Cargando…

Absence of Viable Toxoplasma gondii in Artisanal Raw-Milk Ewe Cheese Derived from Naturally Infected Animals

The presence of viable Toxoplasma gondii was investigated in artisanal cheeses made from milk of naturally infected ewes. Ewe milk was analyzed beforehand for the presence and vitality of T. gondii by loop-mediated isothermal amplification (LAMP) and reverse-transcriptase PCR (RT-PCR), respectively....

Descripción completa

Detalles Bibliográficos
Autores principales:	Ranucci, David, Battisti, Elena, Veronesi, Fabrizia, Diaferia, Manuela, Morganti, Giulia, Branciari, Raffaella, Ferroglio, Ezio, Valiani, Andrea, Chiesa, Francesco
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023469/ https://www.ncbi.nlm.nih.gov/pubmed/31968682 http://dx.doi.org/10.3390/microorganisms8010143

Ejemplares similares

Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test
por: Ortenzi, Roberta, et al.
Publicado: (2015)

Seroprevalence of Toxoplasma gondii in wild boars (Sus scrofa) from Central Italy
por: Ranucci, David, et al.
Publicado: (2013)

The Dangerous Side of Being a Predator: Toxoplasma gondii and Neospora caninum in Birds of Prey
por: Zanet, Stefania, et al.
Publicado: (2023)

Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of Apulia Region
por: Rea, Stefano, et al.
Publicado: (2016)

Toxoplasma gondii in sympatric wild herbivores and carnivores: epidemiology of infection in the Western Alps
por: Ferroglio, Ezio, et al.
Publicado: (2014)

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †
por: González Ariceaga, Citlalli Celeste, et al.
Publicado: (2019)

Antimicrobial Activity of Olive Mill Wastewater Extract Against Pseudomonas Fluorescens Isolated from Mozzarella Cheese
por: Roila, Rossana, et al.
Publicado: (2016)

Evaluation of Aflatoxin M(1) enrichment factor in different cow milk cheese hardness category
por: Pecorelli, Ivan, et al.
Publicado: (2020)

High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community
por: Queiroz, Luciano Lopes, et al.
Publicado: (2022)

Epidemiology and isolation of viable Toxoplasma gondii strain from macropods
por: Yang, Liulu, et al.
Publicado: (2023)

Occurrence of Parasites of the Genus Eustrongylides spp. (Nematoda: Dioctophymatidae) in Fish Caught in Trasimeno Lake, Italy
por: Branciari, Raffaella, et al.
Publicado: (2016)

A Review on Alaria alata, Toxoplasma gondii and Sarcocystis spp. in Mammalian Game Meat Consumed in Europe: Epidemiology, Risk Management and Future Directions
por: Guardone, Lisa, et al.
Publicado: (2022)

Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese
por: Inácio, Rita S., et al.
Publicado: (2022)

Dietary Supplementation with Olive Mill Wastewater in Dairy Sheep: Evaluation of Cheese Characteristics and Presence of Bioactive Molecules
por: Branciari, Raffaella, et al.
Publicado: (2020)

Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes’ Milk Cheese
por: Schirone, Maria, et al.
Publicado: (2018)

Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing
por: Aldrete-Tapia, Alejandro, et al.
Publicado: (2018)

Toxoplasma gondii Antibodies in Raw Milk and Sera of Cows in China
por: Liu, Yu-Min, et al.
Publicado: (2022)

Seroprevalence and risk factors for Toxoplasma gondii in sheep in Grosseto district, Tuscany, Italy
por: Cenci-Goga, Beniamino T, et al.
Publicado: (2013)

Occurrence of Hydroxytyrosol, Tyrosol and Their Metabolites in Italian Cheese
por: Giusepponi, Danilo, et al.
Publicado: (2023)

Artisan minas cheese of Serro: proteolysis during ripening
por: Carneiro, Juliana de Oliveira, et al.
Publicado: (2020)

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent
por: Rosario, Iuri Lima dos Santos, et al.
Publicado: (2023)

Dynamics of Bacterial Communities during the Ripening Process of Different Croatian Cheese Types Derived from Raw Ewe's Milk Cheeses
por: Fuka, Mirna Mrkonjić, et al.
Publicado: (2013)

Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese
por: Martins, José M., et al.
Publicado: (2015)

Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese
por: Tofalo, Rosanna, et al.
Publicado: (2019)

Methicillin-Resistant Staphylococcus aureus (MRSA) in Artisanal Cheeses in México
por: Adame-Gómez, Roberto, et al.
Publicado: (2018)

Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects
por: Penna, Ana Lucia Barretto, et al.
Publicado: (2021)

Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector
por: Pineda, Ana Paulina Arellano, et al.
Publicado: (2021)

An Insight into Goat Cheese: The Tales of Artisanal and Industrial Gidotyri Microbiota
por: Nelli, Aikaterini, et al.
Publicado: (2023)

Bacillus cereus in the Artisanal Cheese Production Chain in Southwestern Mexico
por: Cruz-Facundo, Itzel-Maralhi, et al.
Publicado: (2023)

Occurrence of Toxoplasma gondii in raw goat, sheep, and camel milk in Upper Egypt
por: Saad, Nagah M., et al.
Publicado: (2018)

Isolation and genotyping of viable Toxoplasma gondii from sheep and goats in Ethiopia destined for human consumption
por: Gebremedhin, Endrias Zewdu, et al.
Publicado: (2014)

Toxoplasma gondii
por: Liesenfeld, Oliver
Publicado: (2009)

Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process
por: Mahony, Jennifer, et al.
Publicado: (2017)

Direct evidence of an extra-intestinal cycle of Toxoplasma gondii in tigers (Panthera tigris) by isolation of viable strains
por: Yang, Yurong, et al.
Publicado: (2019)

Detection and Molecular Characteristics of Toxoplasma gondii DNA in Retail Raw Meat Products in Poland
por: Sroka, Jacek, et al.
Publicado: (2019)

The role of SIRT1 in the process of Toxoplasma gondii infection of RAW 264.7 macrophages
por: Dong, Kai, et al.
Publicado: (2022)

First molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected food safety hazard in ready-to-eat raw-milk product()
por: Rozental, Tatiana, et al.
Publicado: (2020)

Comparative Genomic Analysis Reveals the Functional Traits and Safety Status of Lactic Acid Bacteria Retrieved from Artisanal Cheeses and Raw Sheep Milk
por: Apostolakos, Ilias, et al.
Publicado: (2023)

Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing
por: Ruvalcaba-Gómez, José M., et al.
Publicado: (2020)

Additional evidence of tigers (Panthera tigris altaica) as intermediate hosts for Toxoplasma gondii through the isolation of viable strains
por: Ren, Hongjie, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_kmeu7v3tvqv8hbvn41gdr1efi9