scholarly journals Cronobacter sakazakii and Microbiological Profile of Infant Formulae and Some Dairy Products Consumed by Infants

2020 ◽  
Vol 8 (3) ◽  
Author(s):  
Ibrahim Hassan Amer ◽  
Mohamed Ahmed Hassan Mansour ◽  
Eman Nabil Abdelfatah ◽  
Rowyda Mohamed Yousry Elshazely
Keyword(s):  
Dairy Products ◽  
Cronobacter Sakazakii ◽  
Microbiological Profile ◽  
Infant Formulae

scholarly journals Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 99
Author(s):  
Loulouda Bosnea ◽  
Antonia Terpou ◽  
Eleni Pappa ◽  
Efthymia Kondyli ◽  
Marios Mataragas ◽  
...  
Keyword(s):  
Protein Content ◽  
Spirulina Platensis ◽  
Dairy Products ◽  
Consumer Acceptance ◽  
Constant Weight ◽  
High Protein Content ◽  
Microbiological Profile ◽  
Soft Cheese ◽  
Evaluation Panel ◽  
Cheese Production

Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and its insolubility in food formulation, thus limiting consumer acceptance. The main objective was the production of a novel spread cheese fortified with spirulina, so powdered spirulina was added at different concentrations (0.25, 0.5, and 1%), and the effect on physicochemical, microbiological, and sensory characteristics was assessed. Cheese samples were examined for pH, fat (Gerber-Van Gulik method), salt (Volhard method), protein (Kjeldahl), and moisture content by drying to constant weight at 102 ± 1 °C. Cheeses were also assessed organoleptically by five experienced panelists. Generally, the addition of spirulina slightly increased the protein content and affected the color of the cheeses. The cheeses achieved a good microbiological profile and were all characterized as acceptable for consumption by the panelists. However, the cheeses with 0.25 and 0.5% spirulina were mostly preferred by the evaluation panel due to the less intense characteristic odor and taste of spirulina. We conclude that it is possible to produce an acceptable spread cheese with the addition of spirulina without significant changes in the cheese production line.

scholarly journals DNA sequence-based re-assessment of archived Cronobacter sakazakii strains isolated from dairy products imported into China between 2005 and 2006

BMC Genomics ◽  
2018 ◽  
Vol 19 (1) ◽  
Author(s):  
Qingyan Guo ◽  
Jielin Yang ◽  
S. J. Forsythe ◽  
Yuan Jiang ◽  
Wei Han ◽  
...  
Keyword(s):  
Dna Sequence ◽  
Dairy Products ◽  
Cronobacter Sakazakii

Dehydrated Dairy Products | Infant Formulae

2011 ◽  
pp. 135-145 ◽  
Author(s):  
D.M. O’Callaghan ◽  
J.A. O’Mahony ◽  
K.S. Ramanujam ◽  
A.M. Burgher
Keyword(s):  
Dairy Products ◽  
Infant Formulae

scholarly journals Draft Genome Sequences of Seven Cronobacter sakazakii Strains Carrying the mcr 9.1 Gene Isolated in Chile

2021 ◽  
Vol 10 (28) ◽  
Author(s):  
Julio Parra-Flores ◽  
Ondrej Holý ◽  
Francisca Riffo ◽  
Sarah Lepuschitz ◽  
Werner Ruppitsch ◽  
...  
Keyword(s):  
Infant Formula ◽  
Necrotizing Enterocolitis ◽  
Dairy Products ◽  
Draft Genome ◽  
Powdered Infant Formula ◽  
Cronobacter Sakazakii ◽  
Genome Sequences ◽  
Content Type

Cronobacter sakazakii is a pathogen that causes severe diseases such as meningitis and necrotizing enterocolitis in infants under 12 months, associated with the consumption of contaminated rehydrated powdered infant formula (PIF). We present seven C. sakazakii genome sequences isolated from PIF and dairy products in Chile in 2017.

