Microbiological quality and native lactic acid bacteria diversity of artisanal Mexican cheeses: A review.

This review aims to provide an overview of artisanal Mexican cheeses microbiota focused on microbiological quality and safety, as well as native Lactic acid Bacteria (LAB) diversity. For the search, key words of artisanal Mexican cheeses varieties was carried out through several online databases and original articles were screened and data about populations of indicator microorganisms, presence of pathogens, and native LAB identified were extracted. Several artisanal Mexican cheeses exceeded the permissible limit established in Mexican regulation (NOM-243-SSA1-2010) for indicator microorganisms, as well as in some types of cheese, the presence of pathogens was confirmed. However, other varieties of artisanal Mexican cheeses possess unique physicochemical characteristics, and during their manufacturing particular steps are used that contribute to ensuring their quality and safety. Additionally, strains able to control the growth of pathogenic and spoilage bacteria are part of the microbiota of some artisanal Mexican cheeses. About native LAB diversity, it is composed by species of Lactobacillus, Enterococcus, Streptococcus, Leuconostoc, Weisella, Lactococcus, Pediococus, Aerococus, Carnobacterium, Tetragenococus, among others genera. Otherwise, artisanal Mexican cheeses represent an important source of specific LAB with several approaches within human health because they showed potential for the development of functional foods, nutraceutical, and bioprotective cultures.

Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage.

Three different fermented plant-based beverages were prepared and stored for a long period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical stability and microbiological quality. Physicochemical stability was evaluated based on pH, acidity, Brix degrees, water-holding capacity (WHC), viscosity, and viscoelasticity. At the end of the long-term storage period, the pH, acidity, and WHC remained stable. During the entire storage period, the beverages maintained good bacterial, fungal, and lactic acid bacteria (LAB) counts. Quinoa and chickpea flour ratios of 50% showed a higher viscosity (18 Pa.s) and WHC (65%) during short-term storage (0-30 d), indicating that the presence of chickpea flour had a positive effect on these parameters, possibly because chickpea starch contains higher amounts of amylose and long-branch chain amylopectin, which impacts the retrogradation pattern under acidic and refrigerated conditions. However, at the end of storage (50 days), the same blend had a higher acidity, lower viscosity (0.78 Pa.s), and lower LAB counts (~1 × 108 CFU/mL), indicating that the increase in chickpea flour had an adverse long-term effect on these parameters. These results suggest that although different ratios of plant sources can improve the physical aspects, they need to be incorporated in a balanced manner to avoid negative effects on both short- and long-term storage, owing to the incorporation of different types of starches and proteins affecting the stability of the system.

Spore-forming bacteria in gelatin: Characterization, identification by 16S rRNA and MALDI-TOF mass spectrometry (MS), and presence of heat resistance and virulence genes.

Gelatin, a versatile protein derived from collagen, is widely used in the food, pharmaceutical and medical sectors. However, bacterial contamination by spore-forming bacteria during gelatin processing represents a significant concern for product safety and quality. In this study, an investigation was carried out to explore the heat and chemical resistance, as well as the identification and characterization of spore-forming bacteria isolated from gelatin processing. The methodologies involved chemical resistance tests with drastic pH in microplates and thermal resistance tests in capillary tubes of various isolates obtained at different processing stages. In addition, phenotypic and genotypic analyses were carried out to characterize the most resistant isolates of spore-forming bacteria. The findings of this study revealed the presence of several species, including Bacillus cereus, Bacillus licheniformis, Bacillus sonorensis, Bacillus subtilis, Geobacillus stearothermophilus, and Clostridium sporogenes, with some isolates exhibiting remarkable chemical and heat resistances. In addition, a significant proportion of the most resistant isolates showed gelatinase activity (n = 19/21; 90.5 %) and the presence of heat resistance (n = 5/21; 23.8 %), and virulence genes (n = 11/21; 52.4 %). The results of this study suggest that interventions should be done in quality control practices and that process parameter adjustments and effective contamination reduction strategies should be implemented through gelatin processing.

Presence of Indicator Bacteria and Occurrence of Potentially Pathogenic Nontuberculous Mycobacteria Species in Packaged Ice Cubes in Central Mexico.

