期刊
FOOD CONTROL
卷 126, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2021.108100
关键词
Food-borne pathogen; Farmstead; m-PCR; Sheep' s milk
资金
- Ministero del Lavoro, della Salute e delle Politiche Sociali
- Dipartimento per la Sanita Pubblica Veterinaria, la Nutrizione e la Sicurezza degli Alimenti Research Project [IZS SA 07/14 RC]
Arcobacter species were isolated from 11 out of 20 cheese-making plants (55.0%) with an overall prevalence of 19.2%. The majority of isolated strains were A. butzleri, followed by A. cryaerophilus and A. skirrowii. Contamination was observed in both environmental surfaces and cheeses, highlighting the potential risk to human health.
The genus Arcobacter include species considered as human foodborne enteropathogens. In recent years, Arcobacter spp. have been frequently isolated from various food of animal origin such as meat, fish and dairy products. However, there is still little information on the occurrence of Arcobacter spp. in the dairy sheep chain. The present study was aimed to assess the prevalence of Arcobacter spp. in the processing environment of 10 industrial and 10 artisanal cheese making plants using sheep milk. A total of 250 samples were collected including food contact and non-food contact surfaces, cheeses, water and wastewater samples. Species identification of isolates was conducted by multiplex PCR and PCR-RFLP. Arcobacter spp. were isolated in 11 out of 20 cheese-making plants (55.0%) with an overall prevalence of 19.2%. Of Arcobacter positive samples 32 (66.6%) were detected from environmental surfaces, 11 (22.9%) from food samples and 5 from wastewater (10.4%). Arcobacter was never recovered from water samples. No differences were observed between industrial and artisanal cheese-making plants. Of 48 isolated strains, 39 (81.3%) were A. butzleri, 5 (10.4%) A. cryaerophilus and 4 (8.3%) A. skirrowii. This is the first investigation reporting the detection of A. cryaerophilus and A. skirrowii from both environmental surfaces and cheeses in dairy plants using sheep milk. Contamination was observed respectively in 6 ricotta (20.0%) and in 3 fresh cheeses (23.1%). The present study indicates the potential risk for human health associated to cheese obtained with pasteurized milk due to cross contamination originating from the processing environment. To minimize the risk of transmission of Arcobacter spp. to consumers through the ingestion of contaminated foods it is essential the implementation of environmental monitoring programs to collect samples from food processing surfaces and to detect the presence of this potential human pathogen.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据