Detection of Mycobacterium bovis in artisanal cheese in the state of Pernambuco, Brazil

Cezar, Renata Duarte da Silva; Lucena‐Silva, Norma; Borges, Jonas Melo; Santana, Vania Lucia Assis; Pinheiro, José Wilton

doi:10.1016/j.ijmyco.2016.04.007

Cited by 35 publications

(20 citation statements)

References 16 publications

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“…It can be speculated that contaminated milk or byproducts imported from regions with high TB burden was used to produce these foods. M. bovis has been detected in milk, cheese and other products (Kaneene et al, 2014; Pereira-Suarez et al, 2014; Pérez-Lago et al, 2014; Cezar et al, 2016), mainly in regions where animal TB still represents a major issue.…”

Section: Discussionmentioning

confidence: 99%

“…avium subspecies or M . bovis (Grant, 2010; Klanicova et al, 2011; Faria et al, 2014; Lorencova et al, 2014; Pereira-Suarez et al, 2014; Savi et al, 2015; Cezar et al, 2016). According to the bibliography, animal products in which mycobacteria have been identified include raw and pasteurized milk, milk powder, powdered infant milk formula, cheese, meat, ground meat, fermented meat, ham, salami and sausages obtained from the main livestock species.…”

Section: Introductionmentioning

confidence: 99%

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Detection of Mycobacteria by Culture and DNA-Based Methods in Animal-Derived Food Products Purchased at Spanish Supermarkets

et al. 2017

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Mycobacteria include obligate and opportunistic pathogens that cause significant human and animal disease. The burden of tuberculosis has been largely reduced in developed territories but remains a huge problem worldwide. The significance of nontuberculous mycobacteria is growing considerably, especially in developed regions with higher life expectancy and more therapy-related immunosuppressed individuals. Due to their robustness mycobacteria can contaminate animal products by direct transmission from infected individuals or by environmental contamination during processing. The situation at market level is poorly known. Most studies analyzing commercially available foods are limited to a small or local scale and mainly focused on a particular mycobacterial species. There is a need to investigate if animal products that have passed the established controls to be for sale at main supermarkets could represent a route of contact with any mycobacteria. Thus, our goal was to study the prevalence of mycobacteria in these foods to assess if this could represent a source of human exposure. Five stores from the main supermarket chains in Spain were selected. 138 dairy and 119 meat products were purchased. All were processed using culture and multiplex real-time PCR methods. Additional molecular methods were used to specifically identify any positive result. Mycobacterium avium subsp. hominissuis (2), M. avium subsp. avium (1), and M. fortuitum (1) were isolated from powdered infant formula and ground beef, chicken sausage, and mortadella cold cut, respectively. Mycobacterial DNA (M. avium, M. tuberculosis complex and other nontuberculous mycobacteria) was detected in 15% of dairy products and 2% of meat products. These results show that the prevalence of viable mycobacteria in foods of animal origin obtained at the supermarket was not substantial although a considerable proportion of them contained mycobacterial DNA. Contact with mycobacteria through this route could be ensured over time. Further investigation is necessary to determine the real impact of foodborne mycobacterial exposure on human health and identify critical points in the food production system to enable setting up more stringent control measures.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Detection of Mycobacteria by Culture and DNA-Based Methods in Animal-Derived Food Products Purchased at Spanish Supermarkets

et al. 2017

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“…With regards do mycobacteria, in Northeast Brazil, there are reports of Coalho cheese contaminated with viable Mycobacterium avium subspecies paratuberculosis in the State of Piauí [1] and with the presence of M. bovis DNA, in the State of Pernambuco [8].…”

Section: Resultsmentioning

confidence: 99%

“…Contamination of cheese with mycobacteria was described in different countries [1,[7][8][9]. In some regions of Brazil, such as the State of Paraíba, the prevalence of bovine tuberculosis is unknown [10].…”

Section: Introductionmentioning

confidence: 99%

Detection of Potentially Pathogenic Non-Tuberculous Mycobacteria in Artisanal Coalho Cheese from the State of Paraiba, Northeast Brazil