This study aimed to determine the bacteriological quality and presence of diarrheagenic Escherichia coli pathotypes (DEP) and nontuberculous mycobacteria (NTM) species in 85 packaged ice samples from 12 different states of central Mexico. Three samples had a pH of 9.8 and therefore fell outside of the acceptable range for pH. All samples were positive for aerobic-mesophilic bacteria, with limits ranging from 1 to 3.47 log CFU/mL. In total, 35, 11, and 3 ice samples were positive for total coliforms (TC), fecal coliforms (FC), and E. coli, respectively. In the samples, the TC concentration ranged from <1.1 to >23 MPN/100 mL and from <1.1 to 23 MPN/100 mL for FC and E. coli. In total, 38 (44.7%) ice samples were outside of Mexico's official guidelines. None of the 12 E. coli strains isolated from the three ice samples belonged to DEP. NTM were recovered from 20 ice samples and included M. neoaurum (n = 7), M. porcinum (n = 2), M. flavescens (n = 2), M. fortuitum (n = 1), M. abscessus (n = 1), M. senegalense (n = 1), M. conceptionense (n = 1), and M. sp. (n = 1). In the remaining four samples, two NTM were isolated simultaneously. Thus, we recommend that producers should evaluate the microbiological quality of purified water used as a raw material as well as that of the final product, the ice should be packed in thick bags to avoid stretching and tearing during transportation or storage to prevent environmental contamination of ice, personnel involved in the production, and handling of ice should be trained in relative hygiene matters and how ice-machines should be cleaned and disinfected and the implementation of hazard analysis and critical control points must be applied throughout the chain of production. Finally, regular inspection by the authorities is also of great importance. These recommendations can be applied in different countries with low microbiological quality packaged ice.

Undervalued tuna meat (Thunus obesus and Katsuwonus pelamis lineaus) to develop sausages / Carne infravalorada de atún (Thunnus obesus y Katsuwonus pelamis linnaeus) para desarrollar salchichas

Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as "tuna loin" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as "liked," and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was < 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality

Antecedentes: La industria atunera se erige como uno de los sectores más importantes en la producción mundial de alimentos. Sin embargo, entre sus diversos productos, la carne comercial conocida como "lomo de atún" ostenta la mayor importancia tanto en su producción como en su comercialización. Lamentablemente, fracciones de carne provenientes de la cola y la cabeza se han desperdiciado debido a su reducido valor comercial. A pesar de poseer un notable valor tecnológico, esta carne normalmente es utilizada en la alimentación animal mediante la producción de harina, perdiendo la oportunidad de desarrollar productos alimenticios alternativos con alto valor nutricional. Objetivo: Este estudio tuvo como objetivo desarrollar y evaluar salchichas producidas con carne subutilizada de atún (carne de cola y cabeza). Métodos: Las especies de atún utilizadas fueron Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Se formularon tres (3) tipos diferentes de salchichas usando 100 % de carne de atún Big-eye (BE), 100 % de Skip-jack (SJ) y 100 % de carne de res/cerdo (Control). Se analizaron los cambios de pH en las salchichas durante el almacenamiento a 4 ± 1 oC y se compararon con el Control. También se evaluaron la composición proximal, calidad microbiológica y atributos sensoriales. Resultados: El pH mostró que los valores tendieron a disminuir en relación a la muestra Control, mientras que este valor aumentó en los dos tipos de salchicha con carne de atún. Las salchichas con carne de atún mostraron un 72 % de humedad, 18 % de proteína, 4,1 % de lípidos, 0,4 % de ceniza, 0,4 % de fibra, 4,5 % de carbohidratos. Los atributos sensoriales mostraron buena aceptabilidad de los parámetros de color, olor, sabor y textura. La aceptabilidad general se calificó como "me gusta" y el índice de aceptabilidad osciló entre el 76 % y el 86 %. Durante el periodo de almacenamiento en refrigeración, los análisis microbiológicos indicaron que el recuento de coliformes totales fue < 3 UFC/g. No se evidenció la presencia de Escherichia coli, Staphylococcus aureus y bacterias aerobias mesófilas durante 24 días de almacenamiento. Conclusión: El aprovechamiento de la carne de la cola y cabeza del atún permitió desarrollar productos emulsionados tipo gel (embutidos) que exhibieron buena calidad nutricional, sensorial y microbiológica.

Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles.

The present study aimed to assess the occurrence and counts of Staphylococcus aureus in Brazilian artisanal cheeses (BAC) produced in five regions of Brazil: Coalho and Manteiga (Northeast region); Colonial and Serrano (South); Caipira (Central-West); Marajó (North); and Minas Artisanal cheeses, from Araxá, Campos das Vertentes, Cerrado, Serro and Canastra microregions (Southeast). The resistance to chlorine-based sanitizers, ability to attach to stainless steel surfaces, and antibiogram profile of a large set of S. aureus strains (n = 585) were assessed. Further, a total of 42 isolates were evaluated for the presence of enterotoxigenic genes (sea, seb, sec, sed, see, seg, sei, sej, and ser) and submitted to typing using pulsed-field gel electrophoresis (PFGE). BAC presented high counts of S. aureus (3.4-6.4 log CFU/g), varying from 25 to 62.5%. From the S. aureus strains (n = 585) assessed, 16% could resist 200 ppm of sodium hypochlorite, whereas 87.6% produced strong ability to attach to stainless steel surfaces, corroborating with S. aureus ability to persist and spread in the environment. Furthermore, the relatively high frequency (80.5%) of multidrug-resistant S. aureus and the presence of enterotoxin genes in 92.6% of the strains is of utmost attention. It reveals the lurking threat of SFP that can survive when conditions are favorable. The presence of enterotoxigenic and antimicrobial-resistant strains of S. aureus in cheese constitutes a potential risk to public health. This result calls for better control of cheese contamination sources, and taking hygienic measures is necessary for food safety. More attention should be paid to animal welfare and hygiene practices in some dairy farms during manufacturing to enhance the microbiological quality of traditional cheese products.

Antimicrobial resistance of Enterobacteriaceae and Staphylococcus spp. isolated from raw cow's milk from healthy, clinical and subclinical mastitis udders.

Mastitis is the most common disease of dairy cattle and can be manifested in clinical and subclinical forms. The overuse of antimicrobials in the treatment and prevention of mastitis favours antimicrobial resistance and milk can be a potential route of dissemination. This study aimed to evaluate the biological quality of bulk tank milk (BTM) and the microbiological quality and signs of mastitis of freshly milked raw milk. In addition, to evaluate antimicrobial resistance in Enterobacteriaceae and Staphylococcus spp. isolated from freshly milked raw milk. None of the farms were within the official Brazilian biological quality limits for BTM. Freshly milked raw milk with signs of clinical (CMM), subclinical (SCMM) and no signs (MFM) of mastitis were detected in 6.67%, 27.62% and 65.71% samples, respectively. Most samples of freshly milked raw milk showed acceptable microbiological quality, when evaluating the indicators total coliforms (78.10%), Escherichia coli (88.57%) and Staphylococcus aureus (100%). Klebsiella oxytoca and S. aureus were the most prevalent microorganisms in SCMM and MFM samples. Antimicrobial resistance and multidrug resistance (MDR) were observed in 65.12% and 13.95% of Enterobacteriaceae and 84.31% and 5.88% of Staphylococcus spp., respectively, isolated from both SCMM and MFM samples. Enterobacteriaceae resistant to third-generation cephalosporin (3GCR) (6.98%) and carbapenems (CRE) (6.98%) and methicillin-resistant S. aureus (MRSA) (4.88%) were observed. Antimicrobial-resistant bacteria can spread resistance genes to previously susceptible bacteria. This is a problem that affects animal, human and environmental health and should be evaluated within the one-health concept.

A Study of Resistome in Mexican Chili Powder as a Public Health Risk Factor.

Chili powder is an important condiment around the world. However, according to various reports, the presence of pathogenic microorganisms could present a public health risk factor during its consumption. Therefore, microbiological quality assessment is required to understand key microbial functional traits, such as antibiotic resistance genes (ARGs). In this study, metagenomic next-generation sequencing (mNGS) and bioinformatics analysis were used to characterize the comprehensive profiles of the bacterial community and antibiotic resistance genes (ARGs) in 15 chili powder samples from different regions of Mexico. The initial bacterial load showed aerobic mesophilic bacteria (AMB) ranging between 6 × 103 and 7 × 108 CFU/g, sporulated mesophilic bacteria (SMB) from 4.3 × 103 to 2 × 109 CFU/g, and enterobacteria (En) from <100 to 2.3 × 106 CFU/g. The most representative families in the samples were Bacillaceae and Enterobacteriaceae, in which 18 potential pathogen-associated species were detected. In total, the resistome profile in the chili powder contained 68 unique genes, which conferred antibiotic resistance distributed in 13 different classes. Among the main classes of antibiotic resistance genes with a high abundance in almost all the samples were those related to multidrug, tetracycline, beta-lactam, aminoglycoside, and phenicol resistance. Our findings reveal the utility of mNGS in elucidating microbiological quality in chili powder to reduce the public health risks and the spread of potential pathogens with antibiotic resistance mechanisms.

