scholarly journals Methicillin-resistant Staphylococcus epidermidis in handler of cheese made with goat’s milk in Brazil

2021 ◽  
Vol 51 (8) ◽  
Author(s):  
Breno Bezerra Aragão ◽  
Sabrina Cândido Trajano ◽  
Renata Pimentel Bandeira de Melo ◽  
Bruno Pajeú e Silva ◽  
Rinaldo Aparecido Mota
Keyword(s):  
Nasal Cavity ◽  
Staphylococcus Epidermidis ◽  
Economic Activity ◽  
Northeastern Brazil ◽  
Production Chain ◽  
Methicillin Resistant ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Small Producers ◽  
Cheese Production

ABSTRACT: In the Northeastern Brazil, artisanal cheese production is an important local economic activity for small producers. Methicillin-resistant Staphylococcus is responsible for causing infection in animals and humans. This study described the first detection of methicillin-resistant S. epidermidis isolated in the nasal cavity of a handler of coalho cheese made with goat’s milk in Northeastern Brazil. This brief communication highlighted the importance of adopting biosafety measures by cheese handlers, in order to reduce possible contamination and the spread of pathogens in the production chain of this type of artisanal cheese in Brazil.

scholarly journals UJI ANTIBAKTERI MASKER KEFIR SUSU KAMBING PADA Staphylococcus epidermidis SECARA IN VITRO

2020 ◽  
Vol 25 (1) ◽  
pp. 53-61
Author(s):  
Ajeng Desti Ningsih ◽  
Nur Khikmah
Keyword(s):  
Staphylococcus Epidermidis ◽  
Goat Milk ◽  
Plate Count ◽  
Diffusion Method ◽  
Standard Plate Count ◽  
Goat’S Milk ◽  
Standard Plate ◽  
Goat's Milk ◽  
X 24

Penelitian ini bertujuan untuk mengetahui antibakteri masker kefir susu kambing pada Staphylococcus epidermidis dan menghitung jumlah koloni Bakteri Asam Laktat (BAL) dan khamir. Uji antibakteri dilakukan dengan metode difusi sumuran. Antibakteri masker kefir ditunjukkan dengan adanya zona hambat yang terbentuk di sekitar sumuran. Spread plating dilakukan untuk menghitung koloni bakteri asam laktat dan khamir. Medium MRSA dan PDA diinkubasi pada suhu 37ºC selama 2-3 x 24 jam. Jumlah koloni yang tumbuh dihitung menggunakan metode Standard Plate Count dengan jumlah koloni 30-300, dan dinyatakan dalam satuan CFU/g. Hasil penelitian menunjukkan bahwa masker kefir mempunyai sifat bakteriostatik. Kemampuan antibakteri masker kefir susu kambing pada Staphylococcus epidermidis disebabkan karena di dalam supernatan masker kefir terdapat senyawa antibakteri. Hal ini ditandai dengan terbentuknya zona irradikal. Rerata koloni BAL pada masker kefir susu kambing A dan B adalah 1,5×109 dan 1,2×1010 CFU/g. Rerata jumlah koloni khamir pada masker kefir susu kambing A dan B adalah 2,1×1010 dan >3,0×1010 (3,9×1010) CFU/g.ANTIBACTERIAL OF GOAT’S MILK KEFIR MASK ON Staphylococcus epidermidis IN VITROThis study was aimed at determining the antibacterial goat’s milk kefir mask on Staphylococcus epidermidis and the number of Lactic Acid Bacteria (BAL) and the number of yeast colonies. The antibacterial test was carried out using the diffusion method of the wells. The antibacterial activity in the kefir mask is shown by the presence of inhibitory zones that form around the well. Spread plating was done to calculate the colonies of lactic and yeast acid bacteria. MRSA and PDA medium were incubated at 37ºC for 2-3 x 24 hours. The number of growing colonies is calculated using the Standard Plate Count method with the number of colonies of 30-300 and expressed in units of CFU/g. The results showed that kefir masks had bacteriostatic properties. The antibacterial ability of goat’s milk kefir mask was since the kefir supernatant contained antibacterial compounds. This is indicated by the formation of an nonradical zone. The mean of BAL colonies in goat milk masks A and B was 1.5 × 109 and 1.2 × 1010 CFU/g. The average number of yeast colonies in Goat milk masks A and B was 2.1 × 1010 and> 3.0 × 1010 (3.9 × 1010) CFU/g.

scholarly journals Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk

PLoS ONE ◽  
2021 ◽  
Vol 16 (7) ◽  
pp. e0254431
Author(s):  
Magda Filipczak-Fiutak ◽  
Agnieszka Pluta-Kubica ◽  
Jacek Domagała ◽  
Iwona Duda ◽  
Władysław Migdał
Keyword(s):  
Fatty Acids ◽  
Ph Value ◽  
Small Ruminants ◽  
Matter Content ◽  
Cow’S Milk ◽  
Dry Matter Content ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Cheese Production

The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally smoked cheeses made from goat, sheep and cow’s milk. The analysed cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat’s milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep’s milk. Moreover, the content of butyric and caproic free fatty acids in cheeses made from goat’s milk was found to be several times higher than in the other analysed cheeses. The organoleptic assessment did not reveal any significant differences between the cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced.

