Comparison of Conventional and Rapid Methods for Salmonella Detection in Artisanal Minas Cheese

Gardênia M. S. C. Mata, Maria Cristina D. Vanetti

Abstract


Artisanal cheeses traditionally produced from raw milk have a diverse microbiota and, due the varied changes that occur in this type of food matrix during the maturation, pathogens detection’s may be impaired. In this study, the conventional method established by ISO 6579:2005 to evaluate the presence of Salmonella was compared with two alternative rapid methods, PCR-BAX® (DuPont)and VIDAS®-SLM (BioMérieux), to analyze artisanal Minas cheese, a typical Brazilian product. Salmonella was not detected by conventional or PCR-BAX® in 63 artisanal Minas cheese samples analyzed. Although highly specific and accurate, the immunoassay (VIDAS®-SLM) presented 3.17% of false positives. Good manufactures practices were absent in some producers of Minas artisanal cheese and, the fact of Salmonella was not detected in analyzed samples should be related with presence of high and diverse endogenous microbiota, including approximately, 107 CFU.g-1 of lactic bacteria, and a low pH and water activity, conditions that can minimize pathogens growth, provide cellular injury and hamper the recovery strategies.


Full Text: PDF DOI: 10.5539/jfr.v1n3p178

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

Copyright © Canadian Center of Science and Education

To make sure that you can receive messages from us, please add the 'ccsenet.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.