scholarly journals Farm Silage Facilities and Their Management for the Prevention of Anaerobic Bacteria Spore Contamination in Raw Milk

Dairy ◽  
2021 ◽  
Vol 2 (3) ◽  
pp. 500-514
Author(s):  
Fabio Abeni ◽  
Rosanna Marino ◽  
Francesca Petrera ◽  
Giulia Segati ◽  
Andrea Galli ◽  
...  
Keyword(s):  
Anaerobic Bacteria ◽  
Raw Milk ◽  
Most Probable Number ◽  
Facilities Management ◽  
Probable Number ◽  
Factors Affecting ◽  
Po Valley ◽  
Face Width ◽  
Bulk Milk ◽  
Spore Forming Bacteria

At feed-out, aerobic spoilage of silage enables an increase in anaerobic spore-forming bacteria (ANSB) that may enter the total mixed ration (TMR). The aim of our study was to understand whether in hot summers the silage structures and management may affect the level of ANSB in milk for long-ripening cheese production. A survey of silage facilities, management, and their relationships with silage, TMR, feces, and milk ANSB most probable number (MPN) content was conducted in the Po Valley during summer months. Silo type did not affect the mean ANSB, but only the wideness of their value distributions, with a narrow range for bags and a wider range for bunkers. The unloading equipment affected the ANSB count; the front-end loader with cutter was associated with a lower ANSB count—probably as a result of the reduced surface left after daily silage removal. Silo length and daily removed face width were the main factors affecting contamination of silage by spore-forming bacteria during summer, with longer silos and wider surface removal reducing ANSB contamination—probably as a consequence of reduced aerobic spoilage at the silage surface. The silage contamination by spore-forming bacteria within a log10 2 MPN g−1 allowed a low concentration of spore-forming bacteria at the farm bulk milk tank level. Fecal ANSB levels did not factor into the regression that explains the ANSB in farm milk. It has been found that silage facilities’ features and their management are an important first step to reduce the extent of ANSB contamination at the farm level.

Comparison of the SimPlate Coliform and Escherichia coli Test with Petrifilm, Three-Tube MPN, and VRBA + MUG Methods for Enumerating Coliforms and E. coli in Food

1998 ◽  
Vol 61 (4) ◽  
pp. 444-449 ◽  
Author(s):  
D. E. TOWNSEND ◽  
R. L. IRVING ◽  
A. NAQUI
Keyword(s):  
Escherichia Coli ◽  
Correlation Coefficients ◽  
Raw Milk ◽  
Food Samples ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Additional Food ◽  
Suitable Alternative ◽  
Probable Number ◽  
E Coli

SimPlate for coliforms and Escherichia coli (CEc) is a new method for the detection and quantification of coliforms and E. coli in food. Internal validation of the method was carried out at IDEXX Laboratories (Westbrook, ME) with 180 food samples representing a variety of different food matrices and compared against three-tube MPN (most probable number), VRBA (violet red bile agar) + MUG, and Petrifilm (E. coli count) methods. SimPlate CEc was highly correlated with each of these methods for the quantification of coliform bacteria (r ≥ 0.90). An insignificant number of food samples were found to contain E. coli; therefore, no meaningful correlation data could be generated. Four hundred forty-four additional food samples were tested at five collaborating laboratories for the presence of coliforms and E. coli using SimPlate CEc and either VRBA + MUG or Petrifilm (E. coli count). Regression analysis of data from SimPlate for CEc versus Petrifilm E. coli count plates generated correlation coefficients (r) of at least 0.89 for total coliforms and at least 0.90 for generic E. coli. Correlation coefficients between SimPlate for CEc and VRBA + MUG data were at least 0.90 for coliforms and at least 0.86 for E. coli. SimPlate for CEc demonstrated better recovery of E. coli than Petrifilm when high populations of bacteria were present. E. coli was not detected in 20 of 50 (40%) raw milk samples tested by the Petrifilm method due to the presence of interfering coliform and noncoliform bacteria. It is concluded that SimPlate for CEc is a suitable alternative for determining numbers of coliform bacteria and E. coli in food.

