Detection of Aeromonas hydrophila in Raw Milk and Soft Cheese in Baghdad City

2019 ◽  
Vol 43 (2) ◽  
pp. 52-60
Author(s):  
Nadia Ibrahim Abdulaal
Keyword(s):  
Bacterial Contamination ◽  
Raw Milk ◽  
Abu Ghraib ◽  
Diffusion Method ◽  
Isolation And Identification ◽  
Unpasteurized Milk ◽  
Soft Cheese ◽  
Pooled Samples ◽  
Oxidase Reaction ◽  
Cheese Production

The frequency and distribution pattern of Aeromonas hydrophilain cow’s raw milk and soft cheese were investigated in Abu-Ghraib, Al-Fudhaliyah and Al-Sadrya regions in Baghdad. A total of one hundred twenty pooled samples were collected during February until June (2019),in which sixty samples of raw milk pooled from milk containers, twenty from each region (four samples collected monthly per region) and sixty samples of fresh soft cheese made from raw unpasteurized milk were collected from different supermarkets in Baghdad as same as proportion above. Modified procedures for isolation and identification were dependent in which, modified tryptone soya yeast extract sheep blood agar supplemented with ampicillin used. Gram stain and oxidase reaction aid in segregation. Modified Congo red assay used to detect biofilm and Kirby-Bauer disc diffusion method was used for determination  sensitivity of isolates toampicillin (AM 10µg),cephalexin (CLX, 30µg), azithromycin (AZM, 15µ) andvancomycin (VA 30µg). The results confirmed recovery of eleventh isolates (9.16 %) from one hundred twenty pooled samples, in which four isolates (3.33 %) from raw milk samples; Two (1.66 %) from Abu-Ghraib and one(0.83 %) from each other regions. Seven isolates (5.83 %) were detected from fresh soft cheese samples in which, three (2.5 %) from Abu-Ghraib and two (1.66 %) from each other regions. All isolates were Gram-negative rod- shaped, oxidase positive and biofilm producers. Four isolates (36.36 %) were resistant to selected antibiotics in which, two (18.18 %) from Abu-Ghraib: One (9.09 %) from raw milk and soft cheese; and one (9.09 %) in each other regions in fresh soft cheese only. In conclusions. Milk and cheese production in Abu-Ghraib, Al-Fudhaliyah and Al-Sadrya regions in Baghdad are encountered by the problems of bacterial contamination and presence of multidrug resist strain of A. hydrophila which considered a risk to public health, may be due both insufficient and misuse treatment with antibiotics or in somewhat due to bad quality and/or poor hygiene of processing involved in milk production. Thus recommended monitoring these products for better hygienic status

scholarly journals Prevalence, Virulence, and Antimicrobial Resistance of Campylobacter spp. in Raw Milk, Beef, and Pork Meat in Northern Poland

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 420 ◽  
Author(s):  
Małgorzata Andrzejewska ◽  
Bernadeta Szczepańska ◽  
Dorota Śpica ◽  
Jacek J. Klawe
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Food Samples ◽  
Diffusion Method ◽  
Marker Genes ◽  
Vending Machines ◽  
Source Of Infection ◽  
Unpasteurized Milk ◽  
Resistance Rates ◽  
Campylobacter Spp

The purpose of this study was to determine whether raw milk, unpasteurized dairy products, pork, and beef available for sale in the Kujawsko-Pomorskie and Wielkopolska regions in Poland are contaminated with Campylobacter spp. bacteria and may be a potential source of infection. For isolated strains, antibiotic susceptibility and the presence of genes responsible for virulence were examined. Material for research included 1058 food samples collected between 2014 and 2018 with 454 samples of raw milk and unpasteurized dairy products (milk from vending machines, milk from owners of dairy cows, cheese, milk cream) and 604 samples of raw meat (pork, beef). The results indicated that 9.3% of the samples were positive for Campylobacter spp., and Campylobacter jejuni was predominant in this study. Campylobacter bacteria was not found in milk collected from vending machines, as well as cheese and milk cream samples. Campylobacter was noted in 12.7% of beef samples, 11.8% of raw milk purchased from individual suppliers, and 10.9% of pork samples. Resistance to erythromycin (2.0%), azithromycin (3.1%), gentamicin (4.1%), tetracycline (65.3%), and ciprofloxacin (71.4%) was determined using the disc diffusion method. Furthermore, the prevalence of racR, sodB, csrA, virB11, cdtB, iam, and wlaN genes were examined using the PCR method. The sodB, csrA, and cdtB genes exhibited the highest detection rate, but none of the genes were identified in 100% of the isolates. Statistically significant differences between the presence of virulence marker genes, including for iam, racR, and csrA markers, were noted among different sources of the isolates. Differences in the distribution of iam, wlaN, and virB11 were also shown between C. jejuni and C. coli strains. As a result of the analysis, it has been concluded that unpasteurized milk, beef, and pork could be a sources of Campylobacter pathogens. Moreover, this study revealed virulent properties of Campylobacter isolated from such food products and high resistance rates to fluoroquinolones, which may represent difficulties in campylobacteriosis treatment.

