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Advisor(s)
Abstract(s)
This chapter synthesizes published information concerning
the incidence of zoonotic pathogenic microorganisms – Listeria
monocytogenes, Staphylococcus aureus and shigatoxin-producing
Escherichia coli – in raw goat milk and cheese. Meta-analytical data
were extracted from primary studies undertaken in Brazil, China,
Czech Republic, Germany, Iran, Italy, Malaysia, Mexico, Norway,
Portugal, Spain, Sweden, Switzerland, Turkey and USA. In both raw
goat milk (overall incidence 42.6%; 95% CI: 23.0-64.8%) and
cheese (overall incidence 26.4%; 95% CI: 10.8-51.6%), S. aureus
was found to be the most frequent contaminant bacterium, which
suggests that control measures during milk handling are still to be
reinforced. In addition, the high frequency of detection of generic E.
coli in raw goat milk cheese (overall incidence 11.9%; 95% CI: 3.8-
31.6%) is another indicator of hygiene deficiencies during production.
Moreover, E. coli strains with virulence genes have been very
frequently detected in raw goat milk (overall incidence 10.5%; 95% CI: 5.3–19.6%). L. monocytogenes, a pathogen that mainly affects
the susceptible population, presented a high incidence in both raw
goat milk (overall incidence 3.4%; 95% CI: 2.2-5.1%) and goat milk
cheese (overall incidence 8.5%; 95% CI: 4.9-14.6%). In conclusion,
the present meta-analysis confirms that raw goat milk and cheese are
important vehicles of transmission of food-borne diseases. Further
research work towards improving the current microbiological quality
of these products, particularly in traditional production units, is essential.
Description
Keywords
Listeria monocytogenes, , STEC, Escherichia coli, pasteurized milk, non-pasteurized milk Staphylococcus aureus STEC Escherichia coli Pasteurized milk Non-pasteurized milk
Citation
Cadavez, Vasco; Rodrigues, Vânia; Gonzales-Barron, Ursula (2017). Microbiological safety of goat milk and cheese: evidences from a meta-analysis. In Sustainable Goat Production in Adverse Environments. [S.l.]: Spinger. p. 379-390. ISBN 978-3-319-71854-5