Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Coelho, M.C.; Malcata, F. Xavier; Silva, CC

doi:10.3390/foods11152276

“…As a result, the bacteria cannot tolerate the heat and dies. Furthermore, the change in the pH and consistency of milk also alters the conducive environment that the bacteria used to live (Coelho et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese Ethiopia

Bedassa

¹

,

Nahusenay

²

,

Asefa

³

et al. 2022

Preprint

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Animal sourced foods, such as dairy products, are common sources of Salmonella enterica, a foodborne pathogen of increasing global concern, particularly in developing countries. In Ethiopia, most data on the prevalence of Salmonella in dairy products is highly varied and limited to a specific region or district. Furthermore, there is no data available on the risk factors for Salmonella contamination of cow milk and cottage cheese in Ethiopia. This study was therefore conducted to determine the presence of Salmonella throughout the Ethiopian dairy value chain and to identify risk factors for contamination with Salmonella. The study was carried out in three regions of Ethiopia, including Oromia, Southern Nations, Nationalities and Peoples, and Amhara during a dry season. A total 912 samples were collected from milk producers, collectors, processors, and retailers. Samples were tested for Salmonella using the ISO 6579-1: 2008 method, followed by PCR confirmation. Concurrent with sample collection, a survey was administered to study participants to identify risk factors associated with Salmonella contamination. Salmonella contamination was highest in raw milk samples at the production (19.7%) and at milk collection (21.3%) levels. No significant difference in the prevalence of Salmonella contamination among regions was detected (p > 0.05). Regional differences were apparent for cottage cheese, with the highest prevalence being in Oromia (6.3%). Identified risk factors included the temperature of water used for cow udder washing, the practice of mixing milk lots, the type of milk container, use of refrigeration, and milk filtration. These identified factors can be leveraged to develop targeted intervention strategies aimed at reducing the prevalence of Salmonella in milk and cottage cheese in Ethiopia.

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“…Enterococci also still play an important role in the production of fermented dairy products, such as some cheeses, in extension of the shelf life and improvement of their taste, texture, and aroma [ 4 ]. According to data provided by various authors, enterococci may occur naturally or as contaminants of milk and dairy products [ 5 , 6 , 7 , 8 , 9 , 10 ]. Enterococci isolated from cheese make up one-third of all LAB from this matrix, while they constitute up to 20% of all bacteria isolated from milk [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Dairy Products: A Potential Source of Multidrug-Resistant Enterococcus faecalis and Enterococcus faecium Strains

Gołaś-Prądzyńska

¹

,

Łuszczyńska

²

,

Rola

³

2022

Foods

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This study attempts to present the antimicrobial resistance, virulence and resistance genes of Enterococcus faecalis and Enterococcus faecium isolated from raw goat’s and sheep’s milk and cheese. Strains were identified by PCR. The dominant species was E. faecalis (77.8%) and was most often isolated from raw goat’s milk. The percentage of antimicrobial-resistant E. faecalis isolates was higher than that of E. faecium isolates, the former most frequently resistant to lincomycin (98%), tetracycline (63%) and streptomycin (16%). Fourteen (22.3%) E. faecalis and 2 (11.1%) E. faecium isolates were identified as multidrug-resistant (MDR). All MDR E. faecalis strains also had virulence genes, whereas one of the two E. faecium strains had them. The most prevalent virulence genes in E. faecalis isolates were asa1 (69.8%) and gelE (57.1%). The most prevalent resistance genes found in both bacterial species were tet(M) (43.2%) and vgaA (22.2%). Enterococci from dairy products are confirmed to be a potential source of the spread of antimicrobial resistance, MDR strains, and virulence and resistance genes. This study highlights several aspects of the virulence and pathogenicity of E. faecalis and E. faecium isolated from dairy products—aspects which are indications for their ongoing monitoring.

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“…As a result, the bacteria cannot tolerate the heat and dies. Furthermore, the change in the pH and consistency of milk also alters the conducive environment that the bacteria used to live (Coelho et al, 2022 ).…”

Section: Discussionmentioning

confidence: 99%

Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese in Ethiopia

Bedassa

¹

,

Nahusenay

²

,

Asefa

³

et al. 2023

View full text Add to dashboard Cite

Animal sourced foods, such as dairy products, are common sources of Salmonella enterica, a foodborne pathogen of increasing global concern, particularly in developing countries. In Ethiopia, most data on the prevalence of Salmonella in dairy products is highly varied and limited to a specific region or district. Furthermore, there is no data available on the risk factors for Salmonella contamination of cow milk and cottage cheese in Ethiopia. This study was therefore conducted to determine the presence of Salmonella throughout the Ethiopian dairy value chain and to identify risk factors for contamination with Salmonella. The study was carried out in three regions of Ethiopia, including Oromia, Southern Nations, Nationalities and Peoples, and Amhara during a dry season. A total 912 samples were collected from milk producers, collectors, processors, and retailers. Samples were tested for Salmonella using the ISO 6579-1: 2008 method, followed by PCR confirmation. Concurrent with sample collection, a survey was administered to study participants to identify risk factors associated with Salmonella contamination. Salmonella contamination was highest in raw milk samples at the production (19.7%) and at milk collection (21.3%) levels. No significant difference in the prevalence of Salmonella contamination among regions was detected (p > 0.05). Regional differences were apparent for cottage cheese, with the highest prevalence being in Oromia (6.3%). Identified risk factors included the temperature of water used for cow udder washing, the practice of mixing milk lots, the type of milk container, use of refrigeration, and milk filtration. These identified factors can be leveraged to develop targeted intervention strategies aimed at reducing the prevalence of Salmonella in milk and cottage cheese in Ethiopia.

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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Cited by 94 publications

References 295 publications

Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese Ethiopia

Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese Ethiopia

Dairy Products: A Potential Source of Multidrug-Resistant Enterococcus faecalis and Enterococcus faecium Strains

Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese in Ethiopia

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