Salmonella Anatum, S. Infantis and S. Schwarzengrund in Brazilian Cheeses: Occurrence and antibiotic resistance profiles

Salmonella is one of the major causative agents of foodborne infections. In this study, 225 samples of different types of cheeses produced by the Brazilian dairy industry were analysed. Samples were submitted to a Salmonella spp. investigation using conventional microbiology, multiplex polymerase ch...

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Bibliographic Details
Published in:International journal of dairy technology 2020-02, Vol.73 (1), p.296-300
Main Authors: Cunha‐Neto, Adelino, Carvalho, Larrayane Albuês, Castro, Vinicius Silva, Barcelos, Flávio Gomes, Carvalho, Ricardo César Tavares, Rodrigues, Dália dos Prazeres, Conte‐Junior, Carlos Adam, Figueiredo, Eduardo Eustáquio de Souza
Format: Article
Language:English
Subjects:
Antibiotic resistance
Antibiotics
Cheese
Cheese microbiology
Dairy industry
Dairy microbiology
Dairy products
Health risks
Microbiology
Multiplexing
Pathogens
Polymerase chain reaction
Public health
Safety
Salmonella
Sulfonamides
Trimethoprim
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Summary:Salmonella is one of the major causative agents of foodborne infections. In this study, 225 samples of different types of cheeses produced by the Brazilian dairy industry were analysed. Samples were submitted to a Salmonella spp. investigation using conventional microbiology, multiplex polymerase chain reaction (multiplex PCR) and the disc‐diffusion method. The occurrence of Salmonella was 1.33% (3/225); two strains (S. Infantis and S. Schwarzengrund) were detected in Prato cheese, and one strain (S. Anatum) was detected in Mozzarella cheese. The three strains showed resistance to the antifolate pathway inhibitors trimethoprim and sulphonamide. Therefore, Salmonella spp. in cheese samples indicates a threat to consumer public health.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12636