Pub Date : 2018-01-01DOI: 10.2376/0003-925X-69-115
Juho Koskinen, Sonja Takalo, Anssi L. Vuorinen, A. Normand, H. Korkeala, Riikka Keto-Timonen
{"title":"Growth of Listeria monocytogenes, Yersinia pseudotuberculosis and yeasts on fresh vegetables packaged under modified atmospheres at 6 º C: Wachstum von Listeria monocytogenes, Yersinia pseudotuberculosis und Hefen auf frischen Gemüse verpackt unter Schutzatmosphären bei 6 °C","authors":"Juho Koskinen, Sonja Takalo, Anssi L. Vuorinen, A. Normand, H. Korkeala, Riikka Keto-Timonen","doi":"10.2376/0003-925X-69-115","DOIUrl":"https://doi.org/10.2376/0003-925X-69-115","url":null,"abstract":"","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86967674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The microbiological quality, pH and serving size of typical meals served in 18 Thai restaurants in Vienna were studied. During the summer and winter season, one ready-to-eat food portion was sampled per restaurant and per food category ("A": raw or insufficient heat treatment; "B": heat treated main dish garnished/mixed with raw side-dishes; "C": thorough heat treatment, served alone; total number = 108). In addition, ― where possible ― some typical side dishes were sampled (n = 25). The average weight of main dishes varied dependent on category from 360―510 g. The lowest pH was observed in group "A" (average 4.5), most probably because of the addition of acids via lime juice. Expectedly, group "A" had significantly higher total aerobic counts (6.1 ± 0.8 log cfu/g) than group "B" (4.5 ± 1.7 log cfu/g) and "C" (2.6 ± 0.9 log cfu/g). In side-dishes, average total aerobic counts were higher in raw vegetables (4.9 log cfu/g) than in rice (2.6 log cfu/g). With respect to hygiene indicator bacteria, there was a clear association between presumably insufficient heat treatment and/or the likelihood of cross-contamination (groups "A" "B") on the one hand and the presence of E. coli and Enterobacteriaceae on the other. All 133 samples tested negative for Salmonella spp., Listeria monocytogenes and Campylobacter spp. (25 g aliquots). In groups "A" and "B" the warning limits for total aerobic count and Enterobacteriaceae established by the German Society for Microbiology and Hygiene were exceeded in 30-60 % of the samples. For food classification we used an empirical scheme taking into account heat treatment and the likelihood of cross-contamination, assuming that these two factors would be associated with the risk of presence of pathogenic bacteria in the ready-to-eat food portion. This empirical classification was well reflected in total aerobic counts. As regards pathogens, the usefulness of such a classification scheme could not be evaluated due to the low frequency of pathogens. This indicates that on this issue further studies should be conducted.
{"title":"Microbiological quality of typical foods served in Thai restaurants in Vienna, Austria","authors":"N. Awaiwanont, F. Smulders, P. Paulsen","doi":"10.2376/0003-925X-64-78","DOIUrl":"https://doi.org/10.2376/0003-925X-64-78","url":null,"abstract":"The microbiological quality, pH and serving size of typical meals served in 18 Thai restaurants in Vienna were studied. During the summer and winter season, one ready-to-eat food portion was sampled per restaurant and per food category (\"A\": raw or insufficient heat treatment; \"B\": heat treated main dish garnished/mixed with raw side-dishes; \"C\": thorough heat treatment, served alone; total number = 108). In addition, ― where possible ― some typical side dishes were sampled (n = 25). The average weight of main dishes varied dependent on category from 360―510 g. The lowest pH was observed in group \"A\" (average 4.5), most probably because of the addition of acids via lime juice. Expectedly, group \"A\" had significantly higher total aerobic counts (6.1 ± 0.8 log cfu/g) than group \"B\" (4.5 ± 1.7 log cfu/g) and \"C\" (2.6 ± 0.9 log cfu/g). In side-dishes, average total aerobic counts were higher in raw vegetables (4.9 log cfu/g) than in rice (2.6 log cfu/g). With respect to hygiene indicator bacteria, there was a clear association between presumably insufficient heat treatment and/or the likelihood of cross-contamination (groups \"A\" \"B\") on the one hand and the presence of E. coli and Enterobacteriaceae on the other. All 133 samples tested negative for Salmonella spp., Listeria monocytogenes and Campylobacter spp. (25 g aliquots). In groups \"A\" and \"B\" the warning limits for total aerobic count and Enterobacteriaceae established by the German Society for Microbiology and Hygiene were exceeded in 30-60 % of the samples. For food classification we used an empirical scheme taking into account heat treatment and the likelihood of cross-contamination, assuming that these two factors would be associated with the risk of presence of pathogenic bacteria in the ready-to-eat food portion. This empirical classification was well reflected in total aerobic counts. As regards pathogens, the usefulness of such a classification scheme could not be evaluated due to the low frequency of pathogens. This indicates that on this issue further studies should be conducted.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90923050","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
