data Center, Microbial Resource and Big Data Center, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
| | - Haijian Zhou
- State Key Laboratory of Infectious Disease Prevention and Control, State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, Hebei, China
| | - Zilong He
- School of Engineering Medicine, School of Engineering Medicine, Beijing Advanced Innovation Center for Big Data-Based Precision Medicine, Interdisciplinary Innovation Institute of Medicine and Engineering, Beihang University, Beijing, Hebei, China
| | - Juncai Ma
- State Key Laboratory of Microbial Resources, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
- Microbial Resource and Big Data Center, Microbial Resource and Big Data Center, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
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17
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Liu J, Zhao H, Yin Z, Dong H, Chu X, Meng X, Li Y, Ding X. Application and prospect of metabolomics-related technologies in food inspection. Food Res Int 2023; 171:113071. [PMID: 37330829 DOI: 10.1016/j.foodres.2023.113071] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/27/2023] [Accepted: 05/29/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Food inspection covers a broad range of topics, including nutrient analysis, food pollutants, food auxiliary materials, additives, and food sensory identification. The foundation of diverse subjects like food science, nutrition, health research, and the food industry, as well as the desired reference for drafting trade and food legislation, makes food inspection highly significant. Because of their high efficiency, sensitivity, and accuracy, instrumental analysis methods have gradually replaced conventional analytical methods as the primary means of food hygiene inspection. SCOPE AND APPROACH Metabolomics-based analysis technology, such as nuclear magnetic resonance (NMR), gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), and capillary electrophoresis-mass spectrometry (CE-MS), has become a widely used analytics platform. This research provides a bird's eye view of the application and future of metabolomics-related technologies in food inspection. KEY FINDINGS AND CONCLUSIONS We have provided a summary of the features and the application range of various metabolomics techniques, the strengths and weaknesses of different metabolomics platforms, and their implementation in specific inspection procedures. These procedures encompass the identification of endogenous metabolites, the detection of exogenous toxins and food additives, analysis of metabolite alterations during processing and storage, as well as the recognition of food adulteration. Despite the widespread utilization and significant contributions of metabolomics-based food inspection technologies, numerous challenges persist as the food industry advances and technology continues to improve. Thus, we anticipate addressing these potential issues in the future.
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Affiliation(s)
- Jiazong Liu
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Haipeng Zhao
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Ziyi Yin
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Hongyang Dong
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Xiaomeng Chu
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Xuanlin Meng
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China; Shanghai Jiao Tong University, 200030 Shanghai, PR China
| | - Yang Li
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China.
| | - Xinhua Ding
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China.
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18
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Malek F. Flow of spore-forming bacteria between suppliers of dairy powders and users in some developing countries: challenges and perspectives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2132-2142. [PMID: 37273561 PMCID: PMC10232714 DOI: 10.1007/s13197-022-05495-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/07/2022] [Accepted: 05/19/2022] [Indexed: 06/06/2023]
Abstract
Abstract Spore-forming bacteria are common contaminants of milk powder and processing lines and a major concern for the dairy industry. This dairy-associated microflora was studied extensively and well characterized in developed countries (exporters of milk powder), compared to developing countries (importers). Thereby, the quality issues affecting dairy powders and derived products are not fully controlled in developing countries. That is the case in Algeria, where recombined or reconstituted pasteurized milk is of low quality, reduced shelf-life, and the related dairies faced recurrent contaminations due to spores and biofilms. The transfer of spore-forming bacteria from exporters of dairy powders to importers in developing countries is an interesting topic, not thoroughly investigated. In addition, milk powder-based products are growing worldwide and their attributes, processes and technologies need to be better understood and controlled. This review analyzes issues affecting milk powder quality, based on few studies from developing countries in comparison with current knowledge, and emphasis on the case in Algeria. It provides information on how spore-forming bacteria and their biofilms affect the quality and shelf-life of recombined pasteurized milk produced in Algeria and compromise hygiene conditions in local dairy plants. Challenges and perspectives for better management of spore transfer from exporters of dairy powders to importers in developing countries are thereby outlined. Highlights The presence of spore-forming bacteria in milk powder is a serious safety issue.Spores are not well known, characterized and controlled in importers from developing countries.Spores cause recurrent contamination of pasteurized milk and biofilm issues in Algerian dairies.Challenges are how to reduce the flow of spores in milk powder trade.Perspectives on identification targeting predominant spores and improvement of biofilm removal.
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Affiliation(s)
- Fadila Malek
- Department of Biology, Faculty SNV-STU, University of Tlemcen, 13000 Tlemcen, Algeria
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19
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Syakri S, Indah, Tahir KA, Dewi A, Hasma, Usman Y, Muin R, Sakka L. Microorganism Test on Biscuits Combined With Red Algae Extract ( Eucheuma denticulatum) and Tempeh ( Glycine max). Pak J Biol Sci 2023; 26:442-452. [PMID: 37937338 DOI: 10.3923/pjbs.2023.442.452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2023]
Abstract
<b>Background and Objective:</b> Biscuits are snacks that are widely circulated in the market but do not meet Indonesian National standards so they are harmful to consumer health. This study aims to determine the total plate count (TPC) value of bacteria and mold/yeast and determine the presence or absence of bacterial contamination of <i>Staphylococcus aureus </i>and <i>Escherichia coli</i> in biscuit products. <b>Materials and Methods:</b> This study is descriptive in nature using three different sample types. Total plate count (TPC) value testing was carried out using the pour plate method. Meanwhile, to determine the presence or absence of <i>Staphylococcus aureus</i> bacteria using MSA (mannitol salt agar) media with the spread plate technique. The <i>Escherichia coli</i> test uses EMBA (eosin methylene blue agar) media with a streak plate technique. <b>Results:</b> Three samples of biscuit formula obtained ALT of bacteria in sample A) 2.2×10<sup>7</sup> colonies/g, sample B) 1.9×10<sup>7</sup> colonies/g and sample C) 4.1×10<sup>7</sup> colonies/g. Mold/khamir obtained in sample A) 7.7×10<sup>5</sup> colonies/g, sample B) 5.1×10<sup>6</sup> colonies/g and sample C) 1.1×10<sup>6</sup> colonies/g. In the <i>Staphylococcus aureus</i> bacteria test, the results were not overgrown with <i>Staphylococcus aureus</i> bacteria and in the <i>Escherichia coli</i> bacteria test, the results were easily purplish red in color. <b>Conclusion:</b> It can be concluded that only formula C samples meet the requirements of the SNI quality standards. In the pathogenic microbial test, there was no growth of <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> microbes in the three biscuit formula samples.
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Brandelli A, Lopes NA, Pinilla CMB. Nanostructured Antimicrobials for Quality and Safety Improvement in Dairy Products. Foods 2023; 12:2549. [PMID: 37444286 DOI: 10.3390/foods12132549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
In the food sector, one of the most important economic activities is the dairy industry, which has been facing many challenges in order to meet the increasing demand by consumers for natural and minimally processed products with high quality. In this sense, the application of innovative and emerging technologies can be an interesting alternative, for example, the use of nanotechnology in packaging and as delivery systems. This technology has the potential to improve the quality and safety of dairy products, representing an interesting approach for delivering food preservatives and improving the mechanical, barrier and functional properties of packaging. Several applications and promising results of nanostructures for dairy product preservation can be found throughout this review, including the use of metallic and polymeric nanoparticles, lipid-based nanostructures, nanofibers, nanofilms and nanocoatings. In addition, some relevant examples of the direct application of nanostructured natural antimicrobials in milk and cheese are presented and discussed, as well as the use of milk agar as a model for a preliminary test. Despite their high cost and the difficulties for scale-up, interesting results of these technologies in dairy foods and packaging materials have promoted a growing interest of the dairy industry.