Monitoramento sanitário de colônias de cobaias e coelhos: principais agentes infecciosos

The quality of animals used in research is a fundamental aspect that directly influences the validity and reproducibility of results. Additionally, animal quality also plays an important role in research ethics, contributing to the reduction of the number of animals required in studies and minimizing unnecessary suffering. To ensure an adequate quality standard, it is vital to implement comprehensive programs of sanitary monitoring. These programs primarily aim to prevent biological contamination through animals, biological materials, insects, people, and equipment. Furthermore, it is crucial to have knowledge of the sanitary standard both of the environment and of the animals already present in the animal facility, in order to avoid collective outbreaks of diseases and ensure the safety of both animals and researchers. Considering that laboratory animals can be asymptomatic carriers of pathogens, sanitary control becomes even more challenging. Therefore, it is crucial to develop effective strategies to detect, prevent, and control the spread of infectious agents in the research environment. In this context, this study aims to provide a comprehensive review of the sanitary control of animals used in research. This literature review will cover detailed information, recommendations, and specific methodologies for parasitological, bacteriological, and virological monitoring in the breeding of guinea pigs and rabbits. This information is essential to ensure the integrity of scientific studies, the safety of animals, and the validity of research results.

A qualidade dos animais utilizados na pesquisa é um aspecto fundamental que influencia diretamente a validade e a reprodutibilidade dos resultados. Além disso, a qualidade dos animais também desempenha um papel importante na ética da pesquisa, contribuindo para a redução do número de animais necessários nos estudos e minimizando o sofrimento desnecessário. Para assegurar um padrão de qualidade adequado, é vital implementar programas abrangentes de monitoramento sanitário. Esses programas visam primordialmente prevenir a contaminação biológica de animais, materiais biológicos, pessoas e equipamentos. Além disso, é fundamental conhecer o padrão sanitário do ambiente e dos animais, a fim de evitar a disseminação de doenças, assegurar a eficiência das barreiras sanitárias e os aspectos de biossegurança. Considerando que os animais de laboratório podem ser portadores assintomáticos de patógenos, o controle sanitário torna-se ainda mais desafiador. Portanto, é fundamental desenvolver estratégias eficazes para detectar, prevenir e controlar a disseminação de agentes infecciosos no ambiente de pesquisa. Nesse contexto, este trabalho visa fornecer um guia de consulta sobre o controle sanitário de cobaias e coelhos utilizados em pesquisas científicas, que abordará informações detalhadas dos patógenos que acometem estas espécies, recomendações e metodologias específicas para o monitoramento parasitológico, bacteriológico e virológico. Este trabalho apresenta-se como um importante guia de consulta para técnicos em bioterismo, pesquisadores, e profissionais envolvidos com a ciência em animais de laboratório, por apresentar informações essenciais para garantir a integridade dos estudos científicos, a segurança dos animais e a validade dos resultados da pesquisa.

Evaluación de las condiciones higiénico-sanitarias de puestos de venta de ceviche de chochos (Lupinus mutabilis) ubicados en las calles de Riobamba-Ecuador y análisis bacteriológico del producto y sus ingredientes

Los alimentos expendidos en la vía pública constituyen una fuente de ingreso para familias en países en vías de desarrollo, sin embargo, pueden ser fuentes potenciales de enfermedades transmitidas por alimentos. En Riobamba-Ecuador entre los alimentos de mayor consumo en la vía pública está el plato típico "ceviche de chochos (Lupinus mutabilis)", nutritivo, sensorialmente agradable y con precio accesible. Este estudio evaluó la calidad microbiológica y condiciones sanitarias de 10 puestos de venta. Se realizó el análisis microbiológico a 100 muestras correspondientes a: ceviche e ingredientes por separado (jugo de tomate, chochos desamargados, piel cocida de cerdo y cebollas). Estas muestras se tomaron en dos días diferentes y se cuantificó aerobios mesófilos, enterobacterias y Staphyloccocus aureus. Las condiciones sanitarias de los puestos de venta fueron evaluadas mediante una lista de verificación que incluyó los siguientes parámetros: diseño, ubicación, manipulador, preparación, transporte, comercialización y saneamiento. Los resultados revelan que todas las muestras estaban contaminadas con enterobacterias y S. aureus, 80% presentaban aerobios mesófilos > 6 log10 UFC/g, siendo el ingrediente chocho desamargado, el que aportó mayor carga microbiana en 6 de los 10 puestos de venta. Los resultados de la lista de verificación muestran que las principales deficiencias son: la no utilización de agua potable circulante y la manipulación de manera conjunta de los alimentos y el dinero. En conclusión, existe gran fluctuación del cumplimiento de cada parámetro dentro de las Prácticas Correctas de Higiene por puesto de venta, creando focos o entradas de contaminantes, que se evidencia en los altos recuentos de microorganismos indicadores de calidad sanitaria en el producto final.

