Ocorrência da brucelose e tuberculose bovina e percepção de riscos de produtores de leite do município de Paranaíba, Mato Grosso do Sul: Gilson Luiz Piva Filho. -

Pós-graduação em Ciência Animal - FMVA

Assessment of the risk of raw milk consumption related to staphylococcal food poisoning

This study aimed to identify the risks of staphylococcal food poisoning due to the consumption of raw milk. Fifty-one farms in Londrina (PR) and 50 in Pelotas (RS) were analyzed, to determine the population of coagulase-positive staphylococci (UFC/ mL), as well as to verify the ability of producing Staphylococcal Enterotoxin A (SEA) by immunodifusion (OSP), the presence of the gene for the production of SEA (PCR) in the cultures, and the research of enterotoxin (SEA to SEE) in milk samples using ELISA commercial kit. Considering the 101 farms analyzed, 19 (18.8%) presented coagulase-positive staphylococci count above 105 UFC/mL. For the evaluation of the enterotoxigenic ability (SEA) by the OSP technique, six cultures coagulase-positive (5.5%) were positive to the test and identified as S. aureus. From the coagualse-negative sample, one (5.5%) was OSP positive. For the evaluation of the presence of the gene for EEA synthesis, 51 cultures of staphylococci were tested. From this total, 14 (27.45%) presented the gene, and from that, only 5 (9.81%) cultures were capable of expressing it in the technique of the OSP. The morphologic characteristic of the evaluated cultures that had enterotoxigenic capacity, from the 14 (33,3%) cultures that presented the gene for EEA production, 05 (11.9%) were characterized as typical cultures of S.aureus in Baird Parker agar. All the 12 milk samples studied for the presence of EEA to EEE in milk were negative. Thus, it can be concluded that there is extensive contamination of raw milk for staphylococci coagulase, however, most of the isolated strains were not enterotoxigenic or did not express such a characteristic. Only 9.81% of the tested colonies expressed the gene and effectively produced SEA. None of the samples had sufficient counts to produce detectable amounts of SEA. The milk samples did not present risk to cause staphylococcal food poisoning if consumed in natura until the collection moment.

Free and total GMP (glycomacropeptide) contents of milk during bovine lactation

Amostras quinzenais, desde o parto até o final do período de lactação, obtidas de 34 vacas de três diferentes raças e propriedades, foram analisadas quanto à presença de GMP livre. Um pool das amostras quinzenais de cada rebanho foi analisada tanto para o conteúdo de GMP livre quanto para o GMP total (liberado da k-caseína pela ação da renina), correlacionando-os com as condições sanitárias do animal e do úbere, à fase da lactação e à produção de leite. A maioria dos problemas sanitários concentrou-se próximo ao parto, com poucas e espaçadas ocorrências de mastites clínicas. Os resultados do teste de CMT mostraram reações compatíveis às fases da lactação. Para o GMP livre as maiores variações ocorreram em função do período de lactação e em conseqüência de mastites clínicas e subclínicas. Valores elevados foram observados no início da lactação (5,87mg de ácido siálico/L de leite), normalizando para valores próximos de 3,30mg/L já ao final do segundo mês e voltando a elevar-se no terço final da lactação. em média, as mesmas tendências foram observadas para o teor de GMP total liberado pela ação de coalho comercial, iniciando com valores ligeiramente elevados (35,59mg/L), tornando-se normal e assim se mantendo até o sexto mês com valores próximos a 27,15mg/L, e novamente elevando-se gradualmente até o final da lactação, com 58,35mg de ácido siálico/L de leite. Esses resultados mostram-se úteis para a correta interpretação de métodos aplicados à seleção do leite, seja em relação ao status proteolítico da matéria-prima ou mesmo para coibição de fraudes por adição de soro ao leite.

