...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of dairy research >Staphylococcus aureus reservoirs during traditional Austrian raw milk cheese production
【24h】

Staphylococcus aureus reservoirs during traditional Austrian raw milk cheese production

机译：传统奥地利原奶奶酪生产过程中的金黄色葡萄球菌储库

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Sampling approaches following the dairy chain, including microbiological hygiene status of critical processing steps and physicochemical parameters, contribute to our understanding of how Staphylococcus aureus contamination risks can be minimised. Such a sampling approach was adopted in this study, together with rapid culture-independent quantification of Staph. aureus to supplement standard microbiological methods. A regional cheese production chain, involving 18 farms, was sampled on two separate occasions. Overall, 51.4% of bulk milk samples were found to be Staph. aureus positive, most of them (34.3%) at the limit of culture-based detection. Staph. aureus positive samples ＞ 100 cfu/ml were recorded in 17.1 % of bulk milk samples collected mainly during the sampling in November. A higher number of Staph. aureus positive bulk milk samples (94.3%) were detected after applying the culture-independent approach. A concentration effect of Staph. aureus was observed during curd processing. Staph. aureus were not consistently detectable with cultural methods during the late ripening phase, but ＞ 100 Staph. aureus cell equivalents (CE)/ml or g were quantifiable by the culture-independent approach until the end of ripening. Enterotoxin gene PCR and pulsed-field gel electrophoresis (PFGE) typing provided evidence that livestock adapted strains of Staph. aureus mostly dominate the post processing level and substantiates the belief that animal hygiene plays a pivotal role in minimising the risk of Staph. aureus associated contamination in cheese making. Therefore, the actual data strongly support the need for additional sampling activities and recording of physicochemical parameters during semi-hard cheese-making and cheese ripening, to estimate the risk of Staph. aureus contamination before consumption.
机译：乳制品链条上的采样方法，包括关键加工步骤的微生物卫生状况和理化参数，有助于我们了解如何将金黄色葡萄球菌污染风险降至最低。在这项研究中采用了这种采样方法，同时对葡萄球菌进行了与培养无关的快速定量分析。金黄色葡萄球菌补充标准的微生物学方法。在两个不同的场合对涉及18个农场的区域奶酪生产链进行了采样。总体而言，发现51.4％的散装牛奶样品是葡萄球菌。金黄色葡萄球菌呈阳性，大多数（34.3％）在基于培养的检测限内。葡萄球菌。在11月采样期间采集的散装牛奶样品中，有17.1％的金黄色葡萄球菌阳性样品＞ 100 cfu / ml。葡萄球菌数量较多。应用与培养无关的方法后，检测到金黄色葡萄球菌阳性散装牛奶样品（94.3％）。金黄色葡萄球菌的浓缩作用。在凝乳加工过程中观察到金黄色。葡萄球菌。在成熟后期，用培养方法不能始终检测到金黄色葡萄球菌，但＞ 100 Staph。直至培养结束，可通过不依赖培养的方法对金黄色葡萄球菌当量（CE）/ ml或g进行定量。肠毒素基因PCR和脉冲场凝胶电泳（PFGE）分型为家畜适应了葡萄球菌菌株提供了证据。金黄色葡萄球菌主要在后期处理水平上占主导地位，并证实了动物卫生在最大程度降低葡萄球菌病风险中起着关键作用。金黄色葡萄素与奶酪制作中的污染有关。因此，实际数据强烈支持在半硬奶酪制作和奶酪成熟过程中需要进行额外的采样活动并记录理化参数，以估计葡萄球菌的风险。食用前金黄色葡萄球菌污染。

著录项

  • 来源
    《Journal of dairy research》 |2014年第4期|462-470|共9页
  • 作者

    Georg Walcher; Monika Gonano; Judith Kuemmel; Gary C. Barker; Karin Lebl; Othmar Bereuter; Monika Ehling-Schulz; Martin Wagner; Beatrix Stessl;

  • 作者单位

    Department for Farm Animals and Veterinary Public Health, Institute of Milk Hygiene, Milk Technology and Food Science, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria;

    Department for Farm Animals and Veterinary Public Health, Institute of Milk Hygiene, Milk Technology and Food Science, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria ,Austrian Agency for Health and Food Safety (AGES), Institute for Veterinary Investigations Moedling, Robert Koch Gasse 1 7, 2340 Moedling, Austria;

    Department for Pathobiology, Institute of Bacteriology, Mycology and Hygiene, Functional Microbiology, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria ,Clinic for Ruminants, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria;

    Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK;

    Department for Farm Animals and Veterinary Public Health, Institute for Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria;

    Department of Dairy, Chamber of Agriculture Vorarlberg, Montfortstrasse 9-11, 6900 Bregenz, Austria;

    Department for Pathobiology, Institute of Bacteriology, Mycology and Hygiene, Functional Microbiology, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria;

    Department for Farm Animals and Veterinary Public Health, Institute of Milk Hygiene, Milk Technology and Food Science, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria;

    Department for Farm Animals and Veterinary Public Health, Institute of Milk Hygiene, Milk Technology and Food Science, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria;

  • 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

    Staphylococcus aureus; semi-hard cheese; matrix lysis; enterotoxin genes; pulsed-field gel electrophoresis;

    机译：金黄色葡萄球菌;半硬奶酪;基质裂解肠毒素基因脉冲场凝胶电泳;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号