Occurrence of Enterotoxic Staphylococcus aureus in Raw Milk from Yaks and Cattle in Mongolia

2007 ◽  
Vol 70 (7) ◽  
pp. 1726-1729 ◽  
Author(s):  
URANCHIMEG TSEGMED ◽  
GIOVANNI NORMANNO ◽  
MARIT PRINGLE ◽  
KAREL KROVACEK
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Food Poisoning ◽  
Raw Milk ◽  
Latex Agglutination ◽  
Animal Origin ◽  
Foodborne Illnesses ◽  
First Report ◽  
Milk Samples ◽  
Milk And Dairy Products

Staphylococcal food poisoning is considered one of the leading foodborne illnesses in humans worldwide and is associated with contaminated foods of animal origin, such as milk and dairy products. In this study, we investigated the occurrence of staphylococci and the enterotoxigenic properties of Staphylococcus aureus isolated from raw milk from yaks (Bos mutus) and cattle in Mongolia. Staphylococci were isolated from 72 (74%) of the 97 raw milk samples. Of the samples containing staphylococci, 69% (50 of 72) were from yaks and 30.5% (22 of 72) were from cattle. S. aureus was detected in 10% of yak (7 of 72) and 21% of cattle (15 of 72) milk samples. Staphylococcal enterotoxin C was detected in 23% (5 of 22) of the S. aureus strains investigated, based on the reverse passive latex agglutination technique. Three of the five enterotoxigenic strains were from yaks and two were from cattle. None of the S. aureus strains tested produced staphylococcal enterotoxins A, B, or D. To our knowledge, this is the first report of the occurrence of staphylococci and enterotoxigenic S. aureus in milk from yaks and cattle in Mongolia.

Enterotoxin Production by Staphylococcus aureus Isolated from Mastitic Cows

2003 ◽  
Vol 66 (9) ◽  
pp. 1693-1696 ◽  
Author(s):  
B. T. CENCI-GOGA ◽  
M. KARAMA ◽  
P. V. ROSSITTO ◽  
R. A. MORGANTE ◽  
J. S. CULLOR
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Bovine Mastitis ◽  
Food Poisoning ◽  
Dairy Farms ◽  
Latex Agglutination ◽  
San Joaquin Valley ◽  
In Vitro Synthesis ◽  
Milk And Dairy Products

Staphylococcus aureus is an important cause of mastitis in cows. The ability of S. aureus strains to produce one or more enterotoxins in milk and dairy products is linked to staphylococcal food poisoning. To determine whether staphylococci causing bovine mastitis could cause human foodborne intoxication, the production of staphylococcal enterotoxins A through D (SEA, SEB, SEC, and SED) by 160 S. aureus isolates was evaluated with the use of a reverse passive latex agglutination enterotoxin kit. All S. aureus strains were isolated over a 9-month period from 2,343 routine submissions of a composite quarter collection of individual mastitic cows at 18 dairy farms in the San Joaquin Valley in California. Prior to enterotoxin detection, isolates were grown by a method that enhances the in vitro synthesis of enterotoxin. Twenty-two of 160 S. aureus isolates produced enterotoxin. Seven produced SEC, 12 produced SED, and 3 produced both SEC and SED. None of the isolates produced SEA or SEB.

scholarly journals Assessment of listeria monocytogenes, staphylococcus aureus and salmonella SPP. Contamination in dairy samples collected in Gia Lam and Ba Vi, Hanoi early 2019

2019 ◽  
Vol 2 (4) ◽  
pp. 22-32
Author(s):  
Minh Huyen Nguyen Thi ◽  
Hoa Tran Thi ◽  
Tuyet Lan Ninh Thi ◽  
Hien Tran Thi ◽  
◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Accurate Method ◽  
Salmonella Spp ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Milk And Dairy Products

