Survival rate of Escherichia coli O157 in artificially contaminated raw and thermized ewe milk in different Pecorino cheese production processes

Centorotola, Gabriella; Sperandii, Anna Franca; Tucci, Patrizia; D’Alterio, Nicola; Ricci, Lucilla; Goffredo, Elisa; Mancini, Maria Emanuela; Iannetti, Luigi; Salini, Romolo; Migliorati, Giacomo; Pomilio, Francesco; Valiani, Andrea; Ortenzi, Roberta; Lanni, Luigi

doi:10.1016/j.ijfoodmicro.2021.109175

Cited by 5 publications

(9 citation statements)

References 25 publications

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“…Most studies show a decrease of this bacterium during ripening and storage, although the rate of this decline will vary. It should be noted that some works reported that this pathogen survived for long time and even increased in Camembert and Feta cheeses (Ramsaran et al, 1998) or in Pecorino cheese (Centorotola et al, 2021). In contrast, other data show that the bacterium was absent or only detectable after enrichment in French raw milk cheeses (Vernozy-Rozand et al, 2005) or in Gouda and Cheddar cheeses (D'Amico et al, 2010).…”

Section: Behavior Of Strain M240vo (Serotype O157:h7) During Manufact...mentioning

confidence: 92%

Behavior of Shiga-toxin-producing Escherichia coli in ewe milk stored at different temperatures and during the manufacture and ripening of a raw milk sheep cheese (Zamorano style)

Otero

Santos

Rodríguez-Calleja

et al. 2022

Journal of Dairy Science

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This study was conducted to assess the survival of 2 wild Shiga toxin-producing Escherichia coli strains (one serotype O157:H7 and one non-O157:H7) in ewe milk stored at different conditions and to examine the fate of the O157 strain during the manufacture and ripening of a Spanish sheep hard variety of raw milk cheese (Zamorano). The strains were selected among a population of 50 isolates, which we obtained from ewe milk, because of their high resistance to 0.3% lactic acid. Both strains were inoculated (approximately 2 log 10 cfu/mL) in raw and heat-treated (low-temperature holding, LTH; 63°C/30 min) ewe milk and stored for 5 d at 6, 8, and 10°C and also according to a simulation approach for assessing the effects of failures in the cold chain. The minimum growth temperature for the O157:H7 strain in LTH and raw ewe milk was 8°C. For the non-O157:H7 strain, the lowest temperature showing bacterial growth in LTH ewe milk was 6°C, but it did not grow at any of the tested conditions in raw milk. It appears that the O157 strain was more susceptible to cold stress but was likely a better competitor than the non-O157 strain against the milk autochthonous microbiota. For manufacture of Zamorano cheese, raw milk was inoculated with approximately 3 log 10 cfu/mL, and after 2 mo of ripening at 10 to 12°C, the cheeses showed the expected general characteristics for this variety. The O157:H7 strain increased 0.9 log 10 cfu/g after whey drainage and during ripening and storage decreased by 2.9 log 10 cfu/g. Nevertheless, its detectable level (estimated at 6.2 cfu/g) after 2 mo of ripening suggests that Zamorano cheese manufactured from raw ewe milk contaminated with E. coli O157:H7 could represent a public health concern.

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Section: Behavior Of Strain M240vo (Serotype O157:h7) During Manufact...mentioning

confidence: 92%

Behavior of Shiga-toxin-producing Escherichia coli in ewe milk stored at different temperatures and during the manufacture and ripening of a raw milk sheep cheese (Zamorano style)

Otero

Santos

Rodríguez-Calleja

et al. 2022

Journal of Dairy Science

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“…As a characteristic of bacteria, enterovirulent Escherichia coli in general causes acute gastroenteritis in humans [1][2][3]. One of the pathogenic E. coli is called enterohemorrhagic E. coli, of which E. coli O157:H7 is the most famous [2,4].…”

Section: Introductionmentioning

confidence: 99%

“…One of the pathogenic E. coli is called enterohemorrhagic E. coli, of which E. coli O157:H7 is the most famous [2,4]. E. coli O157:H7 is also commonly referred to as 'O-157' for short because of its long name [1][2][3][4]. In addition, to explain the meaning of enterohemorrhagic E. coli in detail, entero is translated as 'intestine', hemorrhagic as 'bleeding', and E. coli as 'Escherichia coli ', resulting in 'Escherichia coli ' that causes bleeding in the intestine' [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…The toxin produced by O-157, called verotoxin or shiga-like toxin, is the same as or closely related to the toxin produced by Shigella dysenteriae [7,8]. As an acute disease, E. coli O157:H7 causes an acute disease called 'hemorrhagic enteritis' [1][2][3][4][5][6][7][8]. The disease is characterized by severe cramping abdominal pain and diarrhea [1][2][3][4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

“…As an acute disease, E. coli O157:H7 causes an acute disease called 'hemorrhagic enteritis' [1][2][3][4][5][6][7][8]. The disease is characterized by severe cramping abdominal pain and diarrhea [1][2][3][4][5][6][7][8]. Diarrhea is initially watery, but changes to bloody stools [1][2][3][4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

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Survival Behavior of Escherichia coli O157:H7 during over 60-Day Aging of Camembert Cheeses Manufactured from Unpasteurized Raw Milk

Chon¹,

Seo²,

Lim³

et al. 2022

J. Dairy Sci. Biotechnol.

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Although many developed countries (USA, Canada, and several EU countries) allow raw milk cheese to be aged more than 60 days, these countries have strict standards for the aging conditions, such as temperature, of raw milk cheese. Spiking experiments were conducted with Camembert cheese made from raw milk, to assess the microbiological safety of raw milk cheese aged for more than 60 days. We spiked Escherichia coli O157:H7 into raw milk with different inoculation levels (high, medium, and low). Camembert cheese was prepared from the inoculated raw milk, then aged in an incubator for up to 9 weeks (63 days). There were no significant differences in pH and water activity (a W ) between uninoculated cheese and cheese samples inoculated with E. coli O157:H7 (p<0.05). The pH and a W of the Camembert cheese decreased throughout the storage period. In conclusion, E. coli O157:H7 did not affect the pH and a W of the cheese samples. Cell counts were conducted every week using the agar-plating method. Inoculated cells were completely eliminated, especially in Camembert cheese, after 60 days, and the reduction rate of cells was much faster in Camembert cheese.

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Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking

Todaro,

Garofalo,

Busetta

et al. 2024

International Journal of Food Microbiology

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Survival rate of Escherichia coli O157 in artificially contaminated raw and thermized ewe milk in different Pecorino cheese production processes

Cited by 5 publications

References 25 publications

Behavior of Shiga-toxin-producing Escherichia coli in ewe milk stored at different temperatures and during the manufacture and ripening of a raw milk sheep cheese (Zamorano style)

Behavior of Shiga-toxin-producing Escherichia coli in ewe milk stored at different temperatures and during the manufacture and ripening of a raw milk sheep cheese (Zamorano style)

Survival Behavior of Escherichia coli O157:H7 during over 60-Day Aging of Camembert Cheeses Manufactured from Unpasteurized Raw Milk

Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking

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