Occurrence of non-O157 shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: Risk factor associated with food workers
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/1678-457X.06316 http://hdl.handle.net/11449/169494 |
Resumo: | Mozzarella cheese is considered a safe food due to the high temperature treatment used in the traditional process of stretching into hot water; however, a post-process contamination during the cheese manufacture or during the processing (before distribution) could occur. This study investigated the occurrence of Shiga toxin-encoding Escherichia coli (STEC) strains in homemade‑mozzarella cheese. In total, 59 raw milk cheese samples collected at a local producer in the Jequitinhonha Valley (Northeast of Minas Gerais, Brazil) were submitted for microbiological analysis, and 38 (64.4%) tested positive for E. coli. Then, 147 strains of E. coli were isolated from positive samples and screened by polymerase chain reaction for the presence of the genes encoding the following virulence factors: stx1 and stx2 (verotoxin types 1 and 2) and eae (intimin). All the isolates were negative for the stx 2, 14 isolates (9.5%) were positive for the stx1 gene, and 11 of them also harbored the eae gene. A food worker was probably involved in cheese contamination during the manufacture schedule. While the development of STEC infection in humans is not completely understood, all STEC- contaminated food can be considered potentially hazardous. |
id |
UNSP_42985bac3282fceed180a9de0e44dfa6 |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/169494 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
spelling |
Occurrence of non-O157 shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: Risk factor associated with food workersEscherichia coliFood handler contaminationHomemade cheeseVirulence genesMozzarella cheese is considered a safe food due to the high temperature treatment used in the traditional process of stretching into hot water; however, a post-process contamination during the cheese manufacture or during the processing (before distribution) could occur. This study investigated the occurrence of Shiga toxin-encoding Escherichia coli (STEC) strains in homemade‑mozzarella cheese. In total, 59 raw milk cheese samples collected at a local producer in the Jequitinhonha Valley (Northeast of Minas Gerais, Brazil) were submitted for microbiological analysis, and 38 (64.4%) tested positive for E. coli. Then, 147 strains of E. coli were isolated from positive samples and screened by polymerase chain reaction for the presence of the genes encoding the following virulence factors: stx1 and stx2 (verotoxin types 1 and 2) and eae (intimin). All the isolates were negative for the stx 2, 14 isolates (9.5%) were positive for the stx1 gene, and 11 of them also harbored the eae gene. A food worker was probably involved in cheese contamination during the manufacture schedule. While the development of STEC infection in humans is not completely understood, all STEC- contaminated food can be considered potentially hazardous.Faculty of Veterinary and Agrarian Sciences Universidade Estadual Paulista Júlio de Mesquita Filho – UNESPDepartment of Morphology Physiology and Basic Pathology Faculdade de Odontologia de Ribeirão Preto – FORP Universidade de São Paulo – USPFaculty of Veterinary and Agrarian Sciences Universidade Estadual Paulista Júlio de Mesquita Filho – UNESPUniversidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)Cardoso, Patricia [UNESP]Marin, José Moacir2018-12-11T16:46:09Z2018-12-11T16:46:09Z2017-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article41-44application/pdfhttp://dx.doi.org/10.1590/1678-457X.06316Food Science and Technology, v. 37, n. 1, p. 41-44, 2017.1678-457Xhttp://hdl.handle.net/11449/16949410.1590/1678-457X.06316S0101-206120170001000412-s2.0-85013824875S0101-20612017000100041.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technologyinfo:eu-repo/semantics/openAccess2023-12-03T06:18:37Zoai:repositorio.unesp.br:11449/169494Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:25:54.482943Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Occurrence of non-O157 shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: Risk factor associated with food workers |
title |
Occurrence of non-O157 shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: Risk factor associated with food workers |
spellingShingle |
Occurrence of non-O157 shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: Risk factor associated with food workers Cardoso, Patricia [UNESP] Escherichia coli Food handler contamination Homemade cheese Virulence genes |
title_short |
Occurrence of non-O157 shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: Risk factor associated with food workers |
title_full |
Occurrence of non-O157 shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: Risk factor associated with food workers |
title_fullStr |
Occurrence of non-O157 shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: Risk factor associated with food workers |
title_full_unstemmed |
Occurrence of non-O157 shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: Risk factor associated with food workers |
title_sort |
Occurrence of non-O157 shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: Risk factor associated with food workers |
author |
Cardoso, Patricia [UNESP] |
author_facet |
Cardoso, Patricia [UNESP] Marin, José Moacir |
author_role |
author |
author2 |
Marin, José Moacir |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade de São Paulo (USP) |
dc.contributor.author.fl_str_mv |
Cardoso, Patricia [UNESP] Marin, José Moacir |
dc.subject.por.fl_str_mv |
Escherichia coli Food handler contamination Homemade cheese Virulence genes |
topic |
Escherichia coli Food handler contamination Homemade cheese Virulence genes |
description |
Mozzarella cheese is considered a safe food due to the high temperature treatment used in the traditional process of stretching into hot water; however, a post-process contamination during the cheese manufacture or during the processing (before distribution) could occur. This study investigated the occurrence of Shiga toxin-encoding Escherichia coli (STEC) strains in homemade‑mozzarella cheese. In total, 59 raw milk cheese samples collected at a local producer in the Jequitinhonha Valley (Northeast of Minas Gerais, Brazil) were submitted for microbiological analysis, and 38 (64.4%) tested positive for E. coli. Then, 147 strains of E. coli were isolated from positive samples and screened by polymerase chain reaction for the presence of the genes encoding the following virulence factors: stx1 and stx2 (verotoxin types 1 and 2) and eae (intimin). All the isolates were negative for the stx 2, 14 isolates (9.5%) were positive for the stx1 gene, and 11 of them also harbored the eae gene. A food worker was probably involved in cheese contamination during the manufacture schedule. While the development of STEC infection in humans is not completely understood, all STEC- contaminated food can be considered potentially hazardous. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-01-01 2018-12-11T16:46:09Z 2018-12-11T16:46:09Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/1678-457X.06316 Food Science and Technology, v. 37, n. 1, p. 41-44, 2017. 1678-457X http://hdl.handle.net/11449/169494 10.1590/1678-457X.06316 S0101-20612017000100041 2-s2.0-85013824875 S0101-20612017000100041.pdf |
url |
http://dx.doi.org/10.1590/1678-457X.06316 http://hdl.handle.net/11449/169494 |
identifier_str_mv |
Food Science and Technology, v. 37, n. 1, p. 41-44, 2017. 1678-457X 10.1590/1678-457X.06316 S0101-20612017000100041 2-s2.0-85013824875 S0101-20612017000100041.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
41-44 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129066966974464 |