scholarly journals Microbiological quality and safety assessment in the production of moderate and high humidity cheeses

2017 ◽  
Vol 47 (11) ◽  
Author(s):  
Denise da Fontoura Prates ◽  
Simone Rauber Würfel ◽  
Júlia Coswig Goldbeck ◽  
Andreia Saldanha de Lima ◽  
Graciela Volz Lopes ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Most Probable Number ◽  
High Humidity ◽  
Quality And Safety ◽  
Salmonella Spp ◽  
Probable Number ◽  
Hygiene Practices ◽  
Milk Pasteurization ◽  
Thermotolerant Coliforms

ABSTRACT: Moderate and high humidity cheeses are described as important vehicles of pathogens in many foodborne diseases outbreaks. Microbial contamination can occur in raw material or in the different steps of the product processing due to inadequate hygiene practices. Thus, the aim of this study was to evaluate the microbiological quality and safety in the production of moderate and high humidity cheese. Samples from raw milk, handlers’ hands surface, final product were collected in three cheese manufacturing plants located in southern Brazil, with different levels of sanitary control. Effectiveness of milk pasteurization was also evaluated. Thermotolerant coliforms, coagulase-positive staphylococci (CPS), Salmonella spp., and Listeria monocytogenes were evaluated. Raw milk samples showed the highest contamination levels, with enumeration of 1.1x105 most probable number (MPN) mL-1 for thermotolerant coliforms, 4x105 colony-forming units (CFU) mL-1 for CPS and presence of Salmonella spp. CPS were also reported in one sample of handler’s hands surface. However, only one sample of the final product was out of Brazilian regulatory standards, exceeding the limit allowed for CPS. Milk pasteurization process used in cheese preparation was effective, regardless the level of sanitary control of the industries. Results highlighted the need for better hygiene practices, in obtaining the raw milk and in the handling during the cheese manufacturing steps.

Enumeration of Escherichia coli O157 in Outbreak-Associated Gouda Cheese Made with Raw Milk

2015 ◽  
Vol 78 (9) ◽  
pp. 1733-1737 ◽  
Author(s):  
ALEXANDER GILL ◽  
DENISE OUDIT
Keyword(s):  
Escherichia Coli ◽  
Raw Milk ◽  
Most Probable Number ◽  
Prolonged Storage ◽  
Escherichia Coli O157 ◽  
Probable Number ◽  
E Coli ◽  
Aging Period ◽  
Gouda Cheese ◽  
Cheese Products

In this article, we discuss the enumerative analysis for Escherichia coli O157 in two raw milk Gouda cheese products (A and B), implicated in an outbreak of 29 cases of E. coli O157:H7 illness that occurred across Canada in 2013. Samples were enumerated for E. coli O157 by most probable number (MPN) over a period of 30 to 60 days after the end of the outbreak. Samples (55.55 g) of product A (n = 14) were analyzed at 146 to 180 days postproduction. E. coli O157 was isolated from six samples at 19.9 to 44.6 MPN/kg. The E. coli O157 concentration of product A estimated from the results of all 14 samples was 9.5 MPN/kg. Samples (55.55 g) of product B (n = 20) were analyzed at 133 to 149 days postproduction. E. coli O157 was isolated from four samples at 19.9 MPN/kg. The E. coli O157 concentration of product B estimated from the results of all 20 samples was 3.7 MPN/kg. Analysis of a 305-g sample of product A (n = 1) stored at 4°C until 306 days postproduction revealed that the E. coli O157 concentration had declined to 3.6 MPN/kg. E. coli O157 could not be isolated from 555-g samples of product B (n = 5) after 280 days postproduction. The physicochemical parameters (pH, water activity, percent moisture, and percent salt) of both cheese products were found to be in the normal range for this type of product. The results of this study demonstrate that E. coli O157 could not replicate during storage at 4°C in the products tested but was capable of survival following aging and prolonged storage. This indicates that, if contaminated, the minimum 60-day aging period, which is required for raw milk Gouda cheeses, is not sufficient in all cases to ensure that the product does not contain viable cells of E. coli O157. The results also indicate that samples sizes greater than 100 g may be required to reliably detect E. coli O157 in cheese products associated with outbreaks.

