Screening of Salmonella enterica Serovars, Typhi, Typhimurium, and Enteritidis in Raw Milk and Dairy Products in South-Khorasan, Iran: Conventional versus Molecular Method

2020 ◽  
Vol 16 (5) ◽  
pp. 763-767
Author(s):  
Tayebeh Zeinali ◽  
Kobra Naseri ◽  
Nasrin Zandi ◽  
Matin Khosravi
Keyword(s):  
Salmonella Enterica ◽  
Dairy Products ◽  
Culture Method ◽  
Raw Milk ◽  
Positive Sample ◽  
Contamination Rate ◽  
Pcr Assay ◽  
Salmonella Spp ◽  
South Khorasan ◽  
Milk And Dairy Products

Background and Objective: Food-borne Salmonellosis has been reported as the second most common bacterial infection. Salmonella enterica subsp. enterica serotype enteritidis (S. Enteritidis) and S. enterica subsp. enterica serotype typhimurium (S. Typhimurium) are the most common serotypes worldwide as salmonellosis agents. Salmonella yyphi is the causative agent of typhoid fever worldwide. The purpose of the present study was to determine the contamination rate of raw milk and dairy products to Salmonella typhi, S. typhimurium and S. Enteritidis in South-Khorasan, Iran. It is very important in food safety risk assessment and human health. Methods: A total of 260 raw milk and 181 dairy products were obtained from South-Khorasan, Iran. Dairy samples were pre-enriched in buffered peptone water and enriched in Rappaport Vassiliadis (RV). Raw milk was enriched in RV. Plating of the enriched samples was carried out on Xylose Lysine Desoxycholate (XLD) agar and Brilliant Green agar (BGA). All of the enriched samples were also tested by M-PCR for detection of S. typhi, S. typhimurium and S. Enteritidis. Results: Among the 441 tested samples only 4 samples were contaminated with Salmonella spp. in culture method. PCR assay, didn’t find any positive sample regarding Salmonella spp. In chi-square test, the difference of two methods of isolation was significant (P< 0.05). Conclusions: In conclusion, the results of the present study showed a good hygienic state of raw milk and dairy products. Enrichment based PCR assay is more economical than time-consuming culture method for Salmonella detection.

scholarly journals Isolation and identification of Salmonella spp. in raw milk from dairy herds in Colombia

2021 ◽  
Vol 58 ◽  
pp. e172805
Author(s):  
Rubiela Castañeda-Salazar ◽  
Adriana del Pilar Pulido-Villamarín ◽  
Geraldine Lorena Ángel-Rodríguez ◽  
Camila Andrea Zafra-Alba ◽  
Olimpo Juan Oliver-Espinosa
Keyword(s):  
Mammary Gland ◽  
Dairy Products ◽  
Raw Milk ◽  
Dairy Herds ◽  
Salmonella Spp ◽  
Isolation And Identification ◽  
Milk Samples ◽  
High Standards ◽  
Milking Machine ◽  
Milk And Dairy Products

Salmonellosis is a foodborne disease (FBD) that affects public health and can cause death in people. Many outbreaks of Salmonellosis have been reported due to the contamination of raw milk and dairy products with the pathogen. To determine the prevalence of Salmonella spp. in milk samples from four dairy herds in the Sabana of Bogotá in 2017, 112 milk samples were taken directly from the mammary gland during milking. All milk samples were cultured and tested to isolate and identify Salmonella spp. using microbiological and molecular methods. Salmonella spp. prevalence of milk samples was found to be 20.5% (n=23). The main Salmonella serovars isolated were S. Newport (60.87%), S. Typhimurium (17.4%), S. Virchow, S. Bredeney, and S. Anatum (4.3% each one of the serovars). However, it was not possible to determine the Salmonella serotype in two isolates. The prevalence of Salmonella spp. in milk has not been studied extensively in Colombia. The 20.5% in the prevalence might be due to fact that the sample was taken directly from the mammary gland allowing a better chance of isolation by avoiding the dilutional effect of mixed milk from different cows in the buckets. This also suggests that the infection of the udder could have occurred by hematogenous dissemination or by milking machine contamination. This study highlights the need to implement measures to prevent contamination and reduce the problem in the herds, which will result in milk and dairy products with high standards of innocuity and quality and decrease the risk of foodborne illness.

