Identification of bacterial hazards in the production of artisan fresh cheese in Cuba

Ailin Martinez; Nivian Montes de Oca; Mabelin Armenteros; Odalys Uffo; Yamilka Riveron; Dayaimi Gonzalez; Dianys Remon; Severino Benone Paes; Manoel Adriao; Soraya Farias de Andrade; Alejandra Villoch

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Identification of bacterial hazards in the production of artisan fresh cheese in Cuba

机译：古巴工匠新鲜奶酪生产中的细菌危害鉴定

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Artisan fresh cheese producing farms from six provinces of Cuba were studied to identify the presence of bacterial hazards and the results are presented in this research communication. The bacterial hazards identified in milk and cheese respectively were: Listeria spp. (9.5 and 18.9%), Bacillus cereus (23.2 and 24.2%), Escherichia coli O157 (12.6 and 13.7%), Salmonella spp. (10.5 and 17.9%), and Staphylococcus aureus (29.5 and 51.6%). Listeria mono-cytogenes was not detected. Nine Salmonella serotypes corresponding to Salmonella enterica subsp. enterica and Salmonella enterica subsp. arizonae were isolated, whereas Salmonella Anatum was present most often. Biofilm formation by the isolated species and enterotoxin production by S. aureus strains demonstrated the pathogenic potential of the identified bacterial hazards. Results proved the presence of bacterial hazards in the raw milk and cheeses analyzed, so that good manufacturing practices must be accomplished throughout the entire production process in order to avoid the occurrence of foodborne diseases in the population.

机译：研究了来自六个古巴省的新鲜奶酪生产农场，以确定细菌危害的存在，并在这项研究中提出了结果。分别在牛奶和奶酪中鉴定的细菌危害是：histeria spp。（9.5和18.9％），芽孢杆菌（23.2和24.2％），大肠杆菌O157（12.6和13.7％），沙门氏菌SPP。（10.5和17.9％），金黄色葡萄球菌（29.5和51.6％）。没有检测到Histeria单细胞增生。九个沙门氏菌血清型对应于沙门氏菌肠道子。 entenica和Salmonella entenica subsp。亚洲人被孤立，而沙门氏菌anaatum最常存在。由孤立的物种和肠毒素产生的生物膜形成由S. aureus菌株的产生证明了鉴定的细菌危害的致病潜力。结果证明了分析了原料牛奶和奶酪中细菌危害的存在，因此必须在整个生产过程中完成良好的制造规范，以避免群体中食源性疾病的发生。

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来源
《Journal of dairy research》 |2020年第2期|263-265|共3页
作者
Ailin Martinez; Nivian Montes de Oca; Mabelin Armenteros; Odalys Uffo; Yamilka Riveron; Dayaimi Gonzalez; Dianys Remon; Severino Benone Paes; Manoel Adriao; Soraya Farias de Andrade; Alejandra Villoch;
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作者单位

Trial Center for Quality Control of Food (CENLAC) National Center for Animal and Plant Health (CENSA) PO Box 10 32700 San Jose de las Lajas Mayabeque Cuba;

Trial Center for Quality Control of Food (CENLAC) National Center for Animal and Plant Health (CENSA) PO Box 10 32700 San Jose de las Lajas Mayabeque Cuba;

Agrarian University Fructuoso Rodriguez Perez PO Box 18-19 CP 32700 San Jose de Las Lajas Mayabeque Cuba;

Trial Center for Quality Control of Food (CENLAC) National Center for Animal and Plant Health (CENSA) PO Box 10 32700 San Jose de las Lajas Mayabeque Cuba;

Trial Center for Quality Control of Food (CENLAC) National Center for Animal and Plant Health (CENSA) PO Box 10 32700 San Jose de las Lajas Mayabeque Cuba;

Trial Center for Quality Control of Food (CENLAC) National Center for Animal and Plant Health (CENSA) PO Box 10 32700 San Jose de las Lajas Mayabeque Cuba;

Trial Center for Quality Control of Food (CENLAC) National Center for Animal and Plant Health (CENSA) PO Box 10 32700 San Jose de las Lajas Mayabeque Cuba;

Department of Animal Science Federal Rural University of Pernambuco (UFRPE) 52171-900 Recife Brazil;

Department of Animal Morphology and Physiology Federal Rural University of Pernambuco (UFRPE) 52171-90 Recife Brazil;

Department of Genetics Animal Genetic Improvement and Experimental Statistics Federal University of Amazonas (UFAM) 69067-005 Manaus Brazil;

