Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Microbiology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000300749 |
Resumo: | ABSTRACT The ability of pathogens to survive cheese ripening is a food-security concern. Therefore, this study aimed to evaluate the performance of two alternative methods of analysis of Listeria during the ripening of artisanal Minas cheese. These methods were tested and compared with the conventional method: Lateral Flow System™, in cheeses produced on laboratory scale using raw milk collected from different farms and inoculated with Listeria innocua; and VIDAS®-LMO, in cheese samples collected from different manufacturers in Serro, Minas Gerais, Brazil. These samples were also characterized in terms of lactic acid bacteria, coliforms and physical-chemical analysis. In the inoculated samples, L. innocua was detected by Lateral Flow System™ method with 33% false-negative and 68% accuracy results. L. innocua was only detected in the inoculated samples by the conventional method at 60-days of cheese ripening. L. monocytogenes was not detected by the conventional and the VIDAS®-LMO methods in cheese samples collected from different manufacturers, which impairs evaluating the performance of this alternative method. We concluded that the conventional method provided a better recovery of L. innocua throughout cheese ripening, being able to detect L. innocua at 60-day, aging period which is required by the current legislation. |
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Brazilian Journal of Microbiology |
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Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripeningListeriaRaw milk cheeseAlternative methodsABSTRACT The ability of pathogens to survive cheese ripening is a food-security concern. Therefore, this study aimed to evaluate the performance of two alternative methods of analysis of Listeria during the ripening of artisanal Minas cheese. These methods were tested and compared with the conventional method: Lateral Flow System™, in cheeses produced on laboratory scale using raw milk collected from different farms and inoculated with Listeria innocua; and VIDAS®-LMO, in cheese samples collected from different manufacturers in Serro, Minas Gerais, Brazil. These samples were also characterized in terms of lactic acid bacteria, coliforms and physical-chemical analysis. In the inoculated samples, L. innocua was detected by Lateral Flow System™ method with 33% false-negative and 68% accuracy results. L. innocua was only detected in the inoculated samples by the conventional method at 60-days of cheese ripening. L. monocytogenes was not detected by the conventional and the VIDAS®-LMO methods in cheese samples collected from different manufacturers, which impairs evaluating the performance of this alternative method. We concluded that the conventional method provided a better recovery of L. innocua throughout cheese ripening, being able to detect L. innocua at 60-day, aging period which is required by the current legislation.Sociedade Brasileira de Microbiologia2016-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000300749Brazilian Journal of Microbiology v.47 n.3 2016reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1016/j.bjm.2016.04.006info:eu-repo/semantics/openAccessMata,Gardênia Márcia Silva CamposMartins,EvandroMachado,Solimar GonçalvesPinto,Maximiliano SoaresCarvalho,Antônio Fernandes deVanetti,Maria Cristina Dantaseng2016-08-02T00:00:00Zoai:scielo:S1517-83822016000300749Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2016-08-02T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false |
dc.title.none.fl_str_mv |
Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening |
title |
Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening |
spellingShingle |
Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening Mata,Gardênia Márcia Silva Campos Listeria Raw milk cheese Alternative methods |
title_short |
Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening |
title_full |
Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening |
title_fullStr |
Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening |
title_full_unstemmed |
Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening |
title_sort |
Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening |
author |
Mata,Gardênia Márcia Silva Campos |
author_facet |
Mata,Gardênia Márcia Silva Campos Martins,Evandro Machado,Solimar Gonçalves Pinto,Maximiliano Soares Carvalho,Antônio Fernandes de Vanetti,Maria Cristina Dantas |
author_role |
author |
author2 |
Martins,Evandro Machado,Solimar Gonçalves Pinto,Maximiliano Soares Carvalho,Antônio Fernandes de Vanetti,Maria Cristina Dantas |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Mata,Gardênia Márcia Silva Campos Martins,Evandro Machado,Solimar Gonçalves Pinto,Maximiliano Soares Carvalho,Antônio Fernandes de Vanetti,Maria Cristina Dantas |
dc.subject.por.fl_str_mv |
Listeria Raw milk cheese Alternative methods |
topic |
Listeria Raw milk cheese Alternative methods |
description |
ABSTRACT The ability of pathogens to survive cheese ripening is a food-security concern. Therefore, this study aimed to evaluate the performance of two alternative methods of analysis of Listeria during the ripening of artisanal Minas cheese. These methods were tested and compared with the conventional method: Lateral Flow System™, in cheeses produced on laboratory scale using raw milk collected from different farms and inoculated with Listeria innocua; and VIDAS®-LMO, in cheese samples collected from different manufacturers in Serro, Minas Gerais, Brazil. These samples were also characterized in terms of lactic acid bacteria, coliforms and physical-chemical analysis. In the inoculated samples, L. innocua was detected by Lateral Flow System™ method with 33% false-negative and 68% accuracy results. L. innocua was only detected in the inoculated samples by the conventional method at 60-days of cheese ripening. L. monocytogenes was not detected by the conventional and the VIDAS®-LMO methods in cheese samples collected from different manufacturers, which impairs evaluating the performance of this alternative method. We concluded that the conventional method provided a better recovery of L. innocua throughout cheese ripening, being able to detect L. innocua at 60-day, aging period which is required by the current legislation. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-09-01 |
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=S1517-83822016000300749 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000300749 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1016/j.bjm.2016.04.006 |
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 Microbiologia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Microbiology v.47 n.3 2016 reponame:Brazilian Journal of Microbiology instname:Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
instname_str |
Sociedade Brasileira de Microbiologia (SBM) |
instacron_str |
SBM |
institution |
SBM |
reponame_str |
Brazilian Journal of Microbiology |
collection |
Brazilian Journal of Microbiology |
repository.name.fl_str_mv |
Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM) |
repository.mail.fl_str_mv |
bjm@sbmicrobiologia.org.br||mbmartin@usp.br |
_version_ |
1752122208463880192 |