Implication of Powdered Milk in Staphylococcal Intoxication: A Case Study

Foodborne diseases are diseases and acute evolution occurs mostly with digestive signs to more consumers of food contaminated with specific pathogens. Staph food poisoning due to consumption of contaminated food is staph enterotoxins enterotoxogeni producing certain temperature conditions. Enterotoxins are 7 types, depending on the type of contaminant stafiloc strain, so enterotoxin detection and diagnosis of the disease is relatively difficult. In the study examined the evolution of an episode of Foodborne staphylococcus in a school unit where 35 children fell ill between 252 consumers of milk reconstituted from milk powder. Duration of evolution was 4-10 hours

Monitoring Milk Somatic Cell Counts

The presence of somatic cells in milk is a widely disputed issue in milk production sector. The somatic cell counts in raw milk are a marker for the specific cow diseases such as mastitis or swollen udder. The high level of somatic cells causes physical and chemical changes to milk composition and nutritional value, and as well to milk products. Also, the mastitic milk is not proper for human consumption due to its contribution to spreading of certain diseases and food poisoning. According to these effects, EU Regulations established the maximum threshold of admitted somatic cells in raw milk to 400000 cells / mL starting with 2014. The purpose of this study was carried out in order to examine the raw milk samples provided from small farms, industrial type farms and milk processing units. There are several ways to count somatic cells in milk but the reference accepted method is the microscopic method described by the SR EN ISO 13366-1/2008. Generally samples registered values in accordance with the admissible limit. By periodical monitoring of the somatic cell count, certain technological process issues are being avoided and consumer’s health ensured

Microbiological Analysis on Romanian Dairy Products Obtained from Buffalo Milk

Raw milk hygiene, expressed mainly by the chemical composition and microbiological stability, has a influence on the quality of the dairy products. The major hazard is the microbial contamination, related to the content in pathogens such as as verotoxin-producing Escherichia coli (VTEC) and enterohemorrhagic Escherichia coli, Listeria monocytogenes and Salmonella spp. The present research aimed the microbiological analysis of dairy products obtained from buffalo milk. Research consisted on the evaluation of coliform bacteria, yeast and mold number and the pathogen germs of Salmonella and Stafilococcus. The obtained results permitted the classification of samples according to Regulation. High contamination with coliform bacteria, yeast and mould was recorded in almost all analyzed products. No Salmonella contamination was detected. The improper microbiological content was related to unsatisfactory hygiene standards in the production process and due to a possible recontamination after pasteurization

LYSOGENY AND LYSOSENSITIVITY IN SALMONELLA STRAINS

Bacteriophages are viruses pathogenic to bacteria, that is, “bacteria eaters”. The results of the activity of the phage to bacterial cells manifests itself through the following phenomena: (a) The bacterial cell is lysosensitive (it allows the phage to multiply, with bacterial lysis); (b) It is Lysogenic (it carries the bacteriophage in its genome and transmits it from generation to generation); (c) It is lysoresistant (it has no receptors for bacteriophages and resists to the attack of the phage). Though once believed the bacteriophages would become a universal treatment for bacterial disease, this has not proved valid from reasons like inactivation within the organism or the emergence of resistant bacteria. However, as antibioresistence is becoming more common and as the importance of establishing the filiation of the strains involved in food poisonings, the importance of bacteriophages has become actual again. To carry out this study, liquid and solid culture media has been used, young cultures of the researched strains, Petri dishes, and sets of bacteriophages obtained from lysogenic cultures. For studying lysogeny the cultures were seeded onto solid media in squares drawn on the dish and after the culture dried, drops of the liquid media culture that was surveyed for lysogeny were added. After 24h at 37C, we read the results – with clear evidence of areas of cellular lysis. To check for lysosensitivity the tested cultures were seeded onto Petri dishes and after drying the prepared phages were added. After incubation, we checked the cellular lysis areas. The findings are illustrated in photo 1 (lysogeny) and photo 2 (lysosensitivity). After completion of the tests it was revealed that a number of 6 Salmonella strains of the 45 in total (13.33%) were lysogenic and a number of 18 strains (40%) were lysosensitive. From current literature, it is evident that isolation of bacteriophages and their standardization and grouping in sets for phagic profiling has become of great importance as the method of phagic profiling is very quick, easy, and cheap when compared to genetic, biochemical, and serologic methods - and can be used complementary, with other sets of bacteriological diagnosis