Dissemination and characteristics of Klebsiella spp. at the processed cheese plant
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F21%3AN0000258" target="_blank" >RIV/00027162:_____/21:N0000258 - isvavai.cz</a>
Result on the web
<a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=232_2020-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=232_2020-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/232/2020-CJFS" target="_blank" >10.17221/232/2020-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Dissemination and characteristics of Klebsiella spp. at the processed cheese plant
Original language description
Klebsiella genus is not generally considered as a major foodborne pathogen and with regard to food production represents especially hygiene indicator. This study was focused on the monitoring of Klebsiella spp. dissemination at the processed cheese plant and determination of virulence determinants and antibiotic resistance of obtained klebsiella strains. Klebsiella spp. was detected in 43% (37/87) of samples: swabs from cheese processing environment (34/69), personnel (2/3) and raw material (milk powder) from an opened packaging (1/7). All tested samples of final processed cheeses were negative for the presence of Klebsiella spp. Obtained strains were identified as K. oxytoca (n=32) and K. pneumoniae (n=23). Typing results enabled to reveal the presence of two predominant PFGE clusters of K. pneumoniae and K. oxytoca suggesting the occurrence of suspect persistent strains, and spread of klebsiella between the production environment and the personnel. Processed cheese production process was able to eliminate Klebsiella spp. in the final products, although some K. oxytoca and K. pneumoniae strains carried genes of heat resistance locus 1 (LHR1), which may lead to their increased heat-resistance. K. pneumoniae and K. oxytoca isolated from processed cheese plant did not represent hypervirulent or multidrug-resistant strains which could be a potential threat to public health.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10606 - Microbiology
Result continuities
Project
<a href="/en/project/QK1710156" target="_blank" >QK1710156: New approaches and methods of analysis to ensure the quality, safety and health wholesomeness of cheeses, the optimization of their production and the streamline of hygiene and sanitation together with the lowering of environmental load by waste water.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
39
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
9
Pages from-to
113-121
UT code for WoS article
000646033000007
EID of the result in the Scopus database
2-s2.0-85109091420