Prevalence of Yersinia enterocolitica in Raw Cow's Milk Collected from Stables of Mexico City

2013 ◽  
Vol 76 (4) ◽  
pp. 694-698 ◽  
Author(s):  
LIZELDI BERNARDINO-VARO ◽  
ELSA IRMA QUIÑONES-RAMÍREZ ◽  
FRANCISCO J. FERNÁNDEZ ◽  
CARLOS VÁZQUEZ-SALINAS
Keyword(s):  
Mexico City ◽  
Yersinia Enterocolitica ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Significant Difference ◽  
Different Types ◽  
Time Of Year ◽  
Different Strains ◽  
Raw Cow’S Milk ◽  
Milk And Dairy Products

Yersinia enterocolitica has been isolated from a batch of pork-derived products, from healthy and diseased animals, and from different types of milk and dairy products, among others. We studied the prevalence and diversity of Y. enterocolitica isolated from raw cow's milk collected from stables in Mexico City. Of the 1,300 samples analyzed, Y. enterocolitica was isolated in 454, with an average of 25% positive samples for each stable. Of the total isolated bacteria of the Yersinia genus, 44.25% were Y. enterocolitica, 18.28% were Y. kristensenii, 13.65% were Y. intermedia, 14.85% were Y. frederiksenii, and 9.14% were Y. aldovae. Among the different strains of Y. enterocolitica, biotype 1A was present in 70%, biotype 2 in 13.2%, biotype 3 in 8.54%, and biotype 4 in 8.15% of samples. Serotypes O:5, O:3, O:2, and O:9 were found in all biotypes identified. There were no statistically significant differences in the isolation of this bacterium with respect to the stables where they were found, although there was significant difference regarding the time of year. The data obtained in this work show the need to protect public health in Mexico against infections transmitted by raw cow's milk.

scholarly journals The effect of season on the microbiological status of raw milk

2020 ◽  
pp. 95-99
Author(s):  
Flóra Mária Szabóné Petróczki ◽  
Béla Béri ◽  
Ferenc Peles
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Milk Samples ◽  
Significant Difference ◽  
The Mean ◽  
Raw Cow’S Milk

Many factors can influence the microbiological quality of raw cow’s milk. In this study, our aim was to determine whether there was any difference between the microbiological statuses of milk produced in different seasons. Samples were collected and analysed from five dairy farms in Hajdú-Bihar County, from February to November in 2019. During our studies, total plate count (TPC), coliform count and Staphylococcus aureus count of raw cow’s milk samples were determined. There was no significant difference (P>0.05) between the mean TPC values detected in the milk collected in winter and autumn, but that values were significantly (P<0.05) lower than in the milk samples collected in spring and summer. Similarly to the TPC, in the case of coliform bacteria the lowest mean colony count was detected in the samples collected in winter. The difference was significant (P<0.05), compared to the values observed in the samples collected in summer. S. aureus was detected in bulk milk of only two farms in excess of 1.0 log10 cfu/ml. Also in case of S. aureus, there was a significant difference (P<0.05) between the values observed in the samples collected in winter and in summer. Samples from spring and summer contained the highest amount of S. aureus. Based on the results of our studies, in the case of almost all farms the mean TPC, coliform and S. aureus counts were lower in the samples collected in winter, than in the samples collected in summer. The fact that the samples collected in winter contained the lowest amount of colonies could be attributed to the inhibition of growth of mesophilic microorganisms below 8 °C. Furthermore, the fact that we observed the highest colony counts in samples collected in summer, can be related to the heat stress of cows during the summer due to unfavorable weather conditions (high temperature and humidity).

scholarly journals Analysis of Allergen-Specific T Cell and IgE Reactivity to Different Preparations of Cow’s Milk-Containing Food Extracts

Cells ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 667 ◽  
Author(s):  
Meng Chen ◽  
Aaron Sutherland ◽  
Giovanni Birrueta ◽  
Susan Laubach ◽  
Stephanie Leonard ◽  
...  
Keyword(s):  
T Cell ◽  
Skin Prick Test ◽  
Food Allergies ◽  
Cow’S Milk ◽  
Cell Reactivity ◽  
Prick Test ◽  
Cow's Milk ◽  
Ige Reactivity ◽  
Significant Difference ◽  
T Cell Reactivity

Background: cow’s milk allergy (CM) is among the most common food allergies in young children and is often outgrown by adulthood. Prior to developing a tolerance to CM, a majority of CM-allergic children may tolerate extensively-heated CM. This study aims to characterize the IgE- and T cell-reactivity to unheated CM and the progressively more heated CM-containing foods. Methods: CM-containing food extracts from muffin, baked cheese, custard and raw, pasteurized CM commercial extract were tested for skin prick test reactivity, IgE binding and T cell reactivity as assessed by IL-5 and IFNγ production. Results: the skin prick test (SPT) reactivity was significantly decreased to muffin extract compared to raw, pasteurized CM. Both IgE- and T-cell reactivity were readily detectable against food extracts from all forms of CM. Western blot analysis of IgE reactivity revealed variability between extracts that was protein-specific. T cell-reactivity was detected against all four extracts with no significant difference in IL-5 or IFNγ production between them. Conclusion: our data indicate that despite reduced clinical reactivity, extracts from heated CM-containing foods retain immunogenicity when tested in vitro, particularly at the T cell level.

scholarly journals Study of Proportion of Milk with Lesser Yam Filtrate and Starter Concentration for Producing Synbiotic Yoghurt

2021 ◽  
Vol 2 (02) ◽  
pp. 20-25
Author(s):  
Rosida Rosida ◽  
Sintha Soraya Santi ◽  
Rohman
Keyword(s):  
Preference Score ◽  
Cow’S Milk ◽  
Soluble Fiber ◽  
Total Dietary Fiber ◽  
Cow's Milk ◽  
Randomized Design ◽  
Factor Ii ◽  
Significant Difference ◽  
Two Factors ◽  
Completely Randomized Design

This study aimed to determine the effect of the proportion of cow's milk with lesser yam filtrate and starter concentration on the characteristics of synbiotic yoghurt. The research used a factorial completely randomized design (CRD) with two factors, factor I was the proportion of cow's milk with lesser yam filtrate (100:0; 60:40; 50:50; 40:60; 0:100) and factor II was the starter cocentration (3%, 5%, 7%). The data obtained were analyzed using analysis of variant (ANOVA) and if there was a significant difference between treatments, then continued with Duncan's test at the 5% level. Synbiotic yoghurt from proportion of cow's milk with lesser yam filtrate (50:50) and 5% starter concentration was the best treatment with total Lactic Acid Bacteria of 7.23 log CFU/ml; pH 4.20; total dietary fiber 3.05%, soluble fiber content 1.3%, inulin content 1.2%, fat content 0.41% and soluble protein content 2.66% with an average texture preference score of 6.13 (like much); taste core 6.02 (like much) and smell score 5.20 (like).

Complete genomic sequence of Pseudomonas lactis bacteriophage HU1 isolated from raw cow’s milk

2019 ◽  
Vol 165 (1) ◽  
pp. 215-217
Author(s):  
Chikage Tanaka ◽  
Takahiro Nakayama ◽  
Takahiro Toba ◽  
Akiko Kashiwagi
Keyword(s):  
Genomic Sequence ◽  
Cow’S Milk ◽  
Complete Genomic Sequence ◽  
Cow's Milk ◽  
Raw Cow’S Milk ◽  
Complete Genomic

scholarly journals Determination of whey proteins in different types of milk

2014 ◽  
Vol 83 (1) ◽  
pp. 67-72 ◽  
Author(s):  
Lenka Ruprichová ◽  
Michaela Králová ◽  
Ivana Borkovcová ◽  
Lenka Vorlová ◽  
Iveta Bedáňová
Keyword(s):  
High Performance ◽  
Dairy Product ◽  
Whey Proteins ◽  
Reversed Phase ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Different Types ◽  
Goat's Milk ◽  
Β Lactoglobulin

Protein analysis is very important both in terms of milk protein allergy, and of milk and dairy product adulteration (β-lactoglobulin may be an important marker in the detection of milk adulteration). The aim of this study was to detect major whey proteins α-lactalbumin and β-lactoglobulin and their genetic variants by reversed-phase high-performance liquid chromatography. Milk samples from cows (n = 40), goats (n = 40) and sheep (n = 40) were collected at two farms and milk bars in the Czech Republic from April to June 2010. The concentration of α-lactalbumin was higher in goat’s milk (1.27 ± 0.05 g·l-1, P < 0.001) and cow’s milk (1.16 ± 0.02 g·l-1, P = 0.0037) compared to sheep’s milk (0.95 ± 0.06 g·l-1); however, concentration of α-lactalbumin in goat’s milk and cow’s milk did not differ significantly (P < 0.05). Goat’s milk contained less β-lactoglobulin (3.07 ± 0.08 g·l-1) compared to cow’s milk (4.10 ± 0.04 g·l-1, P < 0.001) or sheep’s milk (5.97 ± 0.24 g·l-1, P < 0.001). A highly significant positive correlation (r = 0.8686; P < 0.001) was found between fraction A and B of β-lactoglobulin in sheep’s milk, whereas in cow’s milk there was a negative correlation (r = -0.3010; P = 0.0296). This study summarizes actual information of the whey protein content in different types of milk which may be relevant in assessing their allergenic potential.

scholarly journals Fluorescence microscopy methods for the determination of somatic cell count in raw cow’s milk

2016 ◽  
Vol 61 (No. 11) ◽  
pp. 612-622 ◽  
Author(s):  
P. Zajac ◽  
S. Zubricka ◽  
J. Capla ◽  
L. Zelenakova
Keyword(s):  
Fluorescence Microscopy ◽  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Raw Cow’S Milk

scholarly journals Direct Inhibition of the Allergic Effector Response by Raw Cow’s Milk—An Extensive In Vitro Assessment

Cells ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 1258
Author(s):  
Suzanne Abbring ◽  
Bart R. J. Blokhuis ◽  
Julie L. Miltenburg ◽  
Kiri G. J. Romano Olmedo ◽  
Johan Garssen ◽  
...  
Keyword(s):  
Mast Cell ◽  
Mast Cells ◽  
Cell Activation ◽  
Allergic Diseases ◽  
Raw Milk ◽  
Mast Cell Activation ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Ige Mediated ◽  
Raw Cow’S Milk

The mechanisms underlying the allergy-protective effects of raw cow’s milk are poorly understood. The current focus is mainly on the modulation of T cell responses. In the present study, we investigated whether raw cow’s milk can also directly inhibit mast cells, the key effector cells in IgE-mediated allergic responses. Primary murine bone marrow-derived mast cells (BMMC) and peritoneal mast cells (PMC), were incubated with raw milk, heated raw milk, or shop milk, prior to IgE-mediated activation. The effects on mast cell activation and underlying signaling events were assessed. Raw milk was furthermore fractionated based on molecular size and obtained fractions were tested for their capacity to reduce IgE-mediated mast cell activation. Coincubation of BMMC and PMC with raw milk prior to activation reduced β-hexosaminidase release and IL-6 and IL-13 production, while heated raw milk or shop milk had no effect. The reduced mast cell activation coincided with a reduced intracellular calcium influx. In addition, SYK and ERK phosphorylation levels, both downstream signaling events of the FcεRI, were lower in raw milk-treated BMMC compared to control BMMC, although differences did not reach full significance. Raw milk-treated BMMC furthermore retained membrane-bound IgE expression after allergen stimulation. Raw milk fractionation showed that the heat-sensitive raw milk components responsible for the reduced mast cell activation are likely to have a molecular weight of > 37 kDa. The present study demonstrates that raw cow’s milk can also directly affect mast cell activation. These results extend the current knowledge on mechanisms via which raw cow’s milk prevents allergic diseases, which is crucial for the development of new, microbiologically safe, nutritional strategies to reduce allergic diseases.

scholarly journals Influence of Atopic Dermatitis on Cow’s Milk Allergy in Children

Medicina ◽  
2019 ◽  
Vol 55 (8) ◽  
pp. 460 ◽  
Author(s):  
Arianna Giannetti ◽  
Francesca Cipriani ◽  
Valentina Indio ◽  
Marcella Gallucci ◽  
Carlo Caffarelli ◽  
...  
Keyword(s):  
Atopic Dermatitis ◽  
Complex Disease ◽  
Allergic Sensitization ◽  
Skin Barrier ◽  
Specific Ige ◽  
Point Of View ◽  
Cow’S Milk ◽  
Skin Barrier Function ◽  
Cow's Milk ◽  
Significant Difference

Background and Objectives: Cow’s milk protein allergy (CMA) is the most common allergy in children. The natural history of CMA is generally favorable and the majority of children reach tolerance during childhood, even if studies show variable results. Atopic dermatitis (AD) is a complex disease from an immunological point of view. It is characterized by an impaired skin barrier function and is often the first clinical manifestation of the so-called “atopic march”. The aim of our study is to evaluate, in a cohort of children with CMA, if the presence of AD in the first months of life can influence the atopic status of patients, the tolerance acquisition to cow’s milk, the level of specific IgE (sIgE), and the sensitization towards food and/or inhalant allergens. Materials and Methods: We enrolled 100 children with a diagnosis of CMA referred to our Pediatric Allergology Unit, aged 1–24 months at the time of the first visit. Results: 71 children had AD and 29 did not. The mean follow-up was 5.28 years. The CMA manifestations were mainly cutaneous, especially in children with AD (91.6% vs. 51.7%; P < 0.001). Patients with AD showed higher rates of polysensitization to foods and higher levels of both total IgE and sIgE for milk, casein, wheat, peanuts, and cat dander at different ages when compared to patients without AD. We analyzed the presence of IgE sensitization for the main foods and inhalants at various ages in the two groups of patients: a statistically significant difference emerged in the two groups of patients for milk, yolk and egg white, hazelnut, peanuts, soybean, grass pollen and cat dander. Meanwhile, we did not find significant differences in terms of tolerance acquisition toward cow’s milk, which was nonetheless reached around 5 years of age in 61% of patients. The level of cow’s milk sIgE at the age of 5 years was significantly higher in the group of patients who did not acquire tolerance (38.38 vs. 5.22 kU/L; P < 0.0001). Conclusions: An early barrier deficiency appears to promote the development of allergic sensitization, but does not seem to influence the acquisition of tolerance.

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