Mycobacterium avium subsp. paratuberculosis survival during fermentation of soured milk products detected by culture and quantitative real time PCR methods

Klanicova, Barbora; Slaná, Iva; Roubal, Petr; Pavlík, I.; Králík, Petr

doi:10.1016/j.ijfoodmicro.2012.04.021

Cited by 20 publications

(18 citation statements)

References 31 publications

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“…However, Klanicova et al . () reported a significant decrease in Map number merely when the pH of the product was approaching 4·0. It should be noted that this is not the pH value commonly encountered in cheese.…”

Section: Resultsmentioning

confidence: 94%

Survival ofMycobacterium aviumsubsp.paratuberculosisin ultra-filtered white cheese

Hanifian

2014

Lett Appl Microbiol

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Significance and Impact of the Study: This study was conducted to investigate the factors that influence the survival of Mycobacterium avium subsp. paratuberculosis (Map) during the storage period of ultrafiltered white (UFW) cheese which represents a step forward to meet a critical industry need. Results revealed that the addition of starter culture could restrict the persistence of Map, while Map survival was not affected by higher salt concentration. In addition, persistence of Map was found dose-dependent. It was concluded that in UFW cheese, Map could survive the 60 days of storage period. Abstract Mycobacterium avium subsp. paratuberculosis (Map) is considered as a potential public health threat due to its possible association with Crohn's disease in humans. This study aimed to investigate the survival of Map in ultra-filtered white (UFW) cheese, with special reference to the effect of initial inoculum level, addition of starter culture and salt concentration. Behaviour of Map was monitored during the storage of UFW cheese using F57-quantitative real-time PCR and culture assay. According to the results, higher inoculum level prolongs Map persistence in UFW cheese. Furthermore, the addition of starter culture was found as the main restrictive parameter affecting the survival of Map in UFW cheese. Meanwhile, salt concentration did not accelerate Map inactivation. It was concluded that UFW cheese has potential to support the survival of Map.

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Section: Resultsmentioning

confidence: 94%

Survival ofMycobacterium aviumsubsp.paratuberculosisin ultra-filtered white cheese

Hanifian

2014

Lett Appl Microbiol

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“…However, in a recent study, Klanicova et al . () showed that Myco. paratuberculosis remained culturable for up to six weeks in fermented milk products with a final pH slightly above 4·0 (i.e.…”

Section: Discussionmentioning

confidence: 99%

Sensitivity ofMycobacterium aviumsubspparatuberculosis,Escherichia coliandSalmonella entericaserotype Typhimurium to low pH, high organic acids and ensiling

2013

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Aims To evaluate the persistence of Mycobacterium avium subsp paratuberculosis (Myco. paratuberculosis), Salmonella enterica serotype Typhimurium (Salm.Typhimurium) and a commensal Escherichia coli (E. coli) isolate under the low pH and high organic acid (OA) conditions of ensiling of forages. Methods and Results Decay rates and the time required to obtain a 90% reduction in cell concentration were calculated following (i) exposure to buffered OA (pH 4·0, 5·0, 6·0 or 7·0) (ii) exposure to silage exudates and (iii) survival through ensiling of forage materials. Salm. Typhimurium had higher decay rates in silage exudates (−0·5601 day−1) than did E. coli (−0·1265 day−1), but both exhibited lower decay rates in silage than in OA or silage exudates. Myco. paratuberculosis showed no decrease in silage and decay rates in silage exudates were significantly lower (2–12 times) than for the other two organisms. Conclusions Escherichia coli, Salm. Typhimurium and Myco. paratuberculosis exhibit marked differences in response to acidity. All three organisms show acid resistance, but Myco. paratuberculosis in particular, if present in manure and applied to forage grasses, may survive the low pH and high OA of the ensilaging process; silage may therefore be a potential route of infection if ingested by a susceptible animal. Significance and Impact of Study This information contributes to the understanding of potential risks associated with silage preservation and contamination of livestock feed with manure‐borne pathogens.

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“…Foram coletadas amostras de fezes da ampola retal de 200 bovinos da propriedade, as quais foram identificadas, congeladas e enviadas ao Departamento de Medicina Veterinária, Área de Medicina Veterinária Preventiva da Universidade Federal Rural de Pernambuco. Dessas 200 amostras 40 foram utilizadas para o cultivo de Map em meio Lowenstein Jensen com micobactina (Klanikova et al 2012) e caracterização molecular e 34 dessas 40 foram submetidas, também, a PCR.…”

Section: Methodsunclassified

Paratuberculose em bovinos de corte na região Sul do Rio Grande do Sul

et al. 2015

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RESUMO.-Descrevem-se os aspectos epidemiológicos e clínico-patológicos de paratuberculose diagnosticada no sul do Rio Grande do Sul em uma propriedade de bovinos de corte. Dois bovinos criados extensivamente que apresentavam emagrecimento progressivo e diarreia crônica foram necropsiados. Os linfonodos mesentéricos estavam aumentados e edematosos. A mucosa do intestino estava espessada e enrugada com aspecto cerebroide principalmente na porção final do íleo, válvula íleo-cecal e ceco. Fragmentos dos órgãos foram fixados em formalina 10%, incluídos em parafina, cortados e corados pela técnica de hematoxilina e eosina (HE) e Ziehl-Neelsen (ZN

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Mycobacterium avium subsp. paratuberculosis survival during fermentation of soured milk products detected by culture and quantitative real time PCR methods

Cited by 20 publications

References 31 publications

Survival ofMycobacterium aviumsubsp.paratuberculosisin ultra-filtered white cheese

Survival ofMycobacterium aviumsubsp.paratuberculosisin ultra-filtered white cheese

Sensitivity ofMycobacterium aviumsubspparatuberculosis,Escherichia coliandSalmonella entericaserotype Typhimurium to low pH, high organic acids and ensiling

Paratuberculose em bovinos de corte na região Sul do Rio Grande do Sul

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