Microbiological safety of food of animal origin from organic farms

Sosnowski, Maciej; Osek, Jacek

doi:10.2478/jvetres-2021-0015

Cited by 11 publications

(9 citation statements)

References 44 publications

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“…[ 15 ]. Growth of foodborne pathogens such as Salmonella , and toxin-producing strains of E. coli , L. monocytogenes , C. perfringens, and S. aureus are the main concern with meat and poultry products [ 16 , 17 , 18 ]. These bacteria are the most common cause of foodborne illnesses.…”

Section: Introductionmentioning

confidence: 99%

Antibiotic Susceptibility of Staphylococcus Species Isolated in Raw Chicken Meat from Retail Stores

et al. 2021

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The study was aimed at evaluating the presence of antibiotic-resistant Staphylococcus aureus in retailed raw chicken meat from retail stores intended for human consumption. The presence, characterization, and antibiotic susceptibility of S. aureus from 38 retail raw chicken meat samples was performed using a standard microbiological method involving mannitol salt agar (MSA) and Mueller-Hinton agar (MHA). All the samples were positive for Staphylococcus species, of which 34 (89.5%) were positive for S. aureus. The S. aureus isolates were most resistant to tetracycline (88.24%), erythromycin (82.35%), and chloramphenicol (61.77%). Nevertheless, decreased resistance towards gentamycin (23.53%) and cotrimoxazole (38.24%) were recorded. All the S. aureus isolates in this study were resistant to cloxacillin, amoxicillin, and augmentin (amoxicillin + clavulanic acid). The present findings show how the raw chicken meat samples could be a potential source of multidrug-resistant S. aureus strains dissemination. Therefore, this study suggests high-level contamination of meat with multidrug-resistant S. aureus and highlights the public health consequences of consuming such products. Undoubtedly, uncontrolled drugs in food animal production as growth stimulators or medicinal treatment present a possible consequence to people’s health. Having the aforementioned in mind, there is a necessity to control the use of drugs and monitor any residues left in the food intended for human consumption.

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Section: Introductionmentioning

confidence: 99%

Antibiotic Susceptibility of Staphylococcus Species Isolated in Raw Chicken Meat from Retail Stores

et al. 2021

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“…in any of the samples analyzed. Sosnowski & Osek (2021) observed that despite reports by several authors about the presence of Listeria spp. in different organic and conventional matrices there is no significant difference between the production systems on the presence of Listeria spp.…”

Section: Resultsmentioning

confidence: 92%

Bacteriological quality and antimicrobial resistance of Staphylococcus spp. and Escherichia coli isolated from organic and conventional fresh cheese

et al. 2023

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One of the appeals of the rising organic market is the guarantee of offering healthier foods with less impact on the environment, from a more sustainable production method. Dairy market is one of the most popular in the sector but studies on organic dairy products safety are still scarce. The objective of this study was to evaluate the microbiological quality of organic and conventional Minas Frescal cheese samples, and the antimicrobial sensitivity of isolated strains of Escherichia coli and coagulase-positive Staphylococcus to different antimicrobials. Listeria spp. and Salmonella spp. was not detected in any of the samples analyzed. Regarding coagulase-positive Staphylococcus, 70% showed higher counts than that is established by Brazilian legislation, but with no significant difference between the systems. In the determination of the Most Probable Number of E. coli was observed significant difference between the systems, with a higher contamination index in cheeses derived from the organic system. All strains isolated showed 100% resistance to β-lactams and both in the conventional and organic systems were observed multiple resistance characteristics. Considering the similarity of the results obtained, it is necessary to analyze other parameters such as production system, herd health and good manufacturing practices to compare deeply both systems.

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“…Specifically, it has been found in studies based on biochemical analyses of egg composition that, compared to conventional eggs, organic eggs are lower in saturated fat (conventional eggs: 85.7 g kg−1 yolk; organic eggs: 68.1 g kg−1 yolk) (20), have a lower n-6/n-3 ratio (conventional eggs: 11.5; organic eggs: 7.8) (20), and have fewer endocrine disruptors such as dimethyl phthalate (DMP) (conventional eggs: 76%; organic eggs: 52%) (33). In addition, other review studies reported that organic eggs are less exposed to antibiotics (34) and are less contaminated by Salmonella (35). These biological differences are supposed to be largely explained by animal feed based on feed made with mostly organic products and under extremely hygienic conditions (29,36).…”

Section: Discussionmentioning

confidence: 99%

Organic Egg Consumption: A Systematic Review of Aspects Related to Human Health

Mesas

Fernández‐Rodríguez²,

Martínez‐Vizcaíno³

et al. 2022

Front. Nutr.

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Consumption of organic foods has increased recently, but evidence about their potential health benefits is still limited. This systematic review aims to synthesize the available scientific evidence on the association between organic egg consumption and human health. We searched for peer-reviewed articles on this subject indexed in the MEDLINE, EMBASE, Web of Science and Cochrane Library databases from the inception date to April 13, 2022. This review was based on PRISMA guideline recommendations. Three studies on organic egg consumption in humans were included. After 8 weeks of consuming organic eggs, one randomized crossover trial found that participants had higher serum concentrations of the beta-carotene lutein compared to the period without consuming organic eggs. Moreover, in a cross-sectional study with nationally representative data from Americans over the age of 50, it was found that consumption of organic eggs was associated with lower levels of the inflammatory markers C-reactive protein and cystine C compared with conventional eggs. Finally, in a cohort of children aged 0 to 2 years, no significant association was observed between consuming organic eggs and the risk of eczema. In conclusion, the evidence about the potential benefits of organic egg consumption and human health is promising but still requires further research. A human research agenda is proposed based on laboratory studies pointing out that organic eggs have a more desirable nutritional profile than conventional eggs.

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Microbiological safety of food of animal origin from organic farms

Cited by 11 publications

References 44 publications

Antibiotic Susceptibility of Staphylococcus Species Isolated in Raw Chicken Meat from Retail Stores

Antibiotic Susceptibility of Staphylococcus Species Isolated in Raw Chicken Meat from Retail Stores

Bacteriological quality and antimicrobial resistance of Staphylococcus spp. and Escherichia coli isolated from organic and conventional fresh cheese

Organic Egg Consumption: A Systematic Review of Aspects Related to Human Health

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