C. Meyer, M. Fredriksson-Ahomaa, S. Thiel, Kaja Kokott, E. Märtlbauer
{"title":"Detection of Salmonella in poultry meat using culture method, enzyme-linked fluorescent immunoassay and immuno-chromatography","authors":"C. Meyer, M. Fredriksson-Ahomaa, S. Thiel, Kaja Kokott, E. Märtlbauer","doi":"10.2376/0003-925X-64-4","DOIUrl":"https://doi.org/10.2376/0003-925X-64-4","url":null,"abstract":"","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75951517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-01-01DOI: 10.2376/0003-925X-63-107
A. Hiller, Lourens Heres, G. Althoff, H.A.P. Urlings, G. Klein
Regulation (EC) 854/2004 opens up the opportunity to implement risk based meat inspection of fattening pigs without incision. A concept for implementation of a food safety improving meat inspection without incision was approved in practice and evaluated. It includes a serological monitoring for categorising pig herds according to the risk related to food safety concerning Mycobacterium ovum, a specific test to detect residues of antimicrobial substances and to fulfill the criteria of Regulation (EC) 1244/2007. The concept is suitable for practical implementation. In comparison to the traditional meat inspection system the new system enables control of food safety hazards on farm level. Omitting of incision of the mandibular lymph nodes showed a significant reduction in the cross contamination of Salmonella.
{"title":"Implementierung einer risikoorientierten Fleischuntersuchung ohne Anschnitte beim Mastschwein in einem nord-deutschen Schlachtunternehmen","authors":"A. Hiller, Lourens Heres, G. Althoff, H.A.P. Urlings, G. Klein","doi":"10.2376/0003-925X-63-107","DOIUrl":"https://doi.org/10.2376/0003-925X-63-107","url":null,"abstract":"Regulation (EC) 854/2004 opens up the opportunity to implement risk based meat inspection of fattening pigs without incision. A concept for implementation of a food safety improving meat inspection without incision was approved in practice and evaluated. It includes a serological monitoring for categorising pig herds according to the risk related to food safety concerning Mycobacterium ovum, a specific test to detect residues of antimicrobial substances and to fulfill the criteria of Regulation (EC) 1244/2007. The concept is suitable for practical implementation. In comparison to the traditional meat inspection system the new system enables control of food safety hazards on farm level. Omitting of incision of the mandibular lymph nodes showed a significant reduction in the cross contamination of Salmonella.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82647932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-01-01DOI: 10.2376/0003-925X-62-136
S. Koller, H. Huber, N. Cernela, R. Stephan, C. Zweifel
Methicillin-resistant coagulase-negative staphylococci (MR-CNS) are increasingly reported in animals and humans as colonizing organisms and as opportunistic pathogens. Within a collection of MR-CNS isolates from livestock, chicken carcasses, bulk tank milk, minced meat, and contact persons, matrix-assisted laser desorption ionization-time of flight mass spectrometry identified 37 isolates as S. lentus. All 37 methicillin-resistant S. lentus strains originated from either chicken carcasses (30 strains) or employees working in a poultry abattoir (seven strains). To assess the phenotypic antibiotic resistance to selected antibiotics (ciprofloxacin, clindamycin, erythromycin, gentamicin, rifampin, sulfamethoxazole/trimethoprime, tetracycline, vancomycin), the disk diffusion method was used and none of the strains was resistant to gentamicin, rifampin, or vancomycin. Pulsed-field gel electrophoresis (SmaI) was applied to evaluate the genotypic relationship of the 37 methicillin-resistant S. lentus strains. With a cut-off level of 80 % similarity, 30 (81.1 %) strains were grouped into only two clusters. Overall, the seven human strains showed between 85 % and 100 % similarity to the closest related chicken isolates. Our results suggest potential transmission of methicillin-resistant S. lentus between slaughtered chickens and abattoir personnel.