scholarly journals Assessment of listeria monocytogenes, staphylococcus aureus and salmonella SPP. Contamination in dairy samples collected in Gia Lam and Ba Vi, Hanoi early 2019

2019 ◽  
Vol 2 (4) ◽  
pp. 22-32
Author(s):  
Minh Huyen Nguyen Thi ◽  
Hoa Tran Thi ◽  
Tuyet Lan Ninh Thi ◽  
Hien Tran Thi ◽  
◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Accurate Method ◽  
Salmonella Spp ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Milk And Dairy Products

Milk and dairy products from dairy farms around Hanoi greatly contribute to the consumed milk quantity in Hanoi. The use of fresh milk or pasteurized milk becomes more and more popular in the daily life of local people. Milk and dairy products were widely sold in numerous stores, particularly in Xuan Mai, Ba Vi, Phu Dong and Gia Lam. However, there have not yet been any studies to assess the pathogenic bacterial contamination of these products. In our study, 49 samples including 23 raw milk samples, 12 pasteurized milk samples, and 14 yogurt samples were collected in order to examine the presence of food&shy;born pathogenic bacteria such as Listeria monocytogenes, Staphylococcus aureus, Salmonella spp. using PCR method. This fast and accurate method works based on the specific amplification of tested bacterial DNA. The results showed that one of the samples may contain Staphylococcus aureus while another may be contaminated with Listeria monocytogenes. None of the samples was contaminated with Salmonella spp. The results were confirmed by gene sequencing.

scholarly journals Isolation and Characterization of Bacteriophage ZCSE6 against Salmonella spp.: Phage Application in Milk

Biologics ◽  
2021 ◽  
Vol 1 (2) ◽  
pp. 164-176
Author(s):  
Abdallah S. Abdelsattar ◽  
Anan Safwat ◽  
Rana Nofal ◽  
Amera Elsayed ◽  
Salsabil Makky ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Salmonella Spp ◽  
Isolation And Characterization ◽  
Food Borne ◽  
Wide Range ◽  
Almost All ◽  
And Control ◽  
Milk And Dairy Products

Food safety is very important in the food industry as most pathogenic bacteria can cause food-borne diseases and negatively affect public health. In the milk industry, contamination with Salmonella has always been a challenge, but the risks have dramatically increased as almost all bacteria now show resistance to a wide range of commercial antibiotics. This study aimed to isolate a bacteriophage to be used as a bactericidal agent against Salmonella in milk and dairy products. Here, phage ZCSE6 has been isolated from raw milk sample sand molecularly and chemically characterized. At different multiplicities of infection (MOIs) of 0.1, 0.01, and 0.001, the phage–Salmonella interaction was studied for 6 h at 37 °C and 24 h at 8 °C. In addition, ZCSE6 was tested against Salmonella contamination in milk to examine its lytic activity for 3 h at 37 °C. The results showed that ZCSE6 has a small genome size (<48.5 kbp) and belongs to the Siphovirus family. Phage ZCSE6 revealed a high thermal and pH stability at various conditions that mimic milk manufacturing and supply chain conditions. It also demonstrated a significant reduction in Salmonella concentration in media at various MOIs, with higher bacterial eradication at higher MOI. Moreover, it significantly reduced Salmonella growth (MOI 1) in milk, manifesting a 1000-fold decrease in bacteria concentration following 3 h incubation at 37 °C. The results highlighted the strong ability of ZCSE6 to kill Salmonella and control its growth in milk. Thus, ZCSE6 is recommended as a biocontrol agent in milk to limit bacterial growth and increase the milk shelf-life.

Prevalence and Antimicrobial Susceptibility of Salmonella Isolated from a Variety of Raw Meat Sausages in Gaborone (Botswana) Retail Stores

2012 ◽  
Vol 75 (4) ◽  
pp. 637-642 ◽  
Author(s):  
RONALD GAELEKOLWE SAMAXA ◽  
MAITSHWARELO IGNATIUS MATSHEKA ◽  
SUNUNGUKO WATA MPOLOKA ◽  
BERHANU ABEGAZ GASHE
Keyword(s):  
Antimicrobial Susceptibility ◽  
Salmonella Enterica ◽  
Antimicrobial Agents ◽  
Culture Method ◽  
Multidrug Resistant ◽  
Pcr Assay ◽  
Raw Meat ◽  
Conventional Culture ◽  
The Difference ◽  
Conventional Culture Method

