Survival of <i>Brucella abortus </i>in ripened soft cheese made from naturally infected cow's milk

Plommet, M.; Fensterbank, R; Vassal, L.; Auclair, J.; Mocquot, G.; Vachot, J.C.; Courault, M.; Musset, D.

doi:10.1051/lait:198828

Cited by 22 publications

(11 citation statements)

References 2 publications

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“…4.2 log cfu g À1 in curd; 4.3 log cfu g À1 in curd out of mould Storage at 12 C; 3.0 log cfu g À1 in cheese at day 5, 1.5 log cfu g À1 in cheese at day 8, 1.3 log cfu g À1 in cheese at day 12, 1.1 log cfu g À1 in cheese at day 15, 0.4 log cfu g À1 in cheese at day 18, 0 cfu g À1 in cheese at day 22 Plommet et al (1988) Inoculation of À0.7 and 0.3 log cfu cm À2 of L. monocytogenes Storage at 4 C; increase after day 28; increase to 2.96 log cfu g À1 at day 60 (low inoculum); increase to 4.55 log cfu g Inoculation of 7.1e8.7 log cfu g À1 of VTEC O157 and O26 of curd;…”

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confidence: 99%

A review of the microbiological hazards of dairy products made from raw milk

Verraes

Vlaemynck²,

Weyenberg³

et al. 2015

International Dairy Journal

180

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a b s t r a c tThis review concentrates on information concerning microbiological hazards possibly present in raw milk dairy products, in particular cheese, butter, cream and buttermilk. The main microbiological hazards of raw milk cheeses (especially soft and fresh cheeses) are linked to Listeria monocytogenes, verocytotoxin-producing Escherichia coli (VTEC), Staphylococcus aureus, Salmonella and Campylobacter. L. monocytogenes, VTEC and S. aureus have been identified as microbiological hazards in raw milk butter and cream albeit to a lesser extent because of a reduced growth potential compared with cheese. In endemic areas, raw milk dairy products may also be contaminated with Brucella spp., Mycobacterium bovis and the tick-borne encephalitis virus (TBEV). Potential risks due to Coxiella burnetii and Mycobacterium avium subsp. paratuberculosis (MAP) are discussed. Pasteurisation ensures inactivation of vegetative pathogenic microorganisms, which increases the safety of products made thereof compared with dairy products made from raw milk. Several control measures from farm to fork are discussed.

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mentioning

confidence: 99%

A review of the microbiological hazards of dairy products made from raw milk

Verraes

Vlaemynck²,

Weyenberg³

et al. 2015

International Dairy Journal

180

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“…Gilman et al (1946) observed B. abortus in samples of cheddar cheese with 6 months of storage. Plommet et al (1988) assessed B. abortus in camembert cheese manufactured from cows' milk infected experimentally and reported that the initial load in the cheese (3-4 log CFU g -1 ) was reduced to undetectable levels after 18 days at 12°C. Méndez-González et al (2011) reported the influence of maturation temperature of cheese on the survival of B. melitensis, which was recovered up to 50 days after maturation at 4°C and up to 20 days after maturation at 24°C.…”

Section: Resultsmentioning

confidence: 99%

Decline in Mycobacterium bovis and Brucella abortus populations during the maturation of experimentally contaminated parmesan-type cheese