A miniaturized counting technique for anaerobic bacteria

1976 ◽  
Vol 22 (12) ◽  
pp. 1728-1733 ◽  
Author(s):  
A. N. Sharpe ◽  
G. L. Pettipher ◽  
G. R. Lloyd
Keyword(s):  
Ascorbic Acid ◽  
Anaerobic Bacteria ◽  
Most Probable Number ◽  
Probable Number ◽  
Counting Technique

A miniaturized counting technique gave results as good as the pour-plate and Most Probable Number (MPN) techniques for enumeration of Clostridia spp. and anaerobic isolates from the gut. Highest counts were obtained when ascorbic acid (1%) and dithiothreitol (0.015%) were added to the reinforced clostridial medium used for counting. This minimized the effect of exposure to air before incubation. The miniature technique allowed up to 40 samples to be plated and incubated in one McIntosh-Filde's-type anaerobic jar, compared with 3 or 4 by the normal pour plate.

Evaluation of Four Pea (Pisum sativum) Cultivars in PE-2 Medium for the MPN Enumeration of Anaerobic Spore-Forming Organisms

1997 ◽  
Vol 60 (12) ◽  
pp. 1574-1576 ◽  
Author(s):  
O. A. OGUNRINOLA ◽  
C. G. EDWARDS ◽  
P. M. DAVIDSON
Keyword(s):  
Pisum Sativum ◽  
Anaerobic Bacteria ◽  
False Positives ◽  
Clostridium Butyricum ◽  
The Other ◽  
Most Probable Number ◽  
Clostridium Sporogenes ◽  
Probable Number ◽  
Cooked Meat

Untreated ‘Alaska’ seed peas have traditionally been used to prepare PE-2 medium, a medium used to recover anaerobic bacteria. Three cultivars of seed peas, ‘Columbian’, ‘Yellow’, and ‘Scotch’ were compared to the cultivar ‘Alaska’ peas in PE-2 for recovery of Clostridium butyricum ATCC 860, Clostridium sporogenes ATCC 7955/NCA 3679, and Thermoanerobacterium thermosaccharolyticum ATCC 25773 determined by using the most probable number (MPN) technique. Organisms were grown in cooked meat medium (CMM) and enumerated by the three-tube MPN method in PE-2 media incubated at 37°C for 48 h. Recovery of C. butyricum and T. thermosaccharolyticum grown in homogenates of commercial cream-style corn and vegetable beef soup were also evaluated. Similar recovery of organisms from stock cultures or from foodstuffs were observed in PE-2 prepared with three of the pea cultivars (‘Alaska’, ‘Columbian’, and ‘Yellow’). While the ‘Scotch’ cultivar PE-2 medium yielded recoveries comparable to PE-2 prepared with the other pea cultivars, turbid tubes were occasionally observed from which viable microorganisms could not be recovered. This cultivar is therefore not recommended due to the probability of yielding false positives in the MPN technique.

scholarly journals MICROBIOLOGICAL QUALITY OF GOAT MILK PRODUCED ON ALAGOAS STATE, BRAZIL

2019 ◽  
Vol 11 (2) ◽  
pp. 47-56
Author(s):  
Erica Guedes Celestino ◽  
Micheline Thaís Santos ◽  
Sybelle Georgia Silva ◽  
Tania Marta Carvalho dos Santos ◽  
Elizabeth Simões do Amaral Alves ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Goat Milk ◽  
Raw Milk ◽  
Most Probable Number ◽  
Probable Number ◽  
Pasteurized Milk ◽  
Total Coliforms ◽  
Specific Medium