scholarly journals Detection of mycobacteria in coalho cheese sold in Northeastern Brazil

2021 ◽  
pp. 439-446
Author(s):  
Giovanni Brito Medeiros ◽  
◽  
Onaldo Guedes Rodrigues ◽  
Pirajá Saraiva Bezerra Neto ◽  
Rosália Severo de Medeiros ◽  
...  
Keyword(s):  
Agricultural Practices ◽  
Raw Milk ◽  
Northeastern Brazil ◽  
Bacterial Isolates ◽  
Tuberculosis Complex ◽  
Production Chain ◽  
Two Samples ◽  
Good Manufacturing Practices ◽  
Cheese Production ◽  
Mycobacterium Spp

The aim of the present study was to detect and identify Mycobaterium spp. in 50 samples of coalho cheese sold in the Northeast region of Brazil. Of the 50 analyzed samples, 35 were produced by the artisanal process, using raw milk, and 15 originated from industrialized establishments that pasteurize milk. Conventional and real-time nested PCR for the rv2807 gene of the M. tuberculosis complex was performed directly from the 50 analyzed samples. Samples of coalho cheese were grown simultaneously in Stonebrink medium, and conventional PCR was performed from the bacterial isolates with primers that flank differentiation region 4 (DR4), specific to M. bovis, mb400F. Bacterial isolates negative by PCR for RD4 were subjected to PCR for hsp65 of Mycobacterium spp., with subsequent DNA sequencing. The cultures were negative for the M. tuberculosis complex, but two samples (4%) from the artisanal process (with raw milk) exhibited identity with hsp65 of Mycobacterium lehmanii (Sequence ID: KY933786.1, identities: 312/363 [86%]); and Mycobacterium rutilum (sequence ID: LT629971.1, identities: 331/371 [89%]), showing to be indicative environmental contamination. Non-tuberculous mycobacteria are emergent and ubiquitous microorganisms; therefore, they deserve greater attention in the cheese production chain, both in terms of Good Agricultural Practices (GAP) and food Good Manufacturing Practices (GMP).

scholarly journals Hallumi Type Cheese Production Technology and its Nutritive Value

2018 ◽  
Vol 7 (4.7) ◽  
pp. 420
Author(s):  
Zarina Kapshakbayeva ◽  
Aleksandr Mayorova ◽  
Zhanar Moldabayeva ◽  
Sholpan Baitukenova ◽  
Asiya Utegenova ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Milk Proteins ◽  
Goat Milk ◽  
Raw Material ◽  
Optimal Process ◽  
Goat’S Milk ◽  
Whole Milk ◽  
Goat's Milk ◽  
Cheese Production ◽  
Made In

Nowadays in Kazakhstan the assortment of products produced from goat's milk is currently not so great. The main problem with the lack of products based on goat's milk is that goat's milk, as an industrial raw material, has been little studied. This article examines the effectiveness of the use of goat milk in the production of cheese type halloumi. According to the studies, it was found that the use of whole milk for cheese production allows increasing the yield of the finished product. Also an enzyme preparation is selected, which ensures the optimal process of  goat's milk proteins coagulation. The article also reflects the results of a comparative analysis of an experimentally produced cheese sample with authentic Halloumi cheese made in Cyprus.  

scholarly journals Occurrence of Multi-Resistant Staphylococcus aureus in Artisan Goat Coalho Cheese in Northeastern Brazil

2021 ◽  
Vol 49 ◽  
Author(s):  
Breno Bezerra Aragão ◽  
Sabrina Cândido Trajano ◽  
Renato Amorim da Silva ◽  
Bruno Pajeú e Silva ◽  
Rodolfo De Moraes Peixoto ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Resistance ◽  
Resistance Index ◽  
Microbiological Analysis ◽  
Northeast Region ◽  
Phenotypic Resistance ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Staphylococcus Spp ◽  
Cheese Production