Street food constitutes a source of income for several families in the world, mainly in developing countries and emerging economies; however, it can be a potential source of foodborne diseases. In Riobamba-Ecuador, among the most consumed food streets is the typical dish "ceviche de chochos (Lupinus mutabilis) ", a nutritious and pleasant sensory dish at an affordable price. In this study, the microbiological load and sanitary conditions of 10 lupine ceviche stalls were evaluated. Samples of ceviche and its ingredients (tomato juice, debited lupins, pork skin, and onions). These samples (n= 100) were taken on two different days and analysed to quantify mesophilic aerobes, enterobacteria, and S. aureus. The sanitary conditions of the stalls were analysed using a check list consisting of sections focused on design, location, handler, preparation, transportation, marketing and sanitation. The results show that 100% of the samples were contaminated with enterobacteria and S. aureus, 80% of these had mesophilic aerobics > 6 log CFU / g, and the debittered lupin ingredient is the one that provides the highest microbial load in 6 of the 10 stalls evaluated. The results of the check list showed that the main deficiencies are the non-use of circulating drinking water and the joint manipulation of food and money. In conclusion, there is a great fluctuation in the compliance of the Good Hygiene Practises parameters in each street food stall. It causes multiple foci or entrances of contaminants, which is evidenced in the high counts of microorganisms that are indicators of sanitary quality in the final product.

Trends in the management of organic swine farm waste by composting: A systematic review.

Pig farming contributes to the economic development of nations and supplies human food demand; however, it generates a large amount of organic waste which, if not managed properly, becomes a risk to the environment and human and animal health. Considering the relevance of composting and its usefulness for the use of waste, this study aimed to determine the global trends in the management of composting manure, mortality and other organic waste produced on pig farms over the last five years (2017-2022). Systematic search involved four databases: ISI Web of Science, Scopus, Ebsco and Scielo. Of the total findings, 56 articles were included in the review, further classified into 14 categories for their respective analysis: co-substrates/additives, microbial communities, antibiotic resistance, heavy metals, polycyclic aromatic hydrocarbons, microbiological/parasitological quality, phytopathogens, nitrogen transformation, bioinoculants, comparison/combination with other waste management techniques, factors affecting composting, swine mortality and plant growth promotion/phytotoxicity. The review exemplified the importance of swine mortality composting as an alternative for organic matter management in pig farms, considering that the process also includes manure, vegetable waste and wood chips, among others. Controlled factors throughout the process are a requirement to obtain a stable product with physicochemical and microbiological quality that complies with national and international regulations and that will be useful and safe for application on crops, ensuring environmental, animal, and human health.

Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs.

This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs were equally distributed into three treatments: (1) uncoated eggs, (2) eggs coated with green banana flour (GBF), and (3) eggs coated with GBF/TAH. The Haugh unit (HU) of the eggs was significantly lower in the third week for uncoated eggs (70.94 ± 1.63, grade A) compared to eggs coated with GBF/TAH (81.47 ± 2.38, grade AA). On the 21st day of storage, the eggs coated with GBF/TAH had significantly lower total counts of aerobic mesophilic bacteria in the shell and egg contents compared to the other treatments. GBF/TAH coating is an effective blending approach to reduce the microbial load of the shell and egg contents and preserve the sensory and internal quality of the eggs.

Evaluation of packaging systems with O2-absorbers on quality of minimally processed soybean sprouts.

This study evaluated the influence of O2-absorbing sachets into different packages polyethylene terephthalate (PET - E1), low density polyethylene (LDPE - E2), and PET/LDPE (E3) on the quality of minimally processed soybean sprouts (MP-sprouts). The MP-sprouts were stored up to 12 days and characterized for physicochemical, microbiological and sensory attributes. The O2-absorbing sachet showed changes during exposure to the environment by the formation of amorphous iron hydroxide, which was observed by the analysis of functional groups and XRD. The packaging used in the study showed high transmittance and clarity, and low Haze, being a good feature for storing the MP product. All packaging systems showed an increase in the volume of absorbed oxygen (cm3) up to 9 days of storage. The physic-chemical characteristics of the MP-sprouts stored for 12 days were preserved in the different packages, showing no difference regarding the use of the O2-absorbing sachet. The O2-absorbing sachet not influenced the quality of MP-sprouts during the stored (12 days). The best visual aspect was observed in PET package (with and without O2-absorbing sachet) being classified as excellent, without color change. The MP-sprouts also fulfilled the microbiological quality standards and presented 75.11% acceptability and 72.40% purchase intention.