The objective of this study was to verify the microbiological quality of raw and pasteurized goat milk and produced in Alagoas state, Brazil. Was carried out three interval collect of pasteurized and raw milk and the samples taken to the laboratory. All samples were subjected to aerobic mesophilic microorganisms counting, psychrotrophic microorganisms, determination of the most probable number (MPN) of total coliforms and thermotolerant microorganisms. For analysis, samples were plated on specific medium (Baird-Parker Agar Base himedia M043) and incubated at 37 °C for 24h. To Salmonella sp. detection was used plating the medium Salmonella Shigella agar. The presence of coliforms at 35 °C was detected in all samples as well as 45 °C except to first sample. To the pasteurized milk was found to coliforms at 35 °C and 45 °C in the second and third samples. Only in the second test was checked the presence of mesofilic bacteria. We have not found samples contaminated with microorganisms psychrotrophic, Salmonella sp. and Staphylococcus sp. According to the obtained results the quality of collected milk has unacceptable conditions of consumption compared to coliform counts, according to the parameters established by law.

scholarly journals Validation of RAPID'E. coli 2 for Enumeration and Differentiation of Escherichia coli and Other Coliform Bacteria in Selected FoodsPerformance-Tested MethodSM 050601

2007 ◽  
Vol 90 (5) ◽  
pp. 1284-1315 ◽  
Author(s):  
Wendy F Lauer ◽  
Frederic L Martinez ◽  
Asmita Patel
Keyword(s):  
Simultaneous Detection ◽  
Reference Method ◽  
Raw Milk ◽  
Coli Strain ◽  
Cottage Cheese ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Fermented Sausage ◽  
Probable Number ◽  
E Coli

Abstract RAPID'E. coli 2 agar (Bio-Rad Laboratories, Hercules, CA) is a chromogenic medium for differentiation and enumeration of E. coli and non-E. coli coliform bacteria in food. The principle of RAPID'E. coli 2 medium relies on simultaneous detection of 2 enzymatic activities, -d-glucuronidase (GLUC) and -d-galactosidase (GAL). Coliforms, other than E. coli (GAL+/GLUC), form blue to green colonies, whereas, specifically, E. coli (GAL+/GLUC+) form violet colonies. Eleven foods (raw ground beef, raw boneless pork, fermented sausage, processed ham, processed turkey, frozen turkey breast, raw ground chicken, cottage cheese, ricotta cheese, raw milk, and dry infant formula) were validated, comparing the performance of RAPID'E. coli 2 agar to the reference method AOAC 966.24. Two sample incubation temperatures were evaluated, 37 and 44C, testing a mixture of naturally and artificially contaminated foods. If naturally contaminated food was not available, thematrix was artificially inoculated with one E. coli strain and one non-E. coli coliform strain. Method comparison studies demonstrated some statistical differences between the 2 methods, which are expected when a plating method is compared to a most probable number method. Inclusivity and exclusivity rates of the medium were 99 and 94, respectively. The RAPID'E. coli 2 method was shown to be stable when minor variations were introduced.

scholarly journals The Reaction of Cellulolytic and Potentially Cellulolytic Spore-Forming Bacteria to Various Types of Crop Management and Farmyard Manure Fertilization in Bulk Soil

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 772
Author(s):  
Jakub Dobrzyński ◽  
Paweł Stanisław Wierzchowski ◽  
Wojciech Stępień ◽  
Ewa Beata Górska
Keyword(s):  
Farmyard Manure ◽  
Crop Management ◽  
Total Carbon ◽  
Bulk Soil ◽  
Most Probable Number ◽  
Cellulolytic Bacteria ◽  
Probable Number ◽  
Microbiological Methods ◽  
The Impact ◽  
Spore Forming Bacteria