Background: The artisanal goat coalho cheese is one of the products obtained that stand out in 11 the dairy goat farming of the Northeast of Brazil. Despite its importance, goat cheese is often 12 made under inadequate hygienic-sanitary conditions and usually uses raw goat's milk, 13 increasing the risk of product contamination. Among the pathogens carried by goat coalho 14 cheese, Staphylococcus aureus stands out, being responsible for cases of food poisoning and 15 persistent infections that are difficult to treat. This study aimed to evaluate the contamination, 16 genotypic and phenotypic resistance of Staphylococcus aureus isolated from artisanal coalho 17 cheese made with goat milk produced in the Northeast region of Brazil.Materials, Methods & Results: This study analyzed only artisanal coalho cheeses made with  raw goat's milk and purchased directly from farms. Twelve samples of artisanal coalho cheeses  made with raw goat's milk were collected (1 sample per property) in 8 municipalities in the  state of Pernambuco, Northeast region of Brazil. For microbiological analysis of enumeration  of Colony Forming Units (CFU/g) of Staphylococcus spp. the methodology recommended by the International Organization for Standardization (2019) and recognized by the Ministry of Agriculture, Livestock and Supply was used. After enumeration, 5 colonies were selected per enumerated plate, a total of 180 Staphylococcus spp. was obtained. These were subjected to thermal extraction of genetic material to search for the nuc gene by Polymerase Chain Reaction, the isolates carrying the nuc gene were subjected to genotypic and phenotypic evaluation of  antimicrobial resistance. After the phenotypic analysis, the Multiple Antimicrobial Resistance Index was evaluated. In all samples, Staphylococcus spp. and were considered unfit for consumption, with the lowest count being 9.4x103 CFU/g and the highest 6.4x106 CFU /g. Of the 180 isolates, 28.34% (51/180) were positive for the detection of the nuc gene. All resistance  genes except mecA, mecC, and norB were detected. Of the 51 S. aureus isolates, 31.37% (16/51) were considered multi-resistant and presented a Multiple Antimicrobial Resistance Index above 0.2.Discussion: After microbiological analysis it was found that all samples of coalho cheese were out of standards and unfit for human consumption in accordance with Ordinance n° 146/1996 of the Ministry of Agriculture, Livestock and Supply of Brazil. Furthermore, the contamination of goat coalho cheeses is a risk to public health. During sample collection were found inadequate hygiene conditions in the environment used for cheese production. The presence of Staphylococcus aureus can be attributed to hygienic-sanitary failures in cheese production. From a health point of view, it is even more alarming when it comes to S. aureus carrying resistance genes. Although the 51 S. aureus isolates did not carry the mecA, mecC, norB genes and did not show phenotypic resistance to cefoxitin and oxacillin, all other genes were detected, indicating the circulation of S. aureus carrying the tet(L) genes, tet(M), tet-38, msrA, norA, and norC, which so far had not been reported in the production chain of goat coalho cheese in Brazil. Furthermore, the evaluation of the Multiple Antimicrobial Resistance Index identified the occurrence of multiple resistance to antimicrobials in 31.37% (16/51) of S. aureus at high risk to human health. The results obtained are quite worrying and serve as a warning to the scientific community and the Food Safety and Hygiene Inspection Services.Keywords: goat cheese, contamination, resistance, one health

scholarly journals Hallumi Type Cheese Production Technology and Its Nutritive Value

2018 ◽  
Vol 7 (4.36) ◽  
pp. 363
Author(s):  
Zarina Kapshakbayeva ◽  
Aleksandr Mayorov ◽  
Zhanar Moldabayeva ◽  
Sholpan Baitukenova ◽  
Asiya Utegenova ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Milk Proteins ◽  
Goat Milk ◽  
Raw Material ◽  
Optimal Process ◽  
Goat’S Milk ◽  
Whole Milk ◽  
Goat's Milk ◽  
Cheese Production ◽  
Made In

Nowadays in Kazakhstan the assortment of products produced from goat's milk is currently not so great. The main problem with the lack of products based on goat's milk is that goat's milk, as an industrial raw material, has been little studied. This article examines the effectiveness of the use of goat milk in the production of cheese type halloumi. According to the studies, it was found that the use of whole milk for cheese production allows increasing the yield of the finished product. Also an enzyme preparation is selected, which ensures the optimal process of  goat's milk proteins coagulation. The article also reflects the results of a comparative analysis of an experimentally produced cheese sample with authentic Halloumi cheese made in Cyprus.  

Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin

2019 ◽  
Vol 43 (1) ◽  
pp. 50-58
Author(s):  
H. S. Alnaemi
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Aflatoxin M1 ◽  
Consumer Health ◽  
Goat’S Milk ◽  
White Cheese ◽  
Elisa Technique ◽  
Permissible Levels ◽  
Goat's Milk

     Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health. 

Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk

2021 ◽  
pp. 108201322110037
Author(s):  
Ercan Sarica ◽  
Hayri Coşkun
Keyword(s):  
Organic Acids ◽  
Frozen Storage ◽  
Aerobic Bacteria ◽  
Ph Values ◽  
Flavor Components ◽  
Goat’S Milk ◽  
Volatile Flavor ◽  
Goat's Milk ◽  
Lactobacillus Spp ◽  
Oxalic Acids

This study was aimed to determine the changes in kefir samples (CK and GK) made from cow’s and goat’s milk during frozen storage. The CK and GK samples were first stored at +4 °C for 14 and 21 days. Thereafter, all the samples were frozen at –35 °C for 24 h and kept at –18 °C for 45 days. There was no significant change in the fat, protein, acidity and pH values in both samples during the storage. The values of viscosity, WI and C* were higher in the CK samples while the syneresis value was higher in the GK samples throughout the frozen storage. The microorganisms ( Lactococcus spp., Lactobacillus spp., Leuconostoc spp., total mesophilic aerobic bacteria and yeasts) found in kefir made from goat's milk were more affected from the frozen storage. In both samples, the changes in organic acids and volatile flavor components were not significant during frozen storage, except acetic, citric and oxalic acids and acetaldehyde in GK sample. In addition, CK samples were preferred sensorially more by the panellists during frozen storage.

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