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两种墨西哥手工奶酪的微生物学评估：通过定量聚合酶链反应分析科蒂亚奶酪和博拉·德奥科辛戈奶酪中的食源致病菌

Microbiological Evaluation of Two Mexican Artisanal Cheeses: Analysis of Foodborne Pathogenic Bacteria in Cotija Cheese and Bola de Ocosingo Cheese by qPCR.

作者信息

Estrada-Hernández Cindy Adriana, Becerra-Cedillo María Belén, Hernández Velázquez Irma Angélica, Mejía-Buenfil Hermann E, Olivera-Martínez Tania, Salto-González I Berenice, Torres-López Frida, Quirasco Maricarmen

机构信息

Food and Biotechnology Department, School of Chemistry, National Autonomous University of Mexico, Ciudad Universitaria, Mexico City 04510, Mexico.

出版信息

Foods. 2024 Sep 5;13(17):2824. doi: 10.3390/foods13172824.

DOI:10.3390/foods13172824
PMID:39272589
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11394692/
Abstract

Cotija and Bola de Ocosingo are artisanal ripened cheeses produced in Mexico. Both are made with raw bovine milk from free-grazing cows and with no starter cultures. Unlike culture-based techniques, molecular methods for pathogen detection in food allow a shorter turnaround time, higher detection specificity, and represent a lower microbiological risk for the analyst. In the present investigation, we analyzed 111 cheese samples (95 Cotija and 16 Bola de Ocosingo) by qPCR (TaqMan) after an enrichment-culture step specific to each foodborne bacterium. The results showed that 100% of the samples were free of DNA from , spp., enterotoxigenic (ETEC), and O157:H7; 9% amplified spp. DNA; and 11.7%, DNA. However, the threshold cycle (Ct) values of the amplified targets ranged between 23 and 30, indicating DNA from non-viable microorganisms. Plate counts supported this assumption. In conclusion, 100% of the cheeses analyzed were safe to consume, and the enrichment step before DNA extraction proved essential to discern between viable and non-viable microorganisms. Hygienic milking, milk handling, cheese manufacturing, and ripening are crucial to achieve an adequate microbiological quality of cheeses made with raw milk.

摘要

科蒂亚奶酪和博拉·德奥科辛戈奶酪是墨西哥生产的手工成熟奶酪。这两种奶酪均采用自由放牧奶牛的生牛乳制作，且未使用发酵剂。与基于培养的技术不同，食品中病原体检测的分子方法检测周转时间更短、检测特异性更高，并且对分析人员来说微生物风险更低。在本研究中，我们在针对每种食源细菌进行富集培养步骤后，通过qPCR（TaqMan）分析了111份奶酪样本（95份科蒂亚奶酪和16份博拉·德奥科辛戈奶酪）。结果显示，100%的样本不含来自[具体细菌名称缺失]、[具体细菌名称缺失]、产肠毒素大肠杆菌（ETEC）和O157:H7的DNA；9%的样本扩增出了[具体细菌名称缺失]的DNA；11.7%的样本扩增出了[具体细菌名称缺失]的DNA。然而，扩增靶点的阈值循环（Ct）值在23至30之间，表明是来自非存活微生物的DNA。平板计数支持了这一假设。总之，所分析的100%的奶酪食用安全，并且在DNA提取前的富集步骤对于区分存活和非存活微生物至关重要。卫生挤奶、牛奶处理、奶酪制作和成熟对于用生乳制作的奶酪达到足够的微生物质量至关重要。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ab8d/11394692/a0b1a8e538e4/foods-13-02824-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ab8d/11394692/c1bc3d581dc8/foods-13-02824-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ab8d/11394692/9afc815506c4/foods-13-02824-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ab8d/11394692/56fed2e0ccb8/foods-13-02824-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ab8d/11394692/d055d99a63ba/foods-13-02824-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ab8d/11394692/e4d7e7c703e1/foods-13-02824-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ab8d/11394692/a0b1a8e538e4/foods-13-02824-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ab8d/11394692/c1bc3d581dc8/foods-13-02824-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ab8d/11394692/9afc815506c4/foods-13-02824-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ab8d/11394692/56fed2e0ccb8/foods-13-02824-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ab8d/11394692/d055d99a63ba/foods-13-02824-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ab8d/11394692/e4d7e7c703e1/foods-13-02824-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ab8d/11394692/a0b1a8e538e4/foods-13-02824-g006.jpg

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