Milk-borne infections awareness and the health status of consumers: An on-line survey

Fagnani, Rafael; Eleodoro, Josiane Ito; Zanon, Emely Osti

doi:10.1016/j.idairyj.2019.04.013

Cited by 12 publications

(14 citation statements)

References 11 publications

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“…Whole milk, especially unpasteurized milk, in human nutrition has been described in several studies as capable of improving intestinal health (Fagnani et al, 2019;Butler et al, 2020), as it promotes the growth of probiotic microorganisms, as Lactobactillus, Faecalibacterium, and Bifidobacterium (Hill et al, 2014). Recent studies have shown that the intake of unpasteurized whole milk increased the abundance of Lactobacillus in the human gut microbiota (Butler et al, 2020).…”

Section: Composition Of the Fecal Bacterial Communitymentioning

confidence: 99%

The Liquid Diet Composition Affects the Fecal Bacterial Community in Pre-weaning Dairy Calves

Júnior¹,

Coelho²,

Toledo³

et al. 2021

Front. Anim. Sci.

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Feeding a liquid diet to the newborn calf has considerable implications for developing the intestinal microbiota, as its composition can shift the population to a highly adapted microbiota. The present work evaluated 15 Holstein calves individually housed and fed one of the three liquid diets: I – whole milk (n = 5), II – milk replacer (22.9% CP; 16.2% fat; diluted to 14% solids; n = 5) and III – acidified whole milk to pH 4.5 with formic acid (n = 5). All animals received 6 L of liquid diet, divided into two meals, being weaned at week 8 of life. Calves also had free access to water and starter concentrate. After weaning, all calves were grouped on pasture, fed with starter concentrate, and hay ad libitum. The fecal samples were collected at birth (0) and at weeks 1, 2, 4, 8, and 10 of life. The bacterial community was assessed the through sequencing of the V3-V4 region of the 16S rRNA gene on the Illumina MiSeq platform and analyzed using the DADA2 pipeline. Diversity indices were not affected by the liquid diets, but by age (P < 0.001) with weeks 1 and 2 presenting lower diversity, evenness, and richness values. The bacterial community structure was affected by diet, age, and the interaction of these factors (P < 0.01). Twenty-eight bacterial phyla were identified in the fecal samples, and the most predominant phyla were Firmicutes (42.35%), Bacteroidota (39.37%), and Proteobacteria (9.36%). The most prevalent genera were Bacteroides (10.71%), Lactobacillus (8.11%), Alloprevotella (6.20%). Over the weeks, different genera were predominant, with some showing significant differences among treatments. The different liquid diets altered the fecal bacterial community during the pre-weaning period. However, differences in the initial colonization due to different liquid diets are alleviated after weaning, when animals share a common environment and solid diet composition.

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Section: Composition Of the Fecal Bacterial Communitymentioning

confidence: 99%

The Liquid Diet Composition Affects the Fecal Bacterial Community in Pre-weaning Dairy Calves

Júnior¹,

Coelho²,

Toledo³

et al. 2021

Front. Anim. Sci.

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“…We found that consumers who are aware of milk-borne pathogens were twice as likely not to have abdominal pain. For the first time, it was observed that the awareness of milk-borne pathogens provides benefits for consumer health and is a protective factor in relation to abdominal pain (Fagnani et al ., 2019).…”

Section: Reducing the Risks Associated With Raw Milk In Food Servicesmentioning

confidence: 99%

Why knowledge is the best way to reduce the risks associated with raw milk and raw milk products

Fagnani¹,

Nero

Rosolem³

2021

Journal of Dairy Research

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In an age of flexible conditions about mandatory milk pasteurisation, this opinion-based research reflection supports the view that the knowledge and the awareness of milk-borne infections are key requirements to decrease the risks associated with raw milk. Providing an analysis of the current potential risks related to consumption of raw milk and raw milk products, we discuss the main reasons to continue to be vigilant about milk-borne pathogens and the current scenario in relation to the formal and clandestine sale of raw milk. Finally, we select some highly effective strategies to reduce the risks associated with raw milk in food services. Regardless of whether a country regulation allows or prohibits the trade of raw milk and its products, this is not the time to be negligent.

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“…A previous study reported that 54% of Brazilian consumers consume informal milk and dairy products. Fresh cheese, ripened cheese, and fluid milk are the most consumed products (Fagnani, Eleodoro, & Zanon, 2019).…”

Section: Introductionmentioning

confidence: 99%

Story Completion technique: A useful methodology to evaluate the risk perception of consumers from different regions of Brazil about cheeses sold at open markets

Silva

Pimentel

Silva

et al. 2021

Journal of Sensory Studies

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Story Completion technique was used to investigate the perception of consumers (n = 326) from different regions of Brazil about cheeses sold at open markets. Consumers were divided into low-risk (would buy the cheese) and the high-risk (would not buy the cheese) groups based on the outcome of the story. In the low-risk group, the consumers from North and Southeast regions would buy the products due to the quality and technology, while those from Northeast, Midwest, and South regions due to the sensory aspects. In the high-risk group, the consumers from the South region would not buy the cheese due to the hazard, and those from the Northeast region due to its negative sensory aspects. The consumers from the Southeast and South regions would not buy due to the lack of certification and quality, while those from the North and Midwest regions for not knowing the origin of the products. Practical applicationsThis was the first study to apply the Story Completion technique in a food-related study.This methodology demonstrated to be useful to separating the consumers based on their risk perception about cheeses sold at open markets. Furthermore, it was able to reveal differences in consumer perception about the products for each region of the country.

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Milk-borne infections awareness and the health status of consumers: An on-line survey

Cited by 12 publications

References 11 publications

The Liquid Diet Composition Affects the Fecal Bacterial Community in Pre-weaning Dairy Calves

The Liquid Diet Composition Affects the Fecal Bacterial Community in Pre-weaning Dairy Calves

Why knowledge is the best way to reduce the risks associated with raw milk and raw milk products

Story Completion technique: A useful methodology to evaluate the risk perception of consumers from different regions of Brazil about cheeses sold at open markets

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