scholarly journals Prevalence of Staphylococcus aureus, Klebsiella spp., Escherichia coli and Pseudomonas spp. in some common Bangladeshi milk and dairy products

2020 ◽  
pp. 5-9
Author(s):  
Partha Paul ◽  
Md. Zahid Al Hasan ◽  
Arup Kumar ◽  
Mohammad Hasan Chowdhury ◽  
Md. Jayed Chowdhury ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
High Temperature ◽  
Dairy Products ◽  
Raw Milk ◽  
Powdered Milk ◽  
Pseudomonas Spp ◽  
Klebsiella Spp ◽  
Milk And Dairy Products ◽  
Ultra High Temperature

The study was done to isolate Klebsiella spp., Staphylococcus aureus, Escherichia coli & Pseudomonas spp. from raw milk, processed milk (powdered milk & ultra-high-temperature milk) and dairy products (mango milk, and ice cream). During 3 months’ time span of study, a total of ten samples were gathered where eight of the samples powdered milk (2), ultra-high-temperature milk (2), ice cream (2) & mango milk (2) were gathered from different places of Bangladesh & other 2 samples (raw milk) were collected from a cattle farm & individual households in & around Noakhali city. The samples were gathered under aseptic safety measures and were followed by plating on non-selective media (Nutrient broth) & selective media (Mannitol Salt Agar & Macconkey agar). The presumptive Klebsiella spp., Staphylococcus aureus, Escherichia coli & Pseudomonas spp. isolates were identified by biochemical tests. Analysis of the result discovered that out of a total of 10 samples; raw milk (2), processed milk i.e. powdered milk (2), ultra-high-temperature milk (2) and dairy products i.e. mango milk (2) and ice cream (2) resulted in the isolation of 8 isolates (2.5%) of S. aureus, (12.5%) of Klebsiella spp., (2.5%) of Pseudomonas spp. & (2.5%) of Escherichia coli. Results recommended a probability of potential public health threat of Staphylococcus aureus, Klebsiella spp., Escherichia coli & Pseudomonas spp. resulting from contamination of milk and dairy products with pathogenic microorganisms is mainly due to unhygienic practices and conditions in the handling, production, and processing.

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

Assessment of microbial quality of industrial and traditional creams in Alborz province, Iran

2021 ◽  
Author(s):  
Monica Aghvami ◽  
Gholamreza Jahed Khaniki ◽  
Samira Shokri ◽  
Nahideh Jalali
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Dairy Products ◽  
National Standards ◽  
National Standard ◽  
Coliform Bacteria ◽  
Microbial Quality ◽  
Traditional Dairy Products ◽  
Milk And Dairy Products

Milk and dairy products play an important role in the human diet and society's health. The aim of this study was the assessment of the microbial quality of industrial and traditional breakfast cream in Alborz province, Iran. In this study, 40 different samples of breakfast cream (20 samples of traditional breakfast cream and 20 samples of industrial pasteurized breakfast cream) were collected randomly in Alborz province in 2018. Microbial quality tests were performed according to Iran National Standards on Coliforms, Escherichia coli, and Staphylococcus aureus, and then the collected data were analyzed. The microbiological examinations revealed that 43% of the samples were contaminated with coliform bacteria that 12 samples (60%) out of 20 samples of traditional cream, 5 samples (25%) out of 20 samples of industrial cream were higher than the allowable microbial limit of the national standard of Iran. About 15% of samples of traditional creams and 10% of industrial creams were contaminated with Escherichia coli. 10% of samples of traditional cream were contaminated with Staphylococcus aureus, which was not observed in industrial creams. High contamination with bacteria, needs using different methods to control microbial growth, including the promotion of sanitary awareness among laborers, the codification of microbial standards for traditional dairy products, training to staff for preparing the cream and disinfection of tools.

