Salmonella, Campylobacter jejuni, and Yersinia enterocolitica in Raw Milk

McMANUS, Candace; Lanier, John

doi:10.4315/0362-028x-50.1.51

Cited by 44 publications

(17 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Lower levels of milk contamination were recorded by Doyle and Roman (1981), who confirmed the presence of Campylobacter bacteria in 1 out of 108 raw milk samples and Gomółka and Uradziński (1996), who found C. jejuni in 2 out of 130 raw milk samples (1.5%). Similar results were obtained by Manus and Lanier (1987), who analyzed 237 raw milk samples and recovered Campylobacter in only 1 (0.4%). A higher recovery rate at the level of 12% and 12.3% were obtained by Humphrey and Hart (1988), Rohrbach et al (1992) as well as Jacobs - Reitsma (2000).…”

Section: Discussionsupporting

confidence: 72%

Prevalence and antimicrobial resistance of Campylobacter in raw milk in the selected areas of Poland

Wysok

Wiszniewska-Łaszczych

Uradziński

et al. 2011

Polish Journal of Veterinary Sciences

View full text Add to dashboard Cite

During the recent years, an immense increase in the number of food poisoning cases in people caused by Campylobacter (C.) species has occurred. Raw milk, next to poultry meat, is considered the most frequent cause of food poisoning in people caused by the subject bacteria, although it is not always possible to isolate Campylobacter cells from the incriminated milk. Most probably this difficulty is caused by low concentration of the pathogen in milk at the level of 2/3 cells/ml although even such low concentration represents risk to human health. The present study was aimed at determining the occurence of Campylobacter bacteria in milk originating from selected regions of Poland. The isolation method applied in this work was effective in recovering as few as 0.1 cell of Campylobacter per g of food. Among 150 bulk milk samples tested, Campylobacter spp. was isolated from 7 (4.6%) ones. The biochemical identification of the isolated strains conducted by means of conventional biochemical tests as well as by applying the API -Campy tests revealed that all the isolates belonged to the C. jejuni species. Determination of resistance to antibiotics was performed by means of the diffusion disks method for the following antibiotics: gentamicin, ciprofloxacin, ampicillin, chloramphenicol, erythromycin, doxycyclin and tetracycline. Among 7 isolates tested, all were susceptible to ampicillin, chloramphenicol, erythromycin and gentamicin, 28.5% to doxycyclin and 14.2% to tetracycline and ciprofloxacin.

show abstract

Section: Discussionsupporting

confidence: 72%

Prevalence and antimicrobial resistance of Campylobacter in raw milk in the selected areas of Poland

Wysok

Wiszniewska-Łaszczych

Uradziński

et al. 2011

Polish Journal of Veterinary Sciences

View full text Add to dashboard Cite

show abstract

“…Several surveys have detected foodborne pathogens in bulk tank milk (Davidson, 1989;Doyle and Roman, 1982;Farber et al, 1988;Fedio and Jackson, 1990;Hassan et al, 2000;Jayarao and Henning , 2001;Liewen and Plautz, 1988;Lovett et al, 1983Lovett et al, , 1987McEwen et al, 1988;McManus and Lanier, 1987;Muraoka et al, 2003;Murinda et al, 2002aMurinda et al, ,b, 2004aRohrbach et al, 1992;Slade et al, 1988;Steele et al, 1997;Van Kessel et al, 2004;Waak et al, 2002). Results of those studies have shown clearly that the prevalence of foodborne pathogens, including C. jejuni, STEC, L. monocytogenes, and Salmonella spp.…”

Section: Prevalence Of Foodborne Pathogens In Milkmentioning

confidence: 92%

Foodborne Pathogens in Milk and the Dairy Farm Environment: Food Safety and Public Health Implications

Oliver

Jayarao

Almeida

2005

Foodborne Pathogens and Disease

746

462

View full text Add to dashboard Cite

Milk and products derived from milk of dairy cows can harbor a variety of microorganisms and can be important sources of foodborne pathogens. The presence of foodborne pathogens in milk is due to direct contact with contaminated sources in the dairy farm environment and to excretion from the udder of an infected animal. Most milk is pasteurized, so why should the dairy industry be concerned about the microbial quality of bulk tank milk? There are several valid reasons, including (1) outbreaks of disease in humans have been traced to the consumption of unpasteurized milk and have also been traced back to pasteurized milk, (2) unpasteurized milk is consumed directly by dairy producers, farm employees, and their families, neighbors, and raw milk advocates, (3) unpasteurized milk is consumed directly by a large segment of the population via consumption of several types of cheeses manufactured from unpasteurized milk, (4) entry of foodborne pathogens via contaminated raw milk into dairy food processing plants can lead to persistence of these pathogens in biofilms, and subsequent contamination of processed milk products and exposure of consumers to pathogenic bacteria, (5) pasteurization may not destroy all foodborne pathogens in milk, and (6) inadequate or faulty pasteurization will not destroy all foodborne pathogens. Furthermore, pathogens such as Listeria monocytogenes can survive and thrive in post-pasteurization processing environments, thus leading to recontamination of dairy products. These pathways pose a risk to the consumer from direct exposure to foodborne pathogens present in unpasteurized dairy products as well as dairy products that become re-contaminated after pasteurization. The purpose of this communication is to review literature published on the prevalence of bacterial foodborne pathogens in milk and in the dairy environment, and to discuss public health and food safety issues associated with foodborne pathogens found in the dairy environment. Information presented supports the model in which the presence of pathogens depends on ingestion of contaminated feed followed by amplification in bovine hosts and fecal dissemination in the farm environment. The final outcome of this cycle is a constantly maintained reservoir of foodborne pathogens that can reach humans by direct contact, ingestion of raw contaminated milk or cheese, or contamination during the processing of milk products. Isolation of bacterial pathogens with similar biotypes from dairy farms and from outbreaks of human disease substantiates this hypothesis.

show abstract

“…and Yersinia enterocolitica in farm bulk tank milk (BTM) (Lovett, Francis, & Hunt, 1987;McManus & Lanier, 1987;Moustafa, Ahmed, & Marth, 1983;O'Donnell, 1995;Rahn et al, 1997;Rohrbach, Draughon, Davidson, & Oliver, 1992;Steele et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Bacterial quality of raw milk investigated by Escherichia coli and isolates analysis for specific virulence-gene markers

Altalhi

Hassan

2009

Food Control

View full text Add to dashboard Cite

Salmonella, Campylobacter jejuni, and Yersinia enterocolitica in Raw Milk

Cited by 44 publications

References 0 publications

Prevalence and antimicrobial resistance of Campylobacter in raw milk in the selected areas of Poland

Prevalence and antimicrobial resistance of Campylobacter in raw milk in the selected areas of Poland

Foodborne Pathogens in Milk and the Dairy Farm Environment: Food Safety and Public Health Implications

Bacterial quality of raw milk investigated by Escherichia coli and isolates analysis for specific virulence-gene markers

Contact Info

Product

Resources

About