The objective of the study was to provide baseline data on the prevalence and antimicrobial susceptibility of Salmonella in different types of raw meat sausages directly accessible to the consumers in Gaborone, Botswana. A total of 300 raw sausages comprising 79 beef, 78 pork, 72 chicken, and 71 mutton samples were concurrently analyzed for the presence of Salmonella using a conventional culture method and a validated PCR method. The PCR assay results were in full concordance with those of the conventional culture method for the detection of Salmonella. Sixty-five (21.7%) of 300 samples were positive for Salmonella by both the conventional culture method and PCR assay. Even though more chicken samples contained Salmonella than did any other sausage type, the difference in the presence of Salmonella among the four sausages types was not significant. Eleven serotypes were identified, and Salmonella enterica subsp. salamae II was most prevalent in all the sausage types. Beef sausages generally had higher mesophilic bacterial counts than did the other three sausage types. However, higher microbial counts were not reflective of the presence of salmonellae. Susceptibility of the Salmonella enterica serotypes to 20 antimicrobial agents was determined, and Salmonella Muenchen was resistant to the widest array of agents and was mostly isolated from chicken sausages. Regardless of the meat of origin, all 65 Salmonella isolates were resistant to at least four antimicrobial agents: amikacin, gentamicin, cefuroxime, and tombramycin. This resistance profile group was the most common in all four sausage types, comprising 90% of all Salmonella isolates from beef, 71% from pork, 63% from mutton, and 35% from chicken. These results suggest that raw sausages pose a risk of transmitting multidrug-resistant Salmonella isolates to consumers.

scholarly journals Raw milk consumption and health

2015 ◽  
Vol 143 (1-2) ◽  
pp. 87-92 ◽  
Author(s):  
Anka Popovic-Vranjes ◽  
Milka Popovic ◽  
Marija Jevtic
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Cottage Cheese ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Unpasteurized Milk ◽  
Thermally Processed ◽  
Bacteriological Testing ◽  
Foodborne Outbreaks ◽  
Milk And Dairy Products

Contrary to the safe practices of milk pasteurization or sterilization, which effectively reduce foodborne outbreaks incidence associated with raw milk and dairy products use, outbreaks caused by such products continue to occur. Despite this fact, a worldwide movement advocating for the rights of raw milk and cheese selling and consumption, due to their specific nutritive characteristics, has strengthened significantly in recent years. Traditional agricultural manufacturers from Serbia still sell products related to thermally unprocessed milk, such as cottage cheese and raw cream. In AP Vojvodina during the period of 1981-2010 a total of 179 foodborne outbreaks were reported, where the incriminated cause of the outbreak were milk or diary. In 126 (70.39%) outbreaks, totaling 2276 sick individuals and one casualty, it was confirmed that the incriminated food was from the group of dairy products. In 48 instances (26.82%), bacteriological tests confirmed that milk and dairy products were excluded as the outbreak causes, while in another 5 (2.79%) outbreaks, microbiological analysis of food failed to confirm any relation to the actual epidemiological instances. In some cases, bacteriological testing of incriminated foods was not possible. In the cases of outbreaks associated with the consumption of milk and dairy products, traditional raw milk products were cited as being used. Consumption of unpasteurized milk and cheese represents public health threat. National and international rules ensuring use of safe products for human consumption have to set rules of trade of thermally processed milk and products on the market.

scholarly journals The Occurrence of Aflatoxin M1 in Milk, soft cheese and yoghurt in Baghdad Province by Using ELISA Test

2014 ◽  
Vol 38 (2) ◽  
pp. 9-16
Author(s):  
Najim Hadi Najim
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Elisa Test ◽  
Mean Value ◽  
Aflatoxin M1 ◽  
Contamination Level ◽  
Milk Samples ◽  
White Cheese ◽  
The Mean ◽  
Milk And Dairy Products

