A Highlight for Non-Escherichia coli and Non-Salmonella sp. Enterobacteriaceae in Dairy Foods Contamination

Amorim, Angelo M. B.; Nascimento, Janaı́na dos Santos

doi:10.3389/fmicb.2017.00930

Cited by 9 publications

(4 citation statements)

References 36 publications

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“…Due to a lack of suitable identification methods for these organisms, non-pathogenic Pseudomonas spp. (P. psychrophila, P. putida, P. koreensis, among others) have been misidentified as pathogenic [56].…”

Section: Discussionmentioning

confidence: 99%

Characterisation of Milk Microbiota from Subclinical Mastitis and Apparently Healthy Dairy Cattle in Free State Province, South Africa

Khasapane,

Khumalo,

Kwenda

et al. 2023

Veterinary Sciences

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Bovine mastitis is an inflammation of the udder tissue of the mammary gland brought on by microbial infections or physical damage. It is characterised by physical, chemical, and biological changes in the udder and milk. While several different bacterial species have been identified as causative agents of mastitis, many subclinical mastitis (SCM) cases remain culture-negative. The aim of this study was to characterise milk microbiota from SCM and apparently healthy dairy cows (non-SCM) by 16S rRNA sequencing. Alpha-diversity metrics showed significant differences between SCM cows and non-SCM counterparts. The beta-diversity metrics in the principal coordinate analysis significantly clustered samples by type (PERMANOVA test, p < 0.05), while non-metric dimensional scaling did not (PERMANOVA test, p = 0.07). The overall analysis indicated a total of 95 phyla, 33 classes, 82 orders, 124 families, 202 genera, and 119 bacterial species. Four phyla, namely Actinobacteriota, Bacteroidota, Firmicutes, and Proteobacteria collectively accounted for more than 97% of all sequencing reads from SCM and non-SCM cow samples. The most abundant bacterial classes were Actinobacteria, Bacilli, Bacteroidia, Clostridia, and Gammaproteobacteria in non-SCM cow samples, whilst SCM cow samples were mainly composed of Actinobacteria, Alphaproteobacteria, Bacilli, Clostridia, and Gammaproteobacteria. Dominant bacterial species in non-SCM cow samples were Anthropi spp., Pseudomonas azotoformans, P. fragi, Acinetobacter guillouiae, Enterococcus italicus, Lactococcus lactis, whilst P. azotoformans, Mycobacterium bovis, P. fragi, Acinetobacter guillouiae, and P. koreensis were dominant in the SCM cow samples. The current study found differences in bacterial species between SCM and non-SCM cow milk; hence, the need for detailed epidemiological studies.

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Section: Discussionmentioning

confidence: 99%

Characterisation of Milk Microbiota from Subclinical Mastitis and Apparently Healthy Dairy Cattle in Free State Province, South Africa

Khasapane,

Khumalo,

Kwenda

et al. 2023

Veterinary Sciences

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“…Lactococcus was present because it is also capable of lactic acid fermentation, thereby contributing to the acidity of the final product, similar to Weissella and Pediococcus [1]. The rejuvelac used for both 'brie' and 'blue' products had Enterobacteriaceae present at low levels, which may be attributed to contaminated quinoa because Enterobacteriaceae have been found to be present in cereal grains and are also common contaminants of food in general [26][27][28]. Although Enterobacteriaceae were initially present in the rejuvelac, by the end of cashew fermentation it was no longer detectable.…”

Section: Discussionmentioning

confidence: 99%

Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

Chen

Craven

et al. 2020

Nutrients

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Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is particularly the case for products such as fermented cashew (Anacardium occidentale). We hereby describe the characterisation of cashew samples throughout an entire fermentation production process, starting at the quinoa starter inoculum (rejuvelac). The viable bacterial count was 10 8 -10 9 colony forming units/g. The nutritional composition changed marginally with regards to fats, carbohydrates, vitamins, and minerals. The rejuvelac starter culture was predominated by Pediococcus and Weissella genera. The 'brie' and 'blue' cashew products became dominated by Lactococcus, Pediococcus, and Weissella genera as the fermentation progressed. Cashew allergenicity was found to significantly decrease with fermentation of all the end-product types. For consumers concerned about allergic reactions to cashew nuts, these results suggested that a safer option is for products to be made by fermentation.

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“…Foods similar to dairy products can be a source of transmission of Enterobacteriaceae microorganisms that exhibit MDR to antibiotics and other acridity factors similar to biofilm products, as well as the conflation of proteolytic and lipolytic enzymes that are responsible for corruption processes in food products. Good hygiene conditions during processing and manufacturing, as well as storage and distribution processes can reduce or eliminate the presence of these microorganisms [50]. The emergence of antimicrobial resistance in K. pneumoniae is a major concern in life-saving drugs around the world.…”

Section: The Emergence Of Multidrug-resistant Foodmentioning

confidence: 99%

A review: Virulence factors of Klebsiella pneumonia as emerging infection on the food chain

et al. 2022

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Health problems can be caused by consuming foods that have been processed in unsanitary conditions; hence, the study of the impact of contamination on food and its prevention has become critical. The disease caused by Klebsiella pneumoniae in food is increasing significantly every year across the world. The main factors that are essential for the virulence of K. pneumoniae are lipopolysaccharide and polysaccharide capsules. Furthermore, K. pneumoniae is capable of forming biofilms. Capsule polysaccharides, fimbriae types 1 and 3, are crucial virulence factors contributing to biofilm formation in K. pneumoniae. The food contamination by K. pneumoniae may not directly pose a public health risk; however, the presence of K. pneumoniae refers to unhygienic practices in food handling. This article aims to demonstrate that K. pneumoniae should be considered as a potential pathogen that spreads through the food chain and that necessary precautions should be taken in the future.

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A Highlight for Non-Escherichia coli and Non-Salmonella sp. Enterobacteriaceae in Dairy Foods Contamination

Cited by 9 publications

References 36 publications

Characterisation of Milk Microbiota from Subclinical Mastitis and Apparently Healthy Dairy Cattle in Free State Province, South Africa

Characterisation of Milk Microbiota from Subclinical Mastitis and Apparently Healthy Dairy Cattle in Free State Province, South Africa

Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

A review: Virulence factors of Klebsiella pneumonia as emerging infection on the food chain

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