Raw milk cheeses from Beira Baixa, Portugal—A contributive study for the microbiological hygiene and safety assessment

Due to specific bacterial microbiota, raw milk cheeses have appreciated sensory properties. However, they may pose a threat to consumer safety due to potential pathogens presence. This study evaluated the microbiological contamination of 98 raw milk cheeses from Beira Baixa, Portugal. Presence and e...

Full description

Saved in:

Bibliographic Details
Published in:	Brazilian journal of microbiology Vol. 55; no. 2; pp. 1759 - 1772
Main Authors:	Mendonça, Rita, Furtado, Rosália, Coelho, Anabela, Correia, Cristina Belo, Suyarko, Elena, Borges, Vítor, Gomes, João Paulo, Pista, Angela, Batista, Rita
Format:	Journal Article
Language:	English
Published:	Cham Springer International Publishing 01-06-2024
Subjects:	Animals Bacteria - classification Bacteria - genetics Bacteria - isolation & purification Biomedical and Life Sciences Cheese - microbiology Drug Resistance, Bacterial Escherichia coli - genetics Escherichia coli - isolation & purification Food Contamination - analysis Food Microbiology Food Safety Food Safety and Quality - Research Paper Humans Hygiene Life Sciences Listeria monocytogenes - classification Listeria monocytogenes - genetics Listeria monocytogenes - isolation & purification Medical Microbiology Microbial Ecology Microbial Genetics and Genomics Microbiology Milk - microbiology Mycology Portugal Portugal Coagulase Positive Staphylococci spp Whole-genome sequencing (WGS) Portugal Raw milk cheese Salmonella spp Escherichia coli Listeria monocytogenes
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	Due to specific bacterial microbiota, raw milk cheeses have appreciated sensory properties. However, they may pose a threat to consumer safety due to potential pathogens presence. This study evaluated the microbiological contamination of 98 raw milk cheeses from Beira Baixa, Portugal. Presence and enumeration of Coagulase Positive Staphylococci (CPS), Listeria monocytogenes , Salmonella spp., pathogenic Escherichia coli , and indicator microorganisms (non-pathogenic E. coli and Listeria spp.) was attained. E. coli antimicrobial resistance (AMR) was also evaluated. PCR and/or Whole genome sequencing (WGS) was used to characterize E. coli , Salmonella spp. and L. monocytogenes isolates. Sixteen cheeses (16.3%) were classified as Satisfactory, 59 (60.2%) as Borderline and 23 (23.5%) as Unsatisfactory/Potential Injurious to Health. L. monocytogenes , CPS > 10 4 cfu g −1 , Extraintestinal pathogenic E. coli (ExPEC) and Salmonella spp. were detected in 4.1%, 6.1%, 3.1% and 1.0% of the samples, respectively. Listeria innocua (4.1%) and E. coli > 10 4 cfu g −1 (16.3%) were also detected. AMR E. coli was detected in 23/98 (23.5%) of the cheese samples, of which two were multidrug resistant. WGS identified genotypes already associated to human disease and Listeria spp. cluster analysis indicated that cheese contamination might be related with noncompliance with Good Hygiene Practices during cheese production.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 Communicated by Responsible Editor: Luis Augusto Nero.
ISSN:	1517-8382 1678-4405 1678-4405
DOI:	10.1007/s42770-024-01332-y