Application of variable number of tandem repeat analysis to determine the origin of S. aureus contamination from milk to cheese in goat cheese farms

Callon, Cécile; Gilbert, Florence; Cremoux, Renée de; Montel, Marie‐Christine

doi:10.1016/j.foodcont.2007.02.014

Cited by 40 publications

(37 citation statements)

References 21 publications

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“…In our study, only 2 strains isolated from quarter milk sample had the sak gene, a result that is in agreement with that of Monecke et al [18] who noted the absence of this gene in 90% of bovine mastitis isolates, whereas the gene is present in 50% of goat isolates [10]. Among the non-exclusive possible explanations for this difference are the lack of pre-teat dipping and cleaning of the udder in goats and the absence of significant environmental flora, which can compete with S. aureus.…”

Section: Resultssupporting

confidence: 93%

“…The genotyping method used was the MLVA (Multilocus Variable Number of Tandem Repeat Analysis) method for the following five genes, clfA, clfB, coa, fnb and SAV1078 as previously reported [11] and used for genotyping of strains isolated on goat cheese farms [10].…”

Section: Selection Conservation and Genotyping Of S Aureus Isolatesmentioning

confidence: 99%

“…Dairy animals and more specifically infected mammary glands are commonly accepted as the main cause of contamination [7][8][9][10]. However, when mastitis control measures are implemented and the milk from S. aureus infected cows is excluded, new infections and contamination of the bulk milk and cheese will continue to occur as eradication is difficult to achieve.…”

Section: Introductionmentioning

confidence: 99%

“…Analysis of variable numbers of tandem repeat of loci [MLVA] is relevant to discriminate large number of S. aureus isolates from dairy surroundings [9][10][11] thereby providing better possibility of control. Moreover typing of isolates could help further evaluate the diversity of strains involved in mastitis in a given herd in relation with their sensitivity to antibiotics and thus test the hypothesis often put forward of a prevalent strain leading to a predominant sensitivity [or resistance] profile.…”

Section: Introductionmentioning

confidence: 99%

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Sources of Contamination of Bovine Milk and Raw Milk Cheese by Staphylococcus aureus Using Variable Number of Tandem Repeat Analysis

Jaquemine¹

2015

J Veterinar Sci Technol

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Milk and dairy products are frequently implicated in food-borne infections caused by Staphylococcus aureus and infected animals may contaminate bulk milk. In addition, human handlers, milking equipment, the environment, the udder and the teat skin of dairy animals are possible sources of bulk milk contamination.The main objective of this study was to identify and prioritize the sources of S. aureus contamination of bulk milk and raw milk cheese, and secondly to investigate the diversity of strains involved in bovine mastitis, and test the controversial hypothesis of cross-infection between humans and animals.Four farms manufacturing cheese from raw milk with a total of 135 dairy cows were selected. Bacteriological analyses were performed on quarter milk samples, swabs of udders and teats, the milking machine, bulk milk, cheeses, swabs taken from staff members' hands and nasal cavities. Typing of S. aureus isolates was carried out using the Multiple Locus Variable Tandem Repeat Analysis [MLVA] including five genes [clfA, clfB coa, fnb and SAV1078] combined with the investigation of the presence of staphylokinase gene [sak].A total of 537 isolates were genotyped. The genotyping results confirmed that most intramammary infections in each farm were due to a prevalent genotype. The majority of genotypes present on the teat skin were also isolated from quarter milk samples. These isolates are the main sources of the contamination of bulk milk and cheese. The identity of certain genotypes characterized in both humans and animals was sometimes associated with the presence of the sak gene and suggests the existence of cross-contamination and also the occasional involvement of human handlers in the contamination of milk and cheeses.

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Section: Resultssupporting

confidence: 93%

Section: Selection Conservation and Genotyping Of S Aureus Isolatesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sources of Contamination of Bovine Milk and Raw Milk Cheese by Staphylococcus aureus Using Variable Number of Tandem Repeat Analysis

Jaquemine¹

2015

J Veterinar Sci Technol

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“…aureus have indicated that Staph. aureus shed from milk or infected udders is the most important contamination source in caprine (Callon et al, 2008) and bovine (Jørgensen et al, 2005) raw milk cheeses. This could also be the case in our study, where all the Staph.…”

mentioning

confidence: 99%

Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms

Carrascosa

Millán

Saavedra

et al. 2016

Journal of Dairy Science

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The purpose of this paper was to evaluate, by statistical analyses, risk factors on cheese farms that can influence the microbial contamination of their products. Various assessment tools, such as cheese production questionnaires, food handlers' knowledge testing, and hygiene assessment system surveys, were used on 39 cheese farms on the island of Gran Canaria, Spain. The microbiological status of 773 raw milk and cheese samples from the cheese farms was assessed by enumerating total viable counts and 4 pathogens: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. The results revealed that the highest contamination by Staph. aureus (4.39%, >10 5 cfu/ mL) was found in milk, and the highest contamination by E. coli (5.18%, >10 3 cfu/mL) was found in cheese. Very few samples (0.52%) were contaminated by L. monocytogenes or Salmonella spp. The factors associated with any tested microorganism were "handling," "knowledge," and "type of milk." Subsequently, multidimensional logistic analysis for contamination by E. coli showed an independent association for factors "cleaning and disinfection test" and "type of milk." The probability of total aerobic contamination of milk increased with lower hygiene assessment system survey scores. These results emphasize the need to apply and maintain good hygiene practices, and to study risk factors to prevent contamination and bacterial growth. Further research is required in other areas with different cheese farm types to reinforce the validity of these results.

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Silver Nanocluster/Silica Composite Coatings Obtained by Sputtering for Antibacterial Applications

Balagna

Ferraris

Perero

et al. 2013

Structural Nanocomposites

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Silver nanocluster silica composite coatings were deposited by radio frequency co-sputtering technique on several substrates. This versatile method allows tailoring of silver content and antibacterial behaviour of coatings deposited on glasses, ceramics, metals and polymers for several applications. Coating morphology and composition as well as nanocluster size were analyzed by means of UV-Visible absorption, X-ray diffraction (XRD), Field Emission Scanning Electron Microscopy (FESEM), electron dispersive spectroscopy (EDS), X-ray Photoelectron Spectroscopy (XPS) and Atomic Force Microscopy (AFM). The antibacterial effect was verified through the inhibition halo test against standard bacterial strain, Staphylococcus aureus, before and after sterilization process. Tape test demonstrated a good adhesion of the coatings to the substrates.

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Application of variable number of tandem repeat analysis to determine the origin of S. aureus contamination from milk to cheese in goat cheese farms

Cited by 40 publications

References 21 publications

Sources of Contamination of Bovine Milk and Raw Milk Cheese by Staphylococcus aureus Using Variable Number of Tandem Repeat Analysis

Sources of Contamination of Bovine Milk and Raw Milk Cheese by Staphylococcus aureus Using Variable Number of Tandem Repeat Analysis

Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms

Silver Nanocluster/Silica Composite Coatings Obtained by Sputtering for Antibacterial Applications

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