scholarly journals Prevalencia y Patrones de Sensibilidad de Microorganismos Aislados en Celulares y Estetoscopios de Estudiantes de Medicina de Pregrado y Posgrado Rotando en un Hospital de 4 Nivel en Bogotá, D.C

2017 ◽  
Vol 23 (1) ◽  
pp. 10 ◽  
Author(s):  
Juan Sebastián Herrera Rodríguez ◽  
Jesica Tatiana Muñóz Romero ◽  
Carlos Andrés Botero García ◽  
Iván Alberto Méndez Rodríguez
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
E Coli ◽  
Pseudomonas Spp ◽  
Acinetobacter Spp ◽  
Para Determinar ◽  
Klebsiella Spp ◽  
De Medicina

Introducción: Los dispositivos médicos como el fonendoscopio, son manipulados constantemente en el entorno del paciente. El auge que han tenido los teléfonos celulares en la actualidad, los ha convertido en un objeto de uso común inclusive para el personal de atención en salud Objetivos: Identificar los microorganismos y su patrón de sensibilidad a antibióticos aislados de celulares y fonendoscopios de estudiantes de medicina de pregrado y postgrado. Metodología: Se tomaron por hisopado 77 muestras entre celulares y fonendoscopios (43/34) y se cultivaron en agar sangre a 37°C por 24-36 horas, se realizaron pruebas específicas para determinar el microorganismo y el patrón de sensibilidad. Resultados: De 43 muestras en celulares se aislaron 92 microorganismos principalmente  Staphylococcus coagulasa negativo (SCN) (51%), Staphylococcus aureus meticilino sensible (SAMS) (14%), Escherichia coli (5%), Klebsiella spp (3%), Acinetobacter spp (2%), Pseudomonas spp (2%), Staphylococcus aureus meticilino resistente (SAMR) (2%). De 34 muestras de fonendosocopios se hallaron 59 microorganismos distribuidos así: SCN (61%), SAMS (15%), SAMR (5%), Pseudomonas spp (3%), Klebsiella spp (3%), E. coli (3%), Acinetobacter spp (2%). El 25% y 13% de los Staphylococcus aureus en fonendos y celulares fueron SAMR, en cuanto a los bacilos Gram negativos en fonendoscopios, la mayoría mostró sensibilidad a los antibióticos empleados a excepción de algunas cepas de Klebsiella spp, Acinetobacter spp y Escherichia coli. En celulares el patrón de sensibilidad fue más heterogéneo, destacando que el 50% de las cepas de Pseudomonas spp fueron resistentes a la Ceftriaxona y el 100% de las cepas de Acinetobacter spp a los β-lactámicos probados. Conclusiones: La colonización de dispositivos médicos y electrónicos por microorganismos patógenos resistentes a diferentes familias de antimicrobianos puede presentar un riesgo de transmisión a pacientes hospitalarios y ambulatorios al exponerlos al contacto con estos.

Avaliação da aderência ao protocolo de tratamento de sepse em um hospital universitário brasileiro / Assessment of adherence to the sepsis treatment protocol at a Brazilian University Hospital

2020 ◽  
Vol 65 (1) ◽  
pp. 1
Author(s):  
Silene Pereira Santana ◽  
Eitan Naaman Berezin ◽  
Mariana Volpe Arnoni ◽  
Irineu Delfino Francisco Da Silva Massaia ◽  
Sandra Regina Schwarzwälder Sprovieri
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Septic Shock ◽  
Public Health Problem ◽  
Sao Paulo ◽  
São Paulo ◽  
Pseudomonas Spp ◽  
Sepsis And Septic Shock ◽  
The Impact ◽  
Klebsiella Spp

