scholarly journals Food-Borne Pathogens and Contaminants in Raw Milk – A Review

2016 ◽  
Vol 16 (3) ◽  
pp. 623-639 ◽  
Author(s):  
Ewa Zastempowska ◽  
Jan Grajewski ◽  
Magdalena Twarużek
Keyword(s):  
Brucella Melitensis ◽  
Disease Outbreaks ◽  
Cyclopiazonic Acid ◽  
Raw Milk ◽  
Health Food ◽  
Potential Threat ◽  
Extended Spectrum Beta Lactamase ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Causative Agents

AbstractThe aim of the present review is to highlight the threats to human health posed by consumption of milk and dairy products. The interest in drinking raw milk has been growing in some societies as many people believe it has health benefits. Raw milk is promoted as ‘health food’ despite the fact that it poses a realistic microbiological hazard for the consumers’ health or life. Food-borne disease outbreaks associated withCampylobacterspp.,Salmonellaspp., shigatoxin-producingEscherichia coli,Brucella melitensis,Mycobacterium bovisand tick-borne encephalitis virus have been traced to the consumption of raw milk, however, many other microorganisms that can be present in milk are considered as potential food-borne pathogens to humans. The other common causative agents in food-borne disease outbreaks are bacterial toxins produced byBacillus,ClostridiumandStaphylococcusspp. Some of the milk pathogens harbour antimicrobial resistant genes, which can be transferred to commensal bacteria. Most dangerous are methicillin-resistantStaphylococcus aureusand extended spectrum beta lactamase/AmpC gene-carrying bacteria from the family ofEnterobacteriaceae, which might negatively affect the treatment of infections in humans. Fungi are not considered as food-borne pathogens for humans, however their secondary metabolites, mycotoxins, constitute a potential threat to public health. Mycotoxins or their metabolites detected so far in milk samples include aflatoxins, ochratoxin A, zearalenone and its metabolites, fumonisins, de-epoxy-deoxynivalenol and cyclopiazonic acid.

Survey of Ontario Bulk Tank Raw Milk for Food-Borne Pathogens

1997 ◽  
Vol 60 (11) ◽  
pp. 1341-1346 ◽  
Author(s):  
MARINA L. STEELE ◽  
W. BRUCE McNAB ◽  
CASE POPPE ◽  
MANSEL W. GRIFFITHS ◽  
SHU CHEN ◽  
...  
Keyword(s):  
Disease Outbreaks ◽  
Raw Milk ◽  
Plate Count ◽  
Salmonella Spp ◽  
Food Borne Pathogens ◽  
Unpasteurized Milk ◽  
Food Borne ◽  
The Mean ◽  
Bulk Tank ◽  
Campylobacter Spp

Raw (unpasteurized) milk can be a source of food-borne pathogens. Raw milk consumption results in sporadic disease outbreaks. Pasteurization is designed to destroy all bacterial pathogens common to raw milk, excluding spore-forming bacteria and possibly Mycobacterium paratuberculosis, but some people continue to drink raw milk, believing it to be safe. Current methods for assessing the bacteriological quality of raw milk, such as aerobic plate counts, are not usually designed to detect specific pathogens. The objective of this study was to estimate the proportion of pick-ups (loads of raw milk from a single farm bulk tank) from Ontario farm bulk tanks that contained Listeria monocytogenes. Salmonella spp., Campylobacter spp., and/or verotoxigenic Escherichia coli (VTEC). Samples from 1,720 pick-ups of raw milk were tested for the presence of these pathogens, and 47 L. monocytogenes, three Salmonella spp., eight Campylobacter spp., and 15 VTEC isolates were detected, representing 2.73, 0.17, 0.47, and 0.87% of milk samples, respectively. Estimates of the proportion of theoretical tanker truck loads of pooled raw milk contaminated with pathogens ranged from a low of 0.51 % of tankers containing raw milk from 3 bulk tanks being contaminated with Salmonella spp. to a high of 34.41 % of tankers containing raw milk from 10 bulk tanks being contaminated with at least one of the pathogens. Associations between the presence of pathogens and raw milk sample characteristics were investigated. The mean somatic cell count was higher among VTEC- or L. monocytogenes-positive samples, and the mean aerobic plate count was found to be higher among L. monocytogenes-positive samples. These results confirm the presence of bacterial food pathogens in raw milk and emphasize the importance of continued diligence in the application of hygiene programs within dairies and the separation of raw milk from pasteurized milk and milk products.

scholarly journals Effect of Modified Pre-Milking Sanitizing Approaches on Raw Milk Quality Obtained from the Dairy Farmers of Tawau Area, Sabah

2016 ◽  
Vol 4 (1) ◽  
pp. 5
Author(s):  
Sim Kheng Yuen ◽  
Mohammad Raisul Alam
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Total Coliform ◽  
Dairy Farmers ◽  
Food Borne Pathogens ◽  
Trace Back ◽  
Food Borne ◽  
Milk Hygiene ◽  
Small Holder

