Foodborne pathogens in raw milk and cheese of sheep and goat origin: a meta-analysis approach

Gonzales-Barrón, Úrsula; Gonçalves-Tenório, Andiara; Rodrigues, Vânia; Cadavez, Vasco

doi:10.1016/j.cofs.2017.10.002

Cited by 56 publications

(43 citation statements)

References 37 publications

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“…In both cases, thermal treatment reduces the microbiological load of milk. Hygiene, both in the stable, during milking and at further processing can prevent or at least minimize exogenous contamination of milk and products made thereof (EFSA BIOHAZ Panel, 2015;Gonzales-Barron et al, 2017). In addition, hygiene in the stable and during milking reduces the transfer of pathogens from either the environment or infected animals to non-infected animals, thus also affecting the number of animals possibly excreting pathogens in the milk.…”

Section: Risks Of Zoonotic Pathogens From Sheep and Their Milk Borne mentioning

confidence: 99%

“…are ubiquitously present in the environment (Buchanan et al, 2017), which (e.g. feed and contaminated equipment) is the most important contamination source of milk, but direct contamination of milk by shedding animals also occurs (Gonzales- Barron et al, 2017;Jordan et al, 2016). If so, L. monocytogenes may be shed intermittently in high numbers in milk of infected animals (FAVV, 2015;Verraes et al, 2014).…”

Section: Listeria Sppmentioning

confidence: 99%

“…Notably, two thirds of the world's sheep milk is produced in the Mediterranean area. In 2016, Europe produced 3.0 million tons of sheep milk, mainly used for the production of dairy products (Gonzales- Barron et al, 2017). Mostly, processing takes place at farm level, in small local dairies or in regionally operating cheese factories, often using raw milk (Gonzales-Barron et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…In 2016, Europe produced 3.0 million tons of sheep milk, mainly used for the production of dairy products (Gonzales- Barron et al, 2017). Mostly, processing takes place at farm level, in small local dairies or in regionally operating cheese factories, often using raw milk (Gonzales-Barron et al, 2017). This small scale production results in a wide range of special products made from sheep milk that are mainly regionally consumed (Ranadheera et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Zoonotic risks of pathogens from sheep and their milk borne transmission

Brom

Jong

Engelen

et al. 2020

Small Ruminant Research

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Sheep were domesticated around 9000 BC in the Middle East, and since then milk from sheep gradually became very popular, not only for drinking but also for making cheeses and other dairy products. Nowadays, these dairy products are also important for people with an allergy to cow milk, and these products are an essential part of the local daily diet in regions of the world that are not suitable for cows and goats. Consumption of raw milk and raw milk products has a zoonotic risk, and with regard to sheep, the main pathogens associated with such dairy products are: Brucella melitensis, Campylobacter spp., Listeria spp., Salmonella spp., Shiga-toxin producing Escherichia coli, Staphylococcus aureus, tick borne encephalitis virus, and Toxoplasma gondii. Especially, young children, elderly people, pregnant women and immunocompromised (YOPI) persons, and those suffering from disease should be aware of the risk of consuming raw milk and raw milk products. This latter risk can be reduced by proper flock health management, prevention of contamination during milking, adequate milk processing, transport, and refrigerated storage. Only processes equaling pasteurization sufficiently reduce zoonotic risks from milk and milk products, but proper cooling is essential and recontamination must be prevented. Therefore, strict hygiene practices throughout the production process and supply chain especially for raw milk and raw dairy products, should be applied. Small scale production systems pose a greater risk compared to industrialized production systems because of a less protocolized and controlled production process. This manuscript describes zoonotic risks of pathogens from sheep and their milk borne transmission. Additionally, routes of contamination, possibilities for multiplication, and prevention measures thereof are described. We summarize some major human outbreaks caused by consumption of sheep milk and products made thereof, and finally discuss their implications.