Prevalence of Listeria species in raw milk, ice cream and yogurt and effect of selected natural herbal extract on its survival

2020 ◽  
Vol 21 (3) ◽  
pp. 99-106
Author(s):  
Mona Yousef ◽  
Hazem Ramadan ◽  
Maha Al-Ashmawy
Keyword(s):  
Plant Extract ◽  
Reduction Rate ◽  
Ice Cream ◽  
Raw Milk ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Herbal Extract ◽  
Listeria Species ◽  
Soft Cheese ◽  
High Reduction

Objective: This study aimed to detect the prevalence of Listeria species in raw milk, ice cream and yogurt, and to evaluate the effect of extract of clove, thyme and pomegranate peel on such organism. Design: Descriptive study. Procedures: One hundred and fifty samples of milk, ice cream and yogurt were examined for isolation, identification and molecular identification of Listeria spp. Extraction of natural plant extract as clove, thyme and pomegranate peels and detection of their inhibitory effect on Listeria spp. Results: The prevalence of Listeria spp. in milk was 36% where 14% as L. monocytogenes, 6% L. innocua and 16% and other Listeria spp. was 16%. In yogurt, Listeria spp. was 6% as L. innocua was 2% and other Listeria spp. was 4%, while no L. monocytogenes was detected. In ice cream, Listeria spp. was 8% where L. monocytogenes was 2% and other Listeria spp. was 6% while no L. innocua was detected. The concentration of plant extract was 2.5% which showed high reduction rate on L. innocua and L. monocytogenes during shelf life of soft cheese. Conclusion and clinical relevance: Listeria is widely isolated from milk than from ice cream and yogurt. Plant extracts play role in food preservation and consider as a natural antimicrobial agent where most effective one was clove extract.

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 Prevalence and molecular characterisation of shiga-toxin-producing Escherichia coli in raw milk cheeses from Lazio region, Italy

2016 ◽  
Vol 5 (1) ◽  
Author(s):  
Selene Marozzi ◽  
Paola De Santis ◽  
Sarah Lovari ◽  
Roberto Condoleo ◽  
Stefano Bilei ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Raw Milk ◽  
Foodborne Diseases ◽  
Control Plan ◽  
Lazio Region ◽  
Standard Methods ◽  
E Coli ◽  
Regional Control ◽  
Unpasteurized Milk

In recent years, the incidence of foodborne diseases caused by shiga toxin-producing <em>Escherichia coli</em> (STEC) has increased globally. For this reason, within the specific regional control plan for the detection of STEC in food products in Italy, the presence of STEC in unpasteurized milk cheeses was investigated. In total 203 samples obtained from March 2011 to December 2013 were analysed, with two standard methods (ISO 16654:2001 and ISO 13136:2012). Two strains of <em>E. coli</em> O157 were isolated (2/161, 1.2%) but did not carry any virulence-associated genes and 22 <em>stx</em>-positive samples (22/146, 15.1%) were detected in enrichment cultures, mostly from ovine cheeses. Only two strains isolated from different ovine cheeses carried <em>stx</em> gene and none of these was <em>eae</em>-positive. This study confirms the presence of <em>stx</em>-positive <em>E. coli</em> and suggests that this type of food cannot be excluded as a potential vehicle of STEC.

scholarly journals Occurrence of toxigenic Escherichia coli in raw milk cheese in Brazil

2007 ◽  
Vol 59 (2) ◽  
pp. 508-512 ◽  
Author(s):  
B.R. Paneto ◽  
R.P. Schocken-Iturrino ◽  
C. Macedo ◽  
E. Santo ◽  
J.M. Marin
Keyword(s):  
Escherichia Coli ◽  
Polymerase Chain Reaction ◽  
Antimicrobial Agents ◽  
Raw Milk ◽  
Diffusion Method ◽  
Chain Reaction ◽  
Disk Diffusion Method ◽  
E Coli ◽  
Polymerase Chain ◽  
Raw Milk Cheese