Starikoff

Fontanesi

Maciel

et al. 2016

SCA

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Decline in Mycobacterium bovis AbstractBrazilian legislation allows the manufacture of raw milk cheese with a maturation exceeding 60 days at room temperature above 5°C, but there is a lack of solid scientific evidence on the efficacy of this maturation process in inactivating important pathogens that may be present in milk, such as Mycobacterium bovis and Brucella abortus. Thus, the objectives of this study were to produce parmesantype cheese experimentally contaminated with M. bovis and B. abortus and evaluate the survival of these pathogens along 2-month maturation. Parmesan-type cheese was manufactured in the laboratory using whole pasteurized milk with or without inoculation with M. bovis (SB1033) or B. abortus (1119-3) and matured at 18°C for up to 63 days. M. bovis was inoculated in Stonebrink-Leslie medium supplemented with antibiotics and incubated at 37°C for 45 days, and B. abortus was incubated in Farrel medium at 36°C for 3 days. The average D 18°C value, weighted by variance, was 37.5 ± 5.3 days for M. bovis and 5.9 ± 0.7 days for B. abortus. The average physicochemical parameters in the cheese at the end of the study were as follows: pH = 4.89, water activity = 0.976, and moisture percentage = 43.1%. The pH might have contributed to the reduction in the population of B. abortus but seems not to have significantly influenced the population of M. bovis. We conclude that the duration of the maturation process influences the size of the surviving populations of M. bovis and B. abortus, and that the shortening of the maturation duration might not ensure a decline in pathogen levels to safe levels. Thus, complementary studies considering the effect of several other technological aspects on the survival of these pathogens are required, including the effect of the lactic acid bacterial population, salt content, and temperature of maturation. ResumoA legislação brasileira permite a fabricação queijos de leite cru com maturação superior a 60 dias em temperatura acima de 5°C, mas falta evidência científica sólida sobre a eficácia do processo de maturação na inativação de importantes patógenos que podem estar presentes no leite, como o Mycobacterium bovis e a Brucella abortus. Assim, os objetivos desse estudo foram produzir o queijo tipo parmesão experimentalmente contaminado com M. bovis e B. abortus e avaliar a sobrevivência desses patógenos ao longo de 2 meses de maturação. Queijo do tipo parmesão foi fabricado em laboratório com leite pasteurizado integral com ou sem inoculo de M. bovis (SB1033) ou B. abortus (1119-3) e maturado a 18°C por até 63 dias. M. bovis foi semeado em meio Stonebrink-Leslie, acrescido de antibióticos, e incubado a 37°C por 45 dias e a B. abortus foi semeada em meio Farrel a 36°C por 3 dias. O valor D 18°C médio, ponderado pela variância, foi de 37,5 ± 5,3 dias para o M. bovis e de 5,9 ± 0,7 dias para a B. abortus. Os parâmetros físico-químicos médios do queijo no final do estudo foram como se segue: pH = 4,89, atividade de água = 0,976 e umidade percentual = 43,1%. O pH pode ter ...

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“…Após a acidificação, as contagens diminuíram consistentemente a uma taxa tal que nenhuma Brucella pode ser recuperada após o 18º dia, seja por cultura bacteriológica ou por administração experimental oral em camundongos. 16 Essa diferença na sobrevida pode estar relacionada à resistência de Brucella, que pode ser maior para algumas cepas do que para outras.…”

Section: Discussionunclassified

Occurrence of Brucella in Minas artisanal cheese of Serro micro-region: an important public health problem

Silva¹,

Duch²,

Lage³

et al. 2018

Revista Médica De Minas Gerais

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Introdução: O modo de fabricar o queijo Minas artesanal (QMA) na microrregião do Serro foi considerado patrimônio histórico imaterial da humanidade desde 2008. Mesmo produzido a partir de leite cru a sua comercialização foi autorizada. Objetivos: Estimar a prevalência de Brucella spp. no QMA da microrregião do Serro. Métodos: Foram avaliadas as evidências do patógeno (presença de DNA) em queijos de produtores cadastrados pelo Instituto Mineiro de Agricultura e Pecuária (IMA), com tempos de maturação de 4 e 8 dias à temperatura ambiente. Resultados: Embora todas as amostras de queijo fossem de bovinos declarados negativos para brucelose por testes sorológicos anuais realizados por veterinários autônomos, os resultados da reação em cadeia da polimerase (PCR) mostraram 17 (30,9%, IC95% 18,7% a 43,1%) de amostras de QMA positivas para Brucella spp. entre os 55 analisados. O sequenciamento de DNA demonstrou uma similaridade de 100% com as cepas de campo de Brucella ssp. Conclusões: Essa positividade no QMA pode ser considerada um risco potencial à saúde pública e sugere uma suposta deficiência do programa local de controle da brucelose no monitoramento dessa população específica de rebanhos leiteiros e que medidas mais fortes de controle e prevenção da brucelose devem ser adotadas em agroindústrias produtoras de leite cru a fim de garantir a segurança do alimento.

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Survival of Brucella abortus in ripened soft cheese made from naturally infected cow's milk

Cited by 22 publications

References 2 publications

A review of the microbiological hazards of dairy products made from raw milk

A review of the microbiological hazards of dairy products made from raw milk

Decline in Mycobacterium bovis and Brucella abortus populations during the maturation of experimentally contaminated parmesan-type cheese

Occurrence of Brucella in Minas artisanal cheese of Serro micro-region: an important public health problem

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