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Affiliation(s)
- Adriano Brandelli
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
| | - Nathalie Almeida Lopes
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
| | - Cristian Mauricio Barreto Pinilla
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
- Dairy Technology Center, Institute of Food Technology, Campinas 13083-015, Brazil
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21
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Coates LC, Durham SD, Storms DH, Magnuson AD, Van Hekken DL, Plumier BM, Finley JW, Fukagawa NK, Tomasula PM, Lemay DG, Picklo MJ, Barile D, Kalscheur KF, Kable ME. Associations among Milk Microbiota, Milk Fatty Acids, Milk Glycans, and Inflammation from Lactating Holstein Cows. Microbiol Spectr 2023; 11:e0402022. [PMID: 37074179 PMCID: PMC10269560 DOI: 10.1128/spectrum.04020-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Accepted: 03/23/2023] [Indexed: 04/20/2023] Open
Abstract
Milk oligosaccharides (MOs) can be prebiotic and antiadhesive, while fatty acids (MFAs) can be antimicrobial. Both have been associated with milk microbes or mammary gland inflammation in humans. Relationships between these milk components and milk microbes or inflammation have not been determined for cows and could help elucidate a novel approach for the dairy industry to promote desired milk microbial composition for improvement of milk quality and reduction of milk waste. We aimed to determine relationships among milk microbiota, MFAs, MOs, lactose, and somatic cell counts (SCC) from Holstein cows, using our previously published data. Raw milk samples were collected at three time points, ranging from early to late lactation. Data were analyzed using linear mixed-effects modeling and repeated-measures correlation. Unsaturated MFA and short-chain MFA had mostly negative relationships with potentially pathogenic genera, including Corynebacterium, Pseudomonas, and an unknown Enterobacteriaceae genus but numerous positive relationships with symbionts Bifidobacterium and Bacteroides. Conversely, many MOs were positively correlated with potentially pathogenic genera (e.g., Corynebacterium, Enterococcus, and Pseudomonas), and numerous MOs were negatively correlated with the symbiont Bifidobacterium. The neutral, nonfucosylated MO composed of eight hexoses had a positive relationship with SCC, while lactose had a negative relationship with SCC. One interpretation of these trends might be that in milk, MFAs disrupt primarily pathogenic bacterial cells, causing a relative increase in abundance of beneficial microbial taxa, while MOs respond to and act on pathogenic taxa primarily through antiadhesive methods. Further research is needed to confirm the potential mechanisms driving these correlations. IMPORTANCE Bovine milk can harbor microbes that cause mastitis, milk spoilage, and foodborne illness. Fatty acids found in milk can be antimicrobial and milk oligosaccharides can have antiadhesive, prebiotic, and immune-modulatory effects. Relationships among milk microbes, fatty acids, oligosaccharides, and inflammation have been reported for humans. To our knowledge, associations among the milk microbial composition, fatty acids, oligosaccharides, and lactose have not been reported for healthy lactating cows. Identifying these potential relationships in bovine milk will inform future efforts to characterize direct and indirect interactions of the milk components with the milk microbiota. Since many milk components are associated with herd management practices, determining if these milk components impact milk microbes may provide valuable information for dairy cow management and breeding practices aimed at minimizing harmful and spoilage-causing microbes in raw milk.
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Affiliation(s)
- Laurynne C. Coates
- U.S. Department of Agriculture—Agricultural Research Service, Western Human Nutrition Research Center, Davis, California, USA
| | - Sierra D. Durham
- University of California, Davis, Food Science and Technology, Davis, California, USA
| | - David H. Storms
- U.S. Department of Agriculture—Agricultural Research Service, Western Human Nutrition Research Center, Davis, California, USA
| | - Andrew D. Magnuson
- U.S. Department of Agriculture—Agricultural Research Service, Grand Forks Human Nutrition Research Center, Grand Forks, North Dakota, USA
| | - Diane L. Van Hekken
- U.S. Department of Agriculture—Agricultural Research Service, Dairy and Functional Foods Research, Wyndmoor, Pennsylvania, USA
| | - Benjamin M. Plumier
- U.S. Department of Agriculture—Agricultural Research Service, Dairy and Functional Foods Research, Wyndmoor, Pennsylvania, USA
| | - John W. Finley
- U.S. Department of Agriculture—Agricultural Research Service, George Washington Carver Center, Beltsville, Maryland, USA
| | - Naomi K. Fukagawa
- U.S. Department of Agriculture—Agricultural Research Service, Beltsville Human Nutrition Research Center, Beltsville, Maryland, USA
| | - Peggy M. Tomasula
- U.S. Department of Agriculture—Agricultural Research Service, Dairy and Functional Foods Research, Wyndmoor, Pennsylvania, USA
| | - Danielle G. Lemay
- U.S. Department of Agriculture—Agricultural Research Service, Western Human Nutrition Research Center, Davis, California, USA
| | - Matthew J. Picklo
- U.S. Department of Agriculture—Agricultural Research Service, Grand Forks Human Nutrition Research Center, Grand Forks, North Dakota, USA
| | - Daniela Barile
- University of California, Davis, Food Science and Technology, Davis, California, USA
| | - Kenneth F. Kalscheur
- U.S. Department of Agriculture—Agricultural Research Service, U.S. Dairy Forage Research Center, Madison, Wisconsin, USA
| | - Mary E. Kable
- U.S. Department of Agriculture—Agricultural Research Service, Western Human Nutrition Research Center, Davis, California, USA
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22
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Rodoplu Solovchuk D, Boyaci IH, Tamer U, Sahiner N, Cetin D. A simple gradient centrifugation method for bacteria detection in skim milk. Microchem J 2023. [DOI: 10.1016/j.microc.2023.108479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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23
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Machado MAM, Castro VS, da Cunha-Neto A, Vallim DC, Pereira RDCL, Dos Reis JO, de Almeida PV, Galvan D, Conte-Junior CA, Figueiredo EEDS. Heat-resistant and biofilm-forming Escherichia coli in pasteurized milk from Brazil. Braz J Microbiol 2023; 54:1035-1046. [PMID: 36811769 PMCID: PMC10235242 DOI: 10.1007/s42770-023-00920-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Accepted: 02/01/2023] [Indexed: 02/24/2023] Open
Abstract
Escherichia coli harboring a transmissible locus of stress tolerance (tLST) and the ability to form biofilms represent a serious risk in dairy production. Thus, we aimed to evaluate the microbiological quality of pasteurized milk from two dairy producers in Mato Grosso, Brazil, with a focus on determining the possible presence of E. coli with heat resistance (60 °C/6 min), biofilm-forming potential phenotypes and genotypes, and antimicrobial susceptibility. For this, fifty pasteurized milk samples from producers named A and B were obtained for 5 weeks to investigate the presence of Enterobacteriaceae members, coliforms, and E. coli. For heat resistance, E. coli isolates were exposed to a water bath at 60 °C for 0 and 6 min. In antibiogram analysis, eight antibiotics belonging to six antimicrobial classes were analyzed. The potential to form biofilms was quantified at 570 nm, and curli expression by Congo Red was analyzed. To determine the genotypic profile, we performed PCR for the tLST and rpoS genes, and pulsed-field gel electrophoresis (PFGE) was used to investigate the clonal profile of the isolates. Thus, producer A presented unsatisfactory microbiological conditions regarding Enterobacteriaceae and coliforms for weeks 4 and 5, while all samples analyzed for producer B were contaminated at above-the-limit levels established by national and international legislation. These unsatisfactory conditions enabled us to isolate 31 E. coli from both producers (7 isolates from producer A and 24 isolates from producer B). In this way, 6 E. coli isolates (5 from producer A and 1 from producer B) were highly heat resistant. However, although only 6 E. coli showed a highly heat-resistant profile, 97% (30/31) of all E. coli were tLST-positive. In contrast, all isolates were sensitive to all antimicrobials tested. In addition, moderate or weak biofilm potential was verified in 51.6% (16/31), and the expression of curli and presence of rpoS was not always related to this biofilm potential. Therefore, the results emphasize the spreading of heat-resistant E. coli with tLST in both producers and indicate the biofilm as a possible source of contamination during milk pasteurization. However, the possibility of E. coli producing biofilm and surviving pasteurization temperatures cannot be ruled out, and this should be investigated.
