Occurrence of Campylobacter jejuni in raw and pasteurized milk traded in Curitiba, Paraná state, Brazil
Autor(a) principal: | |
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Data de Publicação: | 2014 |
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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/321 |
Resumo: | Campylobacter jejuni is one of the most bacteria that cause food-borne diseases worldwide. Campylobacteriosis is commonly associated with the consumption of poultry meat; however, several outbreaks of the disease have also been linked to the ingestion of milk, usually due to failures in the pasteurization or even by raw milk’s consumption. This study aimed to evaluate the occurrence of C. jejuni in samples of raw or pasteurized milk, as well as evaluate different methodologies for analysis of this microorganism. Thirty milk samples were analyzed, 15 samples of raw milk and 15 samples of pasteurized milk, acquired in the metropolitan region of Curitiba, state of Paraná, Brazil, between September 2012 and March 2013. The samples were subjected to counting of C. jejuni by direct plating and to the research after selective enrichment. None of the pasteurized milk samples showed C. jejuni contamination through both evaluated methods. By the direct plating method, were identified the contamination in two samples of raw milk, which presented counts of 4,0 x 101 and 1,65 x 102 CFU/mL. By using the selective enrichment method, C. jejuni was detected in four samples of raw milk, indicating the higher efficiency of the qualitative method in recovering injured cells and thus the higher reliability for detection of this pathogen. The occurrence of milk contaminated by C. jejuni should serve as a warning to guide preventive measures for the control and elimination of this pathogen in the production and manufacturing chain of the product. |
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Occurrence of Campylobacter jejuni in raw and pasteurized milk traded in Curitiba, Paraná state, BrazilOCORRÊNCIA DE Campylobacter jejuni EM LEITE CRU E PASTEURIZADO COMERCIALIZADO EM CURITIBA, ESTADO DO PARANÁ, BRASILcampylobacteriosis; dairy product; foodborne diseasemicrobiologia; leite e derivados; saúde públicacampilobacteriose; produto lácteo; doença transmitidas por alimentosCampylobacter jejuni is one of the most bacteria that cause food-borne diseases worldwide. Campylobacteriosis is commonly associated with the consumption of poultry meat; however, several outbreaks of the disease have also been linked to the ingestion of milk, usually due to failures in the pasteurization or even by raw milk’s consumption. This study aimed to evaluate the occurrence of C. jejuni in samples of raw or pasteurized milk, as well as evaluate different methodologies for analysis of this microorganism. Thirty milk samples were analyzed, 15 samples of raw milk and 15 samples of pasteurized milk, acquired in the metropolitan region of Curitiba, state of Paraná, Brazil, between September 2012 and March 2013. The samples were subjected to counting of C. jejuni by direct plating and to the research after selective enrichment. None of the pasteurized milk samples showed C. jejuni contamination through both evaluated methods. By the direct plating method, were identified the contamination in two samples of raw milk, which presented counts of 4,0 x 101 and 1,65 x 102 CFU/mL. By using the selective enrichment method, C. jejuni was detected in four samples of raw milk, indicating the higher efficiency of the qualitative method in recovering injured cells and thus the higher reliability for detection of this pathogen. The occurrence of milk contaminated by C. jejuni should serve as a warning to guide preventive measures for the control and elimination of this pathogen in the production and manufacturing chain of the product. Campylobacter jejuni é uma das bactérias mais envolvidas em surtos de origem alimentar em todo o mundo. A campilobacteriose é comumente associada ao consumo de carne de aves contaminadas, porém, existem relatos de vários surtos desta doença associados à ingestão de leite contaminado, em geral por falhas no processo de pasteurização, ou mesmo pelo consumo de leite cru. Objetivou-se avaliar a ocorrência de C. jejuni em amostras de leite cru ou pasteurizado, bem como avaliar diferentes metodologias de análise para detecção deste microrganismo. Foram analisadas 30 amostras de leite, sendo 15 amostras de leite cru e 15 amostras de leite pasteurizado, as quais foram adquiridas na região metropolitana de Curitiba-PR, entre setembro de 2012 e março de 2013. As amostras foram submetidas à contagem de C. jejuni por meio do método de plaqueamento direto e pesquisa após o enriquecimento seletivo. Em nenhuma das amostras de leite pasteurizado foi detectada a presença de C. jejuni por nenhum método utilizado. Por meio do método de plaqueamento direto, foram identificadas duas amostras de leite cru contaminadas por C. jejuni, com contagens entre 4,0 x 101 a 1,65 x 102 UFC/mL. Pelo método de enriquecimento seletivo, C. jejuni foi detectado em quatro amostras de leite cru, indicando a maior eficiência do método qualitativo em função da recuperação de células injuriadas e, portanto, maior confiabilidade para detecção deste patógeno. A ocorrência de leite contaminado por C. jejuni constitui um alerta para orientação de medidas preventivas no controle e eliminação deste patógeno na cadeia de produção e beneficiamento do produto.ILCTNarcizo, Danielle