A Strong Evidence Outbreak of Salmonella Enteritidis in Central Italy Linked to the Consumption of Contaminated Raw Sheep Milk Cheese

Salmonellosis is the second most commonly reported gastrointestinal infection in humans after campylobacteriosis, and an important cause of foodborne outbreaks in the EU/EEA. The vast majority (72.4%) of the salmonellosis foodborne outbreaks reported in EU in 2019 were caused by Salmonella Enteritidis, even if their total number due to this serovar decreased. In spring 2020, a foodborne outbreak of S. Enteritidis occurred in the Marche region (Central Italy), involving 85 people. The common exposure source was a cheese, pecorino “primo sale”, produced with raw sheep milk. The cheese batches were produced by two local dairies, with a livestock production facility, also including a sheep farm, being part of one dairy. Bacteriological analysis of samples collected allowed the detection of S. Enteritidis in animal faeces, environmental samples, raw-milk bulk tanks and milk taken from single animals. These data confirm that, despite the scarce scientific evidence, S. Enteritidis can infect sheep and be shed into the animals’ milk. Hence, this is a real risk for public health when unpasteurized milk is used in production of such cheese. The present paper describes the results of the investigations conducted to clarify this outbreak.

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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.

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Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk

Dairy ◽

10.3390/dairy2030032 ◽

2021 ◽

Vol 2 (3) ◽

pp. 410-421

Author(s):

Golfo Moatsou ◽

Ekaterini Moschopoulou ◽

Evangelia Zoidou ◽

Aggeliki Kamvysi ◽

Dimitra Liaskou ◽

...

Keyword(s):

Whey Protein ◽

Enzyme Activities ◽

Goat Milk ◽

Raw Milk ◽

Heat Treatments ◽

Clotting Time ◽

Sheep Milk ◽

Native Whey ◽

Flow Through ◽

Water Holding

The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5 ± 47.3 μg phenol/mL, and that of lactoperoxidase (LPO) was 199.3 ± 6.7 U/L. The respective activities in raw sheep milk were 7615 ± 141 μg phenol/mL and 319 ± 38.6 U/L. LPO activity was not detected in both milk kinds treated at 85 °C for 16 s. Residual enzyme activities at 73 °C for 16 s with respect to the initial levels in raw milk were higher in goat than in sheep milk. The whey protein fraction of sheep milk was more heat sensitive compared to goat counterpart. Sheep milk rennet clotting time (RCT) was not affected by the treatments, while curd firmness decreased significantly (p < 0.05) at 100 °C for 16 s. Treatments more intense than 73 °C for 16 s increased the RCT of goat milk significantly but inconsistently and decreased curd firmness significantly, while yoghurt-type gels made from 73 °C or 78 °C for 16 s treated goat milk exhibited the highest water-holding capacity.

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Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw and Pasteurized Milk

Journal of Food Protection ◽

10.4315/0362-028x-64.7.927 ◽

2001 ◽

Vol 64 (7) ◽

pp. 927-933 ◽

Cited By ~ 108

Author(s):

RAJESH MODI ◽

Y. HIRVI ◽

A. HILL ◽

M. W. GRIFFITHS

Keyword(s):

Lactic Acid ◽

Salmonella Enteritidis ◽

Cheddar Cheese ◽

Raw Milk ◽

Final Concentration ◽

Pasteurized Milk ◽

Ph Values ◽

Standard Procedures ◽

Raw Milk Cheese ◽

And Storage

The ability of Salmonella Enteritidis to survive in the presence of phage, SJ2, during manufacture, ripening, and storage of Cheddar cheese produced from raw and pasteurized milk was investigated. Raw milk and pasteurized milk were inoculated to contain 104 CFU/ml of a luminescent strain of Salmonella Enteritidis (lux) and 108 PFU/ml SJ2 phage. The milks were processed into Cheddar cheese following standard procedures. Cheese samples were examined for Salmonella Enteritidis (lux), lactic acid bacteria, molds and yeasts, coliforms, and total counts, while moisture, fat, salt, and pH values were also measured. Salmonella Enteritidis (lux) was enumerated in duplicate samples by surface plating on MacConkey novobiocin agar. Bioluminescent colonies of Salmonella Enteritidis were identified in the NightOwl molecular imager. Samples were taken over a period of 99 days. Counts of Salmonella Enteritidis (lux) decreased by 1 to 2 log cycles in raw and pasteurized milk cheeses made from milk containing phage. In cheeses made from milks to which phage was not added, there was an increase in Salmonella counts of about 1 log cycle. Lower counts of Salmonella Enteritidis (lux) were observed after 24 h in pasteurized milk cheese containing phage compared to Salmonella counts in raw milk cheese with phage. Salmonella Enteritidis (lux) survived in raw milk and pasteurized milk cheese without phage, reaching a final concentration of 103 CFU/g after 99 days of storage at 8°C. Salmonella did not survive in pasteurized milk cheese after 89 days in the presence of phage. However, Salmonella counts of approximately 50 CFU/g were observed in raw milk cheese containing phage even after 99 days of storage. In conclusion, this study demonstrates that the addition of phage may be a useful adjunct to reduce the ability of Salmonella to survive in Cheddar cheese made from both raw and pasteurized milk.