The ecology of cellulolytic bacteria in bulk soil is still relatively unknown. There is still only a handful of papers on the abundance and diversity of this group of bacteria. Our study aimed to determine the impact of various crop management systems and farmyard manure (FYM) fertilization on the abundance of cellulolytic and potentially cellulolytic spore-forming bacteria (SCB). The study site was a nearly 100-year-old fertilization experiment, one of the oldest still active field trials in Europe. The highest contents of total carbon (TC) and total nitrogen (TN) were recorded in both five-year rotations. The abundances of SCB and potential SCB were evaluated using classical microbiological methods, the most probable number (MPN), and 16S rRNA Illumina MiSeq sequencing. The highest MPN of SCB was recorded in soil with arbitrary rotation without legumes (ARP) fertilized with FYM (382 colony-forming units (CFU) mL−1). As a result of the bioinformatic analysis, the highest values of the Shannon–Wiener index and the largest number of operational taxonomic units (OTUs) were found in ARP-FYM, while the lowest in ARP treatment without FYM fertilization. In all treatments, those dominant at the order level were: Brevibacillales (13.1–43.4%), Paenibacillales (5.3–36.9%), Bacillales (4.0–0.9%). Brevibacillaceae (13.1–43.4%), Paenibacillaceae (8.2–36.9%), and Clostridiaceae (5.4–11.9%) dominated at the family level in all tested samples. Aneurinibacillaceae and Hungateiclostridiaceae families increased their overall share in FYM fertilization treatments. The results of our research show that the impact of crop management types on SCB was negligible while the actual factor shaping SCB community was the use of FYM fertilization.

Campylobacter spp. Prevalence and Levels in Raw Milk: A Systematic Review and Meta-Analysis

2016 ◽  
Vol 79 (10) ◽  
pp. 1775-1783 ◽  
Author(s):  
T. CHRISTIDIS ◽  
K. D. M. PINTAR ◽  
A. J. BUTLER ◽  
A. NESBITT ◽  
M. K. THOMAS ◽  
...  
Keyword(s):  
Systematic Review ◽  
Animal Species ◽  
Gastrointestinal Disease ◽  
Meta Analysis ◽  
Raw Milk ◽  
The United States ◽  
Most Probable Number ◽  
Probable Number ◽  
Campylobacter Species ◽  
Campylobacter Spp

ABSTRACT Campylobacteriosis is the leading bacterial gastrointestinal disease internationally, contributing significantly to the enteric illness burden. Cases have been associated with the consumption of raw milk, a behavior that has garnered attention recently. Estimates of the prevalence and levels of Campylobacter spp. in raw milk are lacking, which hinders risk assessment attempts. This article is a systematic review and meta-analysis of reported prevalence and levels of zoonotic Campylobacter spp. in the raw milk of cows, goats, and sheep in Canada, the United States, Europe, Australia, and New Zealand. The relevant literature was reviewed, and trained reviewers examined the results for inclusion of articles in the meta-analysis. Relevant data (prevalence and/or level of Campylobacter in raw milk, country of origin, animal species, sample source, Campylobacter species identified, etc.) were extracted, and a meta-analysis was performed in Stata v. 12 (Metaprop command). The weighted mean prevalence of Campylobacter spp. in raw milk samples was 1.18%. Subgroup analyses were conducted to examine how prevalence varied by study characteristics, with the highest prevalence values in studies from the United Kingdom (by country, 6.4%), about cows (by animal species, 1.3%), and including samples taken from inline filters (by sample source, 1.75%) and in studies that included species that are not pathogenic to humans (by Campylobacter species, 1.14%). Two articles each included a single Campylobacter level, 0.16 ± 0.3 and approximately 0.047 most probable number per ml. Despite a relatively low prevalence, consumption of raw milk is inherently risky because no treatment has been used to inactivate pathogens. This potential risk further supports maintaining regulations to limit the sales of raw milk.

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