Monitoring of foodborne pathogenic bacteria in vending machine raw milk in Piedmont, Italy

The aim of this study was to determine the microbiological quality of raw cow milk from direct sale points. Raw cow milk samples were collected from 5 randomly selected direct sale points for microbiological evaluation. The samples were analyzed to determine total aerobic bacterial count, somatic cell count (SCC), counts of Enterobacteriaceae, Enterococcus, Escherichia coli, and Staphylococcus, and presence of Salmonella, Listeria monocytogenes, and inhibitory substances. The mean counts of total aerobic bacterial in samples from all direct sale points were between 9.2×10(4) and 3.6×10(7) cfu/mL. Milk samples collected from 5 direct sale points revealed counts Enterobacteriaceae ranging from 6.4×10(1) to 1.7×10(6) cfu/mL. Escherichia coli were detected in 12 milk samples with counts ranging from 5.0×10(0) to 1.1×10(2) cfu/mL. Staphylococcus spp. bacteria were found in all milk samples, at counts ranging from 1.6×10(3) to 5.1×10(4) cfu/mL. Listeria monocytogenes bacteria were detected in 1 sample, and SCC in all samples ranged from 78,000 to 1,730,000/mL. The examined samples did not contain Salmonella rods or inhibitory substances. In the samples examined in this study, international hygiene standards were exceeded for total aerobic bacterial count (n=48) as well as for SCC (n=19). Two milk samples contained pathogenic bacteria (Listeria monocytogenes and Staphylococcus aureus) that pose a potential hazard for consumer health.

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“…In Italy, Salmonella spp. were detected in 0.3% of raw milk samples (n = 618) examined in -2010(Bianchi et al, 2013.…”

Section: Resultsmentioning

confidence: 99%

Microbiological quality of milk sold directly from producers to consumers

Pyz‐Łukasik

Paszkiewicz

Tatara

et al. 2015

Journal of Dairy Science

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“…In their study, Bianchi et al (2013) concluded that unpasteurized milk can be a vehicle for a variety of microorganisms (Listeria spp., Salmonella, and Campylobacter) and that outbreaks related to cheeses made with unpasteurized milk are also common (Gould et al, 2014). The development of a disease after consumption of contaminated dairy products made from raw milk depends on several factors, such as the pathogenicity of the bacteria strain, the number of ingested microorganisms, the physiological state of the microorganism, and the health condition of the consumer at the moment of ingestion (Verraes et al, 2015).…”

Section: Foodborne Disease Outbreaks Related To Dairy Productsmentioning

confidence: 99%

Foodborne bacteria in dairy products: Detection by molecular techniques

Cancino‐Padilla

Fellenberg

Franco

et al. 2017

Ciencia e investigación agraria

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Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 are the most frequent potential pathogens associated with milk or dairy products in industrialized countries and are therefore the main microbiological hazards linked to raw milk and raw cheese. This review summarizes the scientific information about outbreaks related to foodborne pathogens in dairy products and highlights the increasing application of molecular approaches to detect and identify the bacteria responsible for these outbreaks. Molecular techniques have facilitated the rapid detection and identification of foodborne pathogens, which has been crucial for current surveillance and outbreak control.

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“…Because of the well-documented presence of Cam pylobacter in raw milk for human consumption that is sold at vending machines (6,10,11) and the fact that fecal contamination during milking is responsible for Campylo bacter contamination of milk (19), the seasonality of thermophilic Campylobacter fecal excretion by cattle should be considered from a public health perspective. Therefore, the results of the present study suggest that special attention be paid to hygiene management on farms authorized to produce and sell raw milk, with increased surveillance based on specific risk-based plans by the authorities at certain times of the year.…”

Section: Figure 2 Intraherd Prevalence Of Thermophilic Campylobactermentioning

confidence: 99%

“…Therefore, it is not possible to establish a correlation between the legalization of vending machine raw milk sales and cases of campylobacteriosis. However, in Italy the presence of the main important foodbome pathogens, among which thermophilic Campylobacters in raw milk sold at vending machines has been well documented, has been reported with prevalence rates that varied between 0.11 and 2% and that appeared to be static from 2008 to 2011 (6,10). A seasonal trend was observed in the number of human campylobacteriosis cases, with peaks reported in spring and autumn in the United States, Europe, and Italy; a similar trend was observed in Campylobacter dairy cattle fecal shedding (25), suggesting a relationship between cattle fecal shedding and human illness.…”

mentioning

confidence: 99%

Fecal Shedding of Thermophilic Campylobacter in a Dairy Herd Producing Raw Milk for Direct Human Consumption

Merialdi

Giacometti

Bardasi

et al. 2015

Journal of Food Protection

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Factors affecting the fecal shedding of thermophilic Campylobacter in Italian dairy farms were investigated in a 12-month longitudinal study performed on a dairy farm authorized to sell raw milk in Italy. Fifty animals were randomly selected from 140 adult and young animals, and fecal samples were collected six times at 2-month intervals. At each sampling time, three trough water samples and two trough feed samples also were collected for both adult and young animals. Samples were analyzed with real-time PCR assay and culture examination. Overall, 33 samples (9.7%) were positive for thermophilic Campylobacter by real-time PCR: 26 (9.2%) of 280 fecal samples, 6 (16.6%) of 36 water samples, and 1 (4.2%) of 24 feed samples. Campylobacter jejuni was isolated from 6 of 280 samples; no other Campylobacter species was isolated. A higher (but not significantly) number of positive fecal samples were found in younger animals (11.33 versus 6.92% of adult animals), and a significantly higher number of positive water samples were collected from the water troughs of young animals. A distinct temporal trend was observed during the study period for both cows and calves, with two prevalence peaks between November and December and between May and July. Several factors such as calving, housing practices, herd size, management practices forcing together a higher number of animals, and variations in feed or water sources (previously reported as a cause of temporal variation in different farming conditions) were excluded as the cause of the two seasonal peaks in this study. The factors affecting the seasonality of Campylobacter shedding in the dairy herds remain unclear and warrant further investigation. The results of the present study indicate that special attention should be paid to farm hygiene management on farms authorized to produce and sell raw milk, with increased surveillance by the authorities at certain times of the year.

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Monitoring of foodborne pathogenic bacteria in vending machine raw milk in Piedmont, Italy

Cited by 48 publications

References 15 publications

Microbiological quality of milk sold directly from producers to consumers

Microbiological quality of milk sold directly from producers to consumers

Foodborne bacteria in dairy products: Detection by molecular techniques

Fecal Shedding of Thermophilic Campylobacter in a Dairy Herd Producing Raw Milk for Direct Human Consumption

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