scholarly journals Iogurte adicionado de polpa de abacaxi, base mel: Elaboração, perfil microbiológico e físico-químico

2015 ◽  
Vol 10 (2) ◽  
pp. 22
Author(s):  
Y. F. Paiva ◽  
J. N. V. Deodato ◽  
E. E. V. Silva ◽  
E. V. Silva ◽  
A. S. Araújo
Keyword(s):  
Dairy Products ◽  
Consumer Preference ◽  
Physicochemical Analysis ◽  
Soluble Solids ◽  
Aerobic Bacteria ◽  
Consumer Market ◽  
Nutritional Properties ◽  
Microbiological Profile ◽  
Physico Chemical ◽  
Microbiological Parameters

<p>Os produtos lácteos, são fonte importante para se obter nutrientes necessários para um bom funcionamento do organismo humano. Com o mercado consumidor em alta, sentiu-se a necessidade de adicionar ingredientes que auxiliam tanto na aceitação do produto final, quanto o tornando uma refeição mais nutritiva. Objetivou-se a elaboração de iogurte natural que uniu as propriedades nutritivas do abacaxi e do mel de abelha. As três formulações do produto (A,B e C) foram submetidas à análises microbiológicas (Coliformes à 35ºC e 45ºC, <em>Salmonella</em> sp/25g., <em>Staphylococcus</em> spp., Contagem total de bactérias aeróbias Mesófilas (CTM) e Psicotróficas) seguindo metodologia descrita por Silva (2010) e à análises físico-químicas (Umidade, Cinzas, Sólidos Solúveis (ºBrix), pH, Acidez e Proteínas) utilizando metodologia do Instituto Adolfo Lutz (2008). As três formulações apresentaram ausência emtodos os parâmetros microbiológicos analisados, exceto para CTM, apresentando valores de 1x 10 e 1,5x 10UFC/g, estando dentro dos padrões estabelecidos. Nas análises físico-químicas, esteve dentro dos padrões para acidez (0.803, 0.904 e 0.934) e proteínas (2.98, 3.75 e 4.39) e fora dos padrões para ºBrix (37.1, 37.4 e 41.5), não existindo padrões específicos para os demais parâmetros. Conclui-se que todas as formulações estão aptas a comercialização, dependendo apenas da preferência sensorial dos consumidores.</p><p align="center"><strong><em>Yogurt added pineapple pull, honey base: Development, microbiological profile and physicochemical</em></strong></p><p><strong>Abstract</strong><strong>: </strong>Dairy products are an important font to obtain nutrients necessary for proper functioning of the human body. In the consumer market for high, felt the need to add ingredients which assist both the acceptance of the final product, as becoming a more nourishing meal. Aimed to the development of natural yogurt that united the nutritional properties pineapple and honey. The three product formulations (A, B and C) were subjected to microbiological tests (Coliformes at 35 ° C and 45 °C, <em>Salmonella</em> sp/25g., <em>Staphylococcus</em> spp., Total count of aerobic bacteria mesophile (CTM) and psicotrophic) following the methodology described by Silva (2010) and physicochemical analysis (humidity, ash, soluble solids (° Brix), pH, acidity and protein) using the methodology of the Adolfo Lutz Institute (2008). All three formulations presented absence in all microbiological parameters analyzed, except for CTM, with values of 1x 10 and 1.5x 10UFC/g, and within established standards. The physico-chemical analysis, was within the standards for acidity (0803, 0904 and 0934) and protein (2.98, 3.75 and 4.39) and non-standard for Brix (37.1, 37.4 and 41.5), and there are no specific standards for the other parameters. It is concluded that all formulations are suitable for consumption, depending only on sensory consumer preference.</p>

scholarly journals Flow Cytometry to Assess the Counts and Physiological State of Cronobacter sakazakii Cells after Heat Exposure

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 688 ◽  
Author(s):  
Paloma Cal-Sabater ◽  
Irma Caro ◽  
María J. Castro ◽  
María J. Cao ◽  
Javier Mateo ◽  
...  
Keyword(s):  
Flow Cytometry ◽  
Physiological State ◽  
Heat Treatments ◽  
Cell Suspensions ◽  
Plate Count ◽  
Dead Cell ◽  
Cronobacter Sakazakii ◽  
Infant Formulae ◽  
Heat Treated ◽  
The Impact

Cronobacter sakazakii is an opportunistic pathogen that is associated with outbreaks of neonatal necrotizing enterocolitis, septicaemia, and meningitis. Reconstituted powdered infant formulae is the most common vehicle of infection. The aim of the present study is to gain insight into the physiological states of C. sakazakii cells using flow cytometry to detect the compromised cells, which are viable but non-culturable using plate-based methods, and to evaluate the impact of milk heat treatments on those populations. Dead-cell suspensions as well as heat-treated and non-heat-treated cell suspensions were used. After 60 or 65 °C treatments, the number of compromised cells increased as a result of cells with compromised membranes shifting from the heat-treated suspension. These temperatures were not effective at killing all bacteria but were effective at compromising their membranes. Thus, mild heat treatments are not enough to guarantee the safety of powered infant formulae. Flow cytometry was capable of detecting C. sakazakii’s compromised cells that cannot be detected with classical plate count methods; thus, it could be used as a screening test to decrease the risk derived from the presence of pathogenic viable but non-culturable cells in this food that is intended for newborns’ nutrition.

scholarly journals Isolation and characterization of broad host-range of bacteriophages infecting Cronobacter sakazakii and its biocontrol potential in dairy products

2021 ◽  
Vol 13 (3) ◽  
pp. 21-44
Author(s):  
Huaxiang Li ◽  
Xiao-jun Yang ◽  
Xiao-yan Zhu ◽  
Lu Gao ◽  
Sheng-qi Rao ◽  
...  
Keyword(s):  
Host Range ◽  
Dairy Products ◽  
Antibacterial Properties ◽  
Antibiotic Resistance Genes ◽  
Good Alternative ◽  
Open Reading Frames ◽  
Phage Library ◽  
Broad Host Range ◽  
Cronobacter Sakazakii ◽  
Isolation And Characterization

Cronobacter sakazakii (C. sakazakii) is an important pathogen contaminating dairy products (e.g., milk pow-der) and causes high mortality in infants. Bacteriophage as a potential biocontrol agent is a good alternative method for the control of this pathogen in dairy production and its environment. Thus, it is important to complete the C. sakazakii phage library by isolating and characterizing the broad host range of bacteriophage against C. sakazakii for control use. In this study, C. sakazakii strains from different sources were used as hosts to isolate and purify phages from human stool and sewage samples by double-layer plates. The biological characteristics, antibacterial properties, and genomes of these phages were then studied. Finally, ten virulent phages (EspYZU01–EspYZU10) infecting C. sakazakii were isolated and identified as belonging to the Myoviridae, Podoviridae, Tectivirus, and Stylovinidae families. Phage EspYZU08 presented the broadest host range and could infect all the five host strains of C. sakazakii. All 10 phages retained their infectivity at 50°C and pH 5–9. Both genomes of EspYZU05 and EspYZU08 were double-stranded DNAs with sizes of 41723 bp and 145582 bp, G+C contents of 55.69% and 46.75%, and open reading frames of 47 and 103, respectively. No toxins and antibiotic resistance genes were detected in both EspYZU05 and EspYZU08. Phage EspYZU08 and phage cocktail-3 (EspYZU01 + EspYZU03 + EspYZU08 + EspYZU09 + EspYZU10) presented excellent antibacterial efficacy for C. sakazakii in liquid broth and milk at 4°C, 25°C, and 37°C, suggesting that the phages in this study have great potential for the development of biocontrol agents against C. sakazakii in dairy and its processing environment.

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