Occurrence of Clostridium perfringens in Milk and Dairy Products

El-Bassiony, Tawfik

doi:10.4315/0362-028x-43.7.536

Cited by 10 publications

(4 citation statements)

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“…Clostridium perfringens could be isolated from 4/50 (8%) kareish cheese samples. Other findings were reported by El-Bassiony (1980) and El-Shater (2010) at which C. perfringens was detected in kareish cheese with percentages of 30% and 20%, respectively. Clostridium perfringens could not be isolated from any examined samples of yoghurt and ice-cream.…”

Section: Discussionsupporting

confidence: 66%

Bacteriological and molecular studies on toxigenic Clostridium perfringens in milk and some milk products

Tawab

Ammar

Aideia

et al. 2016

Benha Veterinary Medical Journal

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Two hundred random samples of milk, kareish cheese, yoghurt and ice-cream (50 for each) were examined microbiologically for the presence of Clostridium perfringens, their enterotoxigencity and their antibiotic sensitivity. Clostridium perfringens was isolated from 3 (6%) milk samples, 4 (8%) kareish cheese samples and it could not be isolated from any examined samples of yoghurt and ice-cream. The majority of C. perfringens isolates recovered from milk and milk products were susceptible to ofloxacin, ampicillin + sulbactam and norfloxacin (100%), vancomycin, tetracycline, metronidazole and amoxicillin + clavulinic acid (83.3%) and clindamycin (66.7%). The majority were resistant to cephalothin (100%), sulphamethoxazole + trimethoprim (83.3%), oxacillin and chloramphenicol (66.7%). Molecular studies using multiplex PCR technique for detection of alpha toxin gene and C.perfringens types "A" enterotoxin gene revealed that the 7 isolates of C. perfringens (100%) were positive for alpha toxin gene and only 2 out of 7 isolates (28.57%) were positive for enterotoxin gene .

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Section: Discussionsupporting

confidence: 66%

Bacteriological and molecular studies on toxigenic Clostridium perfringens in milk and some milk products

Tawab

Ammar

Aideia

et al. 2016

Benha Veterinary Medical Journal

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“…They are higher than that obtained by Abdel-Hakeim (1992) and some what near to Desmasures et al (1997). Other investigators could isolate the organism from milk and other milk products El-Bassiony (1980) and Saad (1995). The presence of the anaerobic bacteria in milk is indicative for the neglected sanitary measures during production and distribution since the organism is more widely distributed than any other pathogenic bacteria occurring in soil, dust and among the intestinal microflora of warm-blooded animals (Smith and Holdeman, 1981) and so, it is considered as one of feacal contaminants (Romagnoli and Brazzi, 1960).…”

Section: Discussionmentioning

confidence: 69%

Chemical and Microbiological Analysis to Evaluate the Sanitary Condition of Raw Milk in Assiut

2008

Assiut Veterinary Medical Journal

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scored 36 and 41.3% respectively. The results of keeping quality tests depend on increase amount of enzymes recorded 10 good samples (13.3%), 8 fair (24%), 21 bad (28%) and 26 very bad samples (34.7%), with resazurine test. The amount of free oxygen in the simple catalase tube test was 0-2 in 12 good samples (16%), 2-5 in 24 fair samples (32%) and was bad in 39 samples (52%) more than 5cc free O 2 . In case of microbiological analysis the averages of total bacterial, coliform, yeast and mould counts were 4x10 6 , 9x10 3 , 12x10 3 and 3x10 3 /ml respectively. Examination for anaerobic spore-formers detected 25.3% of the examined samples. The public health importance of the counted organisms and the prophylactic measures to improve the quality of dairy farm milk were discussed.

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“…Raw milk and dairy products have been implicated as a source of C. perfringens for a very long time [106][107][108][109]. In the present study, C. perfringens were isolated in winter from raw-milk samples collected from Farms 3 and 4.…”

Section: Discussionmentioning

confidence: 75%

Identification and Characterisation of Spore-Forming Bacteria in Bovine Raw Milk Collected from Four Dairy Farms in New Zealand

Gupta,

Brightwell

2023

Dairy

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Contamination of milk and dairy products with pathogenic and spoilage bacteria may result in huge economic loss due to recalls of products. This study aimed to identify spore-forming bacteria from raw milk and characterise those for toxin production and their spoilage ability. Bovine raw milk collected from dairy farms in the Manawatu region of the North Island of New Zealand was tested for the presence of both aerobic and anaerobic spore-forming bacteria using standard culture-based techniques, as well as genomic analysis. The spore-forming bacteria were investigated for the presence of toxin genes and their spoilage potential. A low number of aerobic spore-forming bacteria were detected in raw-milk samples collected from the four farms in summer and winter. The 16S rRNA sequence types similar to important food spoilage bacteria like C. beijerinckii, C. sporogenes, B. licheniformis and members of the Paenibacillus genus, as well as potentially toxigenic bacteria such as B. cereus and C. perfringens were isolated. Genes responsible for important toxin production were present in some of the tested spore-forming bacteria. This pilot study highlights the presence of various spoilage and pathogenic spore-forming bacteria in raw milk from these farms. A low number of spore-forming bacteria indicates the implementation of good hygienic farm practices and management to reduce the contamination of raw milk with spore-forming bacteria.

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Occurrence of Clostridium perfringens in Milk and Dairy Products

Cited by 10 publications

References 0 publications

Bacteriological and molecular studies on toxigenic Clostridium perfringens in milk and some milk products

Bacteriological and molecular studies on toxigenic Clostridium perfringens in milk and some milk products

Chemical and Microbiological Analysis to Evaluate the Sanitary Condition of Raw Milk in Assiut

Identification and Characterisation of Spore-Forming Bacteria in Bovine Raw Milk Collected from Four Dairy Farms in New Zealand

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