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

Italian Journal of Food Safety ◽

10.4081/ijfs.2016.4566 ◽

2016 ◽

Vol 5 (1) ◽

Cited By ~ 3

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 Escherichia coli (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 E. coli O157 were isolated (2/161, 1.2%) but did not carry any virulence-associated genes and 22 stx-positive samples (22/146, 15.1%) were detected in enrichment cultures, mostly from ovine cheeses. Only two strains isolated from different ovine cheeses carried stx gene and none of these was eae-positive. This study confirms the presence of stx-positive E. coli and suggests that this type of food cannot be excluded as a potential vehicle of STEC.

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DISTRIBUTION AND GENETIC ANALYSIS OF WILD-LIVING EURASIAN BEAVERS IN CENTRAL ITALY

Redia ◽

10.19263/redia-104.21.24 ◽

2021 ◽

Vol 104 ◽

pp. 209-215

Author(s):

EMILIANO MORI ◽

ANDREA VIVIANO ◽

LEONARDO BRUSTENGA ◽

FRANCESCO OLIVETTI ◽

LUCA PEPPUCCI ◽

...

Keyword(s):

Social Perception ◽

Hair Sample ◽

Central Italy ◽

Protected Species ◽

Conservation Action ◽

Eurasian Beaver ◽

Marche Region ◽

Free Ranging ◽

Management And Conservation ◽

Potential Origin

The presence of the Eurasian beaver Castor fiber L. has been recently confirmed with two separated populations in Tuscany (Central Italy) and probably represents the result of an unofficial release. In late spring and summer 2021, seven reliable records of Eurasian beaver have been collected in Umbria and other neighbouring regions, implying that the distribution of this large rodent is even wider than previously reported. In this short work, we updated the distribution of this protected species in Central Italy, by collecting and mapping all the confirmed occurrences. Beavers were proved to be present throughout the Tiber (Tevere) river basin in both provinces of Umbria, and another individual has been road-killed in the Marche region, near the border with Tuscany. Other single signs of presence occurred in Emilia Romagna and Latium. The only hair sample we were able to collect confirmed it as the Eurasian beaver species. No reliable evidence is available on the number of free-ranging beavers in Central Italy, and systematic monitoring is needed. Before any management and conservation action, further data are required concerning distribution range, potential origin, social perception, and the effects on the ecosystems.

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Microscopic investigations as an aid in raw ham’s ripening analysis

Italian Journal of Food Safety ◽

10.4081/ijfs.2019.8166 ◽

2019 ◽

Vol 8 (2) ◽

Author(s):

Domenico Paludi ◽

Giovanni Di Guardo ◽

Alberto Olivastri ◽

Antonio Zizzi ◽

Corrado Rubini ◽

...

Keyword(s):

Central Italy ◽

Biochemical Reactions ◽

Time Intervals ◽

Ripening Process ◽

Marche Region ◽

Microscopic Findings ◽

Microscopic Investigations

The raw ham’s ripening process contributes to the development of numerous biochemical reactions, mainly affecting proteins and lipids and allowing to obtain an adequate texture and a characteristic flavor. This article reports the results of histologic investigations carried out on 5 different anatomic regions from raw hams manufactured in the Fermo Province, Marche Region, Central Italy. Raw ham specimens were collected at the 10 following time intervals throughout the ripening process: 1) “Time 0”, when ripening was started, 2) one month, 3) three months, 4) four months, 5) eight months, 6) nine months, 7) twelve months, 8) eighteen months, 9) twentythree months and 10) twenty-eight months after the ripening process began, respectively. Different microscopic findings of variable extension and degree were observed, with the vast majority of them being interpreted as dehydration- and proteolysisrelated modifications. In conclusion, morpho- histological investigations may represent a valuable aid in raw ham’s ripening analysis.

