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Listeria monocytogenes, Escherichia coli and Coagulase Positive Staphylococci in Cured Raw Milk Cheese from Alentejo Region, Portugal

2023-01-27Journal article Open access
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dc.contributor.authorPraça, Joana
dc.contributor.authorFurtado, Rosália
dc.contributor.authorCoelho, Anabela
dc.contributor.authorCorreia, Cristina Belo
dc.contributor.authorBorges, Vítor
dc.contributor.authorGomes, João Paulo
dc.contributor.authorPista, Angela
dc.contributor.authorBatista, Rita
dc.date.accessioned2024-01-24T12:01:24Z
dc.date.available2024-01-24T12:01:24Z
dc.date.issued2023-01-27
dc.description(This article belongs to the Special Issue Foodborne Pathogens: Infections and Pathogenesis)pt_PT
dc.description.abstractTraditional cheeses are part of the Portuguese gastronomic identity, and raw milk of autochthonous species is a common primary ingredient. Here, we investigated the presence of Listeria monocytogenes, Coagulase Positive Staphylococci (CPS) and pathogenic Escherichia coli, as well as of indicator microorganisms (E. coli and other Listeria spp.) in 96 cured raw milk cheeses from the Alentejo region. Whole genome sequencing (WGS) of pathogenic E. coli and Listeria spp. as well as antimicrobial resistance (AMR) screening of E. coli isolates was also performed. L. monocytogenes, CPS > 104 cfu/g and Extraintestinal E. coli were detected in 15.6%, 16.9% and 10.1% of the samples, respectively. Moreover, L. monocytogenes > 102 cfu/g and Staphylococcal enterotoxins were detected in 4.2% and 2.2% of the samples, respectively. AMR was observed in 27.3% of the E. coli isolates, six of which were multidrug resistant. WGS analysis unveiled clusters of high closely related isolates for both L. monocytogenes and L. innocua (often correlating with the cheese producer). This study can indicate poor hygiene practices during milk collection/preservation or during cheese-making procedures and handling, and highlights the need of more effective prevention and control measures and of multi-sectoral WGS data integration, in order to prevent and detect foodborne bacterial outbreaks.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMicroorganisms. 2023 Jan 27;11(2):322. doi: 10.3390/microorganisms11020322pt_PT
dc.identifier.doi10.3390/microorganisms11020322pt_PT
dc.identifier.issn2076-2607
dc.identifier.urihttp://hdl.handle.net/10400.18/8958
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2076-2607/11/2/322pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectListeria Monocytogenespt_PT
dc.subjectEscherichia colipt_PT
dc.subjectCoagulase Positive Staphylococcipt_PT
dc.subjectWhole-genome Sequencingpt_PT
dc.subjectRaw Milk Cheesept_PT
dc.subjectAlentejo Portugalpt_PT
dc.subjectGastrointestinal Infectionspt_PT
dc.subjectFood Microbiologypt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectInfecções Gastrointestinaispt_PT
dc.titleListeria monocytogenes, Escherichia coli and Coagulase Positive Staphylococci in Cured Raw Milk Cheese from Alentejo Region, Portugalpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue2pt_PT
oaire.citation.startPage322pt_PT
oaire.citation.titleMicroorganismspt_PT
oaire.citation.volume11pt_PT
rcaap.embargofctAcesso de acordo com a política editorial da revista.pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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