Evaluation of microbial quality and safety of selected dairy products with special focus on toxigenic genes of Bacillus cereus
Although dairy products play a significant role in human nutrition, they may cause a risk to the consumers. This study intends to determine the microbial contamination level in selected milk products concerning Bacillus cereus enterotoxigenic genes. Three hundred plant-origin flavoured cheese, flavo...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001144818/Details |
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| Matična publikacija: |
Mljekarstvo.com 71 (2021), 4 ; str. 257-268 |
| Glavni autori: | Adam, A.H (Author), Aly, Salwa A., Saad, M.F |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2021.0405 Hrčak |
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| 008 | 220803s2021 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.15567/mljekarstvo.2021.0405 | |
| 035 | |a (HR-ZaNSK)001144818 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b hrv | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 636/639 |2 2011 | |
| 080 | 1 | |a 664 |2 2011 | |
| 100 | 1 | |a Adam, A.H. |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a Evaluation of microbial quality and safety of selected dairy products with special focus on toxigenic genes of Bacillus cereus |h [Elektronička građa] / |c Adam A. H., Salwa A. Aly, Saad M. F. |
| 246 | 3 | 1 | |a Ispitivanje mikrobiološke kvalitete i sigurnosti odabranih mliječnih proizvoda s posebnim naglaskom na toksigene gene Bacillus cereus |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 71 jed. | ||
| 504 | |a Abstract ; Sažetak. | ||
| 520 | |a Although dairy products play a significant role in human nutrition, they may cause a risk to the consumers. This study intends to determine the microbial contamination level in selected milk products concerning Bacillus cereus enterotoxigenic genes. Three hundred plant-origin flavoured cheese, flavoured yogurt, flavoured drinking yogurt, kareish (skim milk cheese), soft cheese, and Ras (Romy) cheese (50 samples for each) were randomly collected from retail markets at different districts in El Fayoum Governorate, Egypt. The microbiological analysis and the molecular identification of Bacillus cereus by multiplex PCR were applied and revealed potential risks associated with consumption of the tested milk products (white soft, Ras, and kareish cheeses). In all analysed cheeses (white soft, Ras and kareish) a high contamination level with coagulase positive staphylococci (20.0 %, 22.0 % and 20.0 %) and coliform bacteria (76.0, 86.0, and 88.0 %) was detected. The highest percent (78.0 %) of fungi was found in kareish cheese samples. Bacillus licheniformis was the most aerobic spore forming bacteria detected in kareish cheese (23.7 %) and flavoured drinking yogurt (17.0 %) samples. The highest prevalence (8.0%) of Bacillus cereus was recorded in the flavoured drinking yogurt and white soft cheese samples. The (nhe) was the most detected gene (100.0 %) in all of the examined samples. | ||
| 520 | |a Iako mliječni proizvodi igraju značajnu ulogu u prehrani ljudi, mogu predstavljati rizik za potrošače. Cilj ovog istraživanja bio je utvrditi razinu mikrobiološke kontaminacije u odabranim mliječnim proizvodima, prije svega prisutnost enterotoksigenih gena Bacillus cereus. Tristo sireva obogaćenih dodacima biljnog podrijetla, aromatiziranih jogurta, aromatiziranih jogurta za piće, kareish (sir od obranog mlijeka), mekani sir i sir Ras (Romy) (od svake vrste 50 uzoraka) nasumce je sakupljeno s maloprodajnih tržnica u različitim okruzima u guvernorati El Fayoum, Egipat. Mikrobiološka analiza i molekularna identifikacija Bacillus cereus multiplex PCR-om otkrila je potencijalni rizik povezan s konzumacijom ovih mliječnih proizvoda (bijeli mekani, Ras i kareish sirevi). U svim analiziranim uzorcima sira (meki sir, Ras i kareish) utvrđena je visoka razina kontaminacije koagulaza pozitivnim stafilokokima (20,0, 22,0 i 20,0 %) i koliformnim bakterijama (76,0, 86,0 i 88,0 %). Najveći postotak (78,0 %) plijesni utvrđen je u uzorcima sira kareish. Bacillus licheniformis najaerobniji je tvorilac spora iz kareish sira (23,7 %) i aromatiziranog jogurta (17,0 %). Najveći broj (8,0 %) Bacillus cereus zabilježen je u uzorcima aromatiziranog jogurta i mekog sira. U svim ispitivanim uzorcima najzastupljeniji gen bio je gen (nhe) (100,0 %). | ||
| 653 | 0 | |a Mliječni proizvodi |a Mikrobi |a Sigurnost hrane |a Bacillus cereus |a Escherichia coli | |
| 700 | 1 | |a Aly, Salwa A. |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Saad, M.F. |4 aut |9 HR-ZaNSK | |
| 773 | 0 | |t Mljekarstvo.com |x 1846-4025 |g 71 (2021), 4 ; str. 257-268 |w nsk.(HR-ZaNSK)000625306 | |
| 981 | |b Be2021 |b B03/21 | ||
| 998 | |b tino2211 | ||
| 856 | 4 | 0 | |u https://doi.org/10.15567/mljekarstvo.2021.0405 |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/263511 |y Hrčak |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |