Quantification of Bacteria Indicative of Fecal and Environmental Contamination from Hides to Carcasses

Cernicchiaro, Natalia; Oliveira, Ana Raquel Soares de; Hoehn, Allison; Cull, Charley A.; Noll, Lance; Shridhar, Pragathi B.; Nagaraja, T. G.; Ives, Samuel E.; Renter, David G.; Sanderson, Michael W.

doi:10.1089/fpd.2019.2656

Cited by 10 publications

(4 citation statements)

References 22 publications

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“…As a general trend, counts of CE_ct were significantly lower than those of the extract from spontaneous O. tauricum (CE_st). For Enterobacteriaceae, coliforms, and Pseudomonadaceae, viable counts of CE_ct < 1 Log cfu g −1 suggest a higher hygienic quality of these extracts compared to those prepared from spontaneous O. tauricum (CE_st); this finding might be tentatively ascribed to the differences in the management of cultivated fields than pastures or fallow lands, more often accessed or grazed by wild animals or even livestock, whose feces are known to harbor the aforementioned microorganisms [ 45 , 46 ]. In this regard, recent comparative metagenomic analyses also highlighted the strong influence of farming practices on taxonomic and functional diversity of phyllosphere microbes [ 47 ].…”

Section: Discussionmentioning

confidence: 99%

Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd

et al. 2023

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Milk coagulants prepared by maceration of flowers harvested from both spontaneous and cultivated Onopordum tauricum Willd. and a commercially available coagulant obtained from Cynara cardunculus L. (control) were assayed for small-scale manufacturing of Caciofiore, an Italian specialty raw ewe’s milk cheese produced in a family run dairy farm located in the Marche region (Central Italy). The microbiota of the three thistle-based milk coagulants and their effect on the microbial dynamics of raw milk cheeses during fermentation and maturation (from day 0 up until day 60) were investigated through a combined approach based on viable counting and Illumina DNA sequencing. In both the control and experimental cheeses, despite the slight differences emerged depending on the coagulant used, Lactococcus lactis and Debaryomyces hansenii were the prevalent species among bacteria and fungi, respectively. Moreover, raw ewe’s milk was the main factor affecting the evolution of both the bacterial and fungal microbiota in all cheeses. The overall similarities between control and experimental cheeses herein analyzed supports the exploitation of Onopordum tauricum Willd. as an alternative milk coagulating agent for production of Caciofiore and, more in general, raw ewe’s milk cheeses.

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Section: Discussionmentioning

confidence: 99%

Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd

et al. 2023

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“…Bovinos são portadores assintomáticos de patógenos entéricos, como Salmonella spp. e Escherichia coli produtora de toxina Shiga (STEC) O157:H7, e possuem bactérias na microbiota do couro, como Staphylococcus aureus, que podem ser transportadas para a carcaça durante o processo de abate, e contaminar a carne (3) . A carne bovina possui fatores intrínsecos que contribuem para a multiplicação bacteriana, podendo veicular patógenos ao ser humano (4) , aumentando o risco de doenças transmitidas por alimentos.…”

Section: Introductionunclassified

Suscetibilidade antimicrobiana de Salmonella spp e Staphylococcus aureus isolados de carnes bovinas comercializadas em Campo Grande, Mato Grosso do Sul, Brasil

et al. 2022

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Resumo As falhas na qualidade higiênico-sanitária da carne podem ser identificadas a partir da avaliação de microrganismos patogênicos que comprometem a qualidade microbiológica do alimento e podem veicular doenças de origem alimentar. O presente estudo objetivou avaliar a qualidade higiênica-sanitária de carnes bovinas comercializadas em supermercados, açougues e mercados públicos da cidade de Campo Grande (Mato Grosso do Sul, Brasil) por meio da pesquisa e caracterização fenotípica e genotípica de Salmonella spp. e Escherichia coli produtora de toxina Shiga (STEC) e pesquisa e contagem de Staphylococcus aureus. Foram avaliadas 71 amostras de carne bovina de 17 estabelecimentos comerciais que foram submetidas a pesquisa de detecção de Salmonella spp., Escherichia coli produtora de toxina Shiga (STEC) e pesquisa e contagem de Staphylococcus aureus. Os isolados obtidos foram submetidos ao perfil de sensibilidade aos antimicrobianos pelo teste de difusão em disco, de acordo com o Clinical & Laboratory Standards Institute (CLSI). Constatou-se a presença de Salmonella em 7,04% das amostras avaliadas, sendo que 70,0% dos isolados foram sensíveis aos antimicrobianos testados. Em relação ao Staphylococcus aureus, 25,35% das amostras foram positivas com contagens variando entre 1,0 x 102 a 4,3 x 104 UFC/g, sendo que os isolados apresentaram resistência para penicilina (62,5%), tetraciclina (18,75%) e cloranfenicol (6,25%). Nenhuma amostra apresentou-se positiva para STEC. A detecção desses patógenos em alimentos representa um perigo a saúde pública, principalmente, devido a presença de isolados resistentes a antimicrobianos. Além disso, ressalta-se a necessidade do emprego das boas práticas de higiene e fabricação nos estabelecimentos varejistas.

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“…and Shiga toxinproducing Escherichia coli (STEC) O157:H7 and have bacteria in the microbiota on the hide, such as Staphylococcus aureus, that can be transferred to the carcass during the slaughtering process and contaminate the meat. (3) Beef has intrinsic factors that contribute to bacterial multiplication and can be a vehicle for pathogens to humans, (4) increasing the risk of food-borne diseases.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial susceptibility of Salmonella spp and Staphylococcus aureus isolated from beef sold in Campo Grande, Mato Grosso do Sul, Brazil

et al. 2022

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Hygiene failures in meat can be identified based on the evaluation of pathogenic microorganisms, which compromise the microbiological quality of food and can transmit food-borne diseases. The aim of the present study was to evaluate the hygienic quality of beef sold at supermarkets, butcher shops and public markets in the city of Campo Grande, state of Mato Grosso do Sul, Brazil, through the phenotypic and genotypic characterization of Salmonella spp. and Shiga toxin-producing Escherichia coli (STEC) as well as the investigation and quantification of Staphylococcus aureus. Seventy-one samples of beef from 17 commercial establishments were evaluated. Isolates were tested for antimicrobial susceptibility using the disk diffusion method recommended by the Clinical & Laboratory Standards Institute. Salmonella was found in 7.04% of the samples and 70.0% of the isolates were sensitive to the antimicrobials tested. A total of 25.35% of the samples were positive for Staphylococcus aureus, with counts ranging from 1.0 x 102 to 4.3 x 104 CFU/g; these isolates exhibited resistance to penicillin (87.5%), tetracycline (18.75%) and chloramphenicol (6.25%). None of the samples was positive for STEC. The detection of these pathogens in food poses a danger to public health, mainly due to the presence of antimicrobial-resistant isolates. These findings underscore the need for good hygiene and manufacturing practices at retail establishments.

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Quantification of Bacteria Indicative of Fecal and Environmental Contamination from Hides to Carcasses

Cited by 10 publications

References 22 publications

Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd

Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd

Suscetibilidade antimicrobiana de Salmonella spp e Staphylococcus aureus isolados de carnes bovinas comercializadas em Campo Grande, Mato Grosso do Sul, Brasil

Antimicrobial susceptibility of Salmonella spp and Staphylococcus aureus isolated from beef sold in Campo Grande, Mato Grosso do Sul, Brazil

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