Quality of refrigerated raw milk according to the bulk transport conditions

Technical regulations that determine milk quality standards in Brazil establish the minimum criteria that the processing industry's raw material must present. These rules can challenge the logistics sector (transport) to maintain adequate milk conservation levels. We aimed to evaluate the influence of bulk transport and storage conditions on refrigerated raw milk quality. The experiment was carried out in a dairy industry in Santa Catarina State. Information and samples of refrigerated raw milk were collected from dairy farms, from isothermal compartments of milk trucks, and from the industry's storage silo. These samples were submitted to microbiological analysis, somatic cell count(SCC), and physicochemical analysis. The results were evaluated by ANOVA and multivariate analysis (factor analysis). The transport of raw milk in bulk and the transfer of raw material to the industrial silo worsened the milk's microbiological quality (p < 0.0001) for standard plate count (SPC) and psychrotrophic microorganism count(PMC), without affecting, the physicochemical characteristics of the milk (p > 0.05). Poor hygienic conditions in milk storage rooms, in the refrigeration bulk tanks of the dairy farms, and during the transport, as well as the transport on longer routes, were related to higher SPC and psychrotrophic count while receiving milk by the dairy industry with higher temperatures was only associated with higher SPC.(AU)

Isolation of Staphylococcus aureus, Uropathogenic Escherichia coli, and Nontuberculous Mycobacteria Strains from Pasteurized Cheeses and Unpasteurized Cream Sold at Traditional Open Markets in Mexico City.

ABSTRACT: Fresh cheeses and cream are important garnishes of traditional Mexican food, often purchased at street or itinerant open markets or tianguis. However, there is scarce information regarding the microbiological quality of cheeses and cream sold in tianguis. For 2 years, three dairy stalls from three tianguis in Mexico City were visited once each season, trading practices were registered, and 96 dairy products were purchased. In total 72 fresh pasteurized cheeses that were hand-cut to order (24 Panela, 24 Canasto, and 24 Doble Crema) and 24 unpasteurized Crema de Rancho samples were collected. All dairy products remained without refrigeration for 8 h. Based on the National Guidelines limits, 87.5% of cheeses and 8% of Crema de Rancho samples were of low microbiological quality, and 1 sample of each type of cheese and 3 samples of Crema de Rancho exceeded the guidelines limits for Staphylococcus aureus. All dairy products were negative for Salmonella, Listeria monocytogenes, and all diarrheagenic Escherichia coli pathotypes, including Shiga toxin-producing E. coli. Among the 96 dairy samples, the prevalence of uropathogenic E. coli (UPEC) and of mycobacteria strains were determined because food items contaminated with these strains have been associated with urinary tract infections and mycobacteriosis, respectively. UPEC strains were isolated from 43% of cut-to-order cheeses and 29% of Crema de Rancho samples. Nontuberculous mycobacteria (NTM) strains were identified in 12.5% of Doble Crema cheese samples and 21% of Crema de Rancho samples. From the eight NTM-positive samples, 10 strains were identified (3 strains of Mycolicibacterium fortuitum, 2 of Mycobacteroides abscessus, 2 of Mycobacteroides chelonae, 2 of Mycolicibacterium porcinum, and 1 of Mycolicibacterium rhodesiae). All produced biofilms, and 70% had sliding motility (both virulence traits). Trading practices of cut-to-order pasteurized cheeses and unpasteurized Crema de Rancho in tianguis increase the risk of microbiological contamination of these products, including with human pathogens, and their consumption may cause human illness.

Calidad microbiológica, satisfacción laboral y de clientes en una empresa fast food, Arequipa / Microbiological quality, job and customer satisfaction in a fast food company, Arequipa

