Public health risk of some milk borne pathogens

Zeinhom, Mohamed M.A.; Abdel-Latef, Gihan K.

doi:10.1016/j.bjbas.2014.10.006

Cited by 53 publications

(34 citation statements)

References 36 publications

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“…in the final product, calculated as wet weight, whereas acidity (lactic acid%) should not exceed 1.9%. There is a report demonstrated that some pathogenic microorganisms, including L. monocytogens, and S. aureus in found soft cheese [30]. S. aureus, were isolated from different Egyptian varieties of white soft cheese in rates of 25.7%, respectively [20].…”

Section: Microbiological Surveymentioning

confidence: 99%

Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan

Haddad¹,

Yamani²

2017

J Food Process Technol

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To determine the hygiene and processing aspects and the microbiological quality of soft white cheese produced traditionally in Jordan, 30 samples were collected from dairy workshops and plants in major Governorates of Jordan. A questionnaire was filled by interviewing each producer about the quality, Food hygiene and safety aspects of production prevailing during processing were also investigated.The averages of log 10 of the standard plate count (SPC), and the counts of lactic acid bacteria count (LABC), Enterobacteriaceae (EntC) and yeast and mold (Y&MC) were 8.3, 7.9, 5.4 and 3.0, respectively. A significant positive correlation (0.90) was noticed between SPC and LABC, indicating that most of SPC were LABC. Staphylococcus aureus count ranged between 5-8 log 10 CFU/g whereas Salmonella was positive in 25 g in three cheeses samples of Madaba and Amman governorates which certainly pose health hazard. The averages of pH, acidity (% lactic acid), moisture and salt (NaCl%) in brine and in cheese and ash were 6.0, 0.53%, 56.5%, 12.6%, 9.4%, and 9.5, respectively. Fourteen of the samples gave positive results to the alkaline phosphatase test, denoting the probability of using unpasteurized milk in the production. The high microbial content of the cheese samples especially S. aureus and presence of Salmonella in few samples reflects generally the poor hygienic conditions during production and storage, lack of refrigeration and absence of heat treatment to eliminate microorganisms. It could be concluded also from the results of the questionnaires that there is a lack of standardized method for production and keeping of soft white cheese in Jordan. Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan Materials and Methods SamplingThirty cheese samples were collected from major Jordan Governorates (Amman, Al-Balqa, Jerash and Madaba) using icebox. Pre-sterilized forceps wrapped with foil was used to take samples of soft white cheese from each determined site in the Governorates, and was put in pre-sterilized sealable plastic bags at 500 g from each site. A questionnaire for information collection about the cheese was filled at the time of sampling by interviewing the cheese producers. Microbiological testingSample homogenate was prepared using 25 g of each sample taken from three different pieces avoiding the surface into pre-sterilized bag, and 225 ml of 2% sodium citrate dilution buffer at 40°C-45°C was added. Appropriate serial dilutions were made [13]. Standard plate count (SPC):Standard plate count was executed using plate count agar by pour plate method according to Laird et al. [13]. The dishes were incubated at 32 ± 1°C for 48 ± 3 h. The number was calculated and expressed as CFU/g cheese.

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Section: Microbiological Surveymentioning

confidence: 99%

Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan

Haddad¹,

Yamani²

2017

J Food Process Technol

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“…However, all pathogenic microorganisms are destroyed after pasteurization, including multi-resistant bacteria, making milk and other dairy products generally safe for human consumption (Leedom, 2009;Lejeune and Rajala-Schultz, 2009). Raw milk is still used by a large number of rural families and a growing segment of the population who believe raw milk is generally safe and has beneficial health effects that are destroyed by pasteurization (Zeinhoma et al, 2014). According to data from the Ministerio de Agricultura y Desarrollo Rural de Colombia, 59% of the milk produced in the country is intended for commercialization through intermediaries, processed, and used for self-consumption, among others, and the remaining 41% is processed by the dairy industry (Decreto 1880, 2011, Ministerio de la Protección Social).…”

Section: Introductionmentioning

confidence: 99%

Presencia de Enterobacteriaceae productoras de betalactamasa de espectro extendido (ESBL) en leche de tanque a granel de granjas lecheras bovinas en Antioquia, Colombia

Vásquez-Jaramillo

Ramı́rez

Akineden

et al. 2017

Rev Colomb Cienc Pecu

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“…The main sources of contamination are the dairy cattle handlers and dairy equipment (Zeinhom and Latef, 2014). Consumption of raw milk is considered to be the main cause of several outbreaks of Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 (Grant et al, 1995) and posed the greatest human health problems in various countries (Lejeune and Rajala-Schultz, 2009).…”

Section: Introductionmentioning

confidence: 99%

Occurence and Antibiogram of Salmonella Spp. In Raw and Fermented Milk in Zaria and Environs

Tamba¹,

Bello²,

Raji³

2016

Bangl. J. Vet. Med.

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Salmonellosis is an important food-borne disease affecting both humans and animals. The aim of this study was to determine the occurrence and antibiogram of Salmonella species from raw and fermented milk. The results showed that out of the 350 milk samples examined 14 (4.0%) were positive for salmonella. The prevalence of Salmonella is higher in raw milk (4.6%) than in fermented milk (3.4%) with no statistical difference (P>0.05) between them. The prevalence of both raw (75.0%) and fermented milk (83.33%) is significantly higher (P<0.05) in SabonGari LGA than in Giwa LGA with 25.0% and 16.67% respectively. No salmonella was isolated from the all the 50 raw and 78 fermented milk examined from Zaria LGA. The antibiotic susceptibility test showed that ciprofloxacin and gentamicin were 100% susceptible, while chloramphenicol, kanamycin, nalidixic acid showed 93% susceptible each. Others are streptomycin and tetracycline (64.3%), amoxicillin (21.4%), ampicillin and erythromycin (14.3%) and lincomycin (0%). This connotes that all the Salmonella isolates were 100% resistance to lincomycin, 85.7% to erythromycin, 85.7% to ampicillin and 78.6% to amoxicillin. The antibiotic resistance pattern of 14 Salmonella isolates from raw and fermented milk showed 9 different resistance patterns of the11 antimicrobial agents used. The Minimum Inhibitory Concentration (MIC) test showed that only 1(7.1%) of the isolate was sensitive to Amoxicillin with < 0.12 while the remaining 9 (98.9%) were resistant to the two antibiotics used (AML and E) with >256.

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Public health risk of some milk borne pathogens

Cited by 53 publications

References 36 publications

Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan

Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan

Presencia de Enterobacteriaceae productoras de betalactamasa de espectro extendido (ESBL) en leche de tanque a granel de granjas lecheras bovinas en Antioquia, Colombia

Occurence and Antibiogram of Salmonella Spp. In Raw and Fermented Milk in Zaria and Environs

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