Aspects of water quality and quality of products in the dairy industry

Kamiyama, Carolina Martins; Otênio, Marcelo Henrique

doi:10.5935/2238-6416.20130019

Cited by 2 publications

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“…It is a white soft cheese, produced from cow milk, and its major characteristic is a pleasant, slightly acid taste and rich flavor (Kamiyama and Otenio, 2013). A method to avoid Minas Frescal adulteration via replacement of milk by whey has been developed (Magenis et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Identification and molecular phylogeny of coagulase-negative staphylococci isolates from Minas Frescal cheese in southeastern Brazil: Superantigenic toxin production and antibiotic resistance

Nunes

Souza

Pereira

et al. 2016

Journal of Dairy Science

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Minas Frescal is a typical Brazilian fresh cheese and one of the most popular dairy products in the country. This white soft, semiskimmed, nonripened cheese with high moisture content is obtained by enzymatic coagulation of cow milk using calf rennet or coagulants, usually in industrial dairy plants, but is also manufactured in small farms. Contamination of Minas Frescal by several staphylococci has been frequently reported. Coagulase-negative staphylococci (CNS) strains are maybe the most harmful, as they are able to produce heat-stable enterotoxins with super antigenic activities in food matrices, especially in dairy products such as soft cheeses. The aim of the present study was to investigate the presence of CNS strains in Minas Frescal marketed in southeastern Brazil concerning the risk of staphylococci food poisoning by the consumption of improperly manufactured cheese and the possibility of these food matrices being a reservoir of staphylococcal resistance to antimicrobials. Ten distinct CNS strains were found in 6 cheeses from distinct brands. The most frequent species were Staphylococcus saprophyticus (40%), Staphylococcus xylosus (30%), Staphylococcus sciuri (20%), and Staphylococcus piscifermentans (10%). Three strains were identified to the Staphylococcus genera. Three major species groups composed of 3 refined clusters were grouped by phylogenetic analyses with similarities over to 90%. All CNS strains carried multiple enterotoxin genes, with high incidence of sea and seb (90 and 70%, respectively), followed by sec/see, seh/sei, and sed with intermediate incidence (60, 50, and 40%, respectively), and, finally, seg/selk/selq/selr and selu with the lowest incidence (20 and 10%, respectively). Real-time reverse transcription PCR and ELISA assays confirmed the enteroxigenic character of the CNS strains, which expressed and produced the enterotoxins in vitro. The CNS strains showed multiresistance to antimicrobial agents such as β-lactams, vancomycin, and linezolid, which have therapeutic importance in both human and veterinarian medicines. The risk of staphylococci food poisoning by the consumption of improperly manufactured Minas Frescal was emphasized, in addition to the possibility of these food matrices being a reservoir for antibiotic resistance. More effective control measures concerning the presence and typing of staphylococci in raw milk and dairy derivatives should be included to prevent the spread of pathogenic strains.

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Section: Introductionmentioning

confidence: 99%

Identification and molecular phylogeny of coagulase-negative staphylococci isolates from Minas Frescal cheese in southeastern Brazil: Superantigenic toxin production and antibiotic resistance

Nunes

Souza

Pereira

et al. 2016

Journal of Dairy Science

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“…Water is essential for cleaning and sanitising utensils used in dairies; thus, it plays a key role in the final quality and safety of dairy products (Kamiyama and Otenio, 2013; Rangel et al , 2015). Total and thermotolerant coliform analyses conducted on the water at facilities A and B showed values lower than 3 CFU/mL; the water was thus considered drinking water, pursuant to Ministerial Directive 2914 of the ANVISA of 2011.…”

Section: Resultsmentioning

confidence: 99%

Shelf life study of handmade and industrially processedMinas frescalcheese

Silva

Santos

Silva

et al. 2019

NFS

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Purpose The purpose of this study is to characterize and compare the results of the inspection mark of handmade and industrially processed Minas frescal cheese. It is one of the most commonly made and consumed cheeses in Brazil, and its production processes range from handmade cheeses produced in small household production sites to cheeses manufactured in large dairy factories subject to federal inspection. Design/methodology/approach The samples were stored for 10 days at 4°C in a biochemical oxygen demand chamber. Cheeses were analyzed using physicochemical analyzes, yield and syneresis indices and microbiological analyses. Findings The cheese A met the criterion of regulatory classification for very high humidity (65.32 g/100 g), while cheese B did not meet the criterion (54.38 g/100 g). Cheeses A (19.01 g/100 g) and B (24 g/100 g) showed average fat contents that did not comply with current legislation. The most probable number per g of thermotolerant coliforms was outside the acceptable range (>24 × 102 MPN/g), and Salmonella spp. were present in the tested samples. The highest yield was observed for handmade cheese (an average of 5.35 L of milk to produce 1 kg of cheese), which had the highest syneresis during the storage period (p = 0.004), reaching 14.26% on the 10th day of storage. Originality/value Municipal and state inspection certificates do not ensure the microbiological quality of Minas frescal cheese, indicating flaws in the good manufacturing practices and/or in the milk pasteurisation stage.

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Aspects of water quality and quality of products in the dairy industry

Cited by 2 publications

References 0 publications

Identification and molecular phylogeny of coagulase-negative staphylococci isolates from Minas Frescal cheese in southeastern Brazil: Superantigenic toxin production and antibiotic resistance

Identification and molecular phylogeny of coagulase-negative staphylococci isolates from Minas Frescal cheese in southeastern Brazil: Superantigenic toxin production and antibiotic resistance

Shelf life study of handmade and industrially processedMinas frescalcheese

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