Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500349 |
Resumo: | Abstract Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate the microbiological quality and the occurrence of these bacteria in UHT goat milk, soymilk and dairy beverage of goat milk and soy protein. In this context, 75 samples of these beverages were evaluated regarding heterotrophic mesophilic microorganisms by conventional plate count and selective methods to detect microorganisms from Bacillus cereus group and Clostridium perfringens. Population counts greater than 104 CFU.ml-1 of heterotrophic mesophilic microorganisms were observed in 80% of the lots of goat milk and 100% of the lots of soymilk and dairy beverage of goat milk and soy protein. The presence of bacteria belonging to B. cereus group was observed in 16%, 52% and 44% of goat milk, soymilk and dairy beverage of goat milk and soy protein, respectively. C. perfringens was isolated from 8% samples of UHT soymilk. The frequency of genes hblA, hblB, hblC, nheA, nheB, nheC in 29 isolates obtained from these products was 62%, 48.2%, 96.5%, 79.3%, 68.9% and 79.3%, respectively. The microbiological quality of the evaluated products was unsatisfactory. |
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Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issuefoodborne pathogensmicrobiologyPCRsporesAbstract Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate the microbiological quality and the occurrence of these bacteria in UHT goat milk, soymilk and dairy beverage of goat milk and soy protein. In this context, 75 samples of these beverages were evaluated regarding heterotrophic mesophilic microorganisms by conventional plate count and selective methods to detect microorganisms from Bacillus cereus group and Clostridium perfringens. Population counts greater than 104 CFU.ml-1 of heterotrophic mesophilic microorganisms were observed in 80% of the lots of goat milk and 100% of the lots of soymilk and dairy beverage of goat milk and soy protein. The presence of bacteria belonging to B. cereus group was observed in 16%, 52% and 44% of goat milk, soymilk and dairy beverage of goat milk and soy protein, respectively. C. perfringens was isolated from 8% samples of UHT soymilk. The frequency of genes hblA, hblB, hblC, nheA, nheB, nheC in 29 isolates obtained from these products was 62%, 48.2%, 96.5%, 79.3%, 68.9% and 79.3%, respectively. The microbiological quality of the evaluated products was unsatisfactory.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500349Food Science and Technology v.40 suppl.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.14019info:eu-repo/semantics/openAccessANJOS,Taís Ramalho dosCAVICCHIOLI,Valéria QuintanaLIMA,Joyce Aparecida SantosVASCONCELLOS,Alenia NaliatoVAZ,Andréia Cristina NakashimaROSSI,Gabriel Augusto MarquesCAMPOS-GALVÃO,Maria Emilene MartinoTODOROV,Svetoslav DimitrovMATHIAS,Luis AntonioSCHOCKEN-ITURRINO,Rubén PabloNERO,Luís AugustoVIDAL,Ana Maria Centolaeng2020-06-24T00:00:00Zoai:scielo:S0101-20612020000500349Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue |
title |
Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue |
spellingShingle |
Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue ANJOS,Taís Ramalho dos foodborne pathogens microbiology PCR spores |
title_short |
Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue |
title_full |
Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue |
title_fullStr |
Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue |
title_full_unstemmed |
Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue |
title_sort |
Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue |
author |
ANJOS,Taís Ramalho dos |
author_facet |
ANJOS,Taís Ramalho dos CAVICCHIOLI,Valéria Quintana LIMA,Joyce Aparecida Santos VASCONCELLOS,Alenia Naliato VAZ,Andréia Cristina Nakashima ROSSI,Gabriel Augusto Marques CAMPOS-GALVÃO,Maria Emilene Martino TODOROV,Svetoslav Dimitrov MATHIAS,Luis Antonio SCHOCKEN-ITURRINO,Rubén Pablo NERO,Luís Augusto VIDAL,Ana Maria Centola |
author_role |
author |
author2 |
CAVICCHIOLI,Valéria Quintana LIMA,Joyce Aparecida Santos VASCONCELLOS,Alenia Naliato VAZ,Andréia Cristina Nakashima ROSSI,Gabriel Augusto Marques CAMPOS-GALVÃO,Maria Emilene Martino TODOROV,Svetoslav Dimitrov MATHIAS,Luis Antonio SCHOCKEN-ITURRINO,Rubén Pablo NERO,Luís Augusto VIDAL,Ana Maria Centola |
author2_role |
author author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
ANJOS,Taís Ramalho dos CAVICCHIOLI,Valéria Quintana LIMA,Joyce Aparecida Santos VASCONCELLOS,Alenia Naliato VAZ,Andréia Cristina Nakashima ROSSI,Gabriel Augusto Marques CAMPOS-GALVÃO,Maria Emilene Martino TODOROV,Svetoslav Dimitrov MATHIAS,Luis Antonio SCHOCKEN-ITURRINO,Rubén Pablo NERO,Luís Augusto VIDAL,Ana Maria Centola |
dc.subject.por.fl_str_mv |
foodborne pathogens microbiology PCR spores |
topic |
foodborne pathogens microbiology PCR spores |
description |
Abstract Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate the microbiological quality and the occurrence of these bacteria in UHT goat milk, soymilk and dairy beverage of goat milk and soy protein. In this context, 75 samples of these beverages were evaluated regarding heterotrophic mesophilic microorganisms by conventional plate count and selective methods to detect microorganisms from Bacillus cereus group and Clostridium perfringens. Population counts greater than 104 CFU.ml-1 of heterotrophic mesophilic microorganisms were observed in 80% of the lots of goat milk and 100% of the lots of soymilk and dairy beverage of goat milk and soy protein. The presence of bacteria belonging to B. cereus group was observed in 16%, 52% and 44% of goat milk, soymilk and dairy beverage of goat milk and soy protein, respectively. C. perfringens was isolated from 8% samples of UHT soymilk. The frequency of genes hblA, hblB, hblC, nheA, nheB, nheC in 29 isolates obtained from these products was 62%, 48.2%, 96.5%, 79.3%, 68.9% and 79.3%, respectively. The microbiological quality of the evaluated products was unsatisfactory. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500349 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500349 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.14019 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 suppl.1 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126326750314496 |