Les germes pathogènes dans le lait et les produits laitiers : situation en France et en Europe

Brisabois, Anne; Lafarge, Véronique; Brouillaud, A; Buyser, M.L. De; Collette, Catherine; Garin‐Bastuji, Bruno; Thorel, Marie-Françoise

doi:10.20506/rst.16.2.1036

Cited by 23 publications

(9 citation statements)

References 31 publications

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“…The results found in the production of Dassasgho corroborate with those of Brisabois et al (1997) on milk pathogens which found that a small variation in pH can reduce (pH 4.55) or promote (pH 4.95) the development of pathogens (Brisabois et al, 1997). Indeed, studies on milk pathogens carried out in France and in Europe have concluded that most pathogenic bacteria develop at pH intervals of between 4.5 and 9.6 (Brisabois et al, 1997). These results corroborate with those found during the fermentation realized in Dassasgho production site, where the pH for the fermentation of red sorghum dough was decreased from 5.8 to 4.6 resulting in a small reduction in enterobacteria counts.…”

Section: Discussionsupporting

confidence: 83%

“…According to Muyanja et al (2002), a pH of 3.5 to 4.0 has been reported to inhibit Enterobacteriaceae and other Gramnegative bacteria. The results found in the production of Dassasgho corroborate with those of Brisabois et al (1997) on milk pathogens which found that a small variation in pH can reduce (pH 4.55) or promote (pH 4.95) the development of pathogens (Brisabois et al, 1997). Indeed, studies on milk pathogens carried out in France and in Europe have concluded that most pathogenic bacteria develop at pH intervals of between 4.5 and 9.6 (Brisabois et al, 1997).…”

Section: Discussionsupporting

confidence: 78%

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Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso

Tapsoba¹,

Sawadogo-Lingani²,

Kaboré³

et al. 2017

Afr. J. Microbiol. Res.

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Zoom-koom is a traditional fermented beverage from Burkina Faso based on cereals such as millet or sorghum. Samples were collected from two local production sites of microenterprises (Zogona and Dassasgho). Microorganisms dynamic during the production of zoom-koom were enumerated using pour plate methods. The titratable acidity, pH and temperature of fermentation were determined using respectively titrimetric and electrochemical methods. The results showed a decrease in pH and an increase in acidity during soaking and fermentation step. While the enterobacteria and yeasts counts decreased (p˂0.05), lactic acid bacteria (LAB) counts increased (p˂0.05). On average, the pH decreased from 5.7 to 4.1; the lactic acid concentration ranged from 0.45 to 0.71 (lactic acid g/100 g) and the LAB ranged from 2.2×10 8 to 5.6×10 8 CFU/g for the millet dough. For the red sorghum dough the pH decreased from 6.2 to 4.2; the lactic acid concentration increased from 0.15 to 0.49 (lactic acid g/100 g) and LAB ranged from 8.9×10 6 to 5×10 10 CFU/g. The ambient temperature and nature of the grains had an impact on the fermentation process. Unfermented red sorghum zoom-koom had the lowest load of yeast and enterobacteria than unfermented millet zoom-koom. Short rods in pair or short chains (3 or 4 rods) bacteria are the main microorganisms responsible of the fermentation process.

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Section: Discussionsupporting

confidence: 83%

Section: Discussionsupporting

confidence: 78%

Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso

Tapsoba¹,

Sawadogo-Lingani²,

Kaboré³

et al. 2017

Afr. J. Microbiol. Res.

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“…Between 1% and 9% (mean 4.8%) of all S. aureus outbreaks in Europe reported from 1993 to 1998 are associated to milk and dairy products. S. aureus is one of the main agents of food intoxication from milk and dairy products in France and the United Kingdom (Anonymous, 2003;Brisabois et al, 1997). In Spain it accounted for 13.9% of cheese implicated cases and 11.1% of milk implicated ones (Anonymous, 2003).…”

Section: Introductionmentioning

confidence: 99%

High hydrostatic pressure treatment applied to model cheeses made from cow’s milk inoculated with Staphylococcus aureus

et al. 2007

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“…[49]. For this reason, the selectivity of the immunosensors against E. coli and S. choleraesuis was evaluated by checking the amperometric responses at the same concentration level than that of S. aureus over the 1.0-1.0×10 7 cfu mL −1 range, under the experimental conditions selected above.…”

Section: Selectivity Of the Developed Immunosensormentioning

confidence: 99%

Sensitive and rapid amperometric magnetoimmunosensor for the determination of Staphylococcus aureus

et al. 2012

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The preparation and characteristics of a disposable amperometric magnetoimmunosensor, based on the use of functionalized magnetic beads (MBs) and gold screen-printed electrodes (Au/SPEs), for the specific detection and quantification of Staphylococcal protein A (ProtA) and Staphylococcus aureus (S. aureus) is reported. An antiProtA antibody was immobilized onto ProtA-modified MBs, and a competitive immunoassay involving ProtA antigen labelled with HRP was performed. The resulting modified MBs were captured by a magnetic field on the surface of tetrathiafulvalene-modified Au/SPEs and the amperometric response obtained at -0.15 V vs the silver pseudo-reference electrode of the Au/SPEs after the addition of H2O2 was used as transduction signal. The developed methodology showed very low limits of detection (1 cfu S. aureus/mL of raw milk samples), and a good selectivity against the most commonly involved foodborne pathogens originating from milk. These features, together with a short analysis time (2 h), the simplicity, and easy automation and miniaturization of the required instrumentation make the developed methodology a promising alternative in the development of devices for on-site analysis.

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Les germes pathogènes dans le lait et les produits laitiers : situation en France et en Europe

Cited by 23 publications

References 31 publications

Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso

Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso

High hydrostatic pressure treatment applied to model cheeses made from cow’s milk inoculated with Staphylococcus aureus

Sensitive and rapid amperometric magnetoimmunosensor for the determination of Staphylococcus aureus

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