Detection of Bacillus cereus in pasteurized and UHT milk market in Serra Gaúcha, RS

Detalhes bibliográficos
Autor(a) principal: Cortellini Rui, Angélica
Data de Publicação: 2022
Outros Autores: Cattani, Fernanda, Dalzochio, Thaís
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/888
Resumo: The presence of the bacteria Bacillus cereus in milk reflects an important concern to dairy products due to its ability to sporulate and to the possibility of the spore resisting the thermal treatment known as UHT (ultra-high temperature), which can cause deterioration of the product. This study aimed to evaluate the presence of B. cereus in pasteurized and UHT milk samples commercialized in Serra Gaúcha, RS. For that, 50 samples of UHT milk and 10 samples of pasteurized milk from markets of Farroupilha, Nova Prata, Vila Flores, and Veranópolis were evaluated. Samples were inoculated with MYP agar, and the presence of B. cereus was confirmed by Gram staining, α-hemolysis test in 5% sheep blood agar, and rhizoid growth. Overall, 8.3% (5/60) of samples were contaminated by B. cereus. Among them, three were UHT milk, and two were pasteurized milk. The presence of B. cereus in samples of pasteurized and UHT milk presents a risk to public health since the bacteria can resist the heat treatment processes of the plants that produce the milk for consumption and cause foodborne illness outbreaks.
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spelling Detection of Bacillus cereus in pasteurized and UHT milk market in Serra Gaúcha, RSDetecção de Bacillus cereus em leite pasteurizado e UHT comercializados na Serra Gaúcha, RSdairy products; food intoxication; heat treatment.produtos lácteos; intoxicação alimentar; tratamento térmico.The presence of the bacteria Bacillus cereus in milk reflects an important concern to dairy products due to its ability to sporulate and to the possibility of the spore resisting the thermal treatment known as UHT (ultra-high temperature), which can cause deterioration of the product. This study aimed to evaluate the presence of B. cereus in pasteurized and UHT milk samples commercialized in Serra Gaúcha, RS. For that, 50 samples of UHT milk and 10 samples of pasteurized milk from markets of Farroupilha, Nova Prata, Vila Flores, and Veranópolis were evaluated. Samples were inoculated with MYP agar, and the presence of B. cereus was confirmed by Gram staining, α-hemolysis test in 5% sheep blood agar, and rhizoid growth. Overall, 8.3% (5/60) of samples were contaminated by B. cereus. Among them, three were UHT milk, and two were pasteurized milk. The presence of B. cereus in samples of pasteurized and UHT milk presents a risk to public health since the bacteria can resist the heat treatment processes of the plants that produce the milk for consumption and cause foodborne illness outbreaks.A presença da bactéria Bacillus cereus no leite reflete um importante problema à indústria de laticínios, devido à sua habilidade de esporulação e à possibilidade de o esporo resistir ao tratamento térmico conhecido como UHT (ultra-high-temperature), podendo ocasionar a deterioração do produto. Este estudo objetivou avaliar a presença de B. cereus em amostras de leite pasteurizado e UHT comercializadas na Serra Gaúcha, RS. Para tanto, foram avaliadas 50 amostras de leite UHT e 10 amostras de leite pasteurizado provenientes de mercados localizados nos municípios de Farroupilha, Nova Prata, Veranópolis e Vila Flores. As amostras foram inoculadas em ágar MYP e a presença da bactéria foi confirmada através da coloração de Gram, teste de α-hemólise em sangue de carneiro a 5% e crescimento rizoide. No geral, 8,3% (5/60) das amostras de leite analisadas estavam contaminadas com o B. cereus, destas, três eram de leite UHT e duas de leite pasteurizado. A presença de B. cereus no leite apresenta um risco para a saúde pública, uma vez que este pode resistir aos processos de tratamento térmico das usinas que beneficiam o leite para consumo e causar surtos de doenças transmitidas por alimentos na população.ILCTCortellini Rui, AngélicaCattani, FernandaDalzochio, Thaís2022-02-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/88810.14295/2238-6416.v77i3.888Journal of Candido Tostes Dairy Institute; v. 77, n. 3 (2022); 137-143Revista do Instituto de Laticínios Cândido Tostes; v. 77, n. 3 (2022); 137-1432238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/888/587https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/888/433Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2024-02-20T18:14:58Zoai:oai.rilct.emnuvens.com.br:article/888Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2024-02-20T18:14:58Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Detection of Bacillus cereus in pasteurized and UHT milk market in Serra Gaúcha, RS
Detecção de Bacillus cereus em leite pasteurizado e UHT comercializados na Serra Gaúcha, RS
title Detection of Bacillus cereus in pasteurized and UHT milk market in Serra Gaúcha, RS
spellingShingle Detection of Bacillus cereus in pasteurized and UHT milk market in Serra Gaúcha, RS
Cortellini Rui, Angélica
dairy products; food intoxication; heat treatment.
produtos lácteos; intoxicação alimentar; tratamento térmico.
title_short Detection of Bacillus cereus in pasteurized and UHT milk market in Serra Gaúcha, RS
title_full Detection of Bacillus cereus in pasteurized and UHT milk market in Serra Gaúcha, RS
title_fullStr Detection of Bacillus cereus in pasteurized and UHT milk market in Serra Gaúcha, RS
title_full_unstemmed Detection of Bacillus cereus in pasteurized and UHT milk market in Serra Gaúcha, RS
title_sort Detection of Bacillus cereus in pasteurized and UHT milk market in Serra Gaúcha, RS
author Cortellini Rui, Angélica
author_facet Cortellini Rui, Angélica
Cattani, Fernanda
Dalzochio, Thaís
author_role author
author2 Cattani, Fernanda
Dalzochio, Thaís
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Cortellini Rui, Angélica
Cattani, Fernanda
Dalzochio, Thaís
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv dairy products; food intoxication; heat treatment.
produtos lácteos; intoxicação alimentar; tratamento térmico.
topic dairy products; food intoxication; heat treatment.
produtos lácteos; intoxicação alimentar; tratamento térmico.
description The presence of the bacteria Bacillus cereus in milk reflects an important concern to dairy products due to its ability to sporulate and to the possibility of the spore resisting the thermal treatment known as UHT (ultra-high temperature), which can cause deterioration of the product. This study aimed to evaluate the presence of B. cereus in pasteurized and UHT milk samples commercialized in Serra Gaúcha, RS. For that, 50 samples of UHT milk and 10 samples of pasteurized milk from markets of Farroupilha, Nova Prata, Vila Flores, and Veranópolis were evaluated. Samples were inoculated with MYP agar, and the presence of B. cereus was confirmed by Gram staining, α-hemolysis test in 5% sheep blood agar, and rhizoid growth. Overall, 8.3% (5/60) of samples were contaminated by B. cereus. Among them, three were UHT milk, and two were pasteurized milk. The presence of B. cereus in samples of pasteurized and UHT milk presents a risk to public health since the bacteria can resist the heat treatment processes of the plants that produce the milk for consumption and cause foodborne illness outbreaks.
publishDate 2022
dc.date.none.fl_str_mv 2022-02-20
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/888
10.14295/2238-6416.v77i3.888
url https://www.revistadoilct.com.br/rilct/article/view/888
identifier_str_mv 10.14295/2238-6416.v77i3.888
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/888/587
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/888/433
dc.rights.driver.fl_str_mv Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 77, n. 3 (2022); 137-143
Revista do Instituto de Laticínios Cândido Tostes; v. 77, n. 3 (2022); 137-143
2238-6416
0100-3674
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reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
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