VIABILITY OF NON-O157 SHIGA TOXIN-PRODUCING Escherichia coli (STEC) IN MINAS FRESCAL CHEESE
DOI:
https://doi.org/10.5216/cab.v10i2.1304Keywords:
Higiene e Inspeção de alimentosAbstract
Shiga toxin-producing Escherichia coli (STEC) an emergent foodborne pathogen that cause diarrhea, hemorrhagic colitis and haemolytic uremic syndrome in humans, represents a public health problem all over the world. Cattle are the main source of STEC. STEC are transmitted to humans by contaminated food, mainly those of bovine origin as meat and dairy products. This study aimed evaluates the non-O157 STEC viability of artificially inoculated in the milk used for the Minas Frescal cheese’s production. The cheese was kept at 4°C and analyzed at 1st, 2nd, 4th, 6th and 10th days after its production. 100% (32/32) of the cheese storad under refrigeration during 10 days had been the STEC strains viable. These results show that minas frescal cheese can transmit STEC. The adoption of good manufacturing practices is important from milking to the cheese production process to reduce the contamination risks by non-O157 sorotypes.KEY WORDS: Food safety, Minas cheese, PCR, STEC.
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Published
2009-07-03
How to Cite
PIGATTO, C. P.; SCHOCKEN-ITURRINO, R. P.; FADEL-PICHETCH, C. M. T.; CHIODA, T. P.; VITTORI, J.; MARIN, J. M. VIABILITY OF NON-O157 SHIGA TOXIN-PRODUCING Escherichia coli (STEC) IN MINAS FRESCAL CHEESE. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 10, n. 2, p. 663–668, 2009. DOI: 10.5216/cab.v10i2.1304. Disponível em: https://revistas.ufg.br/vet/article/view/1304. Acesso em: 4 nov. 2024.
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Nota Científica
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