Introdução: A sepse é um problema de saúde pública e é uma das principais causas de morte nos hospitais. Objetivos deste estudo foi classificar e descrever o perfil dos pacientes e adesão da equipe de saúde ao protocolo institucional correlacionando o impacto na taxa de letalidade por sepse e choque séptico. Métodos: Foi realizado um estudo retrospectivo dos casos de sepse e choque séptico no Pronto Socorro Central da Santa Casa de Misericórdia de São Paulo, Brasil, de 2013 a 2016. Foram analisadas as variáveis: idade, sexo, origem, fatores de risco, apresentação clínica, foco infeccioso, achados microbiológicos, tempo de internação, tipo de infecção, adesão ao protocolo institucional, exames laboratoriais, culturas, administração de antimicrobiano empírico e desfecho. Resultados: Foram incluídos um total de 434 pacientes com sepse. O predomínio foi do gênero masculino (57,6%), com predomínio de infecções comunitárias (91,6%) com idade média de 57 anos, com tempo médio de permanecia hospitalar de 15 dias e o tempo médio para o desfecho óbito foi 13 dias. Quanto ao foco primário da infecção dos pacientes incluídos no protocolo 73,2% eram casos de sepse 26,8% de choque séptico. Os principais focos foram de origem pulmonar (60,4%). A Escherichia coli foi o agente infeccioso mais prevalente (24,3%) dos casos seguido por Staphylococcus aureus (18,7%), Klebsiella spp (13,9%) e Pseudomonas spp (13,1%). O número de notificações e a aderência aos pacotes da sepse foram significantes. Houve uma redução na taxa de letalidade de 37% nos últimos três anos. Conclusões: O protocolo institucional mostrou se eficaz, otimizando as ações praticas e melhoria da qualidade, como a detecção precoce e tratamento em tempo hábil dos pacientes com sepse e o impacto nas intervenções. O processo de desenvolvimento e adesão ao protocolo foi associado ao aumento das notificações de casos e ao declínio da taxa de letalidade por sepse após a adoção das ferramentas do protocolo.Palavras chave: Sepse, Protocolos, MortalidadeABSTRACT Background: Sepsis is a public health problem and is one of the leading causes of death in hospitals. The objective of this study was to classify and describe the profile of the patients and adherence of the health team to the institutional protocol correlating the impact on the rate of lethality due to sepsis and septic shock. Methods: A retrospective study of sepsis and septic shock in the Central Emergency Room of Santa Casa de Misericórdia, São Paulo, Brazil, was carried out from 2013 to 2016. The following variables were analyzed: age, gender, origin, risk factors, presentation clinical, infectious outbreak, microbiological findings, hospitalization time, type of infection, adherence to the institutional protocol, laboratory exams, cultures, empiric antimicrobial administration and outcome. Results: A total of 434 patients with sepsis were included. The predominance was male (57.6%), with a predominance of community- -based infections (91.6%), with a mean age of 57 years, with an average length of hospital stay of 15 days, and the mean time to death was 13 days. As for the primary focus of infection of the patients included in the protocol 73.2% were cases of sepsis 26.8% of septic shock. The main foci were of pulmonary origin (60.4%). Escherichia coli was the most prevalent infectious agent (24.3%) followed by Staphylococcus aureus (18.7%), Klebsiella spp (13.9%) and Pseudomonas spp (13.1%). The number of reports and adherence to sepsis packages were significant. There has been a reduction in the lethality rate of 37% in the last three years. Conclusions: The institutional protocol proved 2 of 6 Santana SP, Berezin EN, Arnon MV, Massaia IDFS, Sprovieiri SRS. Avaliação da aderência ao protocolo de tratamento de sepse em um hospital universitário brasileiro. Arq Med Hosp Fac Cienc Med Santa Casa São Paulo. 2020; 65:e43. to be effective, optimizing practical actions and improving quality, such as the early detection and timely treatment of sepsis patients and the impact on interventions. The process of protocol development and adherence was associated with an increase in case reports and a decline in sepsis lethality after the adoption of protocol tools.Keywords: Sepsis, Protocols, Mortality 

Occurrence of Enterotoxic Staphylococcus aureus in Raw Milk from Yaks and Cattle in Mongolia

