Short communication: Isolation of Shiga toxin-producing Escherichia coli in raw milk and mozzarella cheese in southern Italy

Nobili, Gaia; Franconieri, I.; Basanisi, Maria Grazia; Bella, Gianfranco La; Tozzoli, Rosangela; Caprioli, Alfredo; Salandra, Giovanna La

doi:10.3168/jds.2016-11613

Cited by 27 publications

(19 citation statements)

References 13 publications

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“…Many pathogenic and nonpathogenic strains of E. coli are able to survive and grow in the dairy products. The presence of STEC E. coli was confirmed in three samples of mozzarella cheese from Apulia region (South Italy) among thirty‐two samples tested (Nobili et al ., ). The micro‐organisms were also isolated from white pickled cheese in Turkey and Egypt.…”

Section: Resultsmentioning

confidence: 97%

“…Enterohemorrhagic Escherichia coli (EHEC) causes a bloody diarrhoea often with severe complications such as haemolytic-uraemic syndrome (HUS). The micro-organisms can contaminate raw milk and dairy products as a consequence of inadequate hygiene during milking and production (Los & Wegrzyn, 2011;Nobili et al, 2016). Temperature is the most important environmental parameter governing microbial growth (Juneja et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Analysis and mathematical modelling of the behaviour of Escherichia coli in the mascarpone cheese during cold storage

Kowalik

Łobacz

Żulewska

et al. 2018

Int J of Food Sci Tech

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Summary The aim of this work was to study the behaviour of E. coli in mascarpone cheese during storage at the temperatures ranging from 3 to 15 °C, as well as application of predictive microbiology to describe the experimental data. The Baranyi, Gompertz and logistic models were fitted at the stage of primary modelling. Although all applied primary models described the growth of micro‐organisms accurately, the most accurate goodness of fit was obtained for the Gompertz model and the growth rates generated by this model were used for secondary modelling. The polynomial model predicted accurately the influence of temperature on the growth rate of E. coli, reaching the adjusted coefficient of linear regression 0.99. Generated predictive model that describes the growth of E. coli in mascarpone cheese constitutes a valuable tool in assessing the microbiological stability of the food product with similar physicochemical properties.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Analysis and mathematical modelling of the behaviour of Escherichia coli in the mascarpone cheese during cold storage

Kowalik

Łobacz

Żulewska

et al. 2018

Int J of Food Sci Tech

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“…Domestic animals for milk production are a known major reservoir of verotoxin-producing Escherichia coli (VTEC) and are often asymptomatic carriers (Caprioli et al, 2005). Contaminated raw milk and dairy products prepared from contaminated raw milk are a potential source of outbreaks caused by Escherichia coli O157:H7 (Honish et al, 2005;Baylis, 2009;Ravel et al, 2009), as also previously reported for Italy (Trevisani et al, 2014;Nobili et al, 2016). The VTEC can cause human infections ranging from uncomplicated diarrhea to such severe diseases as life-threatening hemolytic uremic syndrome and hemorrhagic colitis (Melton-Celsa et al, 2011).…”

Section: Introductionmentioning

confidence: 80%

Behavior of Escherichia coli O157:H7 during the manufacture and ripening of Fontina Protected Designation of Origin cheese

Bellio¹,

Bianchi²,

Vitale³

et al. 2018

Journal of Dairy Science

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This study was conducted to describe the cheese-making procedure of Fontina Protected Designation of Origin (PDO) cheese and to evaluate the behavior of Escherichia coli O157:H7 during cheese manufacture and ripening. The study was divided into 2 phases: the production of Fontina PDO cheese was monitored at 3 different dairies in the Aosta Valley and an E. coli O157 challenge was conducted at a fourth dairy. The dairies employ different commercial starter cultures for cheese making. The growth of lactic acid bacilli (LAB) and the decrease in pH were slower in the first hours and the LAB concentrations were overall higher in dairy A than in the other 2 dairies. The pH remained substantially unchanged during ripening (range 5.2 to 5.4) in all dairies. Water activity remained constant at around 0.98 until d 21, when it decreased to around 0.97 until d 80 in dairies A and B and 0.95 in dairy E. Whole raw cow milk was used for making Fontina cheese according to the standard procedure. For the experimental production, the milk was inoculated with E. coli O157:H7 at a concentration of approximately 5 log cfu/mL and commercial starter cultures were used according to the Fontina PDO regulation. An increase of 2.0 log cfu/g in E. coli O157:H7 was observed during the first 9.5 h of cheese making, followed by a decrease at 46 h when pH decreased to 5.4 in all trials. Fresh cheeses were salted and held at 10°C for ripening for 80 d. Water activity was decreased to 0.952 at the end of the ripening stage. The LAB concentrations declined gradually; this trend was more marked for the lactobacilli than either the thermophilic or the mesophilic lactococci. The increase in LAB count and the decrease in pH in the first hours did not seem to affect E. coli O157 growth. Ripening was found to inhibit pathogen survival, however, as seen in the reduction of 3 log from the maximum concentration measured during the earlier stages of production.

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“…The presence of STEC in raw milk is estimated to 13.6% (Douëllou et al, ; Farrokh et al, ). Furthermore, infections can be associated with milk and products made from raw, filtered, and unpasteurized milk, such as cheeses (Álvarez‐Suárez et al, ; A. Gill & Oudit, ; Ivbade, Ojo, & Dipeolu, ; Jackson et al, ; Madic et al, ; Nobili et al, ; M Trevisani et al, ; Trevisani, Mancusi, Riu, & Serraino, ). Transmission route to milk mainly concerns the fecal contamination of unpasteurized milk that is particularly correlated with the fecal excretion of STEC strains.…”

Section: Introductionmentioning

confidence: 99%

In‐milk inactivation of Escherichia coli O157:H7 by the environmental lytic bacteriophage ECPS‐6

Grygorcewicz

Chajęcka‐Wierzchowska

Augustyniak

et al. 2019

Journal of Food Safety

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Shiga toxin‐producing Escherichia coli is a common foodborne pathogen which transmission includes dairy products. In the search for novel biocontrol methods, bacteriophages have become important candidates for the eradication of foodborne pathogens. The aim of this study was to evaluate the bacteriophage‐mediated reduction of E. coli O157:H7 in raw and filtered milk. Laboratory‐scale tests showed that the bacteriophage ECPS‐6 efficiently adsorbed to E. coli O157: H7 cells. Furthermore, ECPS‐6 remained stable when heated at 70°C for 20 min and in a wide pH range from 3.0 to 11.0. The trials on contaminated milk were performed using filtered and unfiltered raw milk contaminated with 1 × 105 CFU × ml−1 of E. coli O157: H7. Bacteriophage was added at multiplicity of infection (MOI) 5 and 50. The ECPS‐6 reached the highest lytic activity at MOI = 5 (25°C) which resulted in 4.74 Log10 CFU × ml−1 and 7.3 Log10 CFU × ml−1 reduction after 10 days for both tested strains, respectively. Under refrigerated conditions (4°C) the quantity of E. coli decreased to 1.5 Log10 CFU × ml−1 and 3.04 Log10 CFU × ml−1 for these strains, respectively. Usage of MOI = 50 for the treatment unfiltered milk led to the reduction of E. coli O157:H7 A‐2 below the detection limit after 6 hr.

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Short communication: Isolation of Shiga toxin-producing Escherichia coli in raw milk and mozzarella cheese in southern Italy

Cited by 27 publications

References 13 publications

Analysis and mathematical modelling of the behaviour of Escherichia coli in the mascarpone cheese during cold storage

Analysis and mathematical modelling of the behaviour of Escherichia coli in the mascarpone cheese during cold storage

Behavior of Escherichia coli O157:H7 during the manufacture and ripening of Fontina Protected Designation of Origin cheese

In‐milk inactivation of Escherichia coli O157:H7 by the environmental lytic bacteriophage ECPS‐6

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