Trial Center for Quality Control of Food (CENLAC) National Center for Animal and Plant Health (CENSA) PO Box 10 32700 San Jose de las Lajas Mayabeque Cuba;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
原文格式 PDF
正文语种 eng
中图分类
关键词
Artisan fresh cheeses; microbiological hazard; milk;

机译：工匠新鲜奶酪;微生物危害;牛奶;

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1. Evaluation of quality and safety of fresh artisan cheeses from three regions of a Cuban province [J] . Martínez Ailín, Ponce Pastor, Ribot Ariel, Revista de salud animal . 2013,第3期

机译：评估古巴省三个地区的新鲜工匠奶酪的质量和安全性
2. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons [J] . R. D. Castro, L. G. Oliveira, F. M. SantAnna, Journal of dairy science . 2016,第8期

机译：在干燥和雨季期间，从巴西Campo das Vertentes地区的水，生乳，内生发酵菌和新鲜的米纳斯手工奶酪中鉴定乳酸菌群
3. DEVELOPMENT OF A HACCP PLAN FOR Listeria monocytogenes HAZARD ASSOCIATED WITH RAW MILK CHEESE ARTISANAL PRODUCTION PROCESS [J] . Mara GEORGESCU, Constantin SAVU, Ileana P?UNESCU, AgroLife Scientific Journal . 2014,第1期

机译：原始牛奶干酪手工生产过程相关的单核细胞增生性李斯特菌危害HACCP计划的制定
4. Opportunities for Veterinarians in the Artisan Cheese Industry [C] . Joseph J. Klopfenstein Annual Conference of the American Association of Bovine Practitioners . 2011

机译：工匠奶酪行业兽医机会
5. An Environmental Approach to Food Safety Assessment Using Artisan Cheese and Fresh Produce as Model Systems [D] . Limoges, Marie. 2019

机译：使用工匠奶酪和新鲜农产品作为模型系统的食品安全评估的环境方法
6. Diversity Dynamics and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis [O] . Cinzia L. Randazzo, Sandra Torriani, Antoon D. L. Akkermans, 2002

机译：通过16S rRNA分析评估西西里手工奶酪生产过程中细菌群落的多样性动态和活性
7. The bacterial identification and antimicrobial susceptibility testing are usually performed manually. Recently, the number of samples has increased and the need for automatification has grown. BioMerieux has investigated Vitek2 for this purpose. HUSLAB has assigned us to compare the identification and antimicrobial results with respect to routine methods and Vitek2. Furthermore, we evaluate test reactions, ESBL (Extended Spectrum Beta-Lactamase) production and the time what it takes to get results with Vitek2. In this study, we examined a total of 183 bacterial isolates including 76 ESBL-strains, 40 nonfermenting rods, 41 fastidious bacteria and 26 fresh clinical isolates. The results of routine methods were gathered from the patient database and following this, compared to the results given by Vitek2. Vitek2 correctly identified more than 96 f the ESBL-strains and fresh clinical isolates. The results of nonfermenting rods and fastidious bacteri a were 70 oncordant with those of the routine methods. Test reaction results of Api20E were 94 nd Api20NE 70 n concordance with Vitek2 results. Approximately 80 f all Vitek2 antimicrobial results and 90 f ESBL test results were correct. Compared to earlier studies, Vitek2 performed the tests faster than the routine methods. These results suggest that Vitek2 is capable of giving rapid and accurate results. However, nonfermenting rods and fastidious bacteria should be studied further. [O] . Järveläinen Marika, Roslund Iira, Silander Maarit 2006

机译：细菌鉴定和抗菌药敏试验通常是手动进行的。最近，样品的数量增加了，并且对自动化的需求也在增长。 BioMerieux为此进行了Vitek2的研究。 HUSLAB已指派我们比较常规方法和Vitek2的鉴定和抗菌结果。此外，我们还评估了测试反应，ESBL（扩展频谱β-内酰胺酶）的产生以及使用Vitek2获得结果所需的时间。在这项研究中，我们检查了总共183个细菌分离株，包括76个ESBL菌株，40个非发酵棒，41个营养细菌和26个新鲜临床分离株。从患者数据库中收集常规方法的结果，然后将其与Vitek2给出的结果进行比较。 Vitek2正确鉴定出超过96种ESBL菌株和新鲜的临床分离株。与常规方法相比，非发酵棒和精制细菌的结果为70。 Api20E的测试反应结果与Vitek2结果一致为94nd Api20NE 70 n。所有Vitek2抗菌结果约80 f和ESBL测试结果90 f正确。与早期的研究相比，Vitek2的测试速度快于常规方法。这些结果表明Vitek2能够给出快速而准确的结果。但是，应进一步研究非发酵棒和营养细菌。

Identification of bacterial hazards in the production of artisan fresh cheese in Cuba

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