2007 ◽  
Vol 70 (7) ◽  
pp. 1726-1729 ◽  
Author(s):  
URANCHIMEG TSEGMED ◽  
GIOVANNI NORMANNO ◽  
MARIT PRINGLE ◽  
KAREL KROVACEK
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Food Poisoning ◽  
Raw Milk ◽  
Latex Agglutination ◽  
Animal Origin ◽  
Foodborne Illnesses ◽  
First Report ◽  
Milk Samples ◽  
Milk And Dairy Products

Staphylococcal food poisoning is considered one of the leading foodborne illnesses in humans worldwide and is associated with contaminated foods of animal origin, such as milk and dairy products. In this study, we investigated the occurrence of staphylococci and the enterotoxigenic properties of Staphylococcus aureus isolated from raw milk from yaks (Bos mutus) and cattle in Mongolia. Staphylococci were isolated from 72 (74%) of the 97 raw milk samples. Of the samples containing staphylococci, 69% (50 of 72) were from yaks and 30.5% (22 of 72) were from cattle. S. aureus was detected in 10% of yak (7 of 72) and 21% of cattle (15 of 72) milk samples. Staphylococcal enterotoxin C was detected in 23% (5 of 22) of the S. aureus strains investigated, based on the reverse passive latex agglutination technique. Three of the five enterotoxigenic strains were from yaks and two were from cattle. None of the S. aureus strains tested produced staphylococcal enterotoxins A, B, or D. To our knowledge, this is the first report of the occurrence of staphylococci and enterotoxigenic S. aureus in milk from yaks and cattle in Mongolia.

scholarly journals The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 418 ◽  
Author(s):  
Maria A. Karlsson ◽  
Åse Lundh ◽  
Fredrik Innings ◽  
Annika Höjer ◽  
Malin Wikström ◽  
...  
Keyword(s):  
High Temperature ◽  
Dairy Products ◽  
Elevated Level ◽  
Raw Milk ◽  
Milk Composition ◽  
Calcium Citrate ◽  
Uht Milk ◽  
The Stability ◽  
Full Factorial ◽  
Ultra High Temperature

The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a better understanding of how possible future variations in milk composition may affect the stability of dairy products. The effects of elevated calcium, citrate, and urea levels on the stability of ultra-high temperature (UHT) treated milk stored for 52 weeks at 4, 20, 30, and 37 °C were investigated by a two-level full factorial designed study with fat separation, fat adhesion, sedimentation, color, pH, ethanol stability, and heat coagulation time as response variables. The results showed that elevated level of calcium lowered the pH, resulting in sedimentation and significantly decreased stability. Elevated level of citrate was associated with color, but the stability was not improved compared to the reference UHT milk. Elevated levels of urea or interaction terms had little effect on the stability of UHT milk. Storage conditions significantly affected the stability. In conclusion, to continue produce dairy products with high stability, the dairy industry should make sure the calcium content of raw milk is not too high and that storage of the final product is appropriate.

Prevalence and Antimicrobial Resistance of Bacillus cereus in Milk and Dairy Products

2020 ◽  
Vol 21 (2) ◽  
pp. 11-18
Author(s):  
Rowayda Osama ◽  
Marwa Ahmed ◽  
Amir Abdulmawjood ◽  
Maha Al-Ashmawy
Keyword(s):  
High Temperature ◽  
Antimicrobial Resistance ◽  
Bacillus Cereus ◽  
Dairy Products ◽  
Milk Powder ◽  
Antibiotic Sensitivity ◽  
Isolation And Identification ◽  
Condensed Milk ◽  
Milk And Dairy Products ◽  
Ultra High Temperature