The occurrence of toxigenic Escherichia coli in raw milk cheese was surveyed in Middle Western Brazil. Fifty samples of cheese from different supermarkets were analyzed for E.coli. The isolates were serotyped and screened for the presence of verotoxigenic E. coli (VTEC) and enterotoxigenic E. coli (ETEC) by Polymerase Chain Reaction (PCR). The susceptibility to thirteen antimicrobial agents was evaluated by the disk diffusion method. E.coli were recovered from 48 (96.0%) of the samples. The serogroups identified were O125 (6.0%), O111 (4.0%), O55 (2.0%) and O119 (2.0%). Three (6.0%) and 1(2.0%) of the E.coli isolates were VTEC and ETEC, respectively. Most frequent resistance was observed to the following antimicrobials: cephalothin (60.0%), nalidixic acid (40.0%), doxycyclin (33.0%), tetracycline (31.0%) and ampicillin (29.0%).

scholarly journals β-lactam resistance in bacteria associated with subclinical mastitis in goats in Thika Subcounty, Kenya

2020 ◽  
Vol 13 (7) ◽  
pp. 1448-1456
Author(s):  
Irene Mkavi Okoko ◽  
Naomi Maina ◽  
Daniel Kiboi ◽  
John Kagira
Keyword(s):  
Risk Factors ◽  
Antibiotic Resistance ◽  
Subclinical Mastitis ◽  
Penicillin G ◽  
Confirmatory Test ◽  
Diffusion Method ◽  
Dairy Goats ◽  
Isolation And Identification ◽  
Factors Associated ◽  
Synergy Test

Aim: This study determined the resistance pattern to β-lactam antibiotics of bacteria isolated from goats with subclinical mastitis in Thika subcounty, Kenya. We also administered a questionnaire to assess the risk factors associated with the occurrence of resistance to commonly used antibiotics. Materials and Methods: We collected milk samples from 110 lactating dairy goats in Thika subcounty to screen for subclinical mastitis using the California mastitis test. Bacterial isolation and identification were performed according to colony morphology, the hemolytic pattern on sheep blood agar, lactose fermentation on MacConkey plates, Gram staining, and standard biochemical tests. The antibiotic susceptibility of the isolates was determined by the agar disk diffusion method using penicillin G, cephalexin, cefoxitin, and cefotaxime antibiotic disks. The double-disk synergy test using amoxicillin-clavulanic acid was employed as a confirmatory test for extended-spectrum β-lactamase (ESBL) production. Fisher's exact test was used to determine the risk factors associated with the occurrence of antibiotic resistance (p≤0.05 was considered significant). Results: Of the 110 dairy goats sampled, 72.7% (80) were positive for subclinical mastitis. Isolation and identification of the bacteria from the positive samples yielded 149 bacteria isolates, including Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter spp., Yersinia spp., coagulase-negative staphylococci, and Escherichia coli. A high percentage (76.5%, 114/149) of the bacterial isolates was resistant to at least one of the tested antibiotics. At least 56/106 isolates (52.8%) showing cross-resistance to the β-lactam antibiotics were resistant to all four of the tested antibiotics, while only one isolate was resistant to three antibiotics (penicillin G, cephalexin, and cefoxitin). The double-disk synergy test confirmed that none of the isolates possessed ESBLs. Pre- and post-milking practices (p=0.0336) were found to be significantly associated with the occurrence of antibiotic resistance. Conclusion: A large proportion of the goats in our study cohort were infected with β-lactam-resistant bacteria associated with subclinical mastitis. Because the identified bacteria are of zoonotic importance, further studies should be undertaken to determine the transmission dynamics between humans and livestock and to identify novel intervention strategies.

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 ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF BIXIN PIGMENT FROM ANNATTO (Bixa orellana L.) SEEDS

2010 ◽  
Vol 7 (1) ◽  
pp. 88-92 ◽  
Author(s):  
Pipin T. Kurniawati ◽  
H. Soetjipto ◽  
Leenawati Limantara
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Antibacterial Activities ◽  
Diffusion Method ◽  
Bixa Orellana ◽  
Isolation And Identification ◽  
Double Beam ◽  
Layer Chromatography

Research on Bixa orellana L. have been done to isolate, identify and determine bixin percentage, the antioxidant and antibacterial activities of bixin from B. orellana seed.  Isolation and identification of bixin was done by thin layer chromatography (TLC), column chromatography, chemical test of bixin and UV-Vis double beam spectroscopy. Percentage of bixin was calculated by JECFA method, the antioxidant activity was determined by DPPH (1-1 diphynilpicrylhidrazil) method while antibacterial activity was analyzed by the use of agar diffusion method. Thin layer chromatography (TLC) for the crude extract contained 5 spot, where spot 5th was bixin. Bixa orellana has 75±3% of bixin. Antioxidant activity of bixin had IC50 548.5±20.0 ppm. Whereas the antibacterial activity of bixin against the Escherichia coli and Staphylococus aureus could be classified as weak inhibition category at 500-750 μg and medium inhibition category at 1500 μg.   Keywords: Bixa orellana L., bixin, antioxidant, antibacteria

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