Occurrence of Salmonella, Listeria monocytogenes, and enterotoxigenic Staphylococcus in goat milk from small and medium-sized farms located in Minas Gerais State, Brazil

• Autor(a) principal: Cavicchioli, V. Q.
• Data de Publicação: 2015
• Outros Autores: Scatamburlo, T. M., Yamazi, A. K., Pieri, F. A., Nero, L. A.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.3168/jds.2015-9733; http://www.locus.ufv.br/handle/123456789/21241
• topic: Goat milk; Foodborne pathogens; Coagulase-positive Staphylococcus; Coagulase-negative Staphylococcus; Enterotoxin-encoding genes

Consumption of goat milk has been increasing due to its nutritional characteristics and health benefits. Therefore, assessment of the presence of foodborne pathogens in this product is critical to ensure its safety to consumers. The present study aimed to identify common foodborne pathogens in raw goat milk. Fifty-three samples of raw goat milk from 11 farms were collected and cultured for the presence of Salmonella spp. and Listeria monocytogenes, as well as for enumeration and isolation of coagulase-positive and coagulase-negative Staphylococcus (CPS and CNS, respectively). All samples tested negative for Salmonella spp. and L. monocytogenes. The CPS counts in raw goat milk samples were predominantly less than 2 log cfu/mL (n = 39), and CNS counts were predominantly higher than 3 log cfu/mL (n = 42). Based on Staphylococcus counts, 51 isolates were selected (CPS = 26; CNS = 25) and tested by PCR for the presence of classic enterotoxin-encoding genes (sea, seb, sec, sed, and see). Only 3 isolates (CPS = 2, CNS = 1) were negative for all enterotoxin-encoding genes tested, and the genotype sec and see was the most frequent (n = 16), followed by sea, sec, and see (n = 13) and sec (n = 13); sed was not detected in any isolate. The frequencies of enterotoxin-encoding genes for CPS and CNS were similar, demonstrating the equivalence of both groups in harboring these virulent markers. These results suggest that Salmonella and L. monocytogenes are not frequent contaminants of raw goat milk, but that Staphylococcus spp. that are capable of producing enterotoxins are prevalent; therefore, consumers of raw goat milk and products made from raw milk are at risk.