Comparison of Staphylococcus aureus isolates from food handlers, raw bovine milk and Minas Frescal cheese by antibiogram and pulsed-field gel electrophoresis following SmaI digestion

André, María Claudia; Campos, Maria Raquel Hidalgo; Borges, Liana Jayme; Kipnis, André; Pimenta, Fabiana Cristina; Serafini, Álvaro Bisol

doi:10.1016/j.foodcont.2007.03.010

Cited by 99 publications

(100 citation statements)

References 31 publications

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“…In the same way, MRSA strains were found to be enterotoxigenic and showed resistance to at least one of the antibiotics tested. Andre et al (2008) found all S. aureus strains isolated from cheese samples were sensitive to vancomycin and gentamicin, similar to this study. Recently, cheese samples made with raw sheep's milk examined by Spanu et al (2010), did not find any sample to be harbouring the MRSA strain.…”

Section: Resultssupporting

confidence: 90%

“…This finding is in disagreement with the result in the study. The detection of S. aureus in 6% of samples in the study was higher than the 3.2% reported by Günş en and Büyükyörük (2003), on the other hand, lower than the 8% reported by Turantaş , Ünlütürk, and Göktan (1989), the 60% by Kıvanç (1989), the 68% by Bostan, U gur, and Aksu (1992), the 100% by Uraz and Gündo gan (1998), the 66.6% by Ş engül (2006), the 66% by Keskin, Özyaral, Baş kaya, and Susur (2006), the 92.5% by Öksüztepe, Patır, Dikici, Bozkurt, and Çalıcıo glu (2007), the 16.3% by De Luca, Zanetti, and Stampi (1997) and the 70.8% by Andre et al (2008) (Table 2). Differences between the results may be based on the differences in the cheese production techniques, and whether the milk used was raw or pasteurized.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Detection of enterotoxigenic and antimicrobial resistant S. aureus in Turkish cheeses

Can

Çelik

2012

Food Control

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Detection of enterotoxigenic and antimicrobial resistant S. aureus in Turkish cheeses

Can

Çelik

2012

Food Control

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“…In \another study in the Bologna area, S. aureus was present in 16.3% of the cheese samples manufactured from pasteurized milk, with a density ranging from 10 1 to 3.1 9 10 5 cfu/g. Minas Frescal cheese is widely consumed by the Brazilian and the study about this cheese shows that S. aureus isolates from the cheese were the same as isolated from the raw milk (Andre et al 2008;Charlier et al 2009). Carvalho et al (2007) have not detected any coagulase positive S. aureus in Minas Frescal cheese process and they concluded that due to its closed system process with no handling the product after pasteurization.…”

Section: Resultsmentioning

confidence: 92%

Determination of microbial contamination sources for use in quality management of cheese industry: “Dil” cheese as an example

İrkin

2010

J. Verbr. Lebensm.

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The microbiological quality, safety and shelf-life of cheeses depend on manufacture and handling in an environment that meets basic standards for hygiene and the management of hygiene in the process. In this research contamination sources of ''Dil'' cheese during production in a local dairy plant in Bursa, Turkey were determined. Eighteen different control points (raw milk, pasteurized milk, heated curd, molded cheese before kneading, kneaded cheese, brine solution for kneading, thermophilic culture, rennet, calcium chloride solution, brine solution for cheese, cheese vat, workers hands, production room air, production room floor, production room wall, packaging material and packaged cheese) have been examined for the enumeration of total aerobic mesophilic bacteria, Staphylococci, Enterobacteriaceae, Salmonella spp., Escherichia coli, lactic acid bacteria, Pseudomonas spp. and yeast-moulds. It was determined that viability of lactic acid bacteria in thermophilic culture was not in high numbers and some contaminations to ''Dil'' cheese were detected from the starter culture. Brine solutions and rennet were contaminated with Staphylococci. Yeast and moulds in production room air were the major sources of contamination. Pasteurization and kneading in hot brine solution can eliminate some of the microorganisms but that was not sufficient in the production of Dil cheese. Finish cheese should meet specific hygienic standards, with respect to regulations post-contaminations to the cheese must be inhibited and a HACCP plan should be established during production.