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Section: Risks Of Zoonotic Pathogens From Sheep and Their Milk Borne mentioning

confidence: 99%

Section: Listeria Sppmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Zoonotic risks of pathogens from sheep and their milk borne transmission

Brom

Jong

Engelen

et al. 2020

Small Ruminant Research

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show abstract

“…Moreover, "milk and milk products" compose 7.7% and 5.4% of the total number of outbreaks reported in 2017 and 2018 [3,4], thus implying that contamination with pathogenic microorganisms does not occur only during cheese manufacturing and that the raw material may be contaminated. When present in milk (raw or pasteurised), pathogenic microorganisms impose a safety issue for cheeses, as bacteria remain viable during long periods of time, even at refrigeration temperatures [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling

Silva

Cadavez

Teixeira

et al. 2020

Foods

Self Cite

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The growing intention to replace chemical food preservatives with plant-based antimicrobials that pose lower risks to human health has produced numerous studies describing the bactericidal properties of biopreservatives such as essential oils (EOs) in a variety of products, including cheese. This study aimed to perform a meta-analysis of literature data that could summarize the inactivation of Escherichia coli in cheese achieved by added EOs; and compare its inhibitory effectiveness by application method, antimicrobial concentration, and specific antimicrobials. After a systematic review, 362 observations on log reduction data and study characteristics were extracted from 16 studies. The meta-regression model suggested that pathogenic E. coli is more resistant to EO action than the non-pathogenic type (p < 0.0001), although in both cases the higher the EO dose, the greater the mean log reduction achieved (p < 0.0001). It also showed that, among the factual application methods, EOs’ incorporation in films render a steadier inactivation (p < 0.0001) than when directly applied to milk or smeared on cheese surface. Lemon balm, sage, shallot, and anise EOs showed the best inhibitory outcomes against the pathogen. The model also revealed the inadequacy of inoculating antimicrobials in cheese purposely grated for performing challenge studies, as this non-realistic application overestimates (p < 0.0001) the inhibitory effects of EOs.

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Dye‐based recombinase‐aided amplification assay with enhanced sensitivity and specificity

Zhao,

You,

Hua

et al. 2024

iLABMED

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ObjectiveFluorescent recombinase‐aided amplification (RAA) assays are increasingly being used in the detection of a variety of pathogens and have the advantages of rapidity and simplicity and similar sensitivity and specificity, compared with real‐time PCR (qPCR) assays, but they require a complex probe design. To eliminate the addition of fluorescent probes for RAA, an EvaGreen dye‐based recombinase‐aided amplification (EvaGreen‐RAA) assay using self‐avoiding molecular recognition system (SAMRS) primers was developed.MethodsThe SAMRS primers effectively avoided the production of primer dimers, thus improving the detection sensitivity, while EvaGreen dye was used to quantitatively measure the amplified products in real time. Using Staphylococcus aureus (SA) and Listeria monocytogenes (LM) as examples, EvaGreen‐RAA with SAMRS primers was developed. As a reference and comparison, a traditional fluorescence probe RAA method and a RAA with SAMRS primers (SAMRS‐RAA) for detecting SA and LM were also investigated. Serial dilutions of recombinant plasmids were used to evaluate the sensitivity of the assays. Unenriched and enriched simulated milk samples were used to evaluate the limits of detection (LOD) of these methods. Using high‐resolution melting (HRM) was used to explore the sensitivity of the dual EvaGreen‐RAA assay.ResultsThe sensitivity of the fluorescent RAA method for detecting SA and LM was 10 copies/μL using plasmids and the sensitivity of the SAMRS‐RAA and EvaGreen‐RAA for detecting SA and LM plasmids was 1 copies/μL. The LOD values of the EvaGreen‐RAA for SA and LM in unenriched simulated milk samples were 100 and 50 CFU/mL, respectively, and the LOD value for both SA and LM using enriched simulated milk samples was 10 CFU/mL. EvaGreen‐RAA had linear amplification in real time in the range of 1–105 copies/μL of the plasmids of SA and LM. The sensitivity of the dual EvaGreen‐RAA assay for SA and LM was estimated to be 102 CFU/mL.ConclusionA real‐time quantitative EvaGreen‐RAA method for detecting SA and LM was developed, which eliminates the need to design complex RAA probes. This dye‐based RAA with SARMS primers provides a new strategy for simplifying fluorescence probe RAA and allowing the detection of multiple pathogens, which has many potential applications.

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Foodborne pathogens in raw milk and cheese of sheep and goat origin: a meta-analysis approach

Cited by 56 publications

References 37 publications

Zoonotic risks of pathogens from sheep and their milk borne transmission

Zoonotic risks of pathogens from sheep and their milk borne transmission

Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling

Dye‐based recombinase‐aided amplification assay with enhanced sensitivity and specificity

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