Validation of EN ISO standard methods 6888 Part 1 and Part 2: 1999—Enumeration of coagulase-positive staphylococci in foods

Buyser, M.L. De; Lombard, Bertrand; Schulten, S; Veld, P.H. in’t; Scotter, Susan L.; Rollier, Patricia; Lahellec, C.

doi:10.1016/s0168-1605(02)00371-9

Cited by 30 publications

(8 citation statements)

References 5 publications

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“…aureus and LAB strains were counted at 0, 3, 6 and 24 h. Milk and TS-buffered medium samples were homogenized with a stomacher Lab Blender (Seward Medical, London, UK) for a time optimised at 4 min for dissociating all the cell aggregates. After appropriate dilution in Ringer solution, S. aureus was enumerated on Rabbit Plasma Fibrinogen Agar (RPFA) (De Buyser et al, 2003) incubated for 24 at 37 1C. LAB were enumerated on M17 medium (Biokar Diagnostic, Pantin, France) incubated for 48 h at 30 1C.…”

Section: Staphylococcus Aureus and Lactic Acid Bacteria Countsmentioning

confidence: 99%

Effect of Lactococcus garvieae, Lactococcus lactis and Enterococcus faecalis on the behaviour of Staphylococcus aureus in microfiltered milk

Alomar¹,

Loubière

Delbès³

et al. 2008

Food Microbiology

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The effect of four strains of Lactococcus garvieae, three strains of Lactococcus lactis and one strain of Enterococcus faecalis on Staphylococcus aureus SA15 growth in microfiltered milk was evaluated. Lactococcus and Enterococcus strains were co-cultured with S. aureus in microfiltered milk and in medium buffered at pH 6.8. All Lactococcus and Enterococcus strains were able to inhibit S. aureus growth after 6h of incubation. Inhibition by L. lactis and E. faecalis strains could be partially attributed to the decrease in pH below 6.0 as it has been observed in medium buffered at pH 6.8. L. garvieae strains were the most effective to inhibit S. aureus growth without acidification. Inhibition of S. aureus could not be attributed neither to production of lactate, acetate or nor to antistaphylococcal substance. Amino acids competition was not involved in the inhibition by L. garvieae as addition of valine, isoleucine, threonine, methionine and phenylalanine did not suppress the inhibition of S. aureus.

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Section: Staphylococcus Aureus and Lactic Acid Bacteria Countsmentioning

confidence: 99%

Effect of Lactococcus garvieae, Lactococcus lactis and Enterococcus faecalis on the behaviour of Staphylococcus aureus in microfiltered milk

Alomar¹,

Loubière

Delbès³

et al. 2008

Food Microbiology

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“…Collection of S. aureus strains was performed over different periods through the year and over two years for two farms (as described in Table 4). A total of 481 coagulase-positive staphylococci strains were collected on count plates of Rabbit Plasma Fibrinogen medium (de Buyser et al, 2003) from S. aureus-shedding goat milks (59 strains), bulk milks (156 strains), milking machine biofilms (12 strains), cheeses (178 strains), human noses (24 strains), hands (5 strains) and goats'udder skins (47 strains). S. aureus was enumerated in all samples from S. aureus-shedding goat milks, bulk milks and cheeses at different time but not systematically enumerated in noses, hands, biofilms and udder's skins samples.…”

Section: Samplesmentioning

confidence: 99%

Application of variable number of tandem repeat analysis to determine the origin of S. aureus contamination from milk to cheese in goat cheese farms

Callon¹,

Gilbert

Cremoux

et al. 2008

Food Control

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“…UNI ISO 6579:2004, Listeria monocytogenes UNI ISO 11290‐1‐2:2005. (Scotter and others ; De Buyser and others ; Niemela and others ; Kawai ).…”

Section: Methodsmentioning

confidence: 96%

Recovery of Staphylococcus aureus in Gray Mugil cephalus Roe (Bottarga): Investigation by an Integrated Cultural/Molecular Approach

Brandas

Orrù

Carraro

et al. 2015

Journal of Food Science

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In the Mediterranean area, salted and dried roe from the gray Mugil cephalus "bottarga" represent a speciality food with great commercial value. Bottarga is currently produced by a traditional handmade process and, the risk of human bacterial contamination during its manufacturing is still unknown; in this perspective the foodborne pathogen Staphylococcus aureus could potentially contaminate this product due to poor sanitation or bad handling during processing. The aim of this work is: to evaluate the contamination level of foodborne pathogens at different product manufacturing stages and, in addition, to describe a fast and realizable method for the rapid detection of S. aureus in bottarga samples in the field. A cultural procedure was initially used to investigate the occurrence of S. aureus and the other main foodborne pathogens in bottarga samples at the different manufacturing stages (from roe to final product). In addition, a molecular approach was used to rapidly determine the presence of total bacteria, S. aureus, and its potential toxigenicity. Of the 194 specimens analyzed, we identified: Clostridium perfringens, Enterococcus spp. and Enterobacteriaceae. However, some samples resulted as being contaminated with S. aureus (4% in roe and 8.7% in the final product). During the bottarga manufacturing process, we observed an increase in pathogen levels (from 10(2) to 10(5) CFU/g) in contaminated samples, and entA and entB genotypes were identified. Reconstruction experiments suggest that the fresh roe and the bottarga (not completely dried) could represent a risk for the contamination and growth of pathogen bacteria.

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Validation of EN ISO standard methods 6888 Part 1 and Part 2: 1999—Enumeration of coagulase-positive staphylococci in foods

Cited by 30 publications

References 5 publications

Effect of Lactococcus garvieae, Lactococcus lactis and Enterococcus faecalis on the behaviour of Staphylococcus aureus in microfiltered milk

Effect of Lactococcus garvieae, Lactococcus lactis and Enterococcus faecalis on the behaviour of Staphylococcus aureus in microfiltered milk

Application of variable number of tandem repeat analysis to determine the origin of S. aureus contamination from milk to cheese in goat cheese farms

Recovery of Staphylococcus aureus in Gray Mugil cephalus Roe (Bottarga): Investigation by an Integrated Cultural/Molecular Approach

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