The aim of the study was to investigate the raw milk hygiene and quality among the small holder dairy farmers in Tawau area. A total of 216 samples were collected from the respective dairy farmers and milk collecting centre located at Mile 15, Tawau. Preliminary results indicated that the quality of the raw milks obtained at farm level contained were inferior with high bacteria load (> than 107 CFU/ml). The total coliform (2.9-3.8 CFU/mL) and Staphylococcus count (2.3-3.6 CFU/mL) were relatively high in certain samples. However, none of the food borne pathogens was found. Trace back study revealed that the causes of contamination were attributed by poor hygienic handling among the dairy farmers and insufficient for immediate chilling of raw milk. A significant reduction in bacteria load was observed if the raw milk chilled immediately at farm. The implementation of modified pre-milking sanitizing practices improved the microbiology quality of the raw milks obtained from respective dairy farms. Future study will focus more on the effect of prolong storage towards the microbiological quality of raw milk.

Detection of major food-borne pathogens in raw milk samples from dairy bovine and ovine herds in Iran

2015 ◽  
Vol 131 ◽  
pp. 136-140 ◽  
Author(s):  
Fakhri Haghi ◽  
Habib Zeighami ◽  
Ghazal Naderi ◽  
Ali Samei ◽  
Shekoufeh Roudashti ◽  
...  
Keyword(s):  
Raw Milk ◽  
Milk Samples ◽  
Food Borne Pathogens ◽  
Major Food ◽  
Food Borne

Factors Involved in the Emergence and Persistence of Food-Borne Diseases†

1995 ◽  
Vol 58 (6) ◽  
pp. 696-708 ◽  
Author(s):  
JAMES L. SMITH ◽  
PINA M. FRATAMICO
Keyword(s):  
Distribution Systems ◽  
Pathogen Detection ◽  
Eating Habits ◽  
Disease Outbreaks ◽  
Detection Methods ◽  
Genetic Changes ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Production And Distribution ◽  
Health Significance

In recent years, a number of bacteria, viruses, and parasites have emerged as food-borne pathogens and resulted in numerous food-borne disease outbreaks. These outbreaks have had a major impact in terms of loss of human lives and economic costs. Genetic changes in microorganisms resulting in increased virulence, changes in social attitudes and eating habits, changes in food production and distribution systems, an increase in the number of immunocompromised individuals, and improved pathogen-detection methods are some of the factors that have contributed to the emergence/recognition and persistence of food-borne pathogens. The causes leading to the emergence of new food-borne pathogens or the reemergence of pathogens involve the interaction of several factors. This review discusses in detail factors involved in the emergence/recognition and persistence of several bacterial, parasitic, viral, and virus-like agents associated with food-borne diseases of public-health significance.

scholarly journals Prevalence and Characterization of Enterotoxin Gene-Carrying Clostridium perfringens Isolates from Retail Meat Products in Japan

2008 ◽  
Vol 74 (17) ◽  
pp. 5366-5372 ◽  
Author(s):  
Yasuhiro Miki ◽  
Kazuaki Miyamoto ◽  
Ikuko Kaneko-Hirano ◽  
Kanako Fujiuchi ◽  
Shigeru Akimoto
Keyword(s):  
Clostridium Perfringens ◽  
Food Poisoning ◽  
Meat Products ◽  
Disease Outbreaks ◽  
Enterotoxin Gene ◽  
Food Borne ◽  
Causative Agents ◽  
Retail Meat ◽  
Meat Samples

ABSTRACT Clostridium perfringens is an important anaerobic pathogen causing food-borne gastrointestinal (GI) diseases in humans and animals. It is thought that C. perfringens food poisoning isolates typically carry the enterotoxin gene (cpe) on their chromosome, while isolates from other GI diseases, such as antibiotic-associated diarrhea, carry cpe on a transferable plasmid. However, food-borne GI disease outbreaks associated with C. perfringens isolates carrying plasmid-borne cpe (plasmid cpe isolates) were recently reported in Japan and Europe. To investigate whether retail food can be a reservoir for food poisoning generally, we evaluated Japanese retail meat products for the presence of two genotypes of enterotoxigenic C. perfringens. Our results demonstrated that approximately 70% of the Japanese retail raw meat samples tested were contaminated with low numbers of C. perfringens bacteria and 4% were contaminated with cpe-positive C. perfringens. Most of the cpe-positive C. perfringens isolates obtained from Japanese retail meat carried cpe on a plasmid. The plasmid cpe isolates exhibited lower spore heat resistance than did chromosomal cpe isolates. Collectively, these plasmid cpe isolates might be causative agents of food poisoning when foods are contaminated with these isolates from equipment and/or the environment after cooking, or they may survive in food that has not been cooked at a high enough temperature.

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