Comparing the Behavior of Multidrug-Resistant and Pansusceptible Salmonella during the Production and Aging of a Gouda Cheese Manufactured from Raw Milk

Abstract

Outbreaks of salmonellosis have been linked to the consumption of cheese, and emerging multidrug-resistant (MDR) strains of Salmonella may be more virulent and more tolerant than less resistant strains to stresses encountered in food production, which may enhance the survival of these resistant strains in cheese. This study was conducted to compare the behavior of MDR and pansusceptible Salmonella strains during the manufacture and aging of Gouda cheese and compare pathogen recovery via several rapid and traditional methods. Cheeses were manufactured from raw milk inoculated with a six-strain cocktail of either MDR or susceptible Salmonella Newport and Salmonella Typhimurium at initial levels of <20 CFU/ml. Samples of milk, whey, curd, and finished cheese were analyzed using eight enrichment and detection protocols. Overall, changes in pathogen levels observed throughout manufacture and aging did not differ significantly between MDR and susceptible Salmonella strains. Salmonella counts increased significantly during manufacture to a mean of 734 CFU/g on day 1 followed by a significant decrease over 60 days of aging to <1 CFU/g. Although levels fell and stayed below the direct plating detection limit of $ 5 CFU/g after 54 days on average, viable cells remained detectable after enrichment for an average of 210 ± 40 days. The International Organization for Standardization methods with and without PCR detection provided the most accurate results, and the remaining methods, notably those with selective primary incubation, produced results that disagreed significantly with the true result. Overall, our findings suggest that MDR Salmonella strains may not pose a greater threat to cheese safety than do non-MDR Salmonella strains.

Rumi and Pasteurized Kareish Cheeses Are a Source of β-Lactam-Resistant Salmonella in the Nile Delta Region of Egypt: Insights into Their Incidence, AMR Pattern, Genotypic Determinants of Virulence and β-Lactam Resistance

“…Unsafe water sources in the Nile Delta regions, unsanitary conditions in food production environments, poor personal hygiene, and the health status of food handlers increase the risk of cross-contamination of retail food with virulent and AMR enteropathogenic bacteria, which could be a potential vehicle for foodborne diarrheal illnesses [12,19,20]. To date, limited studies have addressed the occurrence of virulence and β-lactams resistance genes in Salmonella strains isolated from Rumi and pasteurized Kariesh cheeses across rural areas in Lower Egypt, particularly in the Nile Delta region.…”

Antibiotic-Resistant Bacteria: Prevalence in Food and Inactivation by Food-Compatible Compounds and Plant Extracts

“…66 The cited authors emphasize the need to use improved hygienic conditions to reduce the prevalence of resistant bacteria in dairy products.…”

“…Although the incidence of resistant bacteria has been found to be higher in retail meat (69.8%) than in dairy (62.5%) products, many studies that have included dairy products have reported the presence of resistant organisms in retail cheeses, salads, ham, and raw meat, in cow’s milk and dairy products, in goat’s and sheep’s milk, and in Gouda cheese manufactured from raw milk . The cited authors emphasize the need to use improved hygienic conditions to reduce the prevalence of resistant bacteria in dairy products.…”

“…Although the incidence of resistant bacteria has been found to be higher in retail meat (69.8%) than in dairy (62.5%) products, 62 many studies that have included dairy products have reported the presence of resistant organisms in retail cheeses, salads, ham, and raw meat, 63 in cow's milk and dairy products, 64 in goat's and sheep's milk, 65 and in Gouda cheese manufactured from raw milk. 66 The cited authors emphasize the need to use improved hygienic conditions to reduce the prevalence of resistant bacteria in dairy products. The resistance of egg shell Salmonella isolates, especially Salmonella Typhimurium, to antimicrobial drugs was shown to be serotype dependent and was greater than observed with E. coli isolates, suggesting the need to reduce resistant pathogens in shell eggs and shell egg processing water.…”