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Geomorphological evidence of debris flows and landslides in the Pescara del Tronto area (Sibillini Mts, Marche Region, Central Italy)

Journal of Maps ◽

10.1080/17445647.2020.1827055 ◽

2020 ◽

pp. 1-10

Author(s):

Piero Farabollini ◽

Pierfederico De Pari ◽

Marco Emanuele Discenza ◽

Mariacarmela Minnillo ◽

Cristiano Carabella ◽

...

Keyword(s):

Debris Flows ◽

Central Italy ◽

Marche Region

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

Foods ◽

10.3390/foods8090420 ◽

2019 ◽

Vol 8 (9) ◽

pp. 420 ◽

Cited By ~ 4

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.

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Behavior of Escherichia coli O157:H7 during the Manufacture and Aging of Gouda and Stirred-Curd Cheddar Cheeses Manufactured from Raw Milk

Journal of Food Protection ◽

10.4315/0362-028x-73.12.2217 ◽

2010 ◽

Vol 73 (12) ◽

pp. 2217-2224 ◽

Cited By ~ 42

Author(s):

DENNIS J. D'AMICO ◽

MARC J. DRUART ◽

CATHERINE W. DONNELLY

Keyword(s):

Escherichia Coli ◽

Population Level ◽

Raw Milk ◽

Escherichia Coli O157 ◽

Milk Whey ◽

Selective Enrichment ◽

Point Counts ◽

E Coli ◽

Unpasteurized Milk ◽

Low Levels

This study was conducted to examine the fate of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses made from raw milk. Cheeses were manufactured from unpasteurized milk experimentally contaminated with one of three strains of E. coli O157:H7 at an approximate population level of 20 CFU/ml. Samples of milk, whey, curd, and cheese were collected for enumeration of bacteria throughout the manufacturing and aging process. Overall, bacterial counts in both cheese types increased almost 10-fold from initial inoculation levels in milk to approximately 145 CFU/g found in cheeses on day 1. From this point, counts dropped significantly over 60 days to mean levels of 25 and 5 CFU/g in Cheddar and Gouda, respectively. Levels of E. coli O157:H7 fell and stayed below 5 CFU/g after an average of 94 and 108 days in Gouda and Cheddar, respectively, yet remained detectable after selective enrichment for more than 270 days in both cheese types. Changes in pathogen levels observed throughout manufacture and aging did not significantly differ by cheese type. In agreement with results of previous studies, our results suggest that the 60-day aging requirement alone is insufficient to completely eliminate levels of viable E. coli O157:H7 in Gouda or stirred-curd Cheddar cheese manufactured from raw milk contaminated with low levels of this pathogen.

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Listeria monocytogenes in the Irish Dairy Farm Environment

Journal of Food Protection ◽

10.4315/0362-028x-72.7.1450 ◽

2009 ◽

Vol 72 (7) ◽

pp. 1450-1456 ◽

Cited By ~ 68

Author(s):

EDWARD FOX ◽

TOM O'MAHONY ◽

MARIE CLANCY ◽

RITA DEMPSEY ◽

MARTINA O'BRIEN ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Food Chain ◽

Foodborne Pathogen ◽

Dairy Farm ◽

Raw Milk ◽

Hygiene Practices ◽

Unpasteurized Milk ◽

Cheese Industry ◽

Chromogenic Agar ◽

Pcr Targeting

Listeria monocytogenes is a potentially lethal foodborne pathogen commonly found in the environment. European Union hygiene legislation places responsibility for safety on primary production facilities, including farms, as part of a policy to introduce traceability throughout the food chain. This study aimed to determine the occurrence of L. monocytogenes in the Irish dairy farm environment and in particular the milking facility. Two hundred ninety-eight environmental samples were collected from 16 farms in the southern region of Ireland. A number of farms within the group supply raw milk to the unpasteurized milk cheese industry. The samples taken included cow feces, milk, silage, soil, water, etc. Samples were enriched in Listeria enrichment broth and incubated for 48 h, followed by plating on chromogenic agar Listeria Ottavani & Agosti and further incubation of the plates for 24 to 48 h. Presumptive L. monocytogenes isolates were purified and confirmed by PCR targeting the hly gene. Overall, 19% of the samples (57 of 298) were positive for L. monocytogenes. These were serotyped using conventional and PCR methods; serotypes 1/2a, 1/2b, and 4b made up 78% of the typeable isolates. A correlation was found between the level of hygiene standards on the farm and the occurrence of L. monocytogenes. There was little difference in the occurrence of L. monocytogenes between farms supplying milk to the unpasteurized milk cheese industry and those supplying milk for processing. This study demonstrates the prevalence of L. monocytogenes in the dairy farm environment and the need for good hygiene practices to prevent its entry into the food chain.

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