Brucellosis in children in south Jordan

Retrospectively we evaluated the records of 68 children with brucellosis. We found 58.2% had consumed unpasteurized milk and dairy products. Nonspecific manifestations included: arthralgia [78%], fever [75%]and sweating [60%]. Localized manifestations included limping [75%]and arthritis [54%]. Leukopenia was found in 51% of children and anaemia in 24%. Brucella species was cultured for blood of 16 [23.5%]patients. Combination therapy containing streptomycin was more effective than gentamicin combinations

Download Full-text

Raw milk consumption and health

Srpski arhiv za celokupno lekarstvo ◽

10.2298/sarh1502087p ◽

2015 ◽

Vol 143 (1-2) ◽

pp. 87-92 ◽

Cited By ~ 4

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.

Download Full-text

Antimicrobial Resistance and Heat Sensitivity of Oxacillin-Resistant, mecA-Positive Staphylococcus spp. from Unpasteurized Milk

Journal of Food Protection ◽

10.4315/0362-028x-71.1.186 ◽

2008 ◽

Vol 71 (1) ◽

pp. 186-190 ◽

Cited By ~ 8

Author(s):

ALAN M. MCKAY

Keyword(s):

Antimicrobial Resistance ◽

Dairy Products ◽

Meca Gene ◽

Coagulase Negative Staphylococcus ◽

Heat Sensitivity ◽

Unpasteurized Milk ◽

Antimicrobial Resistance Genes ◽

D Values ◽

Staphylococcus Spp ◽

Milk And Dairy Products

Eight Staphylococcus spp. carrying the mecA gene were isolated from oxacillin enrichments of 70 unpasteurized milk samples. The isolates were identified as five Staphylococcus epidermidis, two Staphylococcus lentus, and one Staphylococcus haemolyticus. No mecA-positive Staphylococcus aureus were isolated. All isolates carried genes for other antibiotic resistances in addition to mecA. The results establish that mecA-carrying coagulase-negative Staphylococcus spp. in unpasteurized milk have the potential to be a reservoir of other genes encoding antimicrobial resistance. Two S. epidermidis isolates with qacA/B genes were resistant to benzalkonium chloride. Decimal reduction times (D-values) for the mecA-Staphylococcus spp. at 56°C in whole milk ranged from 1.46 to 2.82 min. D-values at 56°C for nine S. aureus milk isolates ranged from 10.8 to 20.1 min. Heat treatments intended to control S. aureus may be an effective means to protect consumers of milk and dairy products. Contact with or consumption of milk and dairy products that have not been heat treated may lead to the spread of antimicrobial resistance genes in Staphylococcus spp. to animals and humans.

Download Full-text

Manufacture of Dairy Products From Unpasteurized Milk: A Safety Assessment

Journal of Food Protection ◽

10.4315/0362-028x-52.12.906 ◽

1989 ◽

Vol 52 (12) ◽

pp. 906-914 ◽

Cited By ~ 25

Author(s):

J.-Y. D'AOUST

Keyword(s):

Foodborne Pathogens ◽

Dairy Products ◽

Raw Milk ◽

Health Concern ◽

Thermal Treatments ◽

Unpasteurized Milk ◽

Plant Environment ◽

Recent Emergence ◽

Mandatory Use ◽

Milk And Dairy Products

The prevalence of Salmonella, Campylobacter, and Yersinia spp. in the food chain, and the more recent emergence of Listeria monocytogenes and hemorrhagic Escherichia coli as foodborne pathogens, are of public health concern. The ability of some of these bacterial agents to grow in milk and dairy products, to survive prolonged periods of refrigerated storage, and to withstand thermal treatments of raw milk at subpasteurizing temperatures, place new emphasis on the need for stringent control of milk processing operations and plant environment. Mandatory use of pasteurized milk may provide the only viable option for production of pathogen-free milk products.

Download Full-text