Objective: To investigate the prevalence of Bacillus cereus in milk and dairy products along with detection of its antibiotic sensitivity. Design: Descriptive study. Samples: One hundred and fifty samples of market milk, ultra high temperature milk packs (UHT), condensed milk, Milk powder, Damietta cheese, Kariesh cheese and Ras cheese. Procedures: Samples were examined for isolation and identification of Bacillus spp. via direct and indirect isolation, molecular examination and antimicrobial resistance. Further molecular examination was carried out in 46 isolates to detect hblA, hblC, hblD, nheA, nheB and nheC genes Results: The prevalence of B. cereus by direct isolation was 52%, 13.3 %, 10%, 8%,44%, 0 % and 16% in market milk, ultra high temperature milk packs (UHT) , condensed milk , Milk powder, Damietta cheese, Kariesh cheese and Ras cheese, respectively, whereas its prevalence by indirect isolation was 64%, 20%, 20%, 48%, 52%, 40% and 36% in market milk, ultra high temperature milk packs (UHT) , condensed milk , Milk powder, Damietta cheese, Kariesh cheese and Ras cheese, respectively. B. cereus isolates were 100% resistant to colistin (CT), ampicillin (AM) and amoxicillin (AML). However, 83.01% were resistant to ampicillin-sulbactum (SAM), 67.9% resistant to streptomycin (S), 45.2% resistant to spiramycin (SP), 35.8% resistant to lincomysin (MY), 22.6% resistant to tetracyclin (TE), and 5.6% resistant to erythromycin (E). A prevalence of 58.6% for hblA, hblC and hblD was recorded, while a prevalence of 86.9%, 93.4% and 89.1% for nheA, nheB and nheC was recorded. Conclusion and clinical relevance: This study provides data on prevalence, contamination level and antibiotic sensitivity of B. cereus in milk and its products, suggesting a potential risk to health and the dairy industry.

Prevalence and antimicrobial resistance of Staphylococcus aureus isolated from raw milk and dairy products

Food Control ◽  
2015 ◽  
Vol 54 ◽  
pp. 383-388 ◽  
Author(s):  
Hossein Jamali ◽  
Mohammadjavad Paydar ◽  
Behrad Radmehr ◽  
Salmah Ismail ◽  
Arezoo Dadrasnia
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Resistance ◽  
Dairy Products ◽  
Raw Milk ◽  
Milk And Dairy Products

scholarly journals Biotype characterization of Staphylococcus aureus from milk and dairy products of private production in the western regions of Ukraine

2017 ◽  
Vol 8 (3) ◽  
pp. 384-388 ◽  
Author(s):  
M. D. Kukhtyn ◽  
Y. V. Horyuk ◽  
V. V. Horyuk ◽  
T. Y. Yaroshenko ◽  
O. I. Vichko ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Meca Gene ◽  
Raw Milk ◽  
Test System ◽  
World Health ◽  
Cottage Cheese ◽  
Methicillin Resistant ◽  
Domestic Production ◽  
Milk And Dairy Products