KarenMaziero Montanhini, Maike Taís2014-08-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionmicrobiologia de alimentosapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/32110.14295/2238-6416.v69i5.321Journal of Candido Tostes Dairy Institute; v. 69, n. 5 (2014); 341-347Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 5 (2014); 341-3472238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/321/337https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/321/30Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2014-11-08T10:22:43Zoai:oai.rilct.emnuvens.com.br:article/321Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2014-11-08T10:22:43Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Occurrence of Campylobacter jejuni in raw and pasteurized milk traded in Curitiba, Paraná state, Brazil OCORRÊNCIA DE Campylobacter jejuni EM LEITE CRU E PASTEURIZADO COMERCIALIZADO EM CURITIBA, ESTADO DO PARANÁ, BRASIL |
title |
Occurrence of Campylobacter jejuni in raw and pasteurized milk traded in Curitiba, Paraná state, Brazil |
spellingShingle |
Occurrence of Campylobacter jejuni in raw and pasteurized milk traded in Curitiba, Paraná state, Brazil Narcizo, Danielle Karen campylobacteriosis; dairy product; foodborne disease microbiologia; leite e derivados; saúde pública campilobacteriose; produto lácteo; doença transmitidas por alimentos |
title_short |
Occurrence of Campylobacter jejuni in raw and pasteurized milk traded in Curitiba, Paraná state, Brazil |
title_full |
Occurrence of Campylobacter jejuni in raw and pasteurized milk traded in Curitiba, Paraná state, Brazil |
title_fullStr |
Occurrence of Campylobacter jejuni in raw and pasteurized milk traded in Curitiba, Paraná state, Brazil |
title_full_unstemmed |
Occurrence of Campylobacter jejuni in raw and pasteurized milk traded in Curitiba, Paraná state, Brazil |
title_sort |
Occurrence of Campylobacter jejuni in raw and pasteurized milk traded in Curitiba, Paraná state, Brazil |
author |
Narcizo, Danielle Karen |
author_facet |
Narcizo, Danielle Karen Maziero Montanhini, Maike Taís |
author_role |
author |
author2 |
Maziero Montanhini, Maike Taís |
author2_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Narcizo, Danielle Karen Maziero Montanhini, Maike Taís |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
campylobacteriosis; dairy product; foodborne disease microbiologia; leite e derivados; saúde pública campilobacteriose; produto lácteo; doença transmitidas por alimentos |
topic |
campylobacteriosis; dairy product; foodborne disease microbiologia; leite e derivados; saúde pública campilobacteriose; produto lácteo; doença transmitidas por alimentos |
description |
Campylobacter jejuni is one of the most bacteria that cause food-borne diseases worldwide. Campylobacteriosis is commonly associated with the consumption of poultry meat; however, several outbreaks of the disease have also been linked to the ingestion of milk, usually due to failures in the pasteurization or even by raw milk’s consumption. This study aimed to evaluate the occurrence of C. jejuni in samples of raw or pasteurized milk, as well as evaluate different methodologies for analysis of this microorganism. Thirty milk samples were analyzed, 15 samples of raw milk and 15 samples of pasteurized milk, acquired in the metropolitan region of Curitiba, state of Paraná, Brazil, between September 2012 and March 2013. The samples were subjected to counting of C. jejuni by direct plating and to the research after selective enrichment. None of the pasteurized milk samples showed C. jejuni contamination through both evaluated methods. By the direct plating method, were identified the contamination in two samples of raw milk, which presented counts of 4,0 x 101 and 1,65 x 102 CFU/mL. By using the selective enrichment method, C. jejuni was detected in four samples of raw milk, indicating the higher efficiency of the qualitative method in recovering injured cells and thus the higher reliability for detection of this pathogen. The occurrence of milk contaminated by C. jejuni should serve as a warning to guide preventive measures for the control and elimination of this pathogen in the production and manufacturing chain of the product. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-08-08 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion microbiologia de alimentos |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/321 10.14295/2238-6416.v69i5.321 |
url |
https://www.revistadoilct.com.br/rilct/article/view/321 |
identifier_str_mv |
10.14295/2238-6416.v69i5.321 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/321/337 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/321/30 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
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. 69, n. 5 (2014); 341-347 Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 5 (2014); 341-347 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
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Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
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EPAMIG |
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EPAMIG |
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Revista do Instituto de Laticínios Cândido Tostes |
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Revista do Instituto de Laticínios Cândido Tostes |
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Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738131762577408 |