Mycobacterium
Dongyou Liu in Laboratory Models for Foodborne Infections, 2017
Some artisanal cheeses are made with raw milk, followed by a ripening period, to ensure safety, since the process of ripening can contribute significantly to the reduction of pathogens in such products [56]. Nevertheless, MAP could be cultured from Cheddar cheeses prepared from pasteurized milk artificially contaminated with MAP strains after a 27-week ripening period [57]. The survival of M. bovis during the ripening of cheeses has also been reported. This bacterium was shown to be viable in cheeses for different periods: in Camembert for 47 [58], 60 [59], and more than 180 [60] days; in Edam for 60 days [59]; in Cheddar for 220 days [60]; in Gruyere for more than 22 days; and in Swiss Tilsitier for more than 305 days [58]. During the ripening of blue cheese made from raw milk with tubercle bacilli (104/mL), a decrease in numbers was observed during the first and second weeks, but bacilli were still present after three to four months [61]. Guinea pigs developed TB when inoculated with a 3-month-old Emmental cheese artificially contaminated with M. bovis [59].
Water and foodborne contamination *
Jamie Bartram, Rachel Baum, Peter A. Coclanis, David M. Gute, David Kay, Stéphanie McFadyen, Katherine Pond, William Robertson, Michael J. Rouse in Routledge Handbook of Water and Health, 2015
When contaminated waters and/or crops are used as feed for livestock, meat and other animal products may also be contaminated pre-harvest. Pathogens commonly found in meat include Campylobacterspp., Clostridium botulinum, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and pathogenic E. coli.Raw milk is also a reservoir for pathogens warranting pasteurization prior to consumption when possible, notably: Brucella melitensis, Campylobacter spp., Coxiella burnetii, hepatitis E, Salmonellaspp., S. aureus, Cryptosporidiumspp., and T. gondii. One example of the role of water in animal production contamination occurred in Finland in 1998, when Campylobacter jejuni-contaminated lake water was shown as the cause of infection in dairy cattle (Hänninen et al., 1998).
Dairy
Christopher Cumo in Ancestral Diets and Nutrition, 2020
Beginning about 1750, the Industrial Revolution made milk central to the quest for vitality. Europeans and Americans added the liquid to coffee and tea as they ingested caffeine to stay alert during long hours in factories. Working outside the home, women could not nurse newborns and infants, leaving the task to cow’s milk. But raw milk could harbor pathogens, including Escherichia coli that causes diarrhea, Shiga toxins that cause dysentery, Salmonella bacteria that cause fever, cramps, diarrhea, and chills, Mycobacterium tuberculosis that causes tuberculosis, Brucella bacteria that cause brucellosis, and Listeria monocytogenes that causes listeriosis. These diseases were no abstractions given that almost one-fifth of Herculaneum’s residents may have had brucellosis, for example, at Mount Vesuvius’ 79 CE eruption.70Chapter 15 evaluates their diet, nutrition, and health.
The behavior of aflatoxin M1 during lactic cheese production and storage
Published in Toxin Reviews, 2022
Mahtab Einolghozati, Ali Heshmati, Freshteh Mehri
Cheese is a highly consumed dairy product, and its worldwide production is increasing. Therefore, the safety of this product is critical. Information concerning the fate of AFM1 during the production of different types of cheese is necessary and could influence our attitudes regarding the health of this product in terms of aflatoxin contamination. This study showed that 93.58% of the initial AFM1 spiked into raw milk was eliminated during lactic cheese production and storage. About 70.72% of the initial content of milk AFM1 was transferred into the whey. Approximately 20% of AFM1 reduction level seemed related to the binding of this mycotoxin by LAB. Collectively, about 6.42% of the total AFM1 content of milk remained in the lactic cheese stored for 20 days in brine. Therefore, from the point of view of aflatoxin contamination, lactic cheese appears to be a safer product than milk.
Seroprevalence and risk factors for Campylobacter jejuni seropositivity in Jordan
Published in Infectious Diseases, 2019
This study concluded that raw milk consumption and ruminant ownership are risk factors and probably a major source of Campylobacter infection in Jordan. Thus, awareness regarding the adverse health consequences from raw milk consumption should be addressed. In addition, raising the issue of the zoonotic potential of diarrhoea in small ruminants should be addressed to the farmers, probably by their private veterinarians. Campylobacteriosis should also be considered in the differential diagnosis of diarrhoea in farmers and their children, especially since farmers typically seek the assistance of their children in shepherding their herds. In addition, given the high seropositivity rate demonstrated by this study, it would be beneficial to undertake further investigation of Campylobacter infection among younger age groups.
Association between Streptococcus gallolyticus and colorectal cancer in Mansoura University hospitals
Published in Egyptian Journal of Basic and Applied Sciences, 2021
Heba E. Eldegla, Mohamed Abdel-Wahhab, Dalia Moemen
Forty-eight cases and 48 controls who underwent colonoscopy in GISC, Faculty of Medicine, Mansoura University were enrolled in the study. The mean age of the included subjects was 55.98 and 46.83 years for cases and controls, respectively. Age was significantly older in cases compared to controls. As regard gender, females represented 50 and 45.8% of the included subjects in both groups, respectively. Also, most of the included subjects were from rural areas (72.9 and 70.8% o in both groups, respectively). Both gender and residence did not significantly differ between the study groups. Occupational contact with animals was significantly higher in cases compared to control (43.8 and 31.2%, respectively). Nevertheless, handling raw meat and raw milk products did not significantly differ between the two groups (Table 1). The incidence of rectal bleeding, weight loss, and crampy abdominal pain showed a significant increase in cases compared to controls; however, the incidence of diarrhea and anorexia was significantly increased in controls. There was no significant difference between cases and controls regarding the prevalence of tenesmus, nausea, vomiting, and fever (Table 2).
Related Knowledge Centers
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- Germ Theory of Disease