"Fast food" es un fenómeno económico que crece con ritmo acelerado en el mercado peruano, estos deben contar con alimentos seguros de ingesta y personal satisfecho que dé cumplimiento a las normativas higiénicas. Como objetivo, se propuso determinar la calidad microbiológica y satisfacción laboral en una empresa fast food, Arequipa, 2022, cuya muestra fue de 384 trabajadores distribuidos en 11 franquicia. Para la recolección de datos se realizaron tres actividades, 1) la aplicación de un cuestionario de 21 ítems la percepción de los trabajadores sobre las buenas prácticas y el cuidado de los alimentos, 3) la valoración microbiológica de las materias primas que ingresan a la empresa y 3) la valoración de la percepción de los trabajadores de la calidad y la satisfacción laboral. El análisis de datos se hizo mediante estadística descriptiva a través del paquete estadístico SPSS con aplicación de Kolmogorov-Smirnov y Rho de Spearman para la correlacion entre la calidad y la satisfacción laboral. Como resultado, 81,51% en el aseo personal, 79,69% aseo diario, 78,91% prohibición de hábitos nocivos, 77,34% uso del uniforme y EPP y 50,78% limpieza de las manos, catalogándose como "muy buenas", el análisis microbiológico se encontró 35 UFC/ml de coliformes fecales y 31 UFC/ml de coliformes totales con 4 UFC/ml exarcebado en el agua. La satisfacción laboral fue "bueno" en la totalidad de las variables, las pruebas de normalidad fueron menor a <0,05, con un Rho de Spearman de 0,611, aceptándose la hipótesis alterna y rechazando la nula(AU)

"Fast food" is an economic phenomenon that is growing rapidly in the Peruvian market, these must have safe food to eat and satisfied staff that comply with hygienic regulations. As an objective, it was proposed to determine the microbiological quality and job satisfaction in a fast food company, Arequipa, 2022, whose sample was 384 workers distributed in 11 franchises. For the data collection, three activities were carried out, 1) the application of a 21-item questionnaire, the perception of workers about good practices and food care, 3) the microbiological evaluation of the raw materials that enter the company. and 3) the assessment of workers' perception of quality and job satisfaction. Data analysis was done using descriptive statistics through the SPSS statistical package with the application of Kolmogorov-Smirnov and Spearman's Rho for the correlation between quality and job satisfaction. As a result, 81.51% in personal hygiene, 79.69% daily hygiene, 78.91% prohibition of harmful habits, 77.34% use of uniform and PPE and 50.78% hand cleaning, being classified as " very good", the microbiological analysis found 35 CFU/ml of fecal coliforms and 31 CFU/ml of total coliforms with 4 CFU/ml exacerbated in the water. Job satisfaction was "good" in all the variables, the normality tests were less than <0.05, with a Spearman's Rho of 0.611, accepting the alternate hypothesis and rejecting the null(AU)

High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (Cucumis melo) Juice.

The bioactive compounds, antioxidant capacity and microbiological quality of melon juice processed by high-intensity ultrasound (HIUS) were studied. Melon juice was processed at two ultrasound intensities (27 and 52 W/cm2) for two different processing times (10 and 30 min) using two duty cycles (30 and 75%). Unprocessed juice was taken as a control. Total carotenoids and total phenolic compounds (TPC) were the bioactive compounds analyzed while the antioxidant capacity was determined by DPPH, ABTS and FRAP assays. The microbiological quality was tested by counting the aerobic and coliforms count as well as molds and yeasts. Total carotenoids increased by up to 42% while TPC decreased by 33% as a consequence of HIUS processing regarding control juice (carotenoids: 23 µg/g, TPC: 1.1 mg GAE/g), gallic acid and syringic acid being the only phenolic compounds identified. The antioxidant capacity of melon juice was enhanced by HIUS, achieving values of 45% and 20% of DPPH and ABTS inhibition, respectively, while >120 mg TE/100 g was determined by FRAP assay. Further, the microbial load of melon juice was significantly reduced by HIUS processing, coliforms and molds being the most sensitive. Thus, the HIUS could be an excellent alternative supportive the deep-processing of melon products.

Calidad microbiològica de la carne picada y detección de patógenos en muestras ambientales de carnicerías de la ciudad de Tandil, provincia de Buenos Aires,Argentina / Microbiological quality of fresh ground beef and detection of pathogens in environmental samples taken from butcher shops in the city of Tandil, Buenos Aires Province, Argentina

Resumen Este estudio evaluó las condiciones higiénico-sanitarias de carnicerías de la ciudadde Tandil (provincia de Buenos Aires) mediante una estimación del riesgo basada en encuestasdirigidas a revisar las buenas prácticas de manufactura y de higiene de los establecimientos. Seutilizó una escala de 1 a 100 para clasificar a los establecimientos en las categorías de riesgoalto (0-40), riesgo moderado (41-70) y riesgo bajo (71-100). A su vez, se evaluó la presencia deSalmonella spp., Staphylococcus aureus, Escherichia coli productor de toxina Shiga (STEC) encarne bovina picada y en muestras ambientales como mesada, cuchilla, picadora y manos delcarnicero. Las muestras se tomaron una sola vez e inmediatamente se refrigeraron y transpor-taron al laboratorio para su análisis. En el período de estudio todas las carnicerías (100) fueronclasificadas como de «riesgo bajo¼ y con buenas condiciones higiénico-sanitarias. No obstante,el 75% de las muestras de carne picada no cumplió con al menos uno de los criterios microbiológicos establecidos en el Artículo 255 del Código Alimentario Argentino. Se sugiere estableceruna estrategia tendiente a identificar los desvíos e implementar un plan de mejoras continuasen las carnicerías de la ciudad de Tandil.

