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1.
Foodborne Pathog Dis ; 11(1): 15-20, 2014 Jan.
Article in English | MEDLINE | ID: mdl-24066903

ABSTRACT

The growth and survival of Arcobacter butzleri and Arcobacter cryaerophilus in milk were investigated at different storage temperatures. Three strains of each Arcobacter species were inoculated into ultrahigh-temperature (UHT), pasteurized, and raw cow's milk and stored at 4, 10, and 20°C for 6 days. The survival of Arcobacter spp. during storage was evaluated by a culture method. Results clearly showed that A. butzleri and A. cryaerophilus remained viable in milk when stored at 4°C and 10°C for a period of 6 days. When UHT and pasteurized milk were stored at 20°C, the A. butzleri count increased, with a longer lag-phase in pasteurized milk, whereas the A. cryaerophilus count increased in the first 48 h and then rapidly decreased to below the detection limit on the sixth storage day. When raw milk was stored at 20°C, the A. butzleri and A. cryaerophilus counts decreased from the first day of storage and no viable bacteria were recovered on the last day of storage. Generally, A. butzleri displayed a significantly better growth and survival capacity than A. cryaerophilus in milk. The present study is the first to assess the survival and/or growth of A. butzleri and A. cryaerophilus in milk. The evidence suggests that in case of primary contamination of milk or secondary contamination due to postprocessing contamination, milk can act as a potential source of Arcobacter infection in humans and could have public health implications, especially for raw milk consumption.


Subject(s)
Arcobacter/growth & development , Hot Temperature , Milk/microbiology , Pasteurization , Animals , Arcobacter/classification , Colony Count, Microbial , Consumer Product Safety , Food Contamination/analysis , Food Microbiology , Hydrogen-Ion Concentration
2.
J Food Prot ; 76(11): 1902-7, 2013 Nov.
Article in English | MEDLINE | ID: mdl-24215694

ABSTRACT

Prevalence data were collected from official microbiological records monitoring four selected foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, and Campylobacter jejuni) in raw milk sold by self-service vending machines in seven Italian regions (60,907 samples from 1,239 vending machines) from 2008 to 2011. Data from samples analyzed by both culture-based and real-time PCR methods were collected in one region. One hundred raw milk consumers in four regions were interviewed while purchasing raw milk from vending machines. One hundred seventy-eight of 60,907 samples were positive for one of the four foodborne pathogens investigated: 18 samples were positive for Salmonella, 83 for L. monocytogenes, 24 for E. coli O157:H7, and 53 for C. jejuni in the seven regions investigated. No significant differences in prevalence were found among regions, but a significant increase in C. jejuni prevalence was observed over the years of the study. A comparison of the two analysis methods revealed that real-time PCR was 2.71 to 9.40 times more sensitive than the culture-based method. Data on consumer habits revealed that some behaviors may enhance the risk of infection linked to raw milk consumption: 37% of consumers did not boil milk before consumption, 93% never used an insulated bag to transport raw milk home, and raw milk was consumed by children younger than 5 years of age. These results emphasize that end-product controls alone are not sufficient to guarantee an adequate level of consumer protection. The beta distribution of positive samples in this study and the data on raw milk consumer habits will be useful for the development of a national quantitative risk assessment of Salmonella, L. monocytogenes, E. coli O157, and C. jejuni infection associated with raw milk consumption.


Subject(s)
Food Contamination/analysis , Food Dispensers, Automatic , Milk/microbiology , Animals , Campylobacter jejuni/growth & development , Campylobacter jejuni/isolation & purification , Cattle , Colony Count, Microbial/methods , Colony Count, Microbial/standards , Consumer Product Safety , Escherichia coli O157/growth & development , Escherichia coli O157/isolation & purification , Food Microbiology , Humans , Italy , Listeria monocytogenes/growth & development , Listeria monocytogenes/isolation & purification , Prevalence , Public Health , Real-Time Polymerase Chain Reaction , Risk Assessment , Salmonella/growth & development , Salmonella/isolation & purification
3.
Foodborne Pathog Dis ; 10(9): 820-4, 2013 Sep.
Article in English | MEDLINE | ID: mdl-23806147

ABSTRACT

Water buffalo mozzarella cheese (WBMC) is a fresh stretched cheese produced from whole chilled buffalo milk. Although pasteurization of milk and the use of defined starter cultures are recommended, traditional technology involving unpasteurized milk and natural whey cultures is still employed for WBMC production in Italy. The purpose of this study was to assess the behavior of Arcobacter butzleri during WBMC production and storage under different temperature conditions (5, 10, and 20 °C). Raw milk was experimentally inoculated with one reference strain and two isolates of A. butzleri, and the count was monitored during WBMC production and storage. The bacterial count of A. butzleri decreased during curd ripening (from 7.83 log colony-forming units (CFU)/g to 4.14 log CFU/g in about 4 h) and a further decrease (>4 log CFU/g) was observed at the end of curd stretching. During storage testing, A. butzleri was never detected by direct plating, whereas it was recovered from 12 of the total 162 WBMC until the end of storage testing by enrichment. The results revealed that A. butzleri is able to survive during WBMC production and storage at different temperature conditions. Consequently, traditional WBMC produced from raw milk could represent a potential source of Arcobacter infection for humans.