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Affiliation(s)
- Maxsueli Aparecida Moura Machado
- Graduate Program in Food Science, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | | | - Adelino da Cunha-Neto
- Department of Food and Nutrition, Federal University of Mato Grosso - Campus Cuiabá, Fernando Correa da Costa. Avenue, Boa Esperança, Mato Grosso, 78060-900, Brazil
| | | | | | | | | | - Diego Galvan
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Food Science, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Eduardo Eustáquio de Souza Figueiredo
- Department of Food and Nutrition, Federal University of Mato Grosso - Campus Cuiabá, Fernando Correa da Costa. Avenue, Boa Esperança, Mato Grosso, 78060-900, Brazil.
- Graduate Program in Animal Science, Federal University of Mato Grosso, Mato Grosso, Brazil.
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24
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Giugliano R, Musolino N, Ciccotelli V, Ferraris C, Savio V, Vivaldi B, Ercolini C, Bianchi DM, Decastelli L. Soy, Rice and Oat Drinks: Investigating Chemical and Biological Safety in Plant-Based Milk Alternatives. Nutrients 2023; 15:nu15102258. [PMID: 37242141 DOI: 10.3390/nu15102258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
During the last decades, plant-based milk has become very appreciated by consumers, becoming a staple ingredient, especially for alternative breakfasts. Milk contains lactose, which is a sugar hydrolysed by the lactase enzyme. Lactose intolerance and lactose malabsorption are very common food intolerances among individuals. However, a lot of consumers consider themselves as lactose intolerant on the basis of self-reported intolerance and start to avoid dairy products, ignoring that plant-based milk alternatives are not nutritionally comparable to animal milk, especially in terms of protein intake. The aim of this study is to grow folder knowledge of the security of plant-based drinks, helping competent authorities to issue a risk assessment and to apply national plans about consumer safety. Results show that proper sanitary practices, such as pasteurization, are necessary in plant-based milk alternatives as well as in dairy milk. Chemical analysis has highlighted that there are no pesticide risks for consumers.
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Affiliation(s)
- Roberta Giugliano
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Noemi Musolino
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Valentina Ciccotelli
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Carla Ferraris
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Valentina Savio
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Barbara Vivaldi
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Carlo Ercolini
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Daniela Manila Bianchi
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Lucia Decastelli
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
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25
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Su J, Li Z, Gao P, Ahmed I, Liu Q, Li R, Cui K, Rehman SU. Comparative evolutionary and molecular genetics based study of Buffalo lysozyme gene family to elucidate their antibacterial function. Int J Biol Macromol 2023; 234:123646. [PMID: 36775226 DOI: 10.1016/j.ijbiomac.2023.123646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 01/09/2023] [Accepted: 01/25/2023] [Indexed: 02/12/2023]
Abstract
Lysozyme is used as a food preservative, biological medicine, and infant food additive as a natural anti-infective chemical having bactericidal activity and abundantly secreted in mammals' milk, saliva, etc. We systematically analyzed the 16 coding LYZ genes (C and G-type) in buffalo and cattle to elucidate their evolutionary perspective thoroughly by evaluating an evolutionary relationship, motif patterning, physicochemical attributes, gene, and protein structure, as well as the functional role of the mammary gland-specific expressed buffalo and cattle LYZ genes precisely while considering expression levels difference and the interaction sites variation with bacteria envisaged the potential ability of buffalo LYZ protein with enhanced antibacterial effect. Thus, we speculated that the buffalo mammary glands expressed lysozyme has good antibacterial activity. This study on the buffalo lysozyme gene family not only provides comprehensive insights into the genetic architecture and their antibacterial effect but also offers a theoretical basis for the development of new veterinary drugs and animal health care for mastitis, as well as a new molecular genetic basis to study food or medical lysozyme.
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Affiliation(s)
- Jie Su
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Zhipeng Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Peipei Gao
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Ishtiaq Ahmed
- Department of Regional Science Operations, La Trobe Rural Health School, Albury-Wodonga, VIC, Australia
| | - Qingyou Liu
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan 528225, China
| | - Ruijia Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Kuiqing Cui
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan 528225, China; State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China.
| | - Saif Ur Rehman
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan 528225, China; State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China.
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26
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Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products. Foods 2023; 12:foods12061270. [PMID: 36981196 PMCID: PMC10048301 DOI: 10.3390/foods12061270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 03/19/2023] Open
Abstract
Milk is naturally a rich source of many essential nutrients; therefore, it is quite a suitable medium for bacterial growth and serves as a reservoir for bacterial contamination. The genus Arthrobacter is a food-related bacterial group commonly present as a contaminant in milk and dairy products as primary and secondary microflora. Arthrobacter bacteria frequently demonstrate the nutritional versatility to degrade different compounds even in extreme environments. As a result of their metabolic diversity, Arthrobacter species have long been of interest to scientists for application in various industry and biotechnology sectors. In the dairy industry, strains from the Arthrobacter genus are part of the microflora of raw milk known as an indicator of hygiene quality. Although they cause spoilage, they are also regarded as important strains responsible for producing fermented milk products, especially cheeses. Several Arthrobacter spp. have reported their significance in the development of cheese color and flavor. Furthermore, based on the data obtained from previous studies about its thermostability, and thermoacidophilic and thermoresistant properties, the genus Arthrobacter promisingly provides advantages for use as a potential producer of β-galactosidases to fulfill commercial requirements as its enzymes allow dairy products to be treated under mild conditions. In light of these beneficial aspects derived from Arthrobacter spp. including pigmentation, flavor formation, and enzyme production, this bacterial genus is potentially important for the dairy industry.
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Fusco V, Abriouel H, de Souza EL. Special Issue "Beneficial and Detrimental Microorganisms Occurring in Fermented Foods": Editorial. Microorganisms 2023; 11:microorganisms11030565. [PMID: 36985139 PMCID: PMC10056796 DOI: 10.3390/microorganisms11030565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 02/16/2023] [Accepted: 02/17/2023] [Indexed: 03/30/2023] Open
Abstract
Numerous and heterogeneous populations of beneficial microorganisms originating from raw materials, equipment, and production and processing environments can affect the fermentation process by their metabolic activities, allowing for the enhancement of the nutritional value, sensory characteristics, overall quality, safety, and shelf-life of final food products [...].