Abstract The aim of this work was to evaluate the hygienic-sanitary conditions of butcher shops in Tandil, Buenos Aires Province, by estimating the risk based on good manufacturing and hygiene practices, through surveys of the establishments. The analysis was performed using a scale of 1-100, and classifying them as high risk (0-40), moderate risk (41-70) or low risk (71-100). The presence of Salmonella spp., Staphylococcus aureus and Shiga toxin-producing Escherichia coli (STEC) from both, ground beef and environmental samples such as countertop, cleaver, mincer and butcher's hands, taken at butcher shops was also evaluated. Sampling was performed only once and immediately refrigerated and transported to the laboratory for analysis. All butcher shops evaluated (100) were classified as "low risk'' with good hygienic-sanitary conditions. However, 75% of the ground beef samples analyzed did not meet at least one of the microbiological criteria established in the Código Alimentario Argentino [Argentine Food Code], article 255. We propose to establish a strategy to identify deviations and implement a plan for continuous improvement in butcher shops of Tandil city.

[Microbiological quality of fresh ground beef and detection of pathogens in environmental samples taken from butcher shops in the city of Tandil, Buenos Aires Province, Argentina]. / Calidad microbiológica de la carne picada y detección de patógenos en muestras ambientales de carnicerías de la ciudad de Tandil, provincia de Buenos Aires, Argentina.

The aim of this work was to evaluate the hygienic-sanitary conditions of butcher shops in Tandil, Buenos Aires Province, by estimating the risk based on good manufacturing and hygiene practices, through surveys of the establishments. The analysis was performed using a scale of 1-100, and classifying them as high risk (0-40), moderate risk (41-70) or low risk (71-100). The presence of Salmonella spp., Staphylococcus aureus and Shiga toxin-producing Escherichia coli (STEC) from both, ground beef and environmental samples such as countertop, cleaver, mincer and butcher's hands, taken at butcher shops was also evaluated. Sampling was performed only once and immediately refrigerated and transported to the laboratory for analysis. All butcher shops evaluated (100) were classified as "low risk" with good hygienic-sanitary conditions. However, 75% of the ground beef samples analyzed did not meet at least one of the microbiological criteria established in the Código Alimentario Argentino [Argentine Food Code], article 255. We propose to establish a strategy to identify deviations and implement a plan for continuous improvement in butcher shops of Tandil city.

Research Note: Antimicrobial resistance profile of Enterococcus spp. isolated from the eggshell of laying hens submitted to pharmacological treatment.

The occurrence of antimicrobial resistance in microorganisms isolated from eggshells, especially Enterococcus, might serve as a parameter to assess the selection of bacteria due to the use of drugs in the diet of laying hens. In order to evaluate the frequency and the antimicrobial resistance profile of Enterococcus spp. isolated from the eggshells, 225 Hy-line laying hens were submitted to a 25-d long trial. The treatments were the following: hens fed ration without antimicrobials (control) and groups that received oxytetracycline (10 mg kg-1), doxycycline (20 mg kg-1), lincomycin (50 mg kg-1), and enrofloxacin (10 mg kg-1) in the ration for 5 d. Six replications were analyzed per treatment, composed of a pool of 5 eggs each. They were collected before treatment and on days 3, 6, 15, and 25, totaling 150 samples. Eggshells were submitted to counts of Enterococcus spp., which were identified by proteomic analyses. Antimicrobial resistance was determined by the disk-diffusion test. It was observed that 97.3% (n = 146) of the samples were contaminated with Enterococcus spp. There were no differences (P > 0.05) in the bacterial counts between treatments on the same day of evaluation. E. faecalis and E. faecium were the most frequent on the eggshells of all treatments. Multiresistance to the four classes of antimicrobials was also verified in the isolated bacteria. A total of 83% of the Enterococcus isolates showed resistance to neomycin, which was not administered to the hens, demonstrating an environmental problem. Thus, feeding laying hens with diets added with antimicrobials induces drug resistance in Enterococcus spp., isolated form the eggshells.