Molecular detection and antibiogram of Shiga toxin-producing Escherichia coli (STEC) from raw milk in and around Bahir Dar town dairy farms, Ethiopia

Yihunie, Fanuel Bizuayehu; Belete, Mequanint Addisu; Fentahun, Gizachew; Dubie, Teshager

doi:10.1016/j.heliyon.2024.e28839

Heliyon

2024

DOI: 10.1016/j.heliyon.2024.e28839

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Molecular detection and antibiogram of Shiga toxin-producing Escherichia coli (STEC) from raw milk in and around Bahir Dar town dairy farms, Ethiopia

Fanuel Bizuayehu Yihunie,

Mequanint Addisu Belete,

Gizachew Fentahun

et al.

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2024

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Analysis of the hard rennet cheese microbiota at different stages of the technological process

Iakubchak,

Martynenko,

Taran

et al. 2024

Potr. S. J. F. Sci.

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The purpose of the research was microbiological screening using MALDI-TOF technology starting from bulk raw milk to the finished dairy product and analyzing microorganisms that were being detected during the technological process of production of Ukrainskyi hard rennet cheese and which were clinically significant for human and animal health. Methods. Microbial detection was performed by accumulation and inoculation using the sector inoculation method on differential media for aerobic and anaerobic microorganisms with further MALDI-TOF identification. Sampling was carried out at 7 stages of cheese production: starting from bulk raw milk to bactofugation, after bactofugation to a mixture normalized in fat content, a pasteurized mixture, a mixture prepared for coagulation, cheese after pressing, and cheese after maturation. Microflora studies were repeated three times, with 405 samples examined. Microbiological studies of Ukrainskyi hard rennet cheese using Maldi TOF technology starting from raw materials to finished dairy products showed the presence of microorganisms at all stages of production – from bulk milk to the finished product. During the entire period of experiments, 43 species of various microorganisms have been isolated and identified. However, the number and individual types of microorganisms differed at different stages of production. Some microorganisms that have been isolated in raw milk are also found in the final product, such as Acinetobacter baumannii and Escherichia coli. In total, 18 types of microorganisms have been isolated and identified in the final product – hard rennet cheese, including Acinetobacter baumannii, Klebsiella pneumoniae, and Escherichia coli, which are of particular concern in the context of safe consumption of this cheese.

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Analysis of the hard rennet cheese microbiota at different stages of the technological process

Iakubchak,

Martynenko,

Taran

et al. 2024

Potr. S. J. F. Sci.

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show abstract

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Molecular detection and antibiogram of Shiga toxin-producing Escherichia coli (STEC) from raw milk in and around Bahir Dar town dairy farms, Ethiopia

Cited by 1 publication

References 42 publications

Analysis of the hard rennet cheese microbiota at different stages of the technological process

Analysis of the hard rennet cheese microbiota at different stages of the technological process

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