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“…Outra importante fonte de contaminação seriam os colaboradores, visto a possibilidade de serem reservatórios naturais desta bactéria. André et al (2008), em suas pesquisas sobre a prevalência de S. aureus em uma unidade de produção de leite e derivados em Goiás, Brasil, detectaram que 75% de colaboradores, de um total de 140, apresentavam este microrganismo em suas mãos. A sua importância, no que diz respeito à formação de biofilmes, tem sido relatada em pesquisas (HERRERA et al, 2007;RODE et al, 2007) A seleção por A. hydrophila diz respeito à emergência deste Gram-negativo em questões de segurança e estabilidade de alimentos.…”

Section: Os Microrganismos Staphylococcus Aureus E Aeromonas Hydrophilaunclassified

Formação de biofilme em aço inoxidável por Aeromonas hydrophila e Staphylococcus aureus usando leite e diferentes condições de cultivo

Boari¹,

Alves²,

Tebaldi³

et al. 2009

Ciênc. Tecnol. Aliment.

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Biofilmes correspondem a comunidades constituídas por células sésseis, mono ou multiespécies, aderidas a um substrato, embebidas em uma matriz de polímeros extracelulares (exopolissacarídeos -EPS), em cuja formação os microrganismos exibem diferenciados fenótipos, metabolismo, fisiologia e transcrição genética. (DONLAN;COSTERTON, 2002). Como etapas importantes para a sua formação, são descritas as adesões iniciais, passando os microrganismos de seu estilo de vida planctônico ao séssil, à formação de microlônias, à maturação e ao destacamento de células, retornando estas a seu estilo de vida planctônico (Figura 1 e Figura 2).Estas estruturas naturalmente ocorrem em variados tipos de ambientes, sejam eles bióticos ou abióticos. Entretanto, afora a sua ocorrência natural, pesquisas sobre a sua formação em superfícies utilizadas na produção de alimentos, como aço inoxidável American Iron and Steel Institute -AISI 304 (2008), vêm recebendo destaque, principalmente no que se refere aos malefícios de sua presença. Uma vez constituídos, os biofilmes agem como pontos de contaminação constante, liberando células de microrganismos patogênicos e/ou deterioradores, como Staphylococcus aureus e Aeromonas hydrophila, podendo comprometer, assim, a qualidade microbiológica de matérias-primas, produtos pré-acabados e acabados (FUSTER-VALLS et al., 2008). As negatividades de sua ocorrência também se relacionam à corrosão de equipamentos, usualmente designada pela expressão Corrosão Microbiologicamente Influenciada (MIC), e pela redução da capacidade da troca de calor entre superfícies (MANSFELD, 2007). Seguindo à hipótese de que na natureza a constituição destas comunidades oferecia proteção aos indivíduos, o mesmo AbstractThe aim of this research was to verify the capability of biofilm formation on stainless steel by Aeromonas hydrophila and Staphylococcus aureus using milk and different conditions of cultivation. The variables consisted in mono and multi-species cultivation of these microorganisms and in the temperatures of 4, 7 and 18 °C. Containers containing 1000 mL of milk, population density of 10 5 CFU.mL -1 of each microorganism, and ten suspended chips of stainless steel AISI 304 (10 × 20 mm) were used to seal up and storage, under 60 rpm of agitation for 10 days. The analyses were conducted every 48 hours. Sessile cells of A. hydrophila and S. aureus and were enumerated by plating in m-Aeromonas selective agar and Baird-Parker agar. Complementary studies included the generation time calculation, enumeration of planktonic cells, and visualization of chips by scanning electron microscopy. S. aureus, in mono-cultivation, formed biofilm at 18 °C and at 7 °C. At 4 °C was observed attachment. The presence of A. hydrophila reduced the performance of S. aureus. In this condition, S. aureus formed biofilm at 18 °C. A. hydrophila formed biofilm under all conditions. Keywords: Aeromonas hydrophila; Staphylococcus aureus; biofilm; milk; stainless steel; temperature. ResumoO objetivo desta pesquisa consistiu em avaliar a formação de...

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Comparison of Staphylococcus aureus isolates from food handlers, raw bovine milk and Minas Frescal cheese by antibiogram and pulsed-field gel electrophoresis following SmaI digestion

Cited by 99 publications

References 31 publications

Detection of enterotoxigenic and antimicrobial resistant S. aureus in Turkish cheeses

Detection of enterotoxigenic and antimicrobial resistant S. aureus in Turkish cheeses

Determination of microbial contamination sources for use in quality management of cheese industry: “Dil” cheese as an example

Formação de biofilme em aço inoxidável por Aeromonas hydrophila e Staphylococcus aureus usando leite e diferentes condições de cultivo

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