Detection and survival of Yersinia enterocolitica in goat cheese produced in San Luis, Argentina

Detection limits and the survival of Yersinia enterocolitica in goat cheese were determined by culture and by nested polymerase chain reaction (PCR). Thirty goat cheese samples inoculated with 10⁴ to 10¹ cfu/g Y. enterocolitica O:9 or O:3 strains were enriched for 0, 3 and 18h in trypticase soy brot...

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Bibliographic Details
Published in:	Journal of food safety Vol. 30; no. 4; pp. 982 - 995
Main Authors:	Lazarte Otero, Valeria, Lucero Estrada, Cecilia, Favier, Gabriela Isabel, Velazquez, Lidia, Escudero, Maria Esther, Steffanini de Guzman, Ana Maria
Format:	Journal Article
Language:	English
Published:	Malden, USA Blackwell Publishing Inc 01-11-2010 Wiley Blackwell Publishers Inc
Subjects:	Agar bacterial contamination Biological and medical sciences Cheese cheesemaking Colony-forming cells Dairy products detection limit Fecal coliforms food analysis food composition Food contamination Food contamination & poisoning Food industries food pathogens Food safety Fundamental and applied biological sciences. Psychology General aspects goat cheese Goats Hygiene and safety Methods of analysis, processing and quality control, regulation, standards microbial detection microbiological risk assessment Microflora pathogen survival Polymerase chain reaction Soybeans Studies Survival Survival analysis Yersinia enterocolitica Argentina South America America Dairy animal Dairy product Cheese Survival Yersinia enterocolitica Vertebrata Mammalia Analysis method Bacteria Goat Control method Artiodactyla Detection Ungulata Enterobacteriaceae
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Summary:	Detection limits and the survival of Yersinia enterocolitica in goat cheese were determined by culture and by nested polymerase chain reaction (PCR). Thirty goat cheese samples inoculated with 10⁴ to 10¹ cfu/g Y. enterocolitica O:9 or O:3 strains were enriched for 0, 3 and 18h in trypticase soy broth (TSB), modified Rappaport broth and a formulated in our laboratory broth (FLB). The lowest detection limits were 1 × 10³ cfu/g by culture on Mac Conkey agar after 3 h TSB and FLB enrichments, and 1 × 10² cfu/g by nested PCR at 3 h from all enrichment broths. Y. enterocolitica survival was studied in 20 goat cheese samples contaminated at levels of 1 × 10⁶ cfu/g and stored at 4° and 22C for 120 days. Y. enterocolitica was detected during 7 and 30 days at 22C and 4C, respectively. Total and fecal coliforms were recovered from microflora of goat cheese, but indigenous Y. enterocolitica was not detected. Practical Applications: In San Luis, Argentina, Yersinia enterocolitica strains have been isolated from several foods, samples of animal origin and stool specimens from symptomatic patients. This is the first survey of this microorganism in goat cheese manufactured in our region. The performance of two detection methods, culture and nested polymerase chain reaction, was evaluated in the assessment of the detection limits and the survival of this pathogen in goat cheese. Results might contribute to the knowledge of the behavior of Y. enterocolitica in this food and reinforce the increasing concern about the microbiological quality of this dairy product. Survival of Y. enterocolitica in goat cheese represents a hazard for the consumer health.
Bibliography:	http://dx.doi.org/10.1111/j.1745-4565.2010.00256.x ark:/67375/WNG-KDHC2QXL-8 ArticleID:JFS256 istex:9AA8A94A7453C5732ABADECE63CA86CCEF0C11CF ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23
ISSN:	0149-6085 1745-4565
DOI:	10.1111/j.1745-4565.2010.00256.x