Zúñiga EA, Mota DL, Sánchez MM, Santos LEM, Filardo KS, López MA

Language: English
References: 24
Page: 88-91
PDF size: 74.53 Kb.

ABSTRACT

In countries such as Mexico, brucellosis is still an important public health problem due to the consumption of non-pasteurized milk and dairy products, contaminated with Brucella spp. The aim of this study was to look into the survival of Brucella abortus during fermentation of milk with a yoghurt starter culture and storage at refrigeration temperature. Sterile skim milk was inoculated with B. abortus at two concentrations, 105 and 108 CFU/ml simultaneously with a yoghurt starter culture of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subspecie bulgaricus). Inoculated flasks were incubated at 42ºC, followed by refrigeration at 4ºC. Samples were taken during fermentation and during storage and viable count of B. abortus and lactic acid bacteria and pH were determined. Results showed that after 10 days of storage at 4°C, B. abortus was recovered in fermented milk at a level of 105 CFU/ml, despite the low pH below 4.0. Therefore B. abortus is able to survive in fermented milk. This finding may imply that non-pasteurized fermented milk contaminated with Brucella abortus could be a means of transmission of these bacteria.

REFERENCES

1. Altekruse, S.F., B.B. Timbo, J.C. Mowbray, N.H. Bean & M. E. Potter. 1998. Cheese-associated outbreaks of human illness in the United States, 1973 to 1992: sanitary manufacturing practices protect consumers. J Food Protection 61:1405-1407.

2. Castell M.J., J.V. Rullan, E.F. Peiro-Callizo & A. Nieto-Sandoval. 1996. Epidemic outbreak of 81 cases of brucellosis following the consumption of fresh cheese without pasteurization. Rev. Esp. Salud Pública. 70(3):303-311.

3. Centers for Disease Control and Prevention. 1995. Brucellosis associated with unpasteurized milk products abroad. Wkly Epidemiol Rec. 70, 308-309.

4. Chomel, B.B., E.E. DeBess, D.M. Mangiamele, K.F. Reilly, R.K. Sun & L.R. Barrett. 1994. Changing trends in the epidemiology of human brucellosis in California from 1973 to 1992: a shift toward food borne transmission. J Infect Dis 170:1216-122.

5. Cooper, C.W. 1992. Risk factors in transmission of brucellosis from animals to humans in Saudi Arabia. Trans. R. Soc. Trop. Med. Hyg. 86(2):206-209.

6. Corbel, M.J. 1997. Brucellosis: an overview. Emerg Infect Dis 3:1-21.

7. Davies, G.D. & A. Casey. 1973. The survival of Brucella abortus in milk and milk products. Brit Vet J 129:345-353.

8. El-Daher, N., T. Na´was & S. Al-Qaderi. 1990. The effect of pH of various dairy products on the survival and growth of Brucella melitensis. Ann Trop Med Parasitol. 84:523-528.

9. Eloy, C. & R. Lacrosse. 1976. Composition d´un milieu de culture destine a effectuer de denombrement des micro-organismes thermophiles du yoghourt. Bull. Rech. Agron. Gemblou. 11:83-86.

10. Ghoniem, N.A. 1972. The survival period of Brucella organisms in relation to pH value in Egyptian yoghurt during different storage temperatures. Milchwissenschaft 27:305-310.

11. Lecuona-Olivares, L.A. 1998. La brucelosis como problema de Salud Pública en México. Sistema Nacional de Vigilancia Epidemiológica. Secretaría de Salud. 15(31):1-3.

12. López-Merino, A. 1989. Brucellosis in Latin America. In: Brucellosis: clinical and laboratory aspects ed. Young, E. J. & Corbel, M. J. CRC Press, Inc. Boca Raton, Florida.

13. López-Merino, A., S.R. López, D.A. Ocampo, I. Hernández & F. González. 1991. Brucelosis: Avances y Perspectivas. Publicación Técnica del Instituto Nacional de Diagnóstico y Referencia Epidemiológicos. No. 6. Secretaría de Salud. México.

14. Luna-Martínez, J.E. & C. Mejía Terán. 2002. Brucellosis in México: current status and trends. Vet. Microbiol. 90(1-4):19-30.

15. Memish, Z.A. & H.H. Balkhy. 2004. Brucellosis and international travel. J. Travel. Med. 11(1):49-55.

16. Méndez-Martínez, C., A. Páez, M. Cortés, E. Salmoral, E. Mohedano, C. Plata, A. Varo & F. Martínez. 2003. Brucellosis outbreak due to unpasteurized raw goat cheese in Andalucía (Spain), January-March 2002. Eurosurveillance 8(7-8):164-168.

17. Ming, X., J.W. Ayres & W.E. Sandine. 1989. Effect of yoghurt bacteria on enteric pathogens. pp 161-176. In: Live Active Yoghurt: Nutritional and Health Properties ed. Chandan, R.C. Proc. Int. Yoghurt Conf. N.Y.

18. Mishal, J., N. Ben-Israel, Y. Levin, S. Sherf, E. Embon & Y. Sherer. 1999. Brucellosis outbreak: analysis of risk factors and serologic screening. Int. J. Mol. Med. 4(6):655-658.

19. Nicoletti, P. 2002. A short history of brucellosis. Vet. Microbiol. 90(1-4):5-9.

20. Nicoletti, P.L. 1989. Relationship between animal and human disease. In: Brucellosis: clinical and laboratory aspects ed. Young, E.J. and Corbel, M.J. CRC Press, Inc. Boca Raton, Florida.

21. Northold, M.D. 1984. Growth and inactivation of pathogenic micro-organisms during manufacture and storage of fermented dairy products. A review. Neth. Milk. Dairy J. 38:135-150.

22. Samartino, L.E. 2002. Brucellosis in Argentina. Vet. Microbiol. 90(1-4):71-80.

23. Young, E.J. & U. Suvannoparrat. 1975. Brucellosis outbreak attributed to ingestion of unpasteurized goat cheese. Arch Intern. Med. 135:240-243.

24. Zavala, T.I., A. Nava, J. Guerra & C. Quiroz. 1994. Brucellosis. Infect. Dis. Clin. N. America. 84:225-241.