Prevention of foodborne diseases is a priority for the world health system. In the process of manufacturing milk and dairy products, the most important factor endangering their safety is seeding with a conditionally pathogenic and pathogenic microflora. Salmonella, Escherichia coli, Listeria and other microorganisms that reproduce in dairy products without changing their organoleptic properties are a particular danger. Staphylococcus aureus is an opportunistic, conditionally pathogenic microorganism that often contaminates raw milk and dairy products. The aim of the research presented in this article was to determine the dissemination of S. aureus in milk and milk products of household production in the western regions of Ukraine, to identify the biotypes of S. aureus, production of enterotoxins and the presence of methicillin-resistant strains. S. aureus was isolated on BD Baird-Parker Agar. The biotypes of S. aureus were determined according to Meer. The determination of MRSA was carried out on the chromogenic Agar chromID MRSA ("Biomerioux", Russia). The mecA gene was determined using the LightCycler MRSA Advanced Test with LightCycler 2.0 primer (Roche Molecular Biochemicals, Germany). To determine staphylococcal enterotoxins, the test system RIDASCREENSET A, B, C, D, E (R-Biopharm AG, Darmstadt, Germany) was used. We isolated saprophyte staphylococci from milk of raw and dairy products in western regions of Ukraine in 82.7–97.4% of samples. S. aureus is much more rarely isolated from these dairy products, so it was isolated from sour cream at 62.8 ± 0.9%, from milk at 35.5 ± 1.3% and cottage cheese at 23.0 ± 1.6%. Of the most well0known biotypes of S. aureus present in milk of raw and dairy products of domestic production, two ecological types were distinguished: human and cattle. In this case S. aureus var. hominis was isolated more often than in S. aureus var. bovis. This gives grounds to believe that the main source of contamination with milk staphylococci of raw and dairy products of domestic production is people. Enterotoxin type A, which causes foodborne toxemia, was produced by S. aureus in 40.0 ± 0.5% of cases. Consequently, home-produced dairy products can spread staphylococcal toxicity caused by S. aureus var. hominis. It was found that 17.8 ± 0.6% of S. aureus var. hominis were resistant to methicillin, which is 1.8 times greater than that of S. aureus var. bovis. This gives grounds to consider that there is a risk of MRSA infection to consumers of home-produced dairy products. All methicillin-resistant staphylococci studied produced enterotoxins. 

scholarly journals Prevalence and Antimicrobial Susceptibility Profile of Staphylococcus aureus in Milk and Traditionally Processed Dairy Products in Addis Ababa, Ethiopia

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Fikirte Lemma ◽  
Haile Alemayehu ◽  
Andrew Stringer ◽  
Tadesse Eguale
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Susceptibility ◽  
Dairy Products ◽  
Addis Ababa ◽  
Dairy Product ◽  
Raw Milk ◽  
Cottage Cheese ◽  
Diffusion Method ◽  
Significant Difference ◽  
Milk And Dairy Products

Staphylococcus aureus is a contagious pathogen that can cause various diseases in both humans and animals. Antimicrobial-resistant S. aureus is becoming an extremely important global health problem. A cross-sectional study was conducted from December 2019 to May 2020 to assess the occurrence of S. aureus and its antimicrobial susceptibility profiles in milk and traditionally processed dairy products in selected subcities of Addis Ababa. A total of 255 dairy product samples (175 raw milk and 80 traditionally processed dairy products) were collected from farms and retail markets. Samples were cultured for S. aureus according to standard microbiology techniques, and the Kirby–Bauer disk diffusion method was used to assess antimicrobial susceptibility of isolates to a panel of 12 antimicrobials. Susceptibility to methicillin was determined based on the sensitivity of isolates to cefoxitin, and resistant isolates were investigated for the presence of mecA and mecC genes using PCR. Staphylococcus aureus was isolated from 43 (24.6%) of milk, 7 (17.5%) of yogurt, and 2 (5%) of cottage cheese. A significantly higher rate of contamination with S. aureus was recorded among milk samples compared to yogurt and cottage cheese ( p = 0.019 ). Out of 52 S. aureus isolates investigated for susceptibility to 12 antimicrobials, 49 (94.2%) of the isolates were resistant to ampicillin and 42 (80.8%) to amoxicillin+clavulanic acid. Twenty (38.5%) of the isolates were methicillin-resistant S. aureus (MRSA) based on susceptibility to cefoxitin. However, only one of these isolates (5%) was positive for mecA gene, and none of them were positive for the mecC gene. There was no significant difference ( p > 0.05 ) in the rate of occurrence of MRSA among isolates from different sources. In conclusion, this study demonstrated a significant level of contamination of milk and dairy products with S. aureus and most isolates were multidrug resistant. The occurrence of MRSA in raw milk and dairy products signifies a serious public health threat as the practice of consuming raw dairy products in the study area is widespread. The lack of agreement between phenotypic and genotypic detection of MRSA suggests the need for further study to identify the genetic basis for the observed resistance phenotype.

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