Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers
Food Sci. Technol (SBCTA, Impr.)
; 37(1): 41-44, Jan.-Mar. 2017. tab
Article
in English
| LILACS
| ID: biblio-892194
Responsible library:
BR25.1
ABSTRACT
Abstract Mozzarella cheese is considered a safe food due to the high temperature treatment used in the traditional process of stretching into hot water; however, a post-process contamination during the cheese manufacture or during the processing (before distribution) could occur. This study investigated the occurrence of Shiga toxin-encoding Escherichia coli (STEC) strains in homemade-mozzarella cheese. In total, 59 raw milk cheese samples collected at a local producer in the Jequitinhonha Valley (Northeast of Minas Gerais, Brazil) were submitted for microbiological analysis, and 38 (64.4%) tested positive for E. coli. Then, 147 strains of E. coli were isolated from positive samples and screened by polymerase chain reaction for the presence of the genes encoding the following virulence factors stx1 and stx 2 (verotoxin types 1 and 2) and eae (intimin). All the isolates were negative for the stx 2, 14 isolates (9.5%) were positive for the stx1 gene, and 11 of them also harbored the eae gene. A food worker was probably involved in cheese contamination during the manufacture schedule. While the development of STEC infection in humans is not completely understood, all STEC- contaminated food can be considered potentially hazardous.
Full text:
Available
Collection:
International databases
Health context:
Neglected Diseases
Health problem:
Zoonoses
Database:
LILACS
Type of study:
Etiology study
/
Risk factors
Country/Region as subject:
South America
/
Brazil
Language:
English
Journal:
Food Sci. Technol (SBCTA, Impr.)
Journal subject:
ALIMENTOS
/
Nutritional Sciences
Year:
2017
Document type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Universidade Estadual Paulista Júlio de Mesquita Filho/BR