Dissemination and characteristics of Klebsiella spp. at the processed cheese plant

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Dissemination and characteristics of Klebsiella spp. at the processed cheese plant

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Dissemination and characteristics of Klebsiella spp. at the processed cheese plant

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10606 - Microbiology

Projekt

<a href="/cs/project/QK1710156" target="_blank" >QK1710156: Nové přístupy a metody analýzy pro zajištění kvality, bezpečnosti a zdravotní nezávadnosti sýrů, optimalizace jejich výroby a zefektivnění procesů hygieny a sanitace při současném snížení zátěže životního prostředí odpadními vodami</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

1805-9317

Svazek periodika

39

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

113-121

Kód UT WoS článku

000646033000007

EID výsledku v databázi Scopus

2-s2.0-85109091420