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Affiliation(s)
- Vincenzina Fusco
- Institute of Sciences of Food Production of the National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071 Jaén, Spain
| | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
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Design and Characterization of a Cheese Spread Incorporating Osmundea pinnatifida Extract. Foods 2023; 12:foods12030611. [PMID: 36766140 PMCID: PMC9914413 DOI: 10.3390/foods12030611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/05/2023] Open
Abstract
Marine algae have been emerging as natural sources of bioactive compounds, such as soluble dietary fibers and peptides, presenting special interest as ingredients for functional foods. This study developed a cheese spread incorporating red seaweed Osmundea pinnatifida extract and subsequently characterized it in terms of nutritional, pH, and microbiological parameters and bioactivities including prebiotic, antidiabetic, antihypertensive, and antioxidant activities. This food was produced through incorporation of O. pinnatifida extract (3%), obtained via enzymatic extraction Viscozyme L in a matrix containing whey cheese (75%) and Greek-type yoghurt (22%). The product was then subjected to thermal processing and subsequently stored for 21 days at 4 °C. During storage, this food showed a high pH stability (variations lower than 0.2 units), the absence of microbial contamination and all tested bioactivities at the sampling timepoints 0 and 21 days. Indeed, it exerted prebiotic effects under Lactobacillus acidophilus LA-5® and Bifidobacterium animalis subsp. lactis BB-12®, increasing their viability to around 4 and 0.5 log CFU/g, respectively. In addition, it displayed antidiabetic (α-glucosidase inhibition: 5-9%), antihypertensive (ACE inhibition: 50-57%), and antioxidant (ABTS: 13-15%; DPPH: 3-5%; hydroxyl radical: 60-76%) activities. In summary, the cheese spread produced may be considered an innovative food with high potential to contribute toward healthier status and well-being of populations.
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Metagenomic insights into bacterial communities and functional genes associated with texture characteristics of Kazakh artisanal fermented milk Ayran in Xinjiang, China. Food Res Int 2023; 164:112414. [PMID: 36737993 DOI: 10.1016/j.foodres.2022.112414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 11/28/2022] [Accepted: 12/25/2022] [Indexed: 12/30/2022]
Abstract
The complex microflora of traditional fermented milk is crucial to milk coagulation mainly through acid and protease production; however, it is still unclear which microbes and proteases significantly influence the texture of Ayran, a Kazakh artisanal fermented milk in Xinjiang, China. In this study, fifty-nine samples of Ayran were collected and investigated on texture properties. Finally, six Ayran samples with different texture features were screened out, and the taxonomic and functional attributes of their microbiota were characterized by metagenomics. The results showed that the hardness of the fermented milk in Yili Kazakh Autonomous Prefecture was significantly higher than that in other pasture areas. Lactobacillus and Lactococcus were the core genera that affected the coagulation quality of milk. Furthermore, we found that the proline iminopeptidase pip (EC 3.4.11.5) gene of Lactobacillus helveticus and Limosilactobacillus fermentum and the dipeptidase E pepE (EC 3.4.13.21) gene of Lactococcus lactis were most associated with the coagulation quality of fermented milk. Furthermore, positive correlations were observed among the hardness of fermented milk, the activity of the proteases, and the corresponding functional gene expressions.
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30
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Janssen K, Krasenbrink J, Strangfeld S, Kroheck S, Josten M, Engeser M, Bierbaum G. Elucidation of the Bridging Pattern of the Lantibiotic Pseudomycoicidin. Chembiochem 2023; 24:e202200540. [PMID: 36399337 PMCID: PMC10107895 DOI: 10.1002/cbic.202200540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 11/18/2022] [Indexed: 11/19/2022]
Abstract
Lantibiotics are post-translationally modified antibiotic peptides with lanthionine thioether bridges that represent potential alternatives to conventional antibiotics. The lantibiotic pseudomycoicidin is produced by Bacillus pseudomycoides DSM 12442 and is effective against many Gram-positive bacteria, including methicillin-resistant Staphylococcus aureus. While prior work demonstrated that pseudomycoicidin possesses one disulfide bridge and four thioether bridges, the ring topology has so far remained unclear. Here, we analyzed several pseudomycoicidin analogues that are affected in ring formation via MALDI-TOF-MS and tandem mass spectrometry with regard to their dehydration and fragmentation patterns, respectively. As a result, we propose a bridging pattern involving Thr8 and Cys13, Thr10 and Cys16, Ser18 and Cys21, and Ser20 and Cys26, thus, forming two double ring systems. Additionally, we localized the disulfide bridge to connect Cys3 and Cys7 and, therefore, fully elucidated the bridging pattern of pseudomycoicidin.
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Affiliation(s)
- Kathrin Janssen
- Institute of Medical Microbiology, Immunology and Parasitology, Medical Faculty, Rheinische Friedrich-Wilhelms-Universität Bonn, 53127, Bonn, Germany
| | - Julia Krasenbrink
- Institute of Medical Microbiology, Immunology and Parasitology, Medical Faculty, Rheinische Friedrich-Wilhelms-Universität Bonn, 53127, Bonn, Germany.,Present address: Centre for Microbiology and Environmental Systems Science, Department for Microbiology and Ecosystem Science, Division of Microbial Ecology, University of Vienna, Djerassiplatz 1, 1030, Vienna, Austria
| | - Sarina Strangfeld
- Institute of Medical Microbiology, Immunology and Parasitology, Medical Faculty, Rheinische Friedrich-Wilhelms-Universität Bonn, 53127, Bonn, Germany
| | - Sarah Kroheck
- Institute of Medical Microbiology, Immunology and Parasitology, Medical Faculty, Rheinische Friedrich-Wilhelms-Universität Bonn, 53127, Bonn, Germany
| | - Michaele Josten
- Institute of Medical Microbiology, Immunology and Parasitology, Medical Faculty, Rheinische Friedrich-Wilhelms-Universität Bonn, 53127, Bonn, Germany
| | - Marianne Engeser
- Kekulé Institute of Organic Chemistry and Biochemistry, Rheinische Friedrich-Wilhelms-Universität Bonn, Gerhard-Domagk-Str. 1, 53121, Bonn, Germany
| | - Gabriele Bierbaum
- Institute of Medical Microbiology, Immunology and Parasitology, Medical Faculty, Rheinische Friedrich-Wilhelms-Universität Bonn, 53127, Bonn, Germany
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31
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Rodríguez A, Bars-Cortina D. Presence of Certain Foodborne Pathogens in Traditional Balearic Islands' Meat, Pastry, and Cheese Specialties Supported by European Union Quality Schemes, from 2018 to 2021. Foodborne Pathog Dis 2022; 19:787-795. [PMID: 36409678 DOI: 10.1089/fpd.2022.0058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
The cuisine of the Balearic Islands (Spain, southern Europe) has several products of a great tradition, recognized worldwide and covered by European Union quality schemes, such as Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI). Among them, the most emblematic products are sobrasada de Mallorca (a type of raw curated pork meat), ensaimada de Mallorca (pastry product), and Mahón-Menorca cheese (cow's milk cheese). During 4 consecutive years (2018-2021), the presence/absence of Escherichia coli β-glucuronidase positive (henceforth as E. coli), Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus in these products has been monitored, as well as the total yeast and mold count in ensaimada de Mallorca. The results of the microbiological analysis showed that sobrasada presented similar microbiological patterns to those of other raw curated meat products (some presence of E. coli and L. monocytogenes). Furthermore, the sobrasada de Mallorca made with white pork tended to be positive in E. coli compared to other sobrasada subtypes. In the case of ensaimada, only a reduced number of cases within filled ensaimadas (with higher moisture content) presented unacceptable mold and yeast counts (>500 colony-forming unit [CFU]/g). Finally, the Mahón-Menorca cheese presented a surprising microbiology pattern: higher E. coli contamination in the pasteurized milk cheese compared to its raw counterpart. This pattern was observed for all the years, being statistically significant in 2020. This study has detected good microbiological status in the three traditional products studied. However, worrisome issues in Good Hygienic Practices have been detected for some companies that produce pasteurized milk Mahón-Menorca cheese under the PDO quality label. The companies involved and even the competent authorities should address these problems to correct this deviation in food security.
