Pathogenic bacteria in cheese, raw and pasteurised milk

Abstract Background Foodborne diseases, especially those transmitted by milk and its products, are worldwide problem. Milk is not only a complete food but also a unique medium for activating various bacteria such as Listeria monocytogenes, Staphylococcus aureus and Salmonella typhi. In recent years,...

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Autores principales:	Mahsa Morovati Bastam, Mahsa Jalili, Iraj Pakzad, Abbas Maleki, Sobhan Ghafourian
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	identification microbial contamination milk Veterinary medicine SF600-1100
Acceso en línea:	https://doaj.org/article/be43c9ab59ad42b1b330b2d591d6ee34
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spelling	oai:doaj.org-article:be43c9ab59ad42b1b330b2d591d6ee342021-11-19T17:14:26ZPathogenic bacteria in cheese, raw and pasteurised milk2053-109510.1002/vms3.604https://doaj.org/article/be43c9ab59ad42b1b330b2d591d6ee342021-11-01T00:00:00Zhttps://doi.org/10.1002/vms3.604https://doaj.org/toc/2053-1095Abstract Background Foodborne diseases, especially those transmitted by milk and its products, are worldwide problem. Milk is not only a complete food but also a unique medium for activating various bacteria such as Listeria monocytogenes, Staphylococcus aureus and Salmonella typhi. In recent years, numerous bacteria with multiple drug resistance patterns have appeared, and there have been many problems in infection control. Today, ranchers use antibiotics for control of the animal disease, and humans are constantly using animal products containing antibiotics. Objective The purpose of this study was to evaluate the contamination status of raw and pasteurised milk as well as local cheese and to find a rapid Multiplex PCR method for investigation of contamination. Determination of antibiotic resistant isolates is also desirable. Materials and Methods One hundred samples were collected from livestock and retail outlets using culture and molecular methods to identify S. aureus, L. monocytogenes and S. typhi. The antibiotic resistance pattern was determined for the isolates. Results In this study, culture results for 100 samples showed 10% S. aureus isolates while no cases of S. typhi and L. monocytogenes were detected. In real‐time qPCR, S. aureus was isolated in 60% (n = 60) of samples, S. typhi in 53% (n = 53) and L. monocytogenes in 2% (n = 2). The results of sensitivity and specificity of Multiplex PCR for the three studied bacteria indicated general specificity of 72% and sensitivity of 80%. Conclusion Based on the results of this study, it can be concluded that S. typhi, L. monocytogenes and S. aureus are more likely to be detected by real‐time qPCR because of the high sensitivity of this test to culture. Multiplex method was not reliable in this study and cannot be suggested for rapid diagnosis.Mahsa Morovati BastamMahsa JaliliIraj PakzadAbbas MalekiSobhan GhafourianWileyarticleidentificationmicrobial contaminationmilkVeterinary medicineSF600-1100ENVeterinary Medicine and Science, Vol 7, Iss 6, Pp 2445-2449 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	identification microbial contamination milk Veterinary medicine SF600-1100
spellingShingle	identification microbial contamination milk Veterinary medicine SF600-1100 Mahsa Morovati Bastam Mahsa Jalili Iraj Pakzad Abbas Maleki Sobhan Ghafourian Pathogenic bacteria in cheese, raw and pasteurised milk
description	Abstract Background Foodborne diseases, especially those transmitted by milk and its products, are worldwide problem. Milk is not only a complete food but also a unique medium for activating various bacteria such as Listeria monocytogenes, Staphylococcus aureus and Salmonella typhi. In recent years, numerous bacteria with multiple drug resistance patterns have appeared, and there have been many problems in infection control. Today, ranchers use antibiotics for control of the animal disease, and humans are constantly using animal products containing antibiotics. Objective The purpose of this study was to evaluate the contamination status of raw and pasteurised milk as well as local cheese and to find a rapid Multiplex PCR method for investigation of contamination. Determination of antibiotic resistant isolates is also desirable. Materials and Methods One hundred samples were collected from livestock and retail outlets using culture and molecular methods to identify S. aureus, L. monocytogenes and S. typhi. The antibiotic resistance pattern was determined for the isolates. Results In this study, culture results for 100 samples showed 10% S. aureus isolates while no cases of S. typhi and L. monocytogenes were detected. In real‐time qPCR, S. aureus was isolated in 60% (n = 60) of samples, S. typhi in 53% (n = 53) and L. monocytogenes in 2% (n = 2). The results of sensitivity and specificity of Multiplex PCR for the three studied bacteria indicated general specificity of 72% and sensitivity of 80%. Conclusion Based on the results of this study, it can be concluded that S. typhi, L. monocytogenes and S. aureus are more likely to be detected by real‐time qPCR because of the high sensitivity of this test to culture. Multiplex method was not reliable in this study and cannot be suggested for rapid diagnosis.
format	article
author	Mahsa Morovati Bastam Mahsa Jalili Iraj Pakzad Abbas Maleki Sobhan Ghafourian
author_facet	Mahsa Morovati Bastam Mahsa Jalili Iraj Pakzad Abbas Maleki Sobhan Ghafourian
author_sort	Mahsa Morovati Bastam
title	Pathogenic bacteria in cheese, raw and pasteurised milk
title_short	Pathogenic bacteria in cheese, raw and pasteurised milk
title_full	Pathogenic bacteria in cheese, raw and pasteurised milk
title_fullStr	Pathogenic bacteria in cheese, raw and pasteurised milk
title_full_unstemmed	Pathogenic bacteria in cheese, raw and pasteurised milk
title_sort	pathogenic bacteria in cheese, raw and pasteurised milk
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/be43c9ab59ad42b1b330b2d591d6ee34
work_keys_str_mv	AT mahsamorovatibastam pathogenicbacteriaincheeserawandpasteurisedmilk AT mahsajalili pathogenicbacteriaincheeserawandpasteurisedmilk AT irajpakzad pathogenicbacteriaincheeserawandpasteurisedmilk AT abbasmaleki pathogenicbacteriaincheeserawandpasteurisedmilk AT sobhanghafourian pathogenicbacteriaincheeserawandpasteurisedmilk
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Pathogenic bacteria in cheese, raw and pasteurised milk

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