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Contamination sources of pathogenic agents from cheeses made fron raw milk and populational dynamics of E. coli, positive coagulase Staphylococcus and Staphylococcus aureus during cheese storage

Grant number: 14/13567-1
Support type:Regular Research Grants
Duration: February 01, 2015 - April 30, 2017
Field of knowledge:Agronomical Sciences - Veterinary Medicine - Preventive Veterinary Medicine
Principal Investigator:Luiz Augusto Do Amaral
Grantee:Luiz Augusto Do Amaral
Home Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil


Despite the legal prohibition of cheeses production made from unpasteurized milk in the country, with the exception of Minas Gerais, which made this type of cheese cultural heritage, its production is still high . This food can be considered a public health risk , both for manufacture from raw milk, the poor conditions throughout the supply chain process, usually performed by untrained people where contamination can occur at different points , conveying micro-organisms such as Escherichia coli, Listeria monocytogenes and Staphylococcus spp. It is still a high amount of food borne diseases caused by this type of food, causing severe symptoms, even in cases of mortality in humans. According to EFSA (European Food Safety Authority, 2008) during the year 2006 the consumption of contaminated cheese was responsible for 0.4 % of total outbreaks associated with foods in Europe. There have been outbreaks of listeriosis with cheeses batter in Switzerland in 2005 and salmonellosis between 2006 and 2007. Canada was reported outbreak from cheese made with raw milk caused by Escherichia coli O157:H7 and another outbreak also caused by the same bacteria associated with the consumption of goat cheese in France. This demonstrates the importance of a more detailed analysis in the entire production chain of this food from the environment, getting the milk, the preparation and the final product, the cheese ready for consumption. It is necessary to know the main sources of contamination of these three micro-organisms, to know the different strains of E. coli present in this process and also staphylococci, including methicillin-resistant, with this, an emerging pathotype. Thus, the aim of this study is to verify the presence of important pathogens for public health in the production chain of artisanal cheeses made from raw milk and population dynamic of E. coli, positive coagulase Staphylococcus and Staphylococcus aureus during the cheese storage for 21 days. (AU)