Survival of Brucella spp. in mineral water, milk and yogurt
Knowledge of the number of organisms in a food product at the time of consumption is crucial to assess the risk from a deliberate contamination of food samples with Brucella. To date, very little data on the survival times of Brucella in different food matrices is available. This study was conducted...
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| Veröffentlicht in: | International journal of food microbiology 2011-01, Vol.145 (1), p.326-330 |
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| container_title | International journal of food microbiology |
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| creator | Falenski, Alexander Mayer-Scholl, Anne Filter, Matthias Göllner, Cornelia Appel, Bernd Nöckler, Karsten |
| description | Knowledge of the number of organisms in a food product at the time of consumption is crucial to assess the risk from a deliberate contamination of food samples with
Brucella. To date, very little data on the survival times of
Brucella in different food matrices is available.
This study was conducted to assess the survival times of
Brucella spp. in water, milk and yogurt. These food products were inoculated with bacteria, serial dilutions of the food samples plated and the number of surviving bacteria counted.
Under normal storage conditions
Brucella survived in UHT milk for 87
days, for 60
days in water and less than a week in yogurt. Also, when milk was inoculated with low bacterial numbers,
Brucella multiplied by five log units within three weeks.
Further we could not confirm that a high fat content in food has a protective effect on
Brucella survival.
Brucella survived in 3.5% and 10.0% fat yogurt for four and two days, respectively.
These results show that appropriate methods for the rapid detection of this pathogen from food matrices are required.
►
Brucella survived in UHT milk for 87
days and in water for 60
days. ►
Brucella survived less than a week in yogurt. ► A protective effect of a high fat content in food on
Brucella was not confirmed. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2010.11.033 |
| format | Article |
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Brucella. To date, very little data on the survival times of
Brucella in different food matrices is available.
This study was conducted to assess the survival times of
Brucella spp. in water, milk and yogurt. These food products were inoculated with bacteria, serial dilutions of the food samples plated and the number of surviving bacteria counted.
Under normal storage conditions
Brucella survived in UHT milk for 87
days, for 60
days in water and less than a week in yogurt. Also, when milk was inoculated with low bacterial numbers,
Brucella multiplied by five log units within three weeks.
Further we could not confirm that a high fat content in food has a protective effect on
Brucella survival.
Brucella survived in 3.5% and 10.0% fat yogurt for four and two days, respectively.
These results show that appropriate methods for the rapid detection of this pathogen from food matrices are required.
►
Brucella survived in UHT milk for 87
days and in water for 60
days. ►
Brucella survived less than a week in yogurt. ► A protective effect of a high fat content in food on
Brucella was not confirmed.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2010.11.033</identifier><identifier>PMID: 21167618</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Animals ; Bioterrorism ; Brucella ; Brucella - growth & development ; Brucella abortus 1119-3 ; Brucella melitensis 16 M ; Colony Count, Microbial ; Dietary Fats - analysis ; Food ; Food Contamination - analysis ; Food Microbiology - standards ; Food safety ; Milk - microbiology ; Mineral Waters - microbiology ; Survival ; Yogurt - microbiology</subject><ispartof>International journal of food microbiology, 2011-01, Vol.145 (1), p.326-330</ispartof><rights>2010 Elsevier B.V.</rights><rights>Copyright © 2010 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c432t-bdc6ef24ebaccba5539b830135636984269828fed3c4c84a3551cee5aeddbc9d3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2010.11.033$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27922,27923,45993</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21167618$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Falenski, Alexander</creatorcontrib><creatorcontrib>Mayer-Scholl, Anne</creatorcontrib><creatorcontrib>Filter, Matthias</creatorcontrib><creatorcontrib>Göllner, Cornelia</creatorcontrib><creatorcontrib>Appel, Bernd</creatorcontrib><creatorcontrib>Nöckler, Karsten</creatorcontrib><title>Survival of Brucella spp. in mineral water, milk and yogurt</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Knowledge of the number of organisms in a food product at the time of consumption is crucial to assess the risk from a deliberate contamination of food samples with
Brucella. To date, very little data on the survival times of
Brucella in different food matrices is available.
This study was conducted to assess the survival times of
Brucella spp. in water, milk and yogurt. These food products were inoculated with bacteria, serial dilutions of the food samples plated and the number of surviving bacteria counted.
Under normal storage conditions
Brucella survived in UHT milk for 87
days, for 60
days in water and less than a week in yogurt. Also, when milk was inoculated with low bacterial numbers,
Brucella multiplied by five log units within three weeks.
Further we could not confirm that a high fat content in food has a protective effect on
Brucella survival.
Brucella survived in 3.5% and 10.0% fat yogurt for four and two days, respectively.
These results show that appropriate methods for the rapid detection of this pathogen from food matrices are required.
►
Brucella survived in UHT milk for 87
days and in water for 60
days. ►
Brucella survived less than a week in yogurt. ► A protective effect of a high fat content in food on
Brucella was not confirmed.</description><subject>Animals</subject><subject>Bioterrorism</subject><subject>Brucella</subject><subject>Brucella - growth & development</subject><subject>Brucella abortus 1119-3</subject><subject>Brucella melitensis 16 M</subject><subject>Colony Count, Microbial</subject><subject>Dietary Fats - analysis</subject><subject>Food</subject><subject>Food Contamination - analysis</subject><subject>Food Microbiology - standards</subject><subject>Food safety</subject><subject>Milk - microbiology</subject><subject>Mineral Waters - microbiology</subject><subject>Survival</subject><subject>Yogurt - microbiology</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkMtOwzAQRS0EgvL4BQgrNiT4EQdHrKDiJSGxKKwtx54glyQudlLUv8ehBbFkY8vjM3dGB6FTgjOCSXExz-y8ds60VnuXUTzWSYYZ20ITIi7LlOUF3kaTyIqUFJjvof0Q5hhjzhjeRXuUkOKyIGKCrmaDX9qlahJXJzd-0NA0KgmLRZbYLmltBz7-faoe_Hl8Nu-J6kyycm-D7w_RTq2aAEeb-wC93t2-TB_Sp-f7x-n1U6pzRvu0MrqAmuZQKa0rxTkrK8EwYbxgRSlyGg8qajBM51rkinFONABXYEylS8MO0Nk6d-HdxwChl60N34t24IYgBY8hMY_-g2SUUibKSJZrMhoMwUMtF962yq8kwXKULOfyj2Q5SpaEyCg59h5vpgxVC-a388dqBE7WQK2cVG_eBvk6GzfEpMw5L8fx0zUB0dvSgpdBW-g0GOtB99I4-49FvgDC0pxB</recordid><startdate>20110131</startdate><enddate>20110131</enddate><creator>Falenski, Alexander</creator><creator>Mayer-Scholl, Anne</creator><creator>Filter, Matthias</creator><creator>Göllner, Cornelia</creator><creator>Appel, Bernd</creator><creator>Nöckler, Karsten</creator><general>Elsevier B.V</general><general>[Amsterdam; 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Brucella. To date, very little data on the survival times of
Brucella in different food matrices is available.
This study was conducted to assess the survival times of
Brucella spp. in water, milk and yogurt. These food products were inoculated with bacteria, serial dilutions of the food samples plated and the number of surviving bacteria counted.
Under normal storage conditions
Brucella survived in UHT milk for 87
days, for 60
days in water and less than a week in yogurt. Also, when milk was inoculated with low bacterial numbers,
Brucella multiplied by five log units within three weeks.
Further we could not confirm that a high fat content in food has a protective effect on
Brucella survival.
Brucella survived in 3.5% and 10.0% fat yogurt for four and two days, respectively.
These results show that appropriate methods for the rapid detection of this pathogen from food matrices are required.
►
Brucella survived in UHT milk for 87
days and in water for 60
days. ►
Brucella survived less than a week in yogurt. ► A protective effect of a high fat content in food on
Brucella was not confirmed.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>21167618</pmid><doi>10.1016/j.ijfoodmicro.2010.11.033</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 2011-01, Vol.145 (1), p.326-330 |
| issn | 0168-1605 1879-3460 |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Animals Bioterrorism Brucella Brucella - growth & development Brucella abortus 1119-3 Brucella melitensis 16 M Colony Count, Microbial Dietary Fats - analysis Food Food Contamination - analysis Food Microbiology - standards Food safety Milk - microbiology Mineral Waters - microbiology Survival Yogurt - microbiology |
| title | Survival of Brucella spp. in mineral water, milk and yogurt |
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