Ecfb¹,

Ra²,

Lfc³

et al. 2018

Mycobact Dis

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The artisanal Coalho cheese is one of the most consumed dairy products in some regions of Brazil, especially in the Northeastern. Because it is minimally ripened, it should be produced using heat-treated milk, however, its manufacture commonly uses raw milk. Reports of contamination of Coalho cheese with pathogenic bacteria are increasing, including Mycobacterium spp. Non-tuberculous mycobacteria (NTM) are emerging pathogens that cause infections in humans. This study describes the identification of viable NTM in artisanal Coalho cheese in the State of Paraíba, Northeastern, Brazil. On hundred samples of artisanal Coalho cheese, produced without sanitary inspection, were collected at street markets in the regions of Borborema, Agreste and Mata, and cultured in Stonebrink medium. Isolates were analyzed by PCR for hsp65 of Mycobacterium spp. and the DNA amplicons were sequenced. The resulting sequences were submitted to identity search by Blastn (NCBI). Colonies were isolated in 5/100 (5%) samples of Coalho cheese, which were positive in the PCR for hsp65. The resulting DNA consensus sequences showed similarity to hsp65 from Mycobacterium fortuitum (100% identity), Mycobacterium novocastrense (99% identity), Bifidobacterium crudilactis (98% identity), Kocuria rhizophila (98% identity) and Kocuria palustris (91% identity).The consumption of artisanal Coalho cheese from street markets represents a risk for human health, due to the possibility of transmission of non-tuberculous mycobacteria and other actinobacteria potentially pathogenic. This study reinforces the need for the establishment of public policies to prevent the commercialization of Coalho cheese, produced without sanitary inspection.

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“…A inativação do M. bovis no processo de fabricação de queijos com leite cru não é garantida (de la RUA-DOMENECH, 2006), criando condições para que este alimento atue como veículo de transmissão para populações urbanas (SILVA et al, 2013;LANIADO-LABORÍN et al, 2014). A detecção do M. bovis em queijos tem sido registrada tanto em países de média renda como Brasil e México (HARRIS et al, 2007;CEZAR et al, 2016), como naqueles de alta renda como os Estados Unidos (KINDE et al, 2007;GOULD et al, 2014). Vale salientar que os queijos feitos com leite cru são produtos importantes e tradicionais da agricultura familiar em ampla gama de países (KINDE et al, 2007).…”

Section: Transmissãounclassified

Investigação de possíveis grupos de risco para tuberculose humana por Mycobacterium bovis no estado de São Paulo

Couto¹

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Em primeiro lugar agradeço a Deus, que me iluminou e me proporcionou mais esta oportunidade. Agradeço em especial a meus pais, Maria Lúcia e Nilo Sérgio que contribuíram para a formação do meu caráter, pela amizade, apoio e amor acima de tudo. À minha irmã, Natália, pela amizade fraterna e eterna que me proporciona. À minha avó Maria Aparecida, à minha tia Alice e a minha Prima Cristina pela alegria que transmitem nos momentos em que estão presentes. Ao meu amigo Daniel Santos, por todos os momentos passados juntos. À minha amiga Luciana Casartelli que sempre esteve ao meu lado quando precisei e pela amizade sincera. A todos os meus amigos pelo apoio e por todos os momentos que estiveram presentes. Aos meus irmãos científicos e amigos, também alunos do prof. Eliseu, Márcia Tauil, Mônica Teixeira, Priscila Scraff e Kleydson Andrade e em especial à Jaqueline Lima, Eliana Masuda e Giulia Osório por todos os desabafos e momentos descontraídos. Aos profs. da Faculdade de Saúde Pública que muito contribuíram para meu aprendizado em saúde pública.

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Detection of Mycobacterium bovis in artisanal cheese in the state of Pernambuco, Brazil

Abstract: The results of the present study highlight the need for improving sanitary measures during the production of artisanal cheese to prevent zoonotic tuberculosis in humans, resulting from the consumption of food contaminated with M. bovis.

Cited by 35 publications

References 16 publications

Detection of Mycobacteria by Culture and DNA-Based Methods in Animal-Derived Food Products Purchased at Spanish Supermarkets

Detection of Mycobacteria by Culture and DNA-Based Methods in Animal-Derived Food Products Purchased at Spanish Supermarkets

Detection of Potentially Pathogenic Non-Tuberculous Mycobacteria in Artisanal Coalho Cheese from the State of Paraiba, Northeast Brazil

Investigação de possíveis grupos de risco para tuberculose humana por Mycobacterium bovis no estado de São Paulo

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