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

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.

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IDENTIFIKASI E. COLI O157:H7, SALMONELLA SP, DAN SENSITIFITAS ANTIBIOTIKA DARI SUSU KAMBING DAN PRODUK OLAHANNYA

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v15n1.2018.36-42 ◽

2019 ◽

Vol 15 (1) ◽

pp. 36

Author(s):

Widodo Suwito ◽

NFN Andriani ◽

Felisitas Kristiyanti ◽

Erna Winarti

Keyword(s):

Dairy Products ◽

Milk Powder ◽

Antibiotic Sensitivity ◽

Goat Milk ◽

Dairy Goat ◽

Most Probable Number ◽

Isolation And Identification ◽

Probable Number ◽

E Coli ◽

Milk And Dairy Products

Susu kambing dan produk olahannya dapat terkontaminasi E. coli O157:H7 dan Salmonella sp. Tujuan penelitian ini untuk isolasi dan identifikasi E. coli O157:H7, Salmonella sp, dan sensitifitasnya terhadap antibiotika dari susu kambing dan produk olahannya. Sebanyak 15 sampel susu kambing dan produk olahannya seperti susu bubuk, permen, es krim, yogurt, dan krupuk masing-masing sebanyak 10, 3, 6, 4, dan 3 sampel. Semua sampel diperiksa terhadap E. coli O157:H7, dan Salmonella sp berdasarkan reaksi biokimia. Jumlah E. coli pada semua sampel dihitung dengan most probable number (MPN), sedangkan sensitifitas terhadap antibiotika dengan agar difusi. Hasil penelitian menunjukkan bahwa susu kambing dan produk olahannya tidak ditemukan E. coli O157:H7 dan Salmonella sp., tetapi E. coli non O157:H7 ditemukan pada susu kambing sebanyak 3/15 (20%) dengan jumlah >6 MPN/100ml. Semua produk olahan susu kambing memiliki jumlah E. coli <3 MPN/100ml. E. coli dari susu kambing resisten terhadap cefiksime, kanamisin, tetrasiklin, sulfonamide, dan oksitetrasiklin masing-masing sebanyak 1/3 (30%), sedangkan ampisilin dan amoksilin 100%. Goat milk and dairy products could be contaminated with E. coli O157:H7 and Salmonella sp.The purpose of this study was to isolation and identification of E. coli O157:H7, Salmonella sp, and antibiotic sensitivity from goat milk and dairy products. A total of 15 samples from goat milk and dairy products such as milk powder, candy, ice cream, yogurt, and crackers respectively 10, 3, 6, 4, and 3 samples. All samples were analyzed for E. coli O157: H7, and Salmonella sp with biochemical reaction. Total of E. coli in all samples was measured with most probable number (MPN) and antibiotic sensitivity with diffusion agar. These study showed that goat milk and dairy products not found E. coli O157:H7 and Salmonella sp., whereas E. coli non O157:H7 was found in goat milk 3/15 (20%) with total E. coli >6 MPN/100ml. All dairy goat products have total E. coli <3 MPN/100ml. E. coli from goat milk was resistant to cefixime, kanamycin, tetracycline, sulfonamide, and oxytetracycline 1/3 (30%) respectively, but ampicillin and amoxicillin 100%.

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

Journal of Ecobiotechnology ◽

10.25081/jebt.2020.v12.6404 ◽

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.

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

Mansoura Veterinary Medical Journal ◽

10.21608/mvmj.2020.2.202 ◽

2020 ◽

Vol 21 (2) ◽

pp. 11-18

Author(s):

Rowayda Osama ◽

Marwa Ahmed ◽

Amir Abdulmawjood ◽

Maha Al-Ashmawy

Keyword(s):

Antimicrobial Resistance ◽

Bacillus Cereus ◽

Dairy Products ◽

Milk And Dairy Products

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Determination of Bisphenol A in Milk and Dairy Products by High-Performance Liquid Chromatography with Fluorescence Detection

Journal of Food Protection ◽

10.4315/0362-028x-66.8.1439 ◽

2003 ◽

Vol 66 (8) ◽

pp. 1439-1443 ◽

Cited By ~ 42

Author(s):

JEONG-HUN KANG ◽

FUSAO KONDO

Keyword(s):

Bisphenol A ◽

Dairy Products ◽

High Performance ◽

Solid Phase ◽

Skim Milk ◽

The European Union ◽

Condensed Milk ◽

Oasis Hlb ◽

Milk And Dairy Products

This study was conducted to develop a selective and sensitive method for the determination of bisphenol A (BPA) levels in milk and dairy products. A method based on solvent extraction with acetonitrile and solid-phase extraction (SPE) was developed for the analysis of BPA in milk, yogurt, cream, butter, pudding, condensed milk, and flavored milk, and a method using two SPE cartridges (OASIS HLB and Florisil cartridge) for skim milk was also developed. The developed methods showed good recovery levels (77 to 102%) together with low detection limits (1 μg/liter for milk, yogurt, pudding, condensed milk, flavored milk, and skim milk and 3 μg/liter for cream and butter). These methods are simple, sensitive, and suitable for the analysis of BPA in milk and dairy products. When 40 milk and dairy products were analyzed by the proposed methods, BPA was not identified in noncanned products, but its levels ranged from 21 to 43 μg/kg in canned products, levels that were 60- to 140-fold lower than the migration limits in the European Union and Japan.

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Evaluation of Lactose in Milk and Dairy Products

International Journal for Innovation Education and Research ◽

10.31686/ijier.vol1.iss3.115 ◽

2013 ◽

Vol 1 (3) ◽

pp. 56-59

Author(s):

Simone Leal da Costa ◽

Natália Porfírio Rossi ◽

Rafael Resende Maldonado

Keyword(s):

Abdominal Pain ◽

Human Body ◽

Dairy Products ◽

Lactose Intolerance ◽

Galactose Metabolism ◽

Condensed Milk ◽

Lactose Concentration ◽

Milk And Dairy Products

Milk is an emulsion containing fat, protein, carbohydrate, vitamins, minerals and water. Lactose is the main carbohydrate presented in milk and dairy products. This sugar is composed by one unit of glucose and one of galactose. Metabolism of lactose depends on enzyme lactase which hydrolyzes this sugar. In some cases, lactase may be absent or an insufficient quantity in human body. Deficiency in lactase production causes numerous symptoms such as diarrhea; abdominal pain and bloating that characterize lactose intolerance. The aim of this work was to evaluate concentration of lactose in milk and dairy products to determine the effect of the processing and to calculate the quantity of each product which can be consumed without symptoms in lactose intolerant. Results obtained show lactose concentration of 4.42% w/v in Milk; 3.5% w/w in Minas cheese; 9.9%w/v in condensed milk and 4.76%w/v in yogurt. Portion innocous ranged from 60 to 170 mL depending on each product.

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Production of milk and dairy products in Ukraine: trends and prospects

Economics. Finances. Law ◽

10.37634/efp.2020.4(1).5 ◽

2020 ◽

pp. 20-23

Author(s):

Olena LIAKHOVSKA

Keyword(s):

Foreign Trade ◽

Milk Production ◽

Dairy Products ◽

Structural Changes ◽

Dairy Industry ◽

Fermented Milk ◽

Production Volume ◽

Deep Processing ◽

Condensed Milk ◽

Milk And Dairy Products

The dairy industry is one of the important components of the food industry in Ukraine. Significant dynamic and structural changes in the procurement, processing and foreign trade of milk and dairy products have been observed in recent years. Further prospects for the development of the dairy industry are formed under the influence of a decrease in agricultural harvesting of milk, a decrease in the volume of deep processing of milk (production of butter and cheese), changes in foreign trade. It is important to study the current state of the dairy industry and identify trends in its further development. The tendencies of milk procurement by agricultural enterprises and households of Ukraine are investigated. Over the years milk production in agriculture has been dynamically diminishing, with a shift to entrepreneurial forms of dairy farming. It has been noted that the decrease in milk production volume in recent years has influenced the dynamics of industrial production of dairy products. In particular, in recent years the production of cheese and butter has decreased significantly, and milk production has been characterized by unstable trends. The general characteristics of Ukraine's foreign trade in milk and dairy products are presented. In recent years, the value of the export-to-import ratio has been positive for most dairy products. Over the last year (2018), exports of butter, condensed milk and cream, condensed milk and cream and whey prevailed in Ukraine. At the same time, they imported more cheese and butter, fermented or fermented milk and cream. The main part of the exported dairy products was export of butter and milk and cream condensed, imported mainly cheese. It is established that the main problem of the dairy industry today is the low level of milk production. Therefore, financial and investment processes should be stimulated to build farms and increase livestock production at enterprises to offset losses from reduced milk production by households. At the same time, it is necessary to encourage deep processing of milk, in particular the production of butter (main export product) and cheese (to avoid import dependence).

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KESIAPAN PEMBERLAKUAN WAJIB SNI SUSU BUBUK DAN SNI SUSU KENTAL MANIS DI INDONESIA

Jurnal Standardisasi ◽

10.31153/js.v17i2.315 ◽

2016 ◽

Vol 17 (2) ◽

pp. 157

Author(s):

Biatna Dulbert Tampubolon ◽

Utari Ayuningtyas ◽

Ajun Tri Setyoko

Keyword(s):

Dairy Products ◽

Milk Powder ◽

Development Program ◽

Raw Milk ◽

International Standards ◽

National Standards ◽

Conformity Assessment ◽

Sweetened Condensed Milk ◽

Condensed Milk ◽

Powder Milk

Abstrak Produk susu bubuk dan susu kental manis merupakan produk turunan susu, yang banyak dikonsumsi khususnya balita. Kementerian Perindustrian berencana memberlakukan wajib SNI 01-2970-2006, Susu bubuk dan SNI 01-2971-1998, Susu kental manis dalam regulasi teknis pada tahun 2013-2014 untuk melindungi masyarakat dari masalah keamanan pangan dan kesehatan. Sedangkan tujuan dari penelitian ini adalah untuk menganalisa kesiapan pemberlakuan wajib SNI susu bubuk dan susu kental manis dari aspek ketersediaan standar, perdagangan produk (ekspor-impor), infrastruktur penilaian kesesuaian dan efisiensi produksi produk. Diperoleh hasil bahwa ketersediaan standar masih kurang, industri pengolahan susu baik susu bubuk dan susu kental manis masih besar ketergantungan terhadap bahan baku susu impor (perdagangan masih negatif) dan infrastruktur masih kurang memadai sehingga efisiensi masih rendah. Program pengembangan standar nasional untuk produk susu perlu ditingkatkan dan dilengkapi untuk meningkatkan kualitas produk olahan susu dengan mengadopsi dari standar internasional atau standar nasional negara lain dan harus mempertimbangkan kondisi dan kebutuhan masyarakat di Indonesia. Pengembangan lembaga penilaian kesesuaian perlu disesuaikan dengan arah kebijakan pemerintah diselaraskan dengan daerah pengembangan sentra susu dan industri dalam menunjang penerapan pemberlakuan wajib SNI susu bubuk dan susu kental manis di Indonesia. Kata Kunci: susu bubuk, susu kental manis, Standar Nasional Indonesia (SNI). Abstract Powder Milk and condensed milk are derivative products, which are widely consume, especially by toddlers. Ministry of industry has plans to impose mandatory SNI 01-2970-2006, Powder Milk and SNI 01-2971-1998, Sweetened condensed milk in Technical Regulations 2013-2014 to protect the public from food safety and health issues. The purpose of this study is to analyze the readiness of implementation of mandatory SNI powder milk and condensed milk from availability of related standards, import-export trade, conformity assessment infrastructure and the efficiency of production. The results obtained indicate that the availability of related standards are deficient, dairy processing industries (for powder milk and sweetened condensed milk) have great dependency on imports of raw milk (negative trading), and the infrastructure is inadequate; as a result the efficiency is low. Development program of national standards for dairy products needs to be improved and equipped to improve the quality of dairy products by adopting international standards or national standards of other countries and should take into consideration the conditions and market needs in Indonesia. Development of conformity assessment bodies need to be adapted to the direction of government policy, is aligned with regional development centers and industrial milk in supporting the implementation of the implementation of mandatory SNI milk powder and SNI sweetened condensed milk in Indonesia. Keywords: milk powder, condensed milk, National Indonesian Standard (SNI).

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