     Milk and dairy products are fundamental components in the human diet and may be the principle way for entrance of Aflatoxin M1 (AFM1) in to the human body. All milk and dairy products samples were tested for the occurrence of AFM1 by the competitive ELISA technique. Out of 32 bovine raw milk samples that were collected from eight villages around Baghdad province, 32 samples (100 %) were contaminated with AFM1 ranging from 0.15 to 86.96ng/kg with mean value of 42.37±26.07 ng/kg, of which 17 samples were contaminated with concentrations < 50 ng/kg and 15 samples exceeded the maximum acceptable level of AFM1 in milk (50 ng/kg) imposed by the European legislation. The raw milk samples belonged to animals fed with composite and stored fodder as in Althahab Alabiadh, Radhwaniya and Fadhaliya villages had higher significantly AFM1 concentrations over all the other five villages (Grazing feed). All 32 (100%) locally produced soft white cheese samples analyzed were contaminated with AFM1 ranging from 31.84 to 89.44 ng/kg with the mean value of 59.92±17.03 ng/kg. Out of 32 locally produced yoghurt samples analyzed, 32 samples (100%) were contaminated with AFM1 ranging from 0.16 to 42.74 ng/kg with the mean value of 16.92±11.55 ng/kg. Thirty samples (100%) of the examined 30 imported UHT milk samples that were collected from different commercial companies in the province of Baghdad presented significantly  high contamination level with AFM1 that were found to range from 0.18 to 85.66 ng/kg.

Occurrence of Listeria monocytogenes in Milk and Dairy Products Produced or Imported Into Morocco

1993 ◽  
Vol 56 (3) ◽  
pp. 256-259 ◽  
Author(s):  
A. EL MARRAKCHI ◽  
A. HAMAMA ◽  
F. EL OTHMANI
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Raw Milk ◽  
Listeria Innocua ◽  
Pasteurized Milk ◽  
Listeria Species ◽  
Fresh Cheese ◽  
Milk And Dairy Products

Examination of 227 samples of milk and dairy products for Listeria monocytogenes showed that raw milk and some Moroccan traditionally made dairy products such as Iben and raib (fermented milks) and jben (fresh cheese) were contaminated with this pathogen. L. monocytogenes was the only Listeria species isolated except in one case in which it was associated with Listeria innocua. Pasteurized milk, fresh cream, and fresh and ripened cheeses (industrially made) were free from L. monocytogenes.

Molecular typing of staphylococcus aureus strains from Iranian raw milk and dairy products by coagulase gene polymorphisms

2015 ◽  
Vol 7 ◽  
pp. 169-177 ◽  
Author(s):  
Azar Asadollahi Dehkordi ◽  
Elahe Tajbakhsh ◽  
Forough Tajbakhsh ◽  
Faham Khamesipour ◽  
Manouchehr Momeni Shahraki ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Molecular Typing ◽  
Dairy Products ◽  
Gene Polymorphisms ◽  
Raw Milk ◽  
Milk And Dairy Products

Occurrence of Clostridium perfringens in Milk and Dairy Products

1980 ◽  
Vol 43 (7) ◽  
pp. 536-537 ◽  
Author(s):  
T. A. EL-BASSIONY
Keyword(s):  
Clostridium Perfringens ◽  
Dairy Products ◽  
Ice Cream ◽  
Raw Milk ◽  
Mean Value ◽  
Processed Cheese ◽  
Mean Values ◽  
Milk Products ◽  
The Mean ◽  
Milk And Dairy Products

A total of 163 samples of milk and milk products (including raw milk, Damietta and Kareish cheese, hard and processed cheese, yogurt, butter and ice cream) were collected from Assiut City markets. Clostridium perfringens was detected in 45.5, 20, 30, 14.3, 20, 10, 50 and 20% of the examined samples, respectively, using SPS agar. With TSN agar, the organism was isolated from 72.7, 20, 30, 28.6, 50, 10, 50, and 30% of the samples, respectively. The mean value of the C. perfringens count using SPS agar was 53.6/ml, 40/g, 60/g, 14.3/g, 30/g, 1.4/g, 25/g and 8/ml of raw milk, Damietta and Kareish cheese, hard and processed cheese, yogurt, butter and ice cream samples, respectively, while the mean values of C. perfringens counts obtained with TSN agar were 76.4/ml, 170/g, 140/g, 42.9/g, 590/g, 2.9/g, 172.9/g, and 109/ml of examined samples, respectively. Milk and dairy products, if improperly handled, provide a means for transmission of C. perfringens to the consumer.

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