Occurrence of Staphylococcus aureus in raw milk produced in dairy farms in São Paulo state, Brazil

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Virulence Genes in Isolates of Escherichia coli from Samples of Milk and Feces from Dairy Cattle

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Detection of nontuberculous mycobacteria from water buffalo raw milk in Brazil

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Food Aversions in Women During The 2 Years After Roux-En-Y Gastric Bypass

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

PCR detection of staphylococcal enterotoxin genes in Staphylococcus aureus strains isolated from raw and pasteurized milk

Milk is considered a nutritious food because it contains several important nutrients including proteins and vitamins. Conversely, it can be a vehicle for several pathogenic bacteria such as Staphylococcus aureus. This study aimed to analyze the frequency of genes encoding the staphylococcal enterotoxins (SEs) SEA, SEB, SEC, SED, SEE, SEG, SEH, SEI and SEJ in S. aureus strains isolated from raw or pasteurized bovine milk. S. aureus was found in 38 (70.4%) out of 54 raw milk samples at concentrations of up to 8.9 X 10(5) CFU/ml. This microorganism was present in eight samples of pasteurized milk before the expiration date and in 11 samples analyzed on the expiration date. of the 57 strains studied, 68.4% were positive for one or more genes encoding the enterotoxins, and 12 different genotypes were identified. The gene coding for enterotoxin A, sea, was the most frequent ( 16 strains, 41%), followed by sec (8 strains, 20.5%), sed (5 strains, 12.8%). seb (3 strains. 7.7%) and see (2 strains, 5.1%). Among the genes encoding the other enterotoxins, seg was the most frequently observed (11 strains. 28.2%), followed by sei (10 strains) and seh and sej (3 strains each). With the recent identification of new SEs, the perceived frequency of enterotoxigenic strains has increased. suggesting that the pathogenic potential of staphylococci may be higher than previously thoughts however, further studies are required to assess the expression of these new SEs by S. aureus. and their impact in foodborne disease. The quality of Brazilian milk is still low. and efforts from the government and the entire productive chain are required to attain consumer safety. (C) 2008 Elsevier B.V. All rights reserved.

Production and characterization of a milk-clotting protease in the crude enzymatic extract from the newly isolated Thermomucor indicae-seudaticae N31 (Milk-clotting protease from the newly isolated Thermomucor indicae-seudaticae N31)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Density and rheological parameters of goat milk

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

FLOW PROPERTIES and TUBE FRICTION FACTOR of MILK CREAM: INFLUENCE of TEMPERATURE and FAT CONTENT

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Friction losses in valves and fittings for liquid food products

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Simultaneous and Direct Determination of As, Bi, Pb, Sb, and Se and Co, Cr, Cu, Fe, and Mn in Milk by Electrothermal Atomic Absorption Spectrometry

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Modeling thermal conductivity, specific heat, and density of milk: A neural network approach

The accurate determination of thermophysical properties of milk is very important for design, simulation, optimization, and control of food processing such as evaporation, heat exchanging, spray drying, and so forth. Generally, polynomial methods are used for prediction of these properties based on empirical correlation to experimental data. Artificial neural networks are better Suited for processing noisy and extensive knowledge indexing. This article proposed the application of neural networks for prediction of specific heat, thermal conductivity, and density of milk with temperature ranged from 2.0 to 71.0degreesC, 72.0 to 92.0% of water content (w/w), and 1.350 to 7.822% of fat content (w/w). Artificial neural networks presented a better prediction capability of specific heat, thermal conductivity, and density of milk than polynomial modeling. It showed a reasonable alternative to empirical modeling for thermophysical properties of foods.

AN IMPROVED ENRICHMENT PROCEDURE FOR THE ISOLATION OF YERSINIA-ENTEROCOLITICA AND RELATED SPECIES FROM MILK

A new enrichment procedure is proposed to improve the isolation of Yersinia enterocolitica and related species from milk. This procedure uses tryptic soy broth plus Polymyxin (5 IU/ml) and Novobiocin (10 mug/ml) - TSPN broth - incubated at 18-degrees-C for 3 d. Using raw milk and pasteurized milk inoculated with Yersinia strains, the efficiency of this procedure was compared to that of SB broth (sorbitol bile salts broth) incubated at 4-degrees-C for up to 21 d. Despite of the presence of antibiotics in TSPN broth, there were difficulties in recovering Yersinia organisms. Nevertheless, TSPN broth incubated at 18-degrees-C for 3 d showed better efficiency than that other method. In pasteurized milk samples, TSPN medium at 18-degrees-C for 3 d gave better results than the SB broth at 4-degrees-C for 7 d, showing that the proposed procedure is the preferable one due to the shorter period of incubation.