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Affiliation(s)
- Aránzazu Rodríguez
- Department of Health Sciences, Universitat Oberta de Catalunya, Barcelona, Spain.,Cidesal Análisis de Alimentos, Palma, Spain
| | - David Bars-Cortina
- Department of Health Sciences, Universitat Oberta de Catalunya, Barcelona, Spain.,Oncology Data Analytics Program (ODAP), Catalan Institute of Oncology (ICO), Hospitalet de Llobregat, Barcelona, Spain
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Pakbin B, Rossen JWA, Brück WM, Montazeri N, Allahyari S, Dibazar SP, Abdolvahabi R, Mahmoudi R, Peymani A, Samimi R. Prevalence of foodborne and zoonotic viral pathogens in raw cow milk samples. FEMS Microbiol Lett 2022; 369:6815774. [PMID: 36352488 DOI: 10.1093/femsle/fnac108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 08/19/2022] [Accepted: 11/04/2022] [Indexed: 11/11/2022] Open
Abstract
Foodborne and zoonotic viral pathogens are responsible for substantial morbidity and mortality worldwide. These viruses can be transmitted through foods such as dairy products to humans and cause several acute and chronic diseases. This study aimed to investigate the prevalence and profile of different foodborne and zoonotic viruses in raw cow milk samples. We collected 492 raw cow milk samples from local dairy markets in Qazvin, Iran. Then we evaluated the presence of hepatitis A virus, noroviruses, rotavirus, astrovirus, bovine leukaemia virus (BLV) and tick-borne encephalitis virus (TBEV) in samples using conventional and nested reverse transcription-polymerase chain reaction methods. We found that 34.95, 7.72, 25.81, 14.63, 66.86, 12.80 and 21.34% of raw milk samples were contaminated with norovirus GI, norovirus GII, hepatitis A virus, rotavirus, astrovirus, BLV and TBEV viruses, respectively. Interestingly, the samples collected from the city's south area revealed a higher prevalence of foodborne and zoonotic viruses. Astrovirus and its combination with norovirus GI were the most prevalent virus profiles. Also, the highest correlations were observed among the presence of rotavirus and hepatitis A viruses (0.36) and TBEV and norovirus GII (0.31). Considering the prevalence rate and virus profiles of different foodborne and zoonotic viruses in raw milk samples, hygiene practices and the pasteurization process are strongly suggested to be conducted throughout the cow milk production chain and in dairy industries to prevent infections with these pathogens.
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Affiliation(s)
- Babak Pakbin
- Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin 15315-3419, Iran
| | - John W A Rossen
- Laboratory of Clinical Microbiology and Infectious Diseases, Isala Hospital, 8025 AB Zwolle, the Netherlands.,Department of Medical Microbiology and Infection Prevention, University Medical Center Groningen, University of Groningen, 9713 GZ Groningen, the Netherlands
| | - Wolfram Manuel Brück
- Institute for Life Technologies, University of Applied Sciences Western Switzerland Valais-Wallis, 1950 Sion 2, Switzerland
| | - Naim Montazeri
- Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, USA
| | - Samaneh Allahyari
- Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin 15315-3419, Iran
| | | | - Razieh Abdolvahabi
- Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin 15315-3419, Iran
| | - Razzagh Mahmoudi
- Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin 15315-3419, Iran
| | - Amir Peymani
- Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin 15315-3419, Iran
| | - Rasoul Samimi
- Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin 15315-3419, Iran
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33
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Badawy B, Elafify M, Farag AMM, Moustafa SM, Sayed-Ahmed MZ, Moawad AA, Algammal AM, Ramadan H, Eltholth M. Ecological Distribution of Virulent Multidrug-Resistant Staphylococcus aureus in Livestock, Environment, and Dairy Products. Antibiotics (Basel) 2022; 11:antibiotics11111651. [PMID: 36421295 PMCID: PMC9686664 DOI: 10.3390/antibiotics11111651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 11/13/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
Staphylococcus aureus is one of the most common causes of mastitis, leading to severe economic losses in the dairy industry. It is also zoonotic, with potential risks to public health. This study aimed to detect the occurrence of S. aureus-resistant strains isolated from cattle, buffalo, their environment, milk and dairy products; and to investigate the extent of animal, ecological, and food contamination by methicillin-resistant (MRSA) or enterotoxigenic S. aureus. Samples (n = 350) were collected from four animal (two cattle and two buffalo) farms, i.e., their environment. Thirty Karish cheese samples were collected from 10 markets in Mansoura, Egypt. S. aureus was detected in 17.9%, 17.6%, and 16.7% of samples collected from cattle, buffalo and Karish cheese, respectively. About 19% of isolated S. aureus strains carried the mecA gene. The distribution of the mecA gene was high in isolates from Karish cheese (60%), followed by samples collected from buffalo (16.2%) and cattle (16%). More than 34% of isolated S. aureus strains were enterotoxigenic, and the presence of enterotoxin genes was higher in isolates from Karish cheese (80%) than those from cattle (48%) and buffalo (18.9%). The most predominant enterotoxin gene among isolated S. aureus strains was the sea gene (26.9%), followed by sec (4.5%) and sed (3%) genes. Isolated strains were resistant to clindamycin (100%), kanamycin (97%), nalidixic acid (86.6%), cefotaxime (73.1%) sulphamethazole—trimethoprim (65.6%). Meanwhile, 95.5%, 94%, 86.6% and 77.7% of S. aureus strains were sensitive to ciprofloxacin, amikacin, imipenem and both cefoxitin and gentamycin, respectively. In conclusion, the presence of enterotoxigenic- and methicillin-resistant S. aureus strains in animals, their environment, and dairy products represents a public health concern, particularly in small-scale dairy farms in Egypt. To reduce the risk of infection of livestock and humans with resistant strains, strict regulations and guidelines for antimicrobial use in such a system are urgently required.