Subject(s)
Arcobacter/isolation & purification , Cheese/microbiology , Food Contamination , Food Storage , Milk/microbiology , Animals , Arcobacter/growth & development , Buffaloes , Colony Count, Microbial , Feces/microbiology , Food Microbiology , Hydrogen-Ion Concentration , Italy , Lactobacillaceae/growth & development , Lactobacillaceae/isolation & purification , Temperature
4.
Foodborne Pathog Dis ; 8(3): 445-50, 2011 Mar.
Article in English | MEDLINE | ID: mdl-20187744

ABSTRACT

Tonsils of 829 fattening pigs originating from Belgium (n = 201), Italy (n = 428), and Spain (n = 200) were collected between 2005 and 2007 to study the prevalence of enteropathogenic Yersinia in slaughter pigs. Isolation of Yersinia enterocolitica and Yersinia pseudotuberculosis was done by selective enrichment and by cold enrichment for 7 and 14 days. Pathogenic Y. enterocolitica and Y. pseudotuberculosis isolates were identified by polymerase chain reaction targeting the chromosomal genes ail and inv, respectively, as well as the plasmid-encoded virF of both species. A significantly higher (p < 0.001) prevalence of ail-positive Y. enterocolitica in Spain (93%) than in Belgium (44%) or Italy (32%) was observed. virF-positive Y. enterocolitica was present in 77% of ail-positive samples. Bioserotype 4/O:3 was the most common type in all three countries. Bioserotypes 2/O:5 and 3/O:9 were found in Italy (1%) and Belgium (9%), respectively. The prevalence of inv- and virF-positive Y. pseudotuberculosis was 2% and 1% in Belgium and Italy, respectively. Y. pseudotuberculosis was not detected in pigs from Spain. Bioserotypes 1/O:1 (20%), 1/O:2 (20%), and 2/O:3 (60%) were found in Belgium, and 1/O:1 (60%) and 2/O:3 (20%) in Italy. The most efficient method for isolation of Y. enterocolitica was combined cold enrichment for 7 and 14 days; however, the isolation method for Y. pseudotuberculosis was cold enrichment for 14 days. Fattening pigs seem to be an important reservoir of pathogenic Y. enterocolitica in Belgium, Italy, and Spain. Bioserotype 4/O:3 of Y. enterocolitica and bioserotypes 2/O:3 and 1/O:1 of Y. pseudotuberculosis have been shown to predominate.


Subject(s)
Disease Reservoirs/veterinary , Swine Diseases/microbiology , Yersinia Infections/veterinary , Yersinia enterocolitica/classification , Yersinia pseudotuberculosis/classification , Animals , Belgium/epidemiology , Cold Temperature , Food Contamination/analysis , Food Microbiology , Humans , Italy/epidemiology , Meat/microbiology , Palatine Tonsil/microbiology , Polymerase Chain Reaction/methods , Polymerase Chain Reaction/veterinary , Prevalence , Serotyping/methods , Serotyping/veterinary , Spain/epidemiology , Swine , Swine Diseases/epidemiology , Time Factors , Yersinia Infections/epidemiology , Yersinia Infections/microbiology , Yersinia enterocolitica/genetics , Yersinia enterocolitica/isolation & purification , Yersinia pseudotuberculosis/genetics , Yersinia pseudotuberculosis/isolation & purification
5.
J Dairy Res ; 73(3): 340-4, 2006 Aug.
Article in English | MEDLINE | ID: mdl-16566853

ABSTRACT

Organophosphorus pesticides (OPPs), widely used in agriculture, can cause toxic effects to humans and animals. The main purpose of the present work was to determine the contamination in raw milk by the main organophosphorus pesticides used in Italy and to evaluate the opportunity to start specific procedures of risk management along the milk production chain. The samples, collected in 4 Italian dairy plants directly from the tank trucks during the delivering, were representative of 920 tonnes of raw milk. The isolation of the OPPs (acephate, chlorpyriphos, chlorpyriphos-methyl, diazinon, methamidophos, methidathion, phorate, pirimiphos-methyl) was performed by liquid partition followed by clean-up with solid phase extraction. The analyses were carried out by dual column gas chromatography using two nitrogen-phosphorus detectors. Among the 135 samples analysed, 37 were positive in traces and 10 showed an OPP contamination ranging from 5 to 18 microg/kg. The higher results were recorded in the samples collected during the autumn-winter period. The main pollutants detected were acephate and chlorpyriphos. In every positive sample found, the OPP contamination was lower than the maximum residue level (MRL) fixed by the European Commission.


Subject(s)
Dairying/methods , Food Contamination/analysis , Milk/chemistry , Pesticide Residues/analysis , Animals , Cattle , Chromatography, Gas/methods , Female , Maximum Allowable Concentration , Organophosphorus Compounds/analysis , Seasons
6.
J Agric Food Chem ; 51(17): 5111-5, 2003 Aug 13.
Article in English | MEDLINE | ID: mdl-12903977

ABSTRACT

High-performance liquid chromatography with fluorescence detection was used for the analysis of polycyclic aromatic hydrocarbons (PAHs), in "Diavoletto" smoked cheese. Such cheese is typically produced in the Sorrento peninsula, and it is smoked commonly with different materials of vegetable origin. The importance of the smoking generation material is proven by the attention that the EU is paying in indicating the list of wood that may be used to produce smoking flavor agents. The PAHs considered are classified as "probable human carcinogens" by the U.S. Environmental Protection Agency for sufficient data from animal bioassays. The smoked samples contained high molecular mass PAHs with different levels ranging from 0.12 to 6.21 microg/kg. The determination was carried out also on liquid smoking flavor agents, smoke-flavored cheese, and nonsmoked cheese to measure the level of contamination before the treatment.


Subject(s)
Cheese/analysis , Polycyclic Aromatic Hydrocarbons/analysis , Smoke , Carcinogens/analysis , Chromatography, High Pressure Liquid , Flavoring Agents , Food Contamination , Italy , Molecular Weight , Wood
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