The effect of the pH of various dairy products on the survival and growth of<i>Brucella melitensis</i>

El-Daher, Nayef; Nawas, Tarek; Al-Qaderi, S.

doi:10.1080/00034983.1990.11812504

Cited by 22 publications

(16 citation statements)

References 9 publications

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“…Baledi or Jibnah Khadra mountain soft cheese produced in Lebanon did not preserve well and many cases of brucellosis infections have been associated with their consumption [27]. It is customary in Jordan in the previous to drink raw milk and eat fresh cheese; however, this habit has been found to be an important epidemiological factor in contracting brucellosis [33,34]. In this regard, the following is proposed: Use of clean milk from microbiological point of view (free of pathogens and has a low microbial load).…”

Section: Discussionmentioning

confidence: 99%

Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan

Haddad¹,

Yamani²

2017

J Food Process Technol

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To determine the hygiene and processing aspects and the microbiological quality of soft white cheese produced traditionally in Jordan, 30 samples were collected from dairy workshops and plants in major Governorates of Jordan. A questionnaire was filled by interviewing each producer about the quality, Food hygiene and safety aspects of production prevailing during processing were also investigated.The averages of log 10 of the standard plate count (SPC), and the counts of lactic acid bacteria count (LABC), Enterobacteriaceae (EntC) and yeast and mold (Y&MC) were 8.3, 7.9, 5.4 and 3.0, respectively. A significant positive correlation (0.90) was noticed between SPC and LABC, indicating that most of SPC were LABC. Staphylococcus aureus count ranged between 5-8 log 10 CFU/g whereas Salmonella was positive in 25 g in three cheeses samples of Madaba and Amman governorates which certainly pose health hazard. The averages of pH, acidity (% lactic acid), moisture and salt (NaCl%) in brine and in cheese and ash were 6.0, 0.53%, 56.5%, 12.6%, 9.4%, and 9.5, respectively. Fourteen of the samples gave positive results to the alkaline phosphatase test, denoting the probability of using unpasteurized milk in the production. The high microbial content of the cheese samples especially S. aureus and presence of Salmonella in few samples reflects generally the poor hygienic conditions during production and storage, lack of refrigeration and absence of heat treatment to eliminate microorganisms. It could be concluded also from the results of the questionnaires that there is a lack of standardized method for production and keeping of soft white cheese in Jordan. Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan Materials and Methods SamplingThirty cheese samples were collected from major Jordan Governorates (Amman, Al-Balqa, Jerash and Madaba) using icebox. Pre-sterilized forceps wrapped with foil was used to take samples of soft white cheese from each determined site in the Governorates, and was put in pre-sterilized sealable plastic bags at 500 g from each site. A questionnaire for information collection about the cheese was filled at the time of sampling by interviewing the cheese producers. Microbiological testingSample homogenate was prepared using 25 g of each sample taken from three different pieces avoiding the surface into pre-sterilized bag, and 225 ml of 2% sodium citrate dilution buffer at 40°C-45°C was added. Appropriate serial dilutions were made [13]. Standard plate count (SPC):Standard plate count was executed using plate count agar by pour plate method according to Laird et al. [13]. The dishes were incubated at 32 ± 1°C for 48 ± 3 h. The number was calculated and expressed as CFU/g cheese.

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Section: Discussionmentioning

confidence: 99%

Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan

Haddad¹,

Yamani²

2017

J Food Process Technol

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“…The survival of Brucella in milk and dairy products is related with curing methods, humidity, temperature and/or changes in pH. For milk, Brucella survival is inversely proportional to the pH [169]. Brucella can be responsible for milk-borne diseases, particularly since the appearance and taste of the milk are rarely affected by the presence of the bacteria [170].…”

Section: Animal Brucellosis and Zoonotic Riskmentioning

confidence: 99%

Risk Factors for Brucella spp. in Domestic and Wild Animals

Coelho¹,

Díez²,

Coelho³

2015

Updates on Brucellosis

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Brucella spp. is the aetiological agent of brucellosis, a serious contagious disease that results in reproductive failure and that has profound public health significance because of its zoonotic characteristics. This disease also is responsible for a high economic impact associated with the application of prevention, surveillance and test-andslaughter programmes in animals by national authorities. Brucella spp. infects a large variety of animals and their prevalence is variable worldwide, mainly associated with the presence or absence of control programmes and also with the vaccination of animals against brucellosis. To achieve the control and eradication of brucellosis, the identification of the risk factors of brucellosis that maintain the infection in animals and/or the environment is fundamental. Although several risks have been identified, the most important have been associated with the biology of the bacteria, animal management age, sex, species or breed , herd management herd/flock size, number of species, contact with wild animals or type of animal production , farm management facilities, cleaning and disinfection or veterinary support and farmers' knowledge about the disease. Thus, to benefit from proper risk identification of brucellosis, it is essential to put a cost-effective and efficient brucellosis control programme into place.Keywords: Brucellosis, risk factors, animals, prevalence . IntroductionBrucellosis is a serious contagious disease that results in reproductive failure and has profound public health significance because of its zoonotic characteristics [ ]. In animals, brucellosis can be considered as one of the most economically important zoonosis worldwide, resulting in clinical disease, abortion, neonatal losses, increased calving intervals, reduced fertility, decreased milk production, increased culling rates because of metritis and the emergency slaughtering of infected animals and also an impediment to free animal movement and trade [ -]. However, a high economic impact is associated with the human disease and also by the application of prevention, surveillance and test-and-slaughter programmes in animals by national authorities [ , ].Brucella spp. infects a large variety of animals as described in

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“…In fact, contrarily to 80% of vendors in WR directly supplied with sour milk, vendors in Kolda used to transform more than 90% of the fresh milk received into sour milk by adding a small quantity of sour milk as a starter culture. This practice could perpetuate milk contamination even though pathogenic micro-organisms such as Brucella could be reduced or even completely inhibited during the fermentation process (el Daher et al 1990;Russell Bishop and Smukowski 2006), due to a lowered pH. However, experimental studies showed that Brucella abortus is able to survive in fermented milk after 10 days of storage with a pH below 4 (Zuniga et al 2005).…”

Section: Discussionmentioning

confidence: 99%

Risk behaviours for milk-borne diseases transmission along the milk chain in The Gambia and Senegal

Bankolé

Secka

2010

Trop Anim Health Prod

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The objective of this study was the characterisation of the traditional milk chain in Western Region (The Gambia) and Kolda (Southern Senegal); and the analysis of milk chain actors' risk behaviours for milk-borne diseases transmission. For this purpose, cattle herds involved in milk production, milk collectors, milk vendors and small-scale milk processing units were surveyed in the two study sites. A similar general milk chain organisation was found in the two sites with some particularities in farm management, compliance with hygienic measures at different levels, treatment of milk and milk consumption patterns. This results in a variable degree of risk of consumers' exposure to milk-borne diseases. Although the quality of the milk has been improved with the development of small-scale milk processing units, serious efforts are still needed with respect to pasteurisation procedure and to change the mindset of consumers who prefer in their majority drinking raw milk, fresh or soured, without any prior treatment.

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The effect of the pH of various dairy products on the survival and growth ofBrucella melitensis

Cited by 22 publications

References 9 publications

Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan

Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan

Risk Factors for Brucella spp. in Domestic and Wild Animals

Risk behaviours for milk-borne diseases transmission along the milk chain in The Gambia and Senegal

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