Milk and dairy products from dairy farms around Hanoi greatly contribute to the consumed milk quantity in Hanoi. The use of fresh milk or pasteurized milk becomes more and more popular in the daily life of local people. Milk and dairy products were widely sold in numerous stores, particularly in Xuan Mai, Ba Vi, Phu Dong and Gia Lam. However, there have not yet been any studies to assess the pathogenic bacterial contamination of these products. In our study, 49 samples including 23 raw milk samples, 12 pasteurized milk samples, and 14 yogurt samples were collected in order to examine the presence of food­born pathogenic bacteria such as Listeria monocytogenes, Staphylococcus aureus, Salmonella spp. using PCR method. This fast and accurate method works based on the specific amplification of tested bacterial DNA. The results showed that one of the samples may contain Staphylococcus aureus while another may be contaminated with Listeria monocytogenes. None of the samples was contaminated with Salmonella spp. The results were confirmed by gene sequencing.

scholarly journals The Occurrence of Aflatoxin M1 in Milk, soft cheese and yoghurt in Baghdad Province by Using ELISA Test

2014 ◽  
Vol 38 (2) ◽  
pp. 9-16
Author(s):  
Najim Hadi Najim
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Elisa Test ◽  
Mean Value ◽  
Aflatoxin M1 ◽  
Contamination Level ◽  
Milk Samples ◽  
White Cheese ◽  
The Mean ◽  
Milk And Dairy Products

     Milk and dairy products are fundamental components in the human diet and may be the principle way for entrance of Aflatoxin M1 (AFM1) in to the human body. All milk and dairy products samples were tested for the occurrence of AFM1 by the competitive ELISA technique. Out of 32 bovine raw milk samples that were collected from eight villages around Baghdad province, 32 samples (100 %) were contaminated with AFM1 ranging from 0.15 to 86.96ng/kg with mean value of 42.37±26.07 ng/kg, of which 17 samples were contaminated with concentrations < 50 ng/kg and 15 samples exceeded the maximum acceptable level of AFM1 in milk (50 ng/kg) imposed by the European legislation. The raw milk samples belonged to animals fed with composite and stored fodder as in Althahab Alabiadh, Radhwaniya and Fadhaliya villages had higher significantly AFM1 concentrations over all the other five villages (Grazing feed). All 32 (100%) locally produced soft white cheese samples analyzed were contaminated with AFM1 ranging from 31.84 to 89.44 ng/kg with the mean value of 59.92±17.03 ng/kg. Out of 32 locally produced yoghurt samples analyzed, 32 samples (100%) were contaminated with AFM1 ranging from 0.16 to 42.74 ng/kg with the mean value of 16.92±11.55 ng/kg. Thirty samples (100%) of the examined 30 imported UHT milk samples that were collected from different commercial companies in the province of Baghdad presented significantly  high contamination level with AFM1 that were found to range from 0.18 to 85.66 ng/kg.

Molecular typing of staphylococcus aureus strains from Iranian raw milk and dairy products by coagulase gene polymorphisms

2015 ◽  
Vol 7 ◽  
pp. 169-177 ◽  
Author(s):  
Azar Asadollahi Dehkordi ◽  
Elahe Tajbakhsh ◽  
Forough Tajbakhsh ◽  
Faham Khamesipour ◽  
Manouchehr Momeni Shahraki ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Molecular Typing ◽  
Dairy Products ◽  
Gene Polymorphisms ◽  
Raw Milk ◽  
Milk And Dairy Products

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

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.

scholarly journals Effect of acidification of raw milk on psychrotrophic microrganims.

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Marianne Ayumi Shirai ◽  
Maria Lucia Masson
Keyword(s):  
Dairy Products ◽  
Inhibitory Action ◽  
Raw Milk ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Ph Reduction ◽  
Quality Of Milk ◽  
Micro Organisms ◽  
Milk And Dairy Products

<p>The contamination of raw milk with psychrotrophic micro-organisms has become a concern because they are able to multiply at refrigeration temperatures and produce heat resistant enzymes that affect the quality of milk and dairy products. The objective of this study was to evaluate the effect of acidification with CO<sub>2</sub> and HCl on mesophilic and psychrotrophic bacteria present in raw milk during cold storage. Raw milk samples were acidified with CO<sub>2</sub> and HCl 1N until pH 6,0 and stored at 5 &deg;C for 10 days. The results showed an average reduction of 1 logarithmic cycle in the growth of psychrotrophic and mesophilic microorganisms in samples treated with CO<sub>2</sub>. Acidification with HCl showed no effect, indicating that inhibitory action was due to CO<sub>2</sub> not by pH reduction.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.68</p>

scholarly journals Aflatoxins in foods of animal origin

2017 ◽  
Vol 60 (4) ◽  
pp. 534
Author(s):  
A. GOVARIS (Α. ΓΚΟΒΑΡΗΣ)
Keyword(s):  
European Union ◽  
Dairy Products ◽  
Milk Powder ◽  
Raw Milk ◽  
Control Measures ◽  
Animal Origin ◽  
The Past ◽  
Contamination Levels ◽  
Hydroxylated Metabolite ◽  
Milk And Dairy Products

Anatoxins are produced by various types of Aspergillus spp. fungi in a wide variety of foods and feeds. Anatoxins are toxic to human and animals, acute and chronic. In humans, they can cause liver cancer, chronic hepatitis and cirrhosis. Among the four main aflatoxins (B1? B2, Gx and G2), aflatoxin Βχ (AFBi) is the most frequently found in feeds and the most toxic one. The most important aflatoxin in foods of animal origin is aflatoxin M4 (AFM4), which is the principal hydroxylated metabolite of AFB! AFM4 is mainly found in milk from lactating animals consuming feed contaminated with AFB^ Surveys carried on the occurrence of AFM4 in raw milk in various countries all over the world during the past 15 years, showed that contamination levels were low in European Union and USA, but high in certain countries of Africa, Asia and Latin America. Other global surveys on the occurrence of AFM4 in foods of animal origin (meat, eggs etch) showed that the level of the toxin is low as compared to milk and dairy products. European Union has set the maximum residual limit (MRL) for AFM4 of 0.05 μg/kg and 0.025 μg/kg in raw milk and milk powder for infants, respectively. In order to protect the consumer's health, control measures should be applied to avoid contamination of feed and foods with aflatoxins.

STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCAL FOOD INTOXICATIONS. A REVIEW

1972 ◽  
Vol 35 (2) ◽  
pp. 77-82 ◽  
Author(s):  
T. E. Minor ◽  
E. H. Marth
Keyword(s):  
United States ◽  
Staphylococcus Aureus ◽  
Puerto Rico ◽  
Dairy Products ◽  
Food Poisoning ◽  
Cheddar Cheese ◽  
Raw Milk ◽  
The United States ◽  
Dairy Foods ◽  
Dry Milk

Dairy products have been associated with several rather large outbreaks of staphylococcal food poisoning. These include eight related outbreaks in England and 19 in Puerto Rico which involved dry milk, an outbreak that affected people over a widespread area of the United States caused by Cheddar cheese, and a 200-case outbreak traced to Cheddar cheese consumed in an Iowa institution. These and other outbreaks of staphylococcal food intoxications are reviewed in this paper. Surveys which have been conducted to determine the incidence of staphylococci in dairy foods are also discussed. These studies show that it is not uncommon for raw milk and cheese to contain detectable numbers of coagulase-positive Staphylococcus aureus. Finally, information is presented on the behavior of staphylococci in dairy products. Most of the work deals with growth of and enterotoxin production by S. aureus in milk and cheese. Growth of staphylococci in these foods is favored by the presence of low numbers of other organisms and is increasingly restricted as the pH decreases.

scholarly journals Occurrence of enterotoxin-encoding genes in Staphylococcus aureus causing mastitis in lactating goats

2014 ◽  
Vol 34 (7) ◽  
pp. 633-636 ◽  
Author(s):  
Daneelly H. Ferreira ◽  
Maria das Graças X. Carvalho ◽  
Maria J. Nardelli ◽  
Francisca G.C. Sousa ◽  
Celso J.B. Oliveira
Keyword(s):  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Goat Milk ◽  
Gene Encoding ◽  
Milk Samples ◽  
Lactating Goats ◽  
Polymerase Chain ◽  
Staphylococcus Spp ◽  
Encoding Genes ◽  
Milk And Dairy Products

Staphylococcal enterotoxins are the leading cause of human food poisoning worldwide. Staphylococcus spp. are the main mastitis-causing agents in goats and frequently found in high counts in goat milk. This study aimed to investigate the occurrence of enterotoxin-encoding genes in Staphylococcus aureus associated with mastitis in lactating goats in Paraiba State, Brazil. Milk samples (n=2024) were collected from 393 farms. Staphylococcus aureus was isolated in 55 milk samples. Classical (sea, seb, sec, sed, see) and novel (seg, seh, sei) enterotoxin-encoding genes were investigated by means of polymerase chain reaction (PCR). From thirty-six tested isolates, enterotoxin-encoding genes were detected in 7 (19.5%) S. aureus. The gene encoding enterotoxin C (seC) was identified in six isolates, while seiwas observed in only one isolate. The genes sea, seb, sed, see, seg and seh were not observed amongst the S. aureus investigated in this study. In summary, S. aureus causing mastitis in goats can harbor enterotoxin-encoding genes and seC was the most frequent gene observed amongst the investigated isolates. This finding is important for surveillance purposes, since enterotoxin C should be investigated in human staphylococcal food poisoning outbreaks caused by consumption of goat milk and dairy products.

scholarly journals BIOLOGICAL CHARACTERISTICS OF STAPHYLOCOCCUS AUREUS ISOLATES RECOVERED FROM MILK AND DAIRY PRODUCTS MANUFACTURED IN THE REPUBLIC OF CRIMEA

2019 ◽  
pp. 13-18
Author(s):  
I. V. Borodkina
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Food Poisoning ◽  
Biochemical Properties ◽  
Biological Characteristics ◽  
The World ◽  
Vitek 2 ◽  
Sour Cream ◽  
The Republic ◽  
Milk And Dairy Products

Staphylococci are one of the causes of food poisoning in many countries of the world. Intoxication occurs due to staphylococcal exotoxins entering the human body. One of the main sources of staphylococcal toxins is milk and dairy products contaminated with pathogenic staphylococci. Staphylococcus aureus has the greatest sanitary and hygienic importance. In 2016–2018 168 samples of ready-to-eat dairy products were tested for Staphylococcus aureus in the Food Safety Laboratory of the FGBI “ARRIAH” in the Republic of Crimea. The tests were performed according to GOST 30347-2016 “Milk and dairy products. Methods of Staphylococcus aureus detection”. Biochemical properties of the recovered isolates were studied using Vitek 2 Compact analyzer. It was established that the following groups of products are contaminated with Staphylococcus aureus to the greatest extent: butter (20%), sour cream (9.09%), curd and curd products (4.55%), pasteurized milk in the consumer packaging (4.35%). The basic biological characteristics of the isolates have been studied and their antimicrobial resistance has been determined. All the isolated Staphylococcus aureus cultures demonstrated a 100% sensitivity to benzylpenicillin, oxacillin, imipenem, ticarcillin, meropenem, ciprofl oxacin, ofl oxacin, gentamicin, amikacin, doxycycline, tetracycline, rifampin, chloramphenicol, cefotaxime, ceftriaxone, trimethoprim and were 100% resistant to enrofl oxacin. Resistance to streptomycin was determined in 28.6% of isolates, and 14.3% of isolates were resistant to vancomycin. Methicillin-resistant staphylococci were not detected among the bacteria.

Sign in / Sign up

Export Citation Format

Share Document