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Affiliation(s)
- Basma Badawy
- Department of Hygiene and Zoonoses, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
- Correspondence: (B.B.); (H.R.)
| | - Mahmoud Elafify
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Alshimaa M. M. Farag
- Department of Internal Medicine, Infectious and Fish Diseases, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Samar M. Moustafa
- Department of Zoonoses, Faculty of Veterinary Medicine, Benha University, Benha 13511, Egypt
| | - Mohamed Z. Sayed-Ahmed
- Department of Pharmacy Practice, College of Pharmacy, Jazan University, Jazan 82722, Saudi Arabia
| | - Amira A. Moawad
- Friedrich-Loeffler-Institut Institute of Bacterial Infections and Zoonoses, Naumburger Str. 96a, 07743 Jena, Germany
- Animal Health Research Institute, Agriculture Research Center (ARC), Giza 12618, Egypt
| | - Abdelazeem M. Algammal
- Department of Bacteriology, Immunology and Mycology, Faculty of Veterinary Medicine, Suez Canal University, Ismailia 41522, Egypt
| | - Hazem Ramadan
- Department of Hygiene and Zoonoses, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
- Correspondence: (B.B.); (H.R.)
| | - Mahmoud Eltholth
- Global Academy of Agriculture and Food Systems, The Royal (Dick) School of Veterinary Studies, University of Edinburgh, Easter Bush Campus, Midlothian, Edinburgh EH25 9RG, UK
- Department of Animal Medicine, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
- Department of Health Studies, Royal Holloway University of London, Egham TW20 0EX, UK
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34
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Alimardanova M, Shunekeyeva A. Comparative characteristics of goat milk products in farms of Akmola and North Kazakhstan regions. POTRAVINARSTVO 2022. [DOI: 10.5219/1792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Providing the population with high-quality products is a priority intention of the government. North Kazakhstan and Akmola regions are the most promising in developing the country's dairy cattle breeding and milk processing. An assessment of the qualitative indicators of milk production and processing in these areas would allow us to assess the dynamics of the development of the country's dairy industry and identify the main problems, so research on this issue is relevant. The study aimed to analyze the qualitative indicators of milk production and processing at the enterprises of the North Kazakhstan and Akmola regions, the factors affecting the quality of dairy products, and the prospects for expanding the range of enterprises. In the study, an InfraXact infrared analyzer was used to determine the quality of haylage in the diet of goats and for goat milk - the CombiFoss FT + analyzer. Generally, the quality of milk on the goat farms "Zeren" and "Tamasha-2050" in terms of fat, protein, lactose, fatty acid composition of milk fat, and somatic cells meets the regulatory requirements. The specificity of the goat farm "Tamasha-2050" is the production of various hard and soft cheese types. Farm "Zeren" is focused on the production scale and a wide range of products (drinking milk, yogurt, kefir, and ice cream). It was concluded that there is a wide choice for the consumer of high-quality dairy products from goat milk in enterprises.
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35
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Fusco V, Chieffi D, De Angelis M. Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety. J Dairy Sci 2022; 105:9347-9366. [DOI: 10.3168/jds.2022-22254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 07/12/2022] [Indexed: 11/17/2022]
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36
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Joubrane K, Jammoul A, Daher R, Ayoub S, El Jed M, Hneino M, El Hawari K, Al Iskandarani M, Daher Z. Microbiological contamination, antimicrobial residues, and antimicrobial resistance in raw bovine milk in Lebanon. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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37
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An outbreak of Cryptosporidium parvum linked to pasteurised milk from a vending machine in England: a descriptive study, March 2021. Epidemiol Infect 2022; 150:e185. [PMID: 36305017 PMCID: PMC9987014 DOI: 10.1017/s0950268822001613] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
We describe the investigations and management of a Cryptosporidium parvum outbreak of linked to consumption of pasteurised milk from a vending machine. Multiple locus variable number of tandem repeats analysis was newly used, confirming that C. parvum detected in human cases was indistinguishable from that in a calf on the farm. This strengthened the evidence for milk from an on-farm vending machine as the source of the outbreak because of post-pasteurisation contamination. Bacteriological indicators of post-pasteurisation contamination persisted after the initial hygiene improvement notice. We propose that on-farm milk vending machines may represent an emerging public health risk.
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First Genome-Based Characterisation and Staphylococcal Enterotoxin Production Ability of Methicillin-Susceptible and Methicillin-Resistant Staphylococcus aureus Strains Isolated from Ready-to-Eat Foods in Algiers (Algeria). Toxins (Basel) 2022; 14:toxins14110731. [PMID: 36355981 PMCID: PMC9694651 DOI: 10.3390/toxins14110731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/18/2022] [Accepted: 10/19/2022] [Indexed: 01/26/2023] Open
Abstract
Staphylococcus aureus is a pathogenic microorganism of humans and animals, able to cause foodborne intoxication due to the production of staphylococcal enterotoxins (SEs) and to resist antibiotic treatment as in the case of methicillin-resistant S. aureus (MRSA). In this study, we performed a genomic characterisation of 12 genetically diverse S. aureus strains isolated from ready-to-eat foods in Algiers (Algeria). Moreover, their ability to produce some classical and new staphylococcal enterotoxins (SEs) was investigated. The 12 S. aureus strains resulted to belong to nine known sequence types (STs) and to the novel ST7199 and ST7200. Furthermore, S. aureus SA46 was assigned to the European clone MRSA-ST80-SCCmec-IV. The 12 strains showed a wide endowment of se and sel (staphylococcal enterotoxin-like toxin) genes (sea, seb, sed, seg, seh, sei, selj, sek, sem, sen, seo, seq, ser, selu2, selw, selx, sey, sel30; ψent1-ψent2), including variants and pseudogenes, and harboured the enterotoxin gene cluster (egc) types 1 and 5. Additionally, they produced various amounts of SEA (64.54-345.02 ng/mL), SEB (2871.28-14739.17 ng/mL), SED (322.70-398.94 ng/mL), SEH (not detectable-239.48 ng/mL), and SER (36,720.10-63,176.06 ng/mL) depending on their genotypes. The genetic determinants related to their phenotypic resistance to β-lactams (blaZ, mecA), ofloxacin (gyrA-S84L), erythromycin (ermB), lincomycin (lmrS), kanamycin (aph(3')-III, ant(6)-I), and tetracyclin (tet(L), tet(38)) were also detected. A plethora of virulence-related genes, including major virulence genes such as the tst gene, determinant for the toxic shock syndrome toxin-1, and the lukF-PV and lukS-PV genes, encoding the panton-valentine leukocidin (PVL), were present in the S. aureus strains, highlighting their pathogenic potential. Furthermore, a phylogenomic reconstruction including worldwide foodborne S. aureus showed a clear clustering based on ST and geographical origin rather than the source of isolation.
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Microbial Properties of Raw Milk throughout the Year and Their Relationships to Quality Parameters. Foods 2022; 11:foods11193077. [PMID: 36230153 PMCID: PMC9563975 DOI: 10.3390/foods11193077] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/26/2022] [Accepted: 10/01/2022] [Indexed: 01/16/2023] Open
Abstract
Raw milk microbiota is complex and influenced by many factors that facilitate the introduction of undesirable microorganisms. Milk microbiota is closely related to the safety and quality of dairy products, and it is therefore critical to characterize the variation in the microbial composition of raw milk. In this cross-sectional study, the variation in raw milk microbiota throughout the year (n = 142) from three farms in China was analyzed using 16S rRNA amplicon sequencing, including α and β diversity, microbial composition, and the relationship between microbiota and milk quality parameters. This aimed to characterize the contamination risk of raw milk throughout the year and the changes in quality parameters caused by contamination. Collection month had a significant effect on microbial composition; microbial diversity was higher in raw milk collected in May and June, while milk collected in October and December had the lowest microbial diversity. Microbiota composition differed significantly between milk collected in January−June, July−August, and September−December (p < 0.05). Bacterial communities represented in raw milk at the phylum level mainly included Proteobacteria, Firmicutes and Bacteroidota; Pseudomonas, Acinetobacter, Streptococcus and Lactobacillus were the most common genera. Redundancy analysis (RDA) found strong correlations between microbial distribution and titratable acidity (TA), fat, and protein. Many genera were significantly correlated with TA, for example Acinetobacter (R = 0.426), Enhydrobacter (R = 0.309), Chryseobacterium (R = 0.352), Lactobacillus (R = −0.326), norank_o__DTU014 (R = −0.697), norank_f__SC-I-84 (R = −0.678), and Subgroup_10 (R = −0.721). Additionally, norank_f__ Muribaculaceae was moderately negatively correlated with fat (R = −0.476) and protein (R = −0.513). These findings provide new information on the ecology of raw milk microbiota at the farm level and contribute to the understanding of the variation in raw milk microbiota in China.
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Kyaw KS, Adegoke SC, Ajani CK, Nwabor OF, Onyeaka H. Toward in-process technology-aided automation for enhanced microbial food safety and quality assurance in milk and beverages processing. Crit Rev Food Sci Nutr 2022; 64:1715-1735. [PMID: 36066463 DOI: 10.1080/10408398.2022.2118660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Ensuring the safety of food products is critical to food production and processing. In food processing and production, several standard guidelines are implemented to achieve acceptable food quality and safety. This notwithstanding, due to human limitations, processed foods are often contaminated either with microorganisms, microbial byproducts, or chemical agents, resulting in the compromise of product quality with far-reaching consequences including foodborne diseases, food intoxication, and food recall. Transitioning from manual food processing to automation-aided food processing (smart food processing) which is guided by artificial intelligence will guarantee the safety and quality of food. However, this will require huge investments in terms of resources, technologies, and expertise. This study reviews the potential of artificial intelligence in food processing. In addition, it presents the technologies and methods with potential applications in implementing automated technology-aided processing. A conceptual design for an automated food processing line comprised of various operational layers and processes targeted at enhancing the microbial safety and quality assurance of liquid foods such as milk and beverages is elaborated.
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Affiliation(s)
- Khin Sandar Kyaw
- Department of International Business Management, Didyasarin International College, Hatyai University, Songkhla, Thailand
| | - Samuel Chetachukwu Adegoke
- Joint School of Nanoscience and Nanoengineering, Department of Nanoscience, University of North Carolina at Greensboro, Greensboro, North Carolina, USA
| | - Clement Kehinde Ajani
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Ozioma Forstinus Nwabor
- Infectious Disease Unit, Department of Internal Medicine, Faculty of Medicine, Prince of Songkla University, Songkhla, Thailand
- Center of Antimicrobial Biomaterial Innovation-Southeast Asia and Natural Product Research Center of Excellence, Faculty of Science, Prince of Songkla University, Songkhla, Thailand
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston, United Kingdom
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Zhang J, Wang J, Jin J, Li X, Zhang H, Zhao C. Prevalence, antibiotic resistance, and enterotoxin genes of Staphylococcus aureus isolated from milk and dairy products worldwide: A systematic review and meta-analysis. Food Res Int 2022; 162:111969. [DOI: 10.1016/j.foodres.2022.111969] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 08/02/2022] [Accepted: 09/21/2022] [Indexed: 11/30/2022]
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Antimicrobial Activity of Some Plant Extracts and Their Applications in Homemade Tomato Paste and Pasteurized Cow Milk as Natural Preservatives. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8090428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Synthetic chemical preservatives are widely used in the food industry to delay the deterioration caused by microbial growth, enzyme activities and oxidation reactions. The last few decades have witnessed marked interest in finding natural food preservatives due to the potential health damage of synthetic preservatives; consumers have become skeptical of consuming foods containing these additives. Polyphenols used as natural preservatives that can be extracted from fruits, vegetables, herbs and spices provide the best alternative for partial or complete replacement of their synthetic analogues. The present study’s emphasis was on employing different plant extracts to be efficiently used as antimicrobial agents for developing replacements for the synthetic chemical additives in food products. The study also investigated the antimicrobial potentialities of five medicinal plants, widely used in Egypt (sumac, tamarind, rosemary, roselle and lemon) against six microbial markers (E. coli, P. aeruginosae, B. subtilis, S. aureus, Penicillium sp. and A. niger.). Sumac extracts showed the best activity against all tested microorganisms, producing the widest inhibition zones ranging from 14 to 45 mm, followed by tamarind and roselle extracts, with inhibition zones ranging from 8–36 and 8–34 mm, respectively. On the other hand, extracts of rosemary and lemon showed variable antimicrobial activity. All extracts from all tested plants were less active against fungal species than bacterial species. In all cases, the organic extracts (80% methanol, 80% ethanol) showed the same or greater activity than the aqueous extracts. In addition, the methanolic extracts showed the strongest and broadest spectrum. The most sensitive strain to plant extracts was B. subtilis, while the most resistant strain was P. aeruginosae. The MIC and MBC or MFC values of methanolic extracts were assayed using the broth dilution method. Sumac extract showed the best activity against all tested microorganisms with the lowest values of MIC and MBC or MFC (from 0.260 to 0.877 and 0.310 to 1.316 mg/mL, respectively, for bacteria, and from 1.975 to 2.5 and 2.5 to 4.444 mg/mL, respectively, for fungi). Interestingly, the tested extracts inhibited microbial growth in tomato paste and pasteurized cow milk for a long storage period (increase shelf life) as compared to the control samples. In conclusion, herbal and spice extracts could be successfully applied as natural antimicrobials for the elimination of food borne microbes and pathogen growth.
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Pasquali F, Valero A, Possas A, Lucchi A, Crippa C, Gambi L, Manfreda G, De Cesare A. Occurrence of foodborne pathogens in Italian soft artisanal cheeses displaying different intra- and inter-batch variability of physicochemical and microbiological parameters. Front Microbiol 2022; 13:959648. [PMID: 36090085 PMCID: PMC9453248 DOI: 10.3389/fmicb.2022.959648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Accepted: 07/26/2022] [Indexed: 11/13/2022] Open
Abstract
Artisanal cheeses are produced in small-scale production plants, where the lack of full automation and control of environmental and processing parameters suggests a potential risk of microbial contamination. The aim of this study was to perform a longitudinal survey in an Italian artisanal factory producing a spreadable soft cheese with no rind to evaluate the inter- and intra-batch variability of physicochemical and microbial parameters on a total of 720 environmental and cheese samples. Specifically on cheese samples, the evaluation was additionally performed on physicochemical parameters. Cheese samples were additionally collected during 15 days of storage at constant temperatures of 2 and 8°C, as well as a dynamic profile of 2°C for 5 days and 8°C for 10 days. Furthermore, Enterobacteriaceae isolates were identified at species level to have a better knowledge of the environmental and cheese microbiota potentially harboring human pathogens. High inter-batch variability was observed for lactic acid bacteria (LAB) and total bacteria count (TBC) in cheese at the end of production but not for pH and water activity. A temperature of 8°C was associated with a significantly higher load of Enterobacteriaceae in cheeses belonging to batch 6 at the end of storage, and this temperature also corresponded with the highest increase in LAB and TBC loads over cheese shelf life. Results from generalized linear mixed models (GLMMs) indicated that drains in the warm room and the packaging area were associated with higher levels of TBC and Enterobacteriaceae in cheese. Regarding foodborne pathogens, no sample was positive for verotoxigenic Escherichia coli (VTEC) or Listeria monocytogenes, whereas six Staphylococcus aureus and one Salmonella pullorum isolates were collected in cheese samples during storage and processing, respectively. Regarding Enterobacteriaceae, 166 isolates were identified at species level from all batches, with most isolates belonging to Klebsiella oxytoca and pneumoniae, Enterobacter cloacae, Hafnia alvei, and Citrobacter freundii evidencing the need to focus on standardizing the microbial quality of cow milk and on hygienic procedures for cleaning and disinfection especially in warm and maturation rooms. Further studies should be performed to investigate the potential pathogenicity and antimicrobial resistance of the identified Enterobacteriaceae species in artisanal cheeses.
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Affiliation(s)
- Frédérique Pasquali
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Bologna, Italy
| | - Antonio Valero
- Department of Food Science and Technology, University of Córdoba, Agrifood Campus of International Excellence ceiA3, Córdoba, Spain
- *Correspondence: Antonio Valero,
| | - Arícia Possas
- Department of Food Science and Technology, University of Córdoba, Agrifood Campus of International Excellence ceiA3, Córdoba, Spain
| | - Alex Lucchi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Bologna, Italy
| | - Cecilia Crippa
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Bologna, Italy
| | - Lucia Gambi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Bologna, Italy
| | - Gerardo Manfreda
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Bologna, Italy
| | - Alessandra De Cesare
- Department of Veterinary Medical Sciences, Alma Mater Studiorum - University of Bologna, Bologna, Italy
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Chen Q, Li Y, Dong L, Shi R, Wu Z, Liu L, Zhang J, Wu Z, Pan D. Quantitative determination of Nε-(carboxymethyl)lysine in sterilized milk by isotope dilution UPLC-MS/MS method without derivatization and ion pair reagents. Food Chem 2022; 385:132697. [DOI: 10.1016/j.foodchem.2022.132697] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 01/13/2023]
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Crippa C, Pasquali F, Lucchi A, Gambi L, De Cesare A. Investigation on the microbiological hazards in an artisanal soft cheese produced in northern Italy and its production environment in different seasonal periods. Ital J Food Saf 2022; 11:9983. [PMID: 35795464 PMCID: PMC9251870 DOI: 10.4081/ijfs.2022.9983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Accepted: 01/10/2022] [Indexed: 11/23/2022] Open
Abstract
The present study aimed at assessing the occurrence of microbiological hazards (Listeria monocytogenes, Staphylococcus aureus, Salmonella spp. and Escherichia coli O157) in an artisanal soft cheese produced in northern Italy. In the same product total bacterial count, lactic acid bacteria and Enterobacteriaceae were enumerated, and pH and water activity measured in two batches sampled in summer and winter. Samples of raw materials, environmental swabs from the production processes and cheese during 15 days of storage at 2 and 8°C as well as dynamic temperature of 2°C for 5 days and 8°C for 10 days were collected and tested. The load of total bacterial count was significantly higher in the winter batch in comparison to the summer one, with a significant increase at the end of the storage period also noticed for lactic acid bacteria. Statistical higher values of pH were registered in raw materials and end of storage in winter batch. S. aureus was confirmed only in the winter batch within samples (n=4) of stored cheese. On plates used for E. coli O157 detection, colonies of Klebsiella pneumoniae and Klebsiella oxytoca were isolated. The results suggest that the highest bacterial population in the winter batch was associated to a higher pH in stored cheese and a higher number of biological hazards identified. Their isolation started in the maturation room suggesting this step as relevant for possible cheese contamination.
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Relevant safety aspects of raw milk for dairy foods processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:211-264. [PMID: 35659353 DOI: 10.1016/bs.afnr.2022.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The concern with food safety in the milk chain begins with the quality of the raw milk. Due to the health hazard that this food can carry when contaminated, the focus of studies has turned to microbiological and chemical contaminants that may be present in raw milk. There is an essential concern about conventional pathogens (Shiga toxin-producing Escherichia coli, Salmonella spp., Listeria monocytogenes, Campylobacter spp., Salmonella spp., and coagulase-positive Staphylococcus spp.) and emerging pathogens (Arcobacter butzleri, Yersinia enterocolitica, Mycobacterium avium ssp. paratuberculosis, Helicobacter pylori, and Cronobacter sakazakii) found in raw milk and dairy products. In addition, a growing public health issue has been raised regarding antimicrobial-resistant pathogens and commensal strains found in milk and dairy products. The antibiotic residues in milk can also damage health, such as allergies, and cause technological problems in dairy products processing. This health issue extends to other chemical contaminants such as heavy metals, pesticides, polycyclic aromatic hydrocarbons, melamine, dioxins, polychlorinated biphenyls, plasticizers, and additives in milk and dairy products. Other chemical substances formed by microorganisms are also of high importance, such as biogenic amines and mycotoxins. Therefore, this chapter aimed to revise and discuss relevant biological and chemical risks to ensure the safety and quality of raw milk and dairy products.
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A review of methods for the inference and experimental confirmation of microbial association networks in cheese. Int J Food Microbiol 2022; 368:109618. [DOI: 10.1016/j.ijfoodmicro.2022.109618] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 02/21/2022] [Accepted: 03/06/2022] [Indexed: 12/15/2022]
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Owusu SM, Chen J, Merz E, Fu C. Progressing towards nutritional health in Sub‐Saharan Africa: An econometric analysis of the effect of sustainable food production on malnutrition. Int J Health Plann Manage 2022; 37:2266-2283. [DOI: 10.1002/hpm.3468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 01/05/2022] [Accepted: 03/21/2022] [Indexed: 11/08/2022] Open
Affiliation(s)
| | - Jianlin Chen
- School of Business Jinggangshan University Ji'an Jiangxi China
| | - Ellen Merz
- School of Business Jinggangshan University Ji'an Jiangxi China
| | - Chuanbo Fu
- School of Business Jinggangshan University Ji'an Jiangxi China
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Rajawardana DU, Fernando PC, Biggs PJ, Namali Hewajulige IG, Nanayakkara CM, Wickramasinghe S, Lin XX, Berry L. An insight into tropical milk microbiome: Bacterial community composition of cattle milk produced in Sri Lanka. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Díaz-García V, Contreras-Trigo B, Rodríguez C, Coelho P, Oyarzún P. A Simple Yet Effective Preanalytical Strategy Enabling the Application of Aptamer-Conjugated Gold Nanoparticles for the Colorimetric Detection of Antibiotic Residues in Raw Milk. SENSORS 2022; 22:s22031281. [PMID: 35162026 PMCID: PMC8837955 DOI: 10.3390/s22031281] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 12/29/2021] [Accepted: 12/29/2021] [Indexed: 12/10/2022]
Abstract
The misuse of antibiotics in the cattle sector can lead to milk contamination, with concomitant effects on the dairy industry and human health. Biosensors can be applied in this field; however, the influence of the milk matrix on their activity has been poorly studied in light of the preanalytical process. Herein, aptamer-conjugated gold nanoparticles (nanoaptasensors) were investigated for the colorimetric detection in raw milk of four antibiotics used in cattle. The effect of milk components on the colorimetric response of the nanoaptasensors was analyzed by following the selective aggregation of the nanoparticles, using the absorption ratio A520/A720. A preanalytical strategy was developed to apply the nanoaptasensors to antibiotic-contaminated raw milk samples, which involves a clarification step with Carrez reagents followed by the removal of cations through dilution, chelation (EDTA) or precipitation (NaHCO3). The colorimetric signals were detected in spiked samples at concentrations of antibiotics as low as 0.25-fold the maximum residue limits (MRLs) for kanamycin (37.5 μg/L), oxytetracycline (25 μg/L), sulfadimethoxine (6.25 μg/L) and ampicillin (1 μg/L), according to European and Chilean legislation. Overall, we conclude that this methodology holds potential for the semiquantitative analysis of antibiotic residues in raw milk obtained directly from dairy farms.
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