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Salmonella Anatum, S. Infantis and S . Schwarzengrund in Brazilian Cheeses: Occurrence and antibiotic resistance profiles
Author(s) -
CunhaNeto Adelino,
Carvalho Larrayane Albuês,
Castro Vinicius Silva,
Barcelos Flávio Gomes,
Carvalho Ricardo César Tavares,
Rodrigues Dália dos Prazeres,
ConteJunior Carlos Adam,
Figueiredo Eduardo Eustáquio de Souza
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12636
Subject(s) - salmonella , multiplex polymerase chain reaction , microbiology and biotechnology , biology , antibiotic resistance , food science , trimethoprim , polymerase chain reaction , antibiotics , bacteria , gene , genetics
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.