{"title":"Methicillin-resistant Staphylococcus lentus strains isolated from chicken carcasses and employees of a poultry abattoir","authors":"S. Koller, H. Huber, N. Cernela, R. Stephan, C. Zweifel","doi":"10.2376/0003-925X-62-136","DOIUrl":"https://doi.org/10.2376/0003-925X-62-136","url":null,"abstract":"Methicillin-resistant coagulase-negative staphylococci (MR-CNS) are increasingly reported in animals and humans as colonizing organisms and as opportunistic pathogens. Within a collection of MR-CNS isolates from livestock, chicken carcasses, bulk tank milk, minced meat, and contact persons, matrix-assisted laser desorption ionization-time of flight mass spectrometry identified 37 isolates as S. lentus. All 37 methicillin-resistant S. lentus strains originated from either chicken carcasses (30 strains) or employees working in a poultry abattoir (seven strains). To assess the phenotypic antibiotic resistance to selected antibiotics (ciprofloxacin, clindamycin, erythromycin, gentamicin, rifampin, sulfamethoxazole/trimethoprime, tetracycline, vancomycin), the disk diffusion method was used and none of the strains was resistant to gentamicin, rifampin, or vancomycin. Pulsed-field gel electrophoresis (SmaI) was applied to evaluate the genotypic relationship of the 37 methicillin-resistant S. lentus strains. With a cut-off level of 80 % similarity, 30 (81.1 %) strains were grouped into only two clusters. Overall, the seven human strains showed between 85 % and 100 % similarity to the closest related chicken isolates. Our results suggest potential transmission of methicillin-resistant S. lentus between slaughtered chickens and abattoir personnel.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78777418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-01-01DOI: 10.2376/0003-925X-62-129
R. Johne, R. Pund, C. Schrader
Outbreaks of viral gastrointestinal diseases due to the consumption of contaminated shellfish have been repeatedly reported. Human pathogenic viruses may accumulate in shellfish after faecal contamination of the growing area and thereafter persist tor several weeks. Here, blue mussels (Mytilus edulis) were contaminated with noroviruses and rotaviruses for 24 hours in a recirculation artificial seawater system. Noroviruses were found to be enriched 100 to 1000fold within the mussels and persisted therein for at least 4 weeks as assessed by semiquantitative real-time RT-PCR. In contrast, rotaviruses were not efficiently enriched in shellfish and they were only detectable tor approximately one week using realtime RT-PCR and cell culture. Feline calicivirus, used as surrogate for norovirus infectivity testing, was also only detectable in shellfish for approximately oneweek. For rotavirus, the inactivation kinetics in shellfish and contaminated seawater were largely similar. In contrast, norovirus was highly stable in shellfish for at least 4 weeks, but the amount declined in seawater and was no longer detectable therein at 3 weeks after contamination. The results indicate a unique mechanism of norovirus enrichment and persistence in shellfish. For improvement of microbial safety, surveillance may be focused on detection of noroviruses in shellfish samples.
{"title":"Experimental accumulation and persistence of norovirus, feline calicivirus and rotavirus in blue musseis (Mytilus edulis)","authors":"R. Johne, R. Pund, C. Schrader","doi":"10.2376/0003-925X-62-129","DOIUrl":"https://doi.org/10.2376/0003-925X-62-129","url":null,"abstract":"Outbreaks of viral gastrointestinal diseases due to the consumption of contaminated shellfish have been repeatedly reported. Human pathogenic viruses may accumulate in shellfish after faecal contamination of the growing area and thereafter persist tor several weeks. Here, blue mussels (Mytilus edulis) were contaminated with noroviruses and rotaviruses for 24 hours in a recirculation artificial seawater system. Noroviruses were found to be enriched 100 to 1000fold within the mussels and persisted therein for at least 4 weeks as assessed by semiquantitative real-time RT-PCR. In contrast, rotaviruses were not efficiently enriched in shellfish and they were only detectable tor approximately one week using realtime RT-PCR and cell culture. Feline calicivirus, used as surrogate for norovirus infectivity testing, was also only detectable in shellfish for approximately oneweek. For rotavirus, the inactivation kinetics in shellfish and contaminated seawater were largely similar. In contrast, norovirus was highly stable in shellfish for at least 4 weeks, but the amount declined in seawater and was no longer detectable therein at 3 weeks after contamination. The results indicate a unique mechanism of norovirus enrichment and persistence in shellfish. For improvement of microbial safety, surveillance may be focused on detection of noroviruses in shellfish samples.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82176970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Greiner, T. Alter, A. Johne, D. Schlichting, A. Fetsch, J. Bräunig, A. Käsbohrer, S. Knoblauch, P. Braun, B. Appel
In Germany salmonellosis is one of the most common foodborne infections in humans. Contaminated table eggs are one of the main sources of the infection. The aim of the study was to obtain experimental data on the impact of temperature conditions on the behaviour of Salmonella Enteriditis (SE) in table eggs which may occur under practical conditions. For this purpose, 170 fresh eggs were stored at different temperatures (group A: 5°C; group B: 25°C, group C: 25°C/5°C in alternating sequences of three-day intervals). Every six days, qualitative and quantitative examinations to detect SE were carried out during the following 30 days. Salmonella, which were inoculated into the albumen could be detected over the whole study period, i.e. it was not inactivated; however, only during storage at 5°C, there was no growth of SE. By qualitative examination, SE could be detected testing, a considerable bacterial growth was confirmed during storage at 25°C or changing temperatures (25°C/5°C). By alternating storage temperatures, the highest migration rate into the yolk could be detected (64%), But changing temperatures had no additional effect on the detection or concentration of Salmonella in fresh eggs. This study shows that eggs should be chilled immediately after laying; a storage temperature of = 5°C is recommended.
{"title":"Studies on the growth of Salmonella in table eggs under different storage temperatures","authors":"M. Greiner, T. Alter, A. Johne, D. Schlichting, A. Fetsch, J. Bräunig, A. Käsbohrer, S. Knoblauch, P. Braun, B. Appel","doi":"10.2376/0003-925X-62-6","DOIUrl":"https://doi.org/10.2376/0003-925X-62-6","url":null,"abstract":"In Germany salmonellosis is one of the most common foodborne infections in humans. Contaminated table eggs are one of the main sources of the infection. The aim of the study was to obtain experimental data on the impact of temperature conditions on the behaviour of Salmonella Enteriditis (SE) in table eggs which may occur under practical conditions. For this purpose, 170 fresh eggs were stored at different temperatures (group A: 5°C; group B: 25°C, group C: 25°C/5°C in alternating sequences of three-day intervals). Every six days, qualitative and quantitative examinations to detect SE were carried out during the following 30 days. Salmonella, which were inoculated into the albumen could be detected over the whole study period, i.e. it was not inactivated; however, only during storage at 5°C, there was no growth of SE. By qualitative examination, SE could be detected testing, a considerable bacterial growth was confirmed during storage at 25°C or changing temperatures (25°C/5°C). By alternating storage temperatures, the highest migration rate into the yolk could be detected (64%), But changing temperatures had no additional effect on the detection or concentration of Salmonella in fresh eggs. This study shows that eggs should be chilled immediately after laying; a storage temperature of = 5°C is recommended.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76123253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The incidence of Listeria spp. was investigated in fresh fish (n = 100) sold at retail markets and in the environmental and personnel samples (n = 100) obtained from several fish markets in Afyonkarahisar, Turkey by immunomagnetic separation technique. The fish samples analysed included anchovy, trout, carp and grey mullet (25 of each). Six (6 %) of the fish samples were found positive for Listeria spp. and the overall incidence of Listeria spp. was 10 % in the environmental and personnel samples. Three Listeria spp., Listeria monocytogenes, L. ivanovii, L. grayi were recovered from the samples examined. In addition, L. seeligeri from a fish sample and L. innocua from an environmental sample (box) were isolated. It was found that L. monocytogenes was only detected in fresh water fish with an incidence of 8 %. For the environmental samples, knives and refrigerators had the highest (20 %) and personnel samples had the least (5 %) levels of contamination. It can be concluded that the fish sold at retail markets are moderately contaminated with various species of Listeria including L. monocytogenes, which may pose a risk for human health. The presence of these bacteria in environmental and personnel samples of fish markets is also an important possible sources of cross-contamination of the fish and other seafood. The results of this study indicate the necessity of the implementation of good hygiene and sanitary practices in order to prevent and/or reduce the contamination of fishery products by Listeria spp. at the retail level.
{"title":"Detection of Listeria species in fresh fish and fish market environment by IMS technique in Turkey","authors":"L. Akkaya, H. Atabay, V. GÖk, R. Kara","doi":"10.2376/0003-925X-62-16","DOIUrl":"https://doi.org/10.2376/0003-925X-62-16","url":null,"abstract":"The incidence of Listeria spp. was investigated in fresh fish (n = 100) sold at retail markets and in the environmental and personnel samples (n = 100) obtained from several fish markets in Afyonkarahisar, Turkey by immunomagnetic separation technique. The fish samples analysed included anchovy, trout, carp and grey mullet (25 of each). Six (6 %) of the fish samples were found positive for Listeria spp. and the overall incidence of Listeria spp. was 10 % in the environmental and personnel samples. Three Listeria spp., Listeria monocytogenes, L. ivanovii, L. grayi were recovered from the samples examined. In addition, L. seeligeri from a fish sample and L. innocua from an environmental sample (box) were isolated. It was found that L. monocytogenes was only detected in fresh water fish with an incidence of 8 %. For the environmental samples, knives and refrigerators had the highest (20 %) and personnel samples had the least (5 %) levels of contamination. It can be concluded that the fish sold at retail markets are moderately contaminated with various species of Listeria including L. monocytogenes, which may pose a risk for human health. The presence of these bacteria in environmental and personnel samples of fish markets is also an important possible sources of cross-contamination of the fish and other seafood. The results of this study indicate the necessity of the implementation of good hygiene and sanitary practices in order to prevent and/or reduce the contamination of fishery products by Listeria spp. at the retail level.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85361416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Lehner, Claudia Fricker-Feer, K. Gschwend, R. Stephan
Cronobacter spp. (former Enterobacter sakazakii) are occasional contaminants of powdered infant formula (PIF) and have been implicated in rare cases of neonatal infections. Surveys on the prevalence of these organisms and/or contamination routes during the processing of the infant formula are of importance to the manufacturers in order to reduce the level of contamination of these products. Increasing customer awareness on possible contamination of other milk powder based products intended for consumption by (older) infants posed the question about the presence of Enterobacteriaceae and especially Cronobacter spp. in products other than PIF e. g. milk concentrate (intermediate) and milk powder, both added to a variety of infant foods. It was the aim of this study to create data on the prevalence of Enterobacteriaceae and possible epidemiologic correlation of Cronobacter spp. in raw milk, milk concentrate and milk powder obtained from a Swiss milk powder production facility (2 production sites). A total of 100 raw milk samples, 91 milk concentrate samples and 172 milk powder samples were collected and tested for the presence of Enterobacteriaceae including Cronobacter spp. by cultural means. Subsets of isolates from each sample category were selected for further molecular identification and subtyping analysis. A variety of members of the Enterobacteriaceae family were observed in all types of samples, whereas Cronobacter spp. was isolated from milk powder only. Subtyping revealed a relatively high degree of heterogeneity among Cronobacter spp. isolates from both production sites suggesting continuous entry and dissemination of organisms from the production environment into the products.
{"title":"Identification of Enterobacteriaceae and Cronobacter spp. in raw milk, milk concentrate and milk powder: prevalence and genotyping","authors":"A. Lehner, Claudia Fricker-Feer, K. Gschwend, R. Stephan","doi":"10.2376/0003-925X-61-22","DOIUrl":"https://doi.org/10.2376/0003-925X-61-22","url":null,"abstract":"Cronobacter spp. (former Enterobacter sakazakii) are occasional contaminants of powdered infant formula (PIF) and have been implicated in rare cases of neonatal infections. Surveys on the prevalence of these organisms and/or contamination routes during the processing of the infant formula are of importance to the manufacturers in order to reduce the level of contamination of these products. Increasing customer awareness on possible contamination of other milk powder based products intended for consumption by (older) infants posed the question about the presence of Enterobacteriaceae and especially Cronobacter spp. in products other than PIF e. g. milk concentrate (intermediate) and milk powder, both added to a variety of infant foods. It was the aim of this study to create data on the prevalence of Enterobacteriaceae and possible epidemiologic correlation of Cronobacter spp. in raw milk, milk concentrate and milk powder obtained from a Swiss milk powder production facility (2 production sites). A total of 100 raw milk samples, 91 milk concentrate samples and 172 milk powder samples were collected and tested for the presence of Enterobacteriaceae including Cronobacter spp. by cultural means. Subsets of isolates from each sample category were selected for further molecular identification and subtyping analysis. A variety of members of the Enterobacteriaceae family were observed in all types of samples, whereas Cronobacter spp. was isolated from milk powder only. Subtyping revealed a relatively high degree of heterogeneity among Cronobacter spp. isolates from both production sites suggesting continuous entry and dissemination of organisms from the production environment into the products.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80738519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2010-01-01DOI: 10.2376/0003-925X-61-132
K. Meremäe, M. Roasto, T. Tamme, M. Ivanova
The present study investigated the antimicrobial effect of Lactobacillus acidophilus, Lactobacillus fermentum, Bifidobacterium bifidum and Bifidobacterium longum with and without 1 % inulin or 1 % oligofructose on the survival and growth of antibiotic-resistant as well as susceptible C. jejuni strains (n = 6) using the co-culture experiments in vitro. The pH of the medium and certain organic acids produced by probiotic bacteria were also measured. High performance liquid chromatography (HPLC) was used to determine the concentrations of lactic and acetic acid. L. acidophilus with 1 % inulin or 1 % oligofructose and Bifidobacteria combined with 1 % oligofructose inhibited the growth of all the tested C. jejuni strains and none of the tested C. jejuni strains were detectable in 48 hours of coincubation. C. jejuni did not affect the growth of the probiotic strains. The antimicrobial activity of probiotics combined with prebiotics against C. jejuni was most probably associated with the reduction of pH via the production of organic acids in liquid media.
{"title":"In vitro study of the antimicrobial effect of selected probiotics combined with prebiotics on Campylobacter jejuni.","authors":"K. Meremäe, M. Roasto, T. Tamme, M. Ivanova","doi":"10.2376/0003-925X-61-132","DOIUrl":"https://doi.org/10.2376/0003-925X-61-132","url":null,"abstract":"The present study investigated the antimicrobial effect of Lactobacillus acidophilus, Lactobacillus fermentum, Bifidobacterium bifidum and Bifidobacterium longum with and without 1 % inulin or 1 % oligofructose on the survival and growth of antibiotic-resistant as well as susceptible C. jejuni strains (n = 6) using the co-culture experiments in vitro. The pH of the medium and certain organic acids produced by probiotic bacteria were also measured. High performance liquid chromatography (HPLC) was used to determine the concentrations of lactic and acetic acid. L. acidophilus with 1 % inulin or 1 % oligofructose and Bifidobacteria combined with 1 % oligofructose inhibited the growth of all the tested C. jejuni strains and none of the tested C. jejuni strains were detectable in 48 hours of coincubation. C. jejuni did not affect the growth of the probiotic strains. The antimicrobial activity of probiotics combined with prebiotics against C. jejuni was most probably associated with the reduction of pH via the production of organic acids in liquid media.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86391493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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