Staphylococcus enterotoxigênicos em alimentos in natura e processados no estado de Pernambuco, Brasil

Neto, Adelino da Cunha; Silva, Celiane Gomes Maia da; Stamford, Tânia Lúcia Montenegro

doi:10.1590/s0101-20612002000300012

Cited by 31 publications

(11 citation statements)

References 15 publications

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“…About 45% of the worldwide food poisoning are caused by bacteria of the genus Staphylococcus. Contamination occurs mainly during food production and storage periods, as it is during this period that temperatures are proper for the proliferation of this microorganism (Cunha et al, 2002;Neyaz et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats

et al. 2021

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Staphylococcus aureus is among the major pathogens involved in food poisoning, and meat contaminated with S. aureus coagulase positive is considered a public health risk because the bacterium is resistant to several conventional antimicrobials. Mycocins are substances produced by yeasts that secrete glycoproteins, which can also be called toxin killers, they have an inhibitory action on other microorganisms. The Wickerhamomyces anomalus, is one of the microorganisms capable of producing these mycocins, resulting in the action of disturbances on the cell wall of the pathogen causing deleterious effects. This work aims to evaluate the antimicrobial activity of the mycocins produced by W. anomalus WA45 against the 29 strains of S. aureus coagulase positive isolated from bovine, porcine and chicken meat and 1 standard strain. The antimicrobial action of the mycocins present on the culture supernatant of W. anomalus WA45 was tested by microdilution and the results were satisfactory, since 100% inhibition of strains of S. aureus coagulase positive. We concluded that the mycocins present in the supernatant of W. anomalus WA45 showed antimicrobial action, being candidates for the development of new products for the biocontrol and bioconservation of meat.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats

et al. 2021

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“…in feta cheese has also been reported by other authors. The genus Pseudomonas has been described in spinach, raw meat, and raw milk, while they are also recognized as common agents that contribute to the deterioration of several types of food [29, 30].…”

Section: Discussionmentioning

confidence: 99%

Molecular characterization of bacterial communities in sheep cheese through 16S rRNA gene sequencing

Endres

Castro

Trevisol

et al. 2019

Preprint

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25The production of sheep's milk cheese has grown in recent years since it is a high value-26 added product with excellent properties. As such, it is necessary to provide data on the 27 microbiota and organoleptic characteristics of this product, as well as the influence of 28 these microorganisms on public health. Thus, the aim of the present study was to 29 characterize the microbial community of different types of sheep cheeses using high-30 throughput sequencing of the 16S rRNA gene. The study was conducted with four groups 31 of cheese: colonial, fresh, feta, and pecorino (n = 5 samples per group). The high-32 throughput 16S rRNA amplicon sequencing revealed 55 operational taxonomic units in 33 the 20 samples, representing 9 genera of the two bacterial phyla Firmicutes and 34 Proteobacteria. The predominant genera in the samples were Streptococcus and 35 Lactobacillus. When evaluating alpha diversity by the indexes of Simpson, Chao1, 36Shannon, and Skew no significant differences were observed between the groups. 37Evaluating of the beta diversity using Bray-Curtis dissimilarity, the group of colonial 38 cheeses presented a significant difference when compared to the feta (q = 0.030) and 39 pecorino groups (q = 0.030). Additionally, the fresh group differed from the pecorino 40 group (q = 0.030). The unweighted Unifrac distance suggests that the colonial cheese 41 group differed from the others. Moreover, the feta cheese group differed from the fresh 42 group. The distance-weighted Unifrac suggests that no significance exists between the 43 groups. According to this information, the microbiota characterization of these cheese 44 groups was useful in demonstrating the bacterial communities belonging to each group, 45 its effects on processing, elaboration, maturation, and public health. 46Sheep cheese production has been increasing globally and represents a major 50 economic driver in many countries, especially in Europe. In Brazil, the main sheep 51 cheeses produced are colonial (locally produced cheese), fresh (not matured), pecorino, 52 and feta. Sheep cheeses are good sources of protein, energy, fat, minerals, and vitamins 53 [1], which have a direct relation to the taste, odor, and texture of the products. Sheep 54 cheeses have a thin, delicate dough, a mild and slightly acidic flavor, thus resembling the 55 typical taste of sheep's milk. The soft cheeses (fresh and feta) have a relatively high 56 moisture content (44,6% to 45,9%) with a more pronounced acidity, while hard cheeses 57 (colonial and pecorino) have a more solid texture and lower moisture content (35,9% to 58 38,3%). Apart from these differences in composition, the organoleptic characteristics of 59 these cheeses may vary according to the producing farm, season, animal feeding regimen, 60 and animal breed [2]. Moreover, the microbiota composition also influences cheese 61 characteristics and may have an impact on consumer health. Moreover, the microbial 62 communities of these cheeses represent largely unexplored reservoirs of genetic and 63...

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“…aureus counts over 5log CFU.g -1 were observed in the three treatments at 12 o C since the 7 th day in treatments A and B, and since the 10 th day in treatment C. Counts above this limit may potentially cause foodborne disease due to enterotoxin production (CUNHA NETO et al, 2002;JAY, 2005). Considering that all strains inoculated in the product were enterotoxigenic, it may be said that, if the product was contaminated with an inoculum similar to the one used in this study, the product would pose a public health risk.…”

Section: -----------------------A------------------------------------mentioning

confidence: 99%

Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

et al. 2014

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Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12°C) and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. aureus and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7°C or at freezing temperatures for greater microbiological stability

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Staphylococcus enterotoxigênicos em alimentos in natura e processados no estado de Pernambuco, Brasil

Cited by 31 publications

References 15 publications

Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats

Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats

Molecular characterization of bacterial communities in